The Best Ramen in New York City
From the David Chang bowl that launched the city's ramen era in 2004 to two Michelin Bib Gourmand counters and a golden chicken paitan in Hell's Kitchen.
New York's modern ramen era effectively started with Momofuku Noodle Bar in 2004, and the city now does every style well — tonkotsu, chicken paitan, shio, mazemen. These are the bowls worth seeking out, each scored and verified by Dim Hour, including two Michelin Bib Gourmand counters and the spots New Yorkers actually line up for.
A quick glossary: tonkotsu is the rich, cloudy pork-bone broth; paitan is its chicken cousin; shio is a clean salt-based broth; and mazemen is a brothless, sauce-tossed bowl. The list below covers all four.
Momofuku Noodle Bar
David Chang's original 2004 restaurant — the one that effectively launched modern New York ramen, now a Michelin Bib Gourmand. The East Village flagship still serves the namesake Momofuku ramen and the signature pork buns alongside a constantly-changing menu.
Tonchin
The New York outpost of a Tokyo ramen shop founded in 1992, near Herald Square, and a Michelin Bib Gourmand. House-made noodles in Tokyo-style tonkotsu with roasted chashu; the spicy tan tan and the smoked dashi ramen round out the order.
Totto Ramen
A tiny Hell's Kitchen counter famous for golden chicken paitan broth that rivals any tonkotsu in the city. The chicken ramen is silky and deeply flavored; it's walk-in only and the line is permanent, so go early.
Ippudo
The NYC home of Shigemi Kawahara's Hakata-style ramen, slinging tonkotsu since 1985. The East Village room still draws crowds for its rich, porky broth and springy thin noodles — start with the hirata buns, order the Akamaru Modern.
Ivan Ramen
Ivan Orkin's Lower East Side shop — the Long Island kid who conquered Tokyo ramen and came home to do it again. The triple-garlic mazemen is the signature, rich and unlike any other bowl in the city; the shio ramen is the clean counterpoint.
Mu Ramen
Long Island City ramen from chef Joshua Smookler, with handmade noodles and a tonkotsu broth simmered to rich, porky depth. The spicy miso brings real heat and the pork buns are excellent, in a small, intimate room.
What is the best ramen in NYC?
Which NYC ramen shops have a Michelin Bib Gourmand?
Where did the NYC ramen scene start?
What is the best tonkotsu ramen in New York?
Where can I get the best chicken (paitan) ramen?
What is mazemen and where is the best in NYC?
Which NYC ramen shops are walk-in (no reservation)?
How expensive is ramen in NYC?
How many restaurants does Dim Hour cover in New York City?
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