The name of the restaurant suggests that it serves tsukemen. The dipping broth is thicker and emulsified at Okiboru than the tonkotsu broth at Tonchin. It’s made from chicken, known as “paitan”, and packed with dried salmon. However, just like at Tonchin, the noodles are made in-house, and while the toppings are thoughtfully prepared—jammy, marinated eggs, tender braised chashu, a segment of lime to brighten up the soup—the noodles are the star. There is a very limited menu, and they only offer a soup-based ramen. Stick to the tsukemen–they even have a vegan variation.
NoMad 118 Madison Ave
Nonono specializes in yakitori and izakaya. Its menu is full of small plates and cocktails that go well with the grilled chicken skewers. The ramen is still very good, but it was once excellent. Nonono soups have a lot of chicken flavor (thanks in part to the trimmings from the yakitori). The shoyu ramen is also a standout.
7 Cornelia St., West Village
Menkoi Sato, the only shop serving Sapporo style miso ramen in the city, is known for its chewy and curly noodle sunk into a miso flavor broth. The following are some examples of how to use Then, hot lard was slathered over the top. This is an outpost for a Japanese shop, with a wide variety of ramen available, including some seasonal specials as well as some outlandish curry ramen variations. The theme of this shop is “gut busting”; it’s a great way to fill your tank after drinking in West Village. But if you want the best ramen, go for the miso.
48 Carmine St. West Village
52 7th Ave. Park Slope
Ramen Danbo offers only tonkotsu noodles. It does offer vegan ramen. It’s comparable to other large chains but is priced lower. The emphasis, as at Ichiran is on customization. You can decide how thick and salty the broth should be, how your noodles should be cooked, and how much lard you want to add. It is in many ways an ideal chain ramen restaurant—consistent above all, tasty enough, and you can settle into a regular order if you go enough times. Here is mine: Classic, rekka. Thin noodles, standard-firmness broth, lots of karadare, and spicy pickled mustard greens as an addition. Danbo also has the best gyozas in the city.
