The Best Ramen Restaurants In NYC

Over the last decade, high-quality ramen shops have made their mark on cities across the United States. A far cry from college student staple Top Ramen packets, renowned chefs from Japan have begun to share their traditional recipes as well as unique twists on the classic broth and noodle dish. Hand-pulled noodles, nuanced secret broth recipes, and perfectly cooked proteins are a must at any of these local spots serving up high-end, supremely delicious ramen. Whether you are looking for a lowkey takeout spot on a rainy day, or a fine dining experience complete with sake pairings and delicate appetizers, the ramen scene in New York City is undeniably impressive.

From traditional pork tonkotsu broths boiled for days to vegetarian miso favorites, there is a high-quality ramen spot for every palate somewhere in New York City. With that being said, we've rounded up the must-try ramen spots in NYC for you to enjoy.

ROKC NYC is a chic spot for cocktails and contemporary twists on traditional Japanese port town cuisine. ROCK NYC honors the history and Chinese origin of specialty ramen noodles, highlighting the fusion of eastern and western flavors and influences across the menu. The ramen dishes at ROCK NYC are organized by region, creating dishes designed to showcase the ingredients and seasonings found in different local cuisines. When it comes to stand-out favorites, the Kyoto ramen takes the cake. This soy chicken and fish-based broth is topped with pork belly, garlic oil, and a soft-boiled seasoned egg, creating a delicate and perfectly balanced combination of flavors.

The unique cocktail selection is just as important to the ROKC NYC experience as the food. The original cocktails draw inspiration from the ever-changing Tokyo cocktail scene.

Located in the bustling East Village neighborhood, Marufuku Ramen serves authentic Hakata-style tonkotsu ramen. This traditional preparation is characterized by the signature milky and umami broth made from boiling pork bones for hours, paired with hand-made thin artisanal noodles and Cha-shu style barbecued pork. There is also a creamy vegetable ramen which has the same umami flavors and careful preparation as the classic tonkotsu perfect for all dietary needs.

The interior of Marufuku Ramen is dimly lit and offers seating at individual tables, as well as at the dynamic kitchen-front bar top allowing guests to enjoy the vibrant smells and sights of the talented chefs. Sip on a selection from the sake menu while you watch your food being prepared for the full Marufuku experience.

Minca Ramen has been serving authentic Japanese-style ramen in the East Village since 2004. The house-made broths are the star of the show at Minca. While the toppings remain consistent across the menu, each slow-cooked broth boasts a unique, rich flavor. The original Minca Ramen broth is made of half pork and half chicken broth, boiled down from bones and seasoned generously with traditional Japanese flavors from seaweed, dried bonito, and imported dried shiitake mushrooms. In addition to the delectable original broth, Minca also offers a more garlic-forward chicken broth base, a miso base for a vegetarian option, as well as spicy broth options to satisfy every palate.

With every delicious bowl of ramen, diners are able to choose from a selection of Minca's hand-pulled ramen noodles. From thick to thin noodles, wavy to whole wheat, each selection offers a different mouth feel designed to enhance the incredible bold broth flavors perfectly.

Located in the heart of Manhattan's East Village, TabeTomo proudly serves traditional tsukemen or "dipping ramen” as well as classic jiro-style ramen to diners of all tastes and cultures. Chef and owner Tabetomo believes that serving his 60-hour tonkotsu broth and hand-pulled noodles in the tskukemen style allows guests to enjoy a purer, richer broth and firmer noodles, allowing the incredible flavor of each individual element to shine.

Tabetomo offers three Jiro-style ramen preparations. Check out the classic tonkotsu for a picture-perfect, genuine Japanese favorite characterized by a decadent pork broth, perfectly cooked slices of pork chashu, and seasonal vegetables. There is also a perfectly balanced vegetarian ramen option, complete with a house-made vegetable broth base and topped with the best selection of seasonal veggies.

With locations in both Brooklyn and Midtown, Ichiran has streamlined the ramen-eating experience. Ichiran encourages guests to slow down, step back, and take the time to focus on the carefully crafted flavors of the signature pork tonkotsu broth. Take a seat in one of the Ramen Focus Booths, a unique single-person seating area designed to remove guests from the distracting sounds, and sights of a typical ramen shop. It is the hope of the chefs that these booths allow guests to fully understand and enjoy the depth of flavor from both the original broth, as well as the Ichiran red sauce, a thick and spicy blend of over 30 peppers and seasonings.

The menu at Ichiran is also designed with ultimate guest satisfaction in mind. Guests can make specifications on every element of your ramen, from the flavor strength of the broth to the noodle texture.

With three sit-down locations across New York City, Jin Ramen is a must-try for any bona fide ramen lover. Jin serves Hakata-style ramen, known for its pungent smelling and boldly flavored tonkotsu broth made from boiling pork ribs at a high temperature so the marrow infuses its rich flavor in the broth base. The noodles at Jin are thin, white, and dense, providing the perfect mild chew to best enjoy the hand-crafted broth.

Standout dishes include the signature green coconut Thai curry, a house favorite made with sautéed chicken, bean sprouts, zucchini, yellow squash, scallions, and handmade curly noodles. For a more classic dish, try the spicy tonkotsu with full flavor creamy texture cooked for hours on end, and topped with braised pork belly, pork seasoned soft-boiled egg, bamboo shoots, fresh scallions, nori, and sesame seeds.

Since 2016, Zurutto has been a hot spot for quality ramen on the Upper West Side. The wood-lined interior dining room offers views of the fast-paced, aromatic kitchen, further adding a sense of excitement to the dining experience. The drink menu boasts draft and local craft beer options, as well as wine and sake to pair with the delicious gyoza and ramen offerings.

Unlike most ramen spots that focus on pork-based broths, the majority of the ramen dishes at Zurutto begin with a chicken broth. This departure from tradition packs the same punch of flavor as a more classic tonkotsu broth, yet offers a uniquely Zurroto twist. The menu also offers incredible vegetarian miso ramen, perfect for those with a plant-based diet or just looking for a lighter, cleaner meal.

Located in the Astoria neighborhood of Queens, HinoMaru Ramen was the first establishment to bring hand-made ramen to the area in 2011. Since then, this local hotspot has been churning out some of the most delicious house-made broths in the city. The signature tonkotsu broth is slow-cooked for 17 hours at low temperatures, allowing the marrow of the pork bones to release and create an incredibly flavorful umami broth.

The signature HinoMaru Ramen is a crowd favorite and a must-try for any first-time diners. The Hakata-style spicy pork bone broth is topped with braised chashu pork, kikurage, menma, scallion, bean sprouts, nori, and fish cake. This perfectly balanced bowl highlights the finesse and perfectly refined balance of flavors that can be found across the board at HinoMaru Ramen.

With two locations in Hell's Kitchen and the West Village, E.A.K. Ramen serves up some of the best Iekei-style ramen in the city. This distinct style of ramen is recognizable by a slow-cooked pork marrow and soy broth served with thick, straight noodles, and E.A.K. has mastered the execution. At E.A.K., the Iekei broth is made from a treasured secret recipe, boiled for 18 hours, and served with handmade, pulled, and cut noodles for the highest quality bowls.

The E.A.K. signature ramen is a great place to start for first-time visitors– the Yokohama style pork and chicken broth is topped with shoyu tare and thick noodles, topped with spinach, chashu, and nori for a classic, rich, yet delicate bowl. For something more adventurous, check out the Oh So Hot! Miso ramen, a blend of the signature Yokohama style pork and chicken broth, miso tare fried garlic, and thick noodles. spinach, chashu, bean sprouts, cabbage, spicy ground chicken, and nori for a bold, vibrant dish that will leave you slurping up every last drop.

From the acclaimed owners of Yakitori Totto, Totto Ramen offers a chicken-broth-focused menu driven by the same values of sustainability, flavor, and tradition that have allowed its sister restaurant to shine. With locations in Hell's Kitchen and Midtown East, Totto Ramen is bringing big flavors born from sustainably sourced ingredients to all of New York City.

The signature Totto chicken broth is made in-house daily from a blend of free-range chicken, potatoes, onions, and a few other secret ingredients to ensure freshness and depth of flavor in every bowl. In addition to the more classic ramen toppings offered on the menu, Totto Ramen serves some of the most creative ramen dishes in the city. Check out the fried chicken ramen, a spicy broth topped with crispy fried chicken, a soft-boiled egg, and nori for the ultimate American Japanese fusion bowl of ramen.