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Restaurante japonés · West Village · 59 tips y reseñas
Ajit Verghese: RS says: Try the Chashu Ramen. Pub grub at its Japanese best, "Only one ramen is offered and is based in a murky pig-foot broth that tastes like it's been boiled for three years. Plenty of pork, too."
Restaurante de ramen · Alphabet City · 302 tips y reseñas
Ajit Verghese: RS says: Try the Minca Ramen. "five types of noodles, multiple broth options, and comparatively low prices. The signature bowl features a powerful soy broth, tea-boiled egg, kelp, and thin noodles."
34 1/2 Saint Marks Pl (btwn 2nd & 3rd Ave), New York, NY
Restaurante de ramen · East Village · 141 tips y reseñas
Ajit Verghese: RS says: Try the Spicy Miso Ramen. "The medium-weight miso is earthy and gritty, the level of heat higher than you'd ever expect, and the kernels of corn a cooling component. "
540 9th Ave (btwn W 39th & W 40th St), New York, NY
Restaurante de ramen · Garment District · 201 tips y reseñas
Ajit Verghese: RS says: Try the Tabata Ramen. It "features cooked and toasted ramen in the same bowl, with a novel broth thickened with coconut milk and soy powder and Chicken nubs w/ raw purple onions."
Restaurante de ramen · Greenwich Village · 1164 tips y reseñas
Ajit Verghese: RS says: Try the Shiromaru Hakata Classic: "pork bone broth highly emulsified, noodles slightly firmer than most and thinner, and pickled ginger is an important component of the flavor package."