Owner Hiroshi Kubo grew up eating ramen in Tokyo, but spent 6 years in Fukuoka, where he fell in love with the tonkotsu broth. He seeks to combine his favorite types of ramen into an original NY style Leer más.
The room, designed by architect Richard Bloch (Masa), feels like a sanctuary, and the food (fittingly) has a near-religious following among raw fish fanatics. Leer más.
Sapporo is known as the birthplace of miso ramen. According to lore, the variant was invented in 1955, when a customer asked a chef to add some noodles to his miso-and-pork soup. Leer más.
With 30 seats, Rai Rai Ken is a good approximation of the small, humble ramen-ya found throughout Japan. Leer más.
The Misoya chain, which was founded just outside Tokyo in Chiba, focuses on different regional styles of miso ramen—the shiro variety is typical of Kyoto. Leer más.
In accordance with the restaurant’s name—jin is the kanji character for benevolence—owners Isan Chang and Jenny Ko contribute to charities supporting community-revitalization projects. Leer más.