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 Подробнее.
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. Подробнее.
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. Подробнее.
With 30 seats, Rai Rai Ken is a good approximation of the small, humble ramen-ya found throughout Japan. Подробнее.
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. Подробнее.
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. Подробнее.