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Neha Misra ran a sold-out ramen supper club from her home for years before the demand outgrew her dining room. Now it's a casual izakaya and ramen shop where the noodles are still made from scratch, the broth runs rich and creamy, and the duck ramen uses every part of the bird. A Michelin Bib Gourmand and number two on MENA's 50 Best list. The ramen counter, with a view of the kitchen, fills up fast.
The awards strongest first
- The 50 #2 · MENA's 50 Best Restaurants
- Michelin Guide Bib Gourmand
One number, weighted & current 90
How we scoreThe dishes from the writeups
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Shio paitan ramen
“Visiting Kinoya gives you the opportunity to try the shio paitan ramen with its signature rich, creamy chicken broth: it's the first bowl Misra made when she started creating.”
The 50 -
Duck ramen
“Another highlight is the duck ramen, where every part of the bird is used, from the bones in the broth to the rendered fat from the skin to make the aromatic oil that's drizzled over the top.”
The 50 -
Wagyu tsukune
“try the perfectly grilled wagyu tsukune and the kinoko mushroom tempura and an ice-cold beer.”
The 50 -
Kinoko mushroom tempura
“try the perfectly grilled wagyu tsukune and the kinoko mushroom tempura and an ice-cold beer.”
The 50
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