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This Lower East Side ramen shop is built around tsukemen, where thick cold noodles come alongside a hot, bonito-heavy broth and you dip them yourself like a person with a plan. The line out the door moves fast, and the people in it start swapping bowl reviews with strangers before they've sat down. If dipping feels like too much work, the milky tonkotsu-style ramen is right there. It's cheap, casual, and shows up on the New York Times 100 list.
The awards strongest first
- The Infatuation The 11 Best Ramen Spots In America
- The New York Times 2023 · 2 stars, Critic's Pick · Restaurant Review
- The New York Times #86 · The 100 Best Restaurants in New York City
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Tsukemen
“Once your tsukemen appears — terrifically chewy noodles built to catch every drop of the accompanying half-broth, half-gravy, as heady as drippings scraped from a roasting pan — the world recedes.”
The New York Times, 2026 -
Tontori ramen
“If dipping seems like too much trouble, opt for the tontori ramen is just as good with a super rich, milky broth that'll immediately conjure images of pork bones in your head.”
The Infatuation
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