It's hard to argue with a huge bowl of steaming hot, salty, meaty broth with a pile of bouncy noodles to slurp and tender, slow-cooked pork belly. But there's a difference between ramen-I'd-eat-for-a-quick-and-filling-meal (any), and ramen-so-good-it's-worth-a-national-obsession (rare). These days, there are Manhattan neighborhoods that are almost as dense with
ramen-ya as a Tokyo train station. Our goal: to cull the good from the great.
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Photograph of Morimoto at Setagaya from Melissa Hom at Grub Street Iron Chef Masaharu Morimoto rates the East Village's best ramen shops on Grub Street today, and his top choice is Momofuku Noodle Bar, followed by Ippudo, Minca, Setagaya, and...
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"I don't taste much garlic in this," said Amy. I stared at my friend in disbelief as we dug into our bowls of ramen at Minca. She said...what? The pork-based broth of our basic ramens was completely saturated with...
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