Best Ramen Place in New York City

Ramen bowls and Asian-accented appetizers, plus beer and sake are served at this hip eatery.

ICHIRAN's story began in Hakata, the epicenter of the tonkotsu ramen movement. We are on a mission to provide our guests with the best tonkotsu ramen, using only the finest ingredients and the most advanced techniques developed by our master artisans.

Marufuku proudly serves the authentic Hakata-style Tonkotsu ramen — featuring milky and umami rich broth made from boiling pork bones for long hours, an ultra-thin artisanal noodles that match perfectly with the broth, and Cha-shu made from specially selected pork.

Ivan is widely recognized as the American authority on ramen and all things Japanese. His effortless crossover from American to Japanese cultures has given him a distinct advantage. He speaks fluent Japanese and has a deep understanding of the culture which allows him to present a product that appeals to both Japanese and American audiences.

Small Japanese ramen place offering many iterations of the signature soup, plus dumplings & sake.

Airy, stylish noodle shop with an open kitchen prepping ramen, plus Japanese and Korean small plates.

Our broth use only natural chicken and pork bones and we take 18 hours of love and care to prep, boil, cook, stir, and perfect the broth. Our noodles are custom made for us using our own distinct formula that no one else uses. It is thick, bold and straight,Our fare recipe is known only by the owner himself, and is a close kept secret to keep our flavor from changingSpread the love, Spread IEKEI.

A top Japanese chef prepares a variety of ramen bowls in a narrow space with table & counter seats.

Enamored by the dynamic, ever-evolving nature of ramen, brothers Katsuhiro and Motohiro Sugeno left everything they knew to build their first small ramen shop from the ground up. Their journey had just begun, but their vision was clear: to offer something original and excellent to bring people together.

New York’s ramen game changed forever when Ippudo opened its first restaurant outside of Japan and landed in the East Village in 2008. While a number of well-liked ramenyas existed in the city, none had the same fanfare or level of culinary exactness—think house-made noodles and broths bubbling for nearly 24 hours. Even 12 years later, you can still find lines out the door during peak hours.