Best Ramen in Manhattan
The 10 best ramen shops in Manhattan right now, tonkotsu, shoyu, tsukemen, late-night. Picked by locals, graded by NYC's toughest eaters.
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- 1Midtown · $$ · 34 St-Herald Sq (B D F M N Q R W) · 132 W 31st StMap ↗verified 10w ago
A Japanese import famous for its solo-booth dining and single-minded pursuit of classic tonkotsu.
Because there is no other ramen shop in Midtown where you can eat in silence, adjust spice and noodle hardness on a paper form, and get a clean, glossy pork broth that tastes like it was dialed in by an engineer.
Order Classic tonkotsu with kaedama (noodle refill) and soft-boiled egg.
Order the extra noodle add-on with 30 seconds left, the broth is still hot enough to cook the second helping properly.
@ichiran_ny ↗Ichiran Midtown
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- 2East Village · $$ · Astor Pl (6) · 65 4th AveMap ↗verified 10w ago
The East Village outpost of Tokyo's Ippudo, credited with popularizing tonkotsu ramen in the United States when it opened in 2008.
Because the Akamaru Modern bowl, with its scarlet miso-garlic swirl, is still one of the most consistent, comforting bowls in the East Village a full seventeen years later.
Order Akamaru Modern ramen with extra chashu.
Get the pork buns as a starter even though it will feel expensive; they are the best hirata-style buns outside Tokyo.
Photo: Andrea Nguyen, CC BY 2.0 Photo: Andrea Nguyen, CC BY 2.0 - 3Hell's Kitchen · $$ · 50 St (C E) · 709 9th AveMap ↗verified 10w ago
The Hell's Kitchen tonkotsu specialist ladling Kumamoto-style broth that borders on gravy, finished with black-garlic mayu, in a lantern-strung room the size of a subway car.
Because after Totto and Hide-Chan checked out, this is the bowl keeping Ninth Avenue's ramen line alive, and the yakitori alone justifies the wait.
Order Shoyu ramen, noodles firm, karaage on the side.
Go solo at off-hours; barely twenty seats and no reservations.
@kohokuku.ramen ↗Kohoku-Ku Ramen
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- 4East Village · $$$ · 1 Av (L) · 171 1st Avenue
Also No. 3 on Best of the East Village →
Map ↗verified 10w agoDavid Chang's first restaurant, a ramen-forward East Village mainstay that put American pork belly onto a Japanese noodle map.
Because the Momofuku ramen isn't strictly traditional, it's a deliberately cross-wired bowl with poached egg, pork shoulder, and belly, and it still works two decades in.
Order Momofuku ramen with Benton's ham add-on.
Add-ons are where the money is: the Benton's country ham is a life-changing upgrade to the broth.
Photo: Dave Winer (Flickr: scriptingnews), CC BY-SA 2.0 Photo: Dave Winer (Flickr: scriptingnews), CC BY-SA 2.0 - 5East Village · $$ · Delancey St-Essex St (F J M Z) · 122 Ludlow StMap ↗verified 10w ago
A Lower East Side shoyu specialist with a clear, double-soup style broth and hand-pulled noodles.
Because the shoyu bowl at Ishida is the most precise, cleanest broth on the list, almost translucent, with zero muddiness.
Order Tokyo shoyu ramen, extra menma.
Ask for extra menma bamboo. It's cured in-house and changes the whole bowl.
@ramenishida ↗Ramen Ishida
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- 6West Village · $$ · Astor Pl (6) · 535 Hudson StMap ↗verified 10w ago
An East Village miso ramen specialist that makes three different miso blends in-house and lets you pick.
Because the Kome (rice-koji) miso is the sleeper hit, it's got a sweet-savory depth you don't find in tonkotsu-first shops.
Order Kome miso ramen with ground pork.
The Kome miso is the move even if you're a Shiro regular.
@misoyanyc ↗Ramen Misoya
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- 7Chelsea · $$ · 23 St (C E) · 249 9th AveMap ↗verified 10w ago
A Chelsea mazemen-and-ramen shop that treats brothless bowls as a main event rather than an afterthought.
Because the uni mazemen is the rare New York luxury-ingredient bowl that doesn't taste like a gimmick, the sea urchin actually carries the dish.
Order Uni mazemen and miso-butter corn.
Save room for the miso-butter corn side; it's built for the leftover noodles.
@junmen_ramen ↗Jun-Men Ramen Bar
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- 8East Village · $$ · 2 Av (F) · 70 E 1st StMap ↗verified 10w ago
A six-stool East 1st Street counter where chef Rasheeda Purdie serves asa-ramen, Japan's morning ramen, with a New York accent.
Because a maple-shoyu broth with a soy-cured yolk at nine in the morning argues, convincingly, that ramen was always breakfast food.
Order Maple-shoyu sausage ramen, soy-cured yolk, don't share.
Resy drops on the 1st and 15th of each month at 9am, set an alarm.
@ramenbyra ↗Ramen by Ra
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- 9Hell's Kitchen · $$ · 42 St-Port Authority Bus Terminal (1 2 3 7 A C E N Q R S W) · 540 9th Ave
A Hell's Kitchen tsukemen-forward shop that excels at cold dipping noodles with a thick, aggressively fatty pork broth.
Because the tsukemen, thick, chewy noodles dipped into a deliberately over-rich broth, is a late-night cure that nothing else on 9th Avenue replicates.
Order Tsukemen, atsumori style.
Order the broth "atsumori" (warmed) in winter. Worth the extra minute of wait.
- 10East Village · $$ · Delancey St-Essex St (F J M Z) · 172 Delancey StMap ↗verified 10w ago
A Delancey Street ramen restaurant from chef Shigetoshi Nakamura, known for chicken-focused torigara broths and exacting noodle work.
Because Nakamura puts more care into his chicken shoyu than most kitchens put into tonkotsu, the bowl is intensely aromatic and impossibly clean.
Order Torigara shoyu with chicken chashu.
Go for the 7 p.m. reservation slot; Nakamura is often at the pass himself.
@nakamuranyc ↗Nakamura
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Good to know
- What is the best ramen shop in Manhattan?
- Our current #1 reflects a blend of editorial sourcing from Eater, The New York Times, and Infatuation, plus live community votes. It changes as votes come in.
- What kind of ramen is Manhattan known for?
- Manhattan leans heavily on tonkotsu (rich pork-bone broth) and shoyu (soy-based), but newer openings in the East Village and Chinatown have pushed tsukemen and spicy miso into the spotlight.
- Is there good late-night ramen in Manhattan?
- Yes — several of our picks are open past midnight. Hell's Kitchen and East Village are your best bets after 11 p.m.
- How much does a bowl of ramen cost in Manhattan?
- Expect $17-$24 for a standard bowl, with specialty or wagyu builds reaching $30+. Prices have climbed fast since 2024.