Description
A slim, modern outpost of a Tokyo ramen chain has arrived in the East Village. Noodle lovers can sample authentic versions of the dish that, in its watered-down version, is beloved by undergrads everywhere. Bowls of aromatic shio (salt) broth are topped with slippery wheat noodles, pork belly, julienned scallions and half an egg, or you can select one of three tsuke-men—dipping noodle—options. The “deluxe” choice, with a heap of thick noodles, features a dark, garlicky broth that contains chopped hunks of briny dried scallop.