Bassanova Ramen

Restaurants , Japanese Chinatown
  • 3 out of 5 stars
(1 user review)
7 Love It
Save it

Don’t let the name fool you—this renowned Tokyo ramen-ya, opening its first NYC outpost, is no noodles-by-way-of-Brazil concept. Instead, the only fusion fare you’ll find is its signature Thai-inspired green-curry ramen, famed among the faithful, including Ivan Orkin. With chef Shoushin Yanaura at its helm, the steamy open kitchen also delivers two 12-hour-simmered tonkotsu bowls: The Tondaku Ramen features Berkshire pork-loin char siu, kikurage mushrooms, ginger and crushed sesame; while the Tondaku Wadashi Jilu Ramen studs a pork-loin broth with menma (fermented bamboo shoots), nori and scallions. The minimalist, all-white space is styled with wood painted the color of creamy tonkotsu, and ceramic bowls imported from the original’s hometown of Setagaya, Japan.

Venue name: Bassanova Ramen
Address: 76 Mott St
Cross street: between Bayard and Canal Sts
Opening hours: Mon–Fri 5–11pm; Sat, Sun 11am–3pm, 5–11pm
Transport: Subway: B, D to Grand St; J, Z, N, Q, R, 6 to Canal St
Price: Average ramen bowl: $14. Cash only
Do you own this business?

Average User Rating

3 / 5

Rating Breakdown

  • 5 star:0
  • 4 star:0
  • 3 star:1
  • 2 star:0
  • 1 star:0
NaN people listening
lily r

I love that Bassanova Ramen is in Chinatown, as opposed to most ramen spots I've been to which have swelled up around Midtown, East Village and LES... it gives it an exotic vibe. I went with my dad and sister who had never tried ramen before and they loved it. Understandably so, because the ramen bowls are incredibly flavorful and delicious. I tried the green curry ramen, which is the best ramen I have tried in NYC... so far. I would say skip out on the appetizers, they look great but the bowls themselves are filling enough and they're really only OK (so not worth being super stuffed). 

I have to say the atmosphere did not impress me much - it seemed lacking and without direction (the stone slab tables paired with the half-executed nautical theme was a bit confusing). The open kitchen concept is a cool visual, but unfortunately, ventilation in this basement-level restaurant was poor, so it would get very smoky at times (to the point of multiple coughing customers).

I'm not sure I'll be back, but it was worth the one-time experience.

More venues

Sponsored listings