The 17 best ramen restaurants in NYC right now

What is it? An asa-ramen, or breakfast-style ramen shop from Rasheeda Purdie that merges Japanese techniques with flavors sure to be familiar to New Yorkers. 

Why we love it: Rasheeda Purdie has been perfecting her asa-ramen for years now, starting with her early days serving bowls out of a burlesque supper club to cooking out of a busy stall at The Bowery Market. As of last fall, she now has a slightly bigger shop in the East Village. But it's all her own, feminine with crystal glassware and lace and intimate, with only six seats for the booking. It naturally breeds a certain closeness, making it easy to get to know Purdie as she slides bowls of bacon, fried egg and cheese ramen across the counter, the broth rich with lard, and sesame-studded steak and eggs variation with a punch of chimichurri.  

Time Out tip: Nearly a year past the opening, Ramen by Ra is still one of New York's hardest to book. If you don't mind it on the go, you can always access the to-go window for a little walk and slurp. And on the horizon, Purdie is soon to drop ramen kits. 

Address: 70 E 1st St, New York, NY 10003 

Opening hours: Fri–Sun 9am-4pm

Expect to pay: $22-32

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What is it? A cozy, slurpable spot conveniently located just steps from Central Park and the MoMA. 

Why we love it: Broth: The rich, funky pork broth here is the winner, served with either chewy chashu or shrimp, scallops, mussels and squid. Noodle: Chewy and plentiful, although we won’t judge if you go for extra noodles with a $5 order of kaedama. Egg: At an eye-popping extra $4, it’s tough to justify the price; then again, it is delightfully gooey. Chashu: Tender to the point of melting, it’s ideal for fortifying your strength after a cold day spent running around the city. Veg: Scallion, chive and cilantro add herbs to every bite, and you can add more greens like seasoned cabbage, bok choy and bean sprouts. 

Time Out tip: Don’t be surprised to see a short line of would-be ramen eaters eager to get inside. It moves quickly, but come prepared with a hot drink to warm your hands while you wait. 

Address: 129 W 56th St, New York, NY 10019

Opening hours: Daily, noon–3pm, 4:30–10pm

Expect to pay: Bowls start at $20

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What is it? A Queens chainlet with an umami-bomb bowl of long-fermented miso ramen. 

Why we love it: Broth: The miso broth is the most beloved, made rich and cloudy with a month-long fermentation. Get it spicy. Noodle: Thick and plentiful, with a distinct chew. Egg: Standard on both the veggie and meat varieties of miso ramen, it’s simply prepared, orange and jammy. Chashu: Served with a light hand; but if you’re proteinmaxxing, don’t worry, because your bowl’s also full of ground pork. An extra serving can also be had for $2.95. Veg: Plenty to love, with menma, corn, scallion, bean sprouts and cabbage for texture. 

Time Out tip: Come at lunchtime (Monday–Friday, noon–4pm), when bowls cost even less. For $13, you’ll be full until dinnertime. 

Address: 29-05 Broadway, Astoria, NY 11106

Opening hours: Daily noon–11pm

Expect to pay: Bowls start at $14.45 at dinnertime and $13.20 at lunch

What is it? An izakaya-inspired spot serving up wagyu ramen to Chelsea’s after-work crowd. 

Why we love it: Broth: A light, salty miso, mostly serving as a canvas. Noodles: Springy and yellow Sapporo-style noodles made with a 48-hour fermentation process and served with plenty in the bowl. Egg: A welcome pop of color, plus even more creaminess to put it over the top. Chashu: Here, the chashu’s been replaced with thin slices of still-pink-in-the-middle wagyu, which still hits those notes of sweet, savory and melt-in-your-mouth. Veg: Don’t expect a lot of greens in your bowl. Instead, a charred corn rib adds color and crunch. 

Time Out tip: It’s a good spot for a small crowd, with long benches perfect for happy hours or group chat catchups. 

Address: 193 7th Ave, New York, NY 10011

Opening hours: Mon–Fri 11:30am–4pm, 5–10pm; Sat–Sun noon–4pm, 5–9:45pm

Expect to pay: Wagyu ramen bowls are $34

What is it? David Chang’s East Village mainstay has served up bowls of steaming hot ramen for New Yorkers for more than 20 years. 

Why we love it: Whether you need to pre-game a night out with a good base or have a quick trash-talk sesh with a co-worker, a smoky bowl of pork ramen is a go-to choice. Broth: Rich, complex and extra salty, it’s delicious on its own. Noodle: A springy, blank canvas on which to project your pork-filled dreams. Egg: Included in the price, although its luxurious softness can get lost in the sauce; best to eat it whole, like a snake. Chashu: Buttery soft, with the same satisfying hit of salt. Veg: Pale bamboo shoots add a hint of chew. 

Time Out tip: Got some time to kill before meeting at the bar? Grab a book, take a single seat at the bar by the kitchen and let your glasses steam up. 

Address: 171 1st Ave, New York, NY 10003

Opening hours: Mon–Thu 5–10pm; Fri noon–4pm, 5–11pm; Sat 11am–4pm, 5–11pm; Sun 1–4pm, 5–10pm

Expect to pay: Bowls start at $22

What is it? This LES institution from Ivan Orkin combines New York attitude with Tokyo technique. It’s a love letter to the dish.

Why we love it: Broth: On the salty side but excellent; rich and flavorful. Noodle: Rye noodles bring personality and a really excellent texture. Egg: soft and seasoned right, nicely jammy but a little on the cold side, so push it down into the broth first thing. Chashu: Very good. Nicely chewy but not rubbery. It’s satisfying but not a show-stealer. Veg: the usual suspects; all good. The presence of black garlic adds the perfect smoky element. The truffled vegan shoyu and the spicy veggie miso treat vegetables and mushrooms as headline flavors, not substitutes, but that spicy ramen is really spicy, so fair warning.

Time Out tip: Rather than plan on kaedama, get one of the very good izakaya-style appetizers, like the soy-garlic fried chicken.

Address: 25 Clinton St, New York, NY 10002

Opening hours: Daily noon–9pm

Expect to pay: Bowls start at $20

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What is it? Cobble Hill’s playful ramen shop from an Ippudo alum features serious craft, zero stiffness and a ton of character.

Why we love it: Broth: With different bases, the broth has plenty of nuance. Noodle: specially designed by the ramen master, but you may want to order yours hard-cooked. Chashu: It was good, but a little cold as it was served separately from the bowl. Egg: nitamago hits that soy/mirin balance. Veg: there are some fun additions to any bowl, including the regular stuff like bamboo shoots and wood ear mushrooms. But you can get falafel and garlic croutons, too.

Time Out tip: Read the menu carefully; this place has an eccentric streak that shows up in unexpected places. Also, ramen bowls don’t necessarily come standard with the toppings you’re picturing, so you may have to add them à la carte.

Address: 255 Smith St, Brooklyn, NY 11231

Opening hours: Mon–Thu 5:30–9:30pm; Fri 5:30–10pm; Sat noon–10pm; Sun noon–9pm

Expect to pay: Bowls start at $19.95

What is it? This Lower East Side ramen counter from “Ramen God” Shigetoshi Nakamura is equally worshipful of noodles, broth and toppings. 

Why we love it: Broth: clean, layered; you taste intent, not salt. Noodle: springy, medium thickness, perfectly chewy. Chashu: fatty, tender, flavorful without stealing the show, but there’s not enough of it. Egg: perfectly jammy, nicely seasoned, but doesn’t come standard. Veg: menma and spinach create some contrast and pickled mustard greens add brightness; truffle-mushroom bowls offer shroomy earthiness if that’s what you’re into. Multiple chicken and miso bowls for those avoiding pork.

Time Out tip: Everything is good and satisfying, but if you’re really hungry, you might want to add an extra order of chashu ($6/3 slices) and an egg ($3) off the à la carte menu. 
Address: 172 Delancey St, New York, NY 10002

Opening hours: Mon–Thu 5–9pm; Fri–Sat noon–3pm, 5–10pm

Expect to pay: Bowls start at $18

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What is it? The U.S. flagship that helped kick off New York’s tonkotsu era.

Why we love it: Broth: Shiromaru (classic) stays silky and finishes clean; Akamaru layers garlic oil and “umami” paste and may be the more nuanced choice. Noodle: Hakata-thin and lively. Order yours hard-cooked. The default cook can make the noodles too soft at the end, unless you pound them and get a kaidama, which is actually a great idea. Chashu: Probably the weakest element. It’s a little thin and forgettable. Egg: Nitamago is textbook. No notes. Veg: bamboo shoots keep crunch; veggie bowls appear seasonally, but the standard lineup is pork-forward. Ask your server for the current non-pork options; more often than not, they offer well-made accommodations.

Time Out tip: Pace yourself and don’t drain your bowl if you want a kaedama. Then again, the pork bun is truly delicious, so do the math. The space is pretty large, so it can accommodate a bigger party, but you’ve got to make a res.

Address: 65 4th Ave, New York, NY 10003

Opening hours: Mon–Thu 11:30am–10:30pm; Fri–Sat 11am–11pm; Sun 11am–10:30pm

Expect to pay: Bowls start at $22

What is it? Bit of a curveball here—a place that does ramen but specializes in tsukemen, thicker noodles served separately from the concentrated soup and meant to be dipped.

Why we love it: Broth: since you’re dipping, it’s a different animal than a broth that envelopes the noodles. It’s very tasty. Noodle: thick, chilled tsukemen noodles are somewhere between ramen and udon and are the star. Chewy, satisfying, ideal for dipping. Egg: Doesn’t come standard on the tsukemen. Instead, you get a nice little slice of fish cake. Veg: vegan tsukemen is just as satisfying as the meaty alts with tofu.

Time Out tip: You might be tempted to blink at the last second and just go for the ramen you know. And it’s good, make no mistake; you’re gonna enjoy yourself. But order the tsukemen, squirt some lime over those noodles and dip away.

Address: 117 Orchard St, New York, NY 10002

Opening hours: Tue–Fri noon–3pm, 5pm–9pm; Sat noon–9pm; Sun noon–8pm

What is it? This 12-seater serves fixed-price Japanese breakfast in the early hours, then starts serving up bowls of seafood ramen at dinnertime. The menu rotates, but you’ll always find a lot of seafood. 

Why we love it: Broth: These are fish-focused ramen bowls with a ton of oceany, briny goodness and that beautiful natural perfume from fish bones and dashi. Most of the broths are fortified with chicken, but in the absence of pork, there’s less of that mouth-coating richness. The standard Shoyu ramen comes with tuna chashu, which is delicious and unique. Noodles: these are thin, but they’ve got a good bite. Egg: onsen or whole ajitama. Your choice. Veg: minimal but clean greens. They may not have a strictly vegetarian option on the menu, and don’t count on anything gluten-free.

Time Out tip: This place is tiny, so you’ll either have to try your luck or make a reservation. Don’t come here with someone who isn’t into seafood. And the portions aren’t the biggest, so grab a few appetizers as well.

Address: 50 Ainslie St, Brooklyn, NY 11211

Opening hours: Daily 9am–2:30pm, 5:30–9:30pm

Expect to pay: Bowls start at $18

What is it? At this tonkotsu temple, seats are separated by (movable) dividers; customization and privacy are key. 

Why we love it: Broth: classic Fukuoka-style, i.e., creamy, porky. Build it to your specifications by adding richness and spice. Noodle: Ichiran’s signature ultra-thin noodles. Very good, satisfying to eat. Perfect for kaedama. And since they’re asking, a harder cook is definitely the way to go here because the noodles are so thin they go from done to overdone fast. Chashu: It’s fine. Not the most flavorful or substantial, but a good fatty chew component. Egg: cold, unshelled, bland, overcooked. Bad. Don’t bother. Veg: kikurage and scallion do their job, and you can add others to your heart’s content. There’s a veggie option with dashi-style broth (not vegan).

Time Out tip: To really experience this place, go on a solo excursion; there’s something unique and incredibly satisfying about entering the little booth and having a moment just you and your food. You fill out orders on a card and hand it to a server behind a screen–it’s not for everybody, but it’s one of the most different and interesting dining experiences in the city. Pay at the counter.

Address: 132 W 31st St, New York, NY 10001

Opening hours: Mon–Thu 11am–10:30pm; Fri 11am–11:30pm; Sat–Sun 10am–11:30pm

Expect to pay: ~$20/bowl, but can go higher as you customize. 

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What is it? The American version of the Japanese chain Machida Shoten serves Yokohama-style Iekei: pork- and chicken-based shoyu broth with thick noodles.

Why we love it: Broth: the signature E.A.K. shoyu broth is deep and flavorful. The “Oh So Hot! Miso” allows you to layer spice to your liking. Noodle: thick and hearty with a good chew that’s ideal for this style. Egg: not standard, which is a bummer, although it’s nicely seasoned and well-cooked. Chashu: Good and fatty, it suits the broth. Veg: No standard menma or sprouts for crunch, but each bowl comes standard with leaf spinach. 

Time Out tip: Two vegan options make it an ideal spot for non-meat-eaters to slurp umami-rich broth and noodles with their meat-eating friends. 

Address: 383 W 31st St, New York, NY 10001

Opening hours: Mon–Fri 10am–11pm; Sat–Sun 11am–10pm

Expect to pay: Bowls start at $17

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What is it? This tiny, traditional-adjacent ramen counter with Showa-era decor and garlicky broths stays open to the small hours.

Why we love it: Broth: different bowls pack different punches; the black broth adds an intensity and depth that may be overpowering for some but indispensable for others. Noodles: wavy, eminently slurpable, nicely textured. Chashu: on the chewy side. Still good. Egg: Could use 20–30 seconds less cooking time to get the yolk jammy wall to wall, but that’s nitpicking. Veg: scallion adds a nice fresh allium note to contrast the deep black garlic. 

Time Out tip: It’s tiny, so peak lunch and dinner hours make dining in tough. But there is something very Midnight Diner about an unhurried 2am bowl of ramen.

Address: 302 E 49th St, New York, NY 10017

Opening hours: Mon–Fri 11:30am–4pm, 5pm–3am; Sat–Sun noon–4pm, 5pm–3am

Expect to pay: Bowls start at $16

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What is it? This East Village tsukemen-focused spot serves Jiro ramen, a big, heaping portion of meat and noodles with some of the richest broth around.

Why we love it: Broth: long-simmered, concentrated, the product of a lot of time that you can taste with rich fattiness and garlic perfume. Excellent. Noodles: hefty and elastic, with a great chew. Chashu: Thick, tasty, generously portioned—in fact, some of the most generous portions of chashu anywhere. Egg: soft-set, on the runny side, but that’s not a bad thing. Veg: lots of sprouts for crunch, leaf spinach. The Yasai vegetable ramen has a veggie broth and a ton of crunchy menma plus lotus root. Very filling.

Time Out tip: This place’s portions are big, and for not much more than your average bowl. Because it may take you a while to finish your meal, you can ask for a hot stone to add to your broth and heat it back up. If you’re really up for a challenge, for $65 you can get the “largest bowl of tsukemen in the city.” 

Address: 131 Avenue A, New York, NY 10009

Opening hours: Sun–Thu noon–9:30pm; Fri noon–10:30pm; Sat noon–1am

Expect to pay: Bowls start at $17

What is it? An adorable, unpretentious Astoria standby that serves a chicken-cream-based broth.

Why we love it: Broth: A highly comforting chicken broth that hits the notes you want. It feels luxurious, and the spicy pork tantan is a flavor bomb. The gyokai fish-based broth has all of the flavor and none of the funk of seafood. Chashu: Different than most, it’s thin-cut, almost more like ham than pork. Noodles: wavy, not too thin, not too thick–they’ve got a good bite. Egg: modest cure. Not the most flavorful, but they’ve got a great cook on it. Veg: scallions do the job well, and that menma crunch gives welcome contrast. There’s a veggie miso-based bowl for those who don’t eat meat. 

Time Out tip: Much as a tonkotsu is the “can’t go wrong” order almost anywhere, the spicy tantan is really the star here.

Address: 33-19 36th Ave, Queens, NY 11106

Opening hours: Daily noon–9pm

Expect to pay: Bowls start at $18

What is it? A no-frills neighborhood ramen spot on the other Fifth Avenue. 

Why we love it: Let’s make a quick disclaimer and say that this place’s ramen is good overall, and you probably won’t be disappointed with any of their bowls. But right now, we’re talking birria ramen, their Mexican/Japanese fusion dish that absolutely slaps. Broth: Rich, beefy flavor with a ton of spice; delicious. The flavor profile leans much more Mexican than Japanese. Noodles: Good, medium; you can get the wavy or straight. Chashu: Well…it’s not chashu. Instead, the birria beef chunks fall apart in your mouth but retain that chew you love. Veg: In another winning move, it comes with lime, radish slices, raw onion—all the stuff that gives birria that lovely contrast of fresh and deeply flavored stew. They have a vegetarian miso-based ramen for anyone who isn’t into the meats.

Time Out tip: This spot does takeout right, so if you’re a local—or just heading to Prospect Park—order it up and get a steaming hot bowl in no time flat.

Address: 651 5th Ave, Brooklyn, NY 11215

Opening hours: Daily 11:30am–10pm

Expect to pay: Bowls start at $19