New York City’s ramen craze has made anthropologists out of some local chefs, who continue to discover and re-create countless obscure variations on the Japanese noodle dish. The latest culinary artifact: abura soba, or “oil noodles,” a ramen served without soup and topped with an unctuous soy-based sauce. The dish is a house speciality at Ramen Yebisu, where it is tossed with roasted pork, scallions and soy sauce. You can also sample the namesake yebisu ramen (named for the Japanese god of fishing), which features a light seafood broth floating chunks of lobster and prawn.
|Venue name:||Ramen Yebisu (CLOSED)|
126 North 6th St
|Cross street:||between Bedford Ave and Berry St|
|Opening hours:||Mon–Thu noon–11:45pm; Fri, Sat noon–midnight; Sun noon–11:45pm|
|Transport:||Subway: L to Bedford Ave|
|Price:||Average main course: $13. Cash only|
|Do you own this business?|
Average User Rating
2.5 / 5
- 5 star:0
- 4 star:1
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- 1 star:1
There is ramen-overload in New York at the moment, but Ramen Yebisu is definitely a stand-out from other joints nearby. Upon arrival, the waitstaff were really friendly and funny, and helped us work our way through the menu. Each time I've been here I've always chosen pork, with an egg, and never have been disappointed. The pork is melt-in-your-mouth, and the broth is perfectly seasoned every time. The portions are generous, but unlike a lot of ramen places, not too overwhelming. Perfect for a saturday lunch, especially if you're hungover...
I think the ramen here is overhyped. I gave this place two chances, and was disappointed both times. While the presentation is nice and the ramen is cooked perfectly in firmness, the broth is flat and simply tastes like salt water. I've tried the seafood ramen and the shoyu ramen.