Ramen

“The broth was very rich and really, really nice. Also a nice touch was that they gave me a lime to squeeze onto my noodles before dipping which really enhanced the experience. I’d never eaten tsukemen like that and it was very good!”

“For tsukemen (dipping ramen) go to Minca by Alphabet city! Cash only but unreal”

“Taishoken was fairly empty the last time I went there, but in my opinion they have the best tsukemen in the NYC area (and that includes Tsujita in Fort Lee, NJ) and deserve a lot more customers.”

“Tabetomo tsukemen was phenomenal.”

“Love their tsukemen”

“Massive portions, incredibly flavorful, and no wait during lunch. Service was really attentive.”

“I love the tsukemen they have a Nakamura, def a sleeper hit”

“Imo, best tsukemen would be Karazishi Botan's over in Brooklyn. Salty, rich, slightly acidic and not overly seafoody.”

“Tabetomo has tsukemen so I had to try that. Was underwhelmed tbh, was not a fan of the chicken/shoyu-forward flavor profile, but I've been spoiled by Ramen Shack.”

“Ivan ramen on the Les has some great tsukumen”

“Still get a craving for Nakamura tsukeman after discovering Ishida which has become my fave tsukeman.”

“Highly suggest the corn and tsukemen (in addition to the ebi).”

“- Shuya (Shoyu, Shio & Tsukemen)”

“Ooh interesting. It was pretty good, a bit on the pricer side though. Savory and slightly earthy, reminded me of Chinese fermented black beans in terms of flavor. They give you some stock midway through to dilute the tsukemen broth as you go which was nice.”

“I like Afuri’s tsukemen”