6.1/10Japanese
AI-generated summary
Get the . It is the bowl people name over and over, and the is the pick if you want a clear chicken broth. The small plates hold up too, especially the . People do complain the bowls come short on broth, and a loud group calls it overrated for the price.
“As great as the ramen is, I think the small plates are the highlight of the restaurant. The pickled daikon with XO is an all time dish, the seasonal squash with black sesame and mustard is one of my bites of the year, and the kare-age is always on point. One of the few places I feel didn't lose a step POST Covid.”
H3
“The spicy miso ramen at Ivan Ramen on the Lower East Side is HOT! They use a blend of over 10 chilis, so there's a lot of depth to the heat as well.”
H3
“chicken paitan ramen (solid 10/10)”
H2
“Ridiculously good value for its quality.”
H2
“The rye noodles, pork and mushrooms are individually great but the dipping broth didn’t wow me. Worth trying once but I wouldn’t go back.”
H2
“Get the Crispy Pork Buns and Spicy Miso Ramen (if you like spicy). This spot is still one of my favorite ramen shops in the city.”
H2
“Shoutout to Ivan Ramen’s triple garlic pork mazemen”
H2
“Ivan Ramen: has occasional ramen that feels “only in NY” like a seafood tsukemen with shrimp toast and bisque-like broth”
H2
“Ivan has a great shio while Tonchin has a great tonkotsu and tsukemen.”
H2
“Marufuku & Ivan Ramen gets an honorable mention.”
H2
“One of the few ramen places in NYC that you know makes their broth from scratch.”
H2
“Ivan ramen - inconsistent, but an American take on ramen”
H2