“Thought the noodle itself was fine but a bit on the pricey side, this whole set cost $40 (not pictured is a Diet Coke).”
All 268 rated mentions, most helpful first
“Thought the noodle itself was fine but a bit on the pricey side, this whole set cost $40 (not pictured is a Diet Coke).”
“I find their Tsukemen way too thick. I feel like I'm dipping my noodles in sausage gravy.”
“For Ramen, this is the one you want. You want Okiburo house of Tsukemen in LES. Why? They are one of the only highly regarded Ramen shops in NYC that makes their own noodles in house.”
“I find okiboru too salty and too fishy. Meh. The noodles & pork are good, the broth is mediocore. Not worth the hype nor the price.”
“The regular tsukemen with pork was fantastic — super rich and flavourful — but I was even more blown away by the vegan option, which was super umami thanks to the mushrooms in the broth.”
“11/10 noodles were perfectly chewy and bouncy”
“This is a consistent favorite of mine especially now that the lines have died down. I always get the tsukemen with bamboo shoots and pork chashu but if you want an app the shrimp croquettes are delicious.”
“it’s the only place I’ve had Tsukemen outside of Japan the way I like it.”
“The tsukemen noodles at Okiboru are excellent, best I’ve had in the US”
“Tsukemen: okiboru (LES), tabetomo (East Village)”
“Okiboru made me like tsukemen.”
“niboshi tsukemen (get soup wari after you finish noodles!) and great tontori ramen as well”
“But Tabetomo, Okiburo house of Tsukemen, Ramen Ishida, Izakaya Juraku have more authentic ramen”
“Try okiboru for tsukemen”
“Okiboru has chicken and pork paitan”
“delicious umami broth, amazing chili paste to add a spice with great synergy to the base soup, love it. Flavors as expected for traditional tsukemen and really good at what they do.”
“Okiburo house of tsukemen for handmade tontorri”
“okiboru tsukemen is unbeatable”
“Like Okiboru (if there's no line), Nakamura, Patacon Pisao, Manousheh Grand, Empanada Mama, etc”
“To me Okiboru is this for Ramen”
“Raku (Udon), Sobaya (Soba), Ramen: Okiburo House of Tsukemen, or Tabetomo would be my recommendations.”
“The matcha udon they had was infinitely better”
“Okiboru house of tsukemen has amazing ramen.”
“Okiboru House of Tsukemen is great for both tsukeman and normal broth ramen.”
“For dipping ramen, Tabetomo and Okiboru”
“What really sets this place apart are their house made noodles. Really the best noodles I’ve ever had, mouthfeel/texture.”
“Agree that Okiboru has great tsukemen!”
“Okiburo house of Tsukemen is nice for an actual Ramen Ya flair.”
“for lunch I would grab Tsukemen at Okiboru”
“I had a bowl of tsukemen every day for like 2 weeks straight when I was in japan and they are just as good as anything I've had in japan too.”
“Okiboru’s is still king to me”
“Ramen at Okiboru and Nakamura”
“If youre looking for Tsukemen, i can 100% recommend Okiboru in LES. Tsukemen is my favorite style and Okiboru is the only spot that nails the taste and texture.”
“Both tsukeman and normal broth based is good.”
“i enjoyed the tsukemen as well but i think okiboru does it better”
“Okiboru has a good pork and chicken paitan.”
“the tori gyokai tsukemen at Okiboru.”
“one of the best palces for Ramen/Tsukemen.”
“I love ramen and this was the best I had in NYC.”
“Seconding Okiburu - incredible and you sit right at the counter and see them making the noodles”
“Okiboru is the only place in NYC I consider similar quality to the good places I’ve had in Japan. This is for both their ramen and Tsukemen.”
“For ramen I’d also probably skip ippudo and go to Okiboru instead.”
“okiboru house of tsukemen (not the udon one)”
“Ramen (Shuya, Tabetomo, Ishida, Okiboru)”
“Okiboru for tsukemen”
“Okiburo for ramen and tsukemen (les)”
“Okiburo in LES is Japanese run and noodles are house made. They do both ramen and tsukumen.”
“i can 100% recommend Okiboru in LES. Tsukemen is my favorite style and Okiboru is the only spot that nails the taste and texture.”
“Okiboru is a great choice for ramen/tsukemen.”
“I liked the broth of TabeTomo more. It's thicker and just has my flavor profiles more. But I think this is a preference thing”