Taishoken — FoodNYC

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in:Best tsukemen / dipping ramen3 pts
“i went during their soft open and the broth was lukewarm at best (my brother’s was straight up cold).”
H3
in:Best tsukemen / dipping ramen0 pts
“Was not a fan. I feel like they did everything correctly: portion, presentation, ingredients. But for me, the taste was not all there. I thought the bonito taste was way too strong.”
H3
postBest tsukemen / dipping ramen115 pts
“Massive portions, incredibly flavorful, and no wait during lunch. Service was really attentive.”
H2
in:Best tsukemen / dipping ramen17 pts
“Also a new favorite spot for me. Very high quality karaage as well.”
H2
in:Can TabeTomo’s tsukemen exist in the same conversation as Okiboru?12 pts
“in my opinion they have the best tsukemen in the NYC area”
H2
in:Taishoken NY3 pts
replying to u/panzerxiii: Better than Okiboru's?
“I think so, to be fair I've only had Okiboru's tsukemen once, the noodles at Taishoken are way thicker, chewier, reminded me of the udon at Udon Shin.”
H2
in:What's your favorite preparation of duck in the city?2 pts
“Taishoken also has a good duck tsukemen.”
H2
in:Taishoken NY1 pts
replying to u/flushflop: Respectfully I had a different experience :/ Noodles here aren't chewy, okiboru and tsujita have chewier noodles. Even tabetomo's noodles are chewier. Taishoken's noodles are more wheat-forward, however. Another note is that the noodles here are served lukewarm, vs cold at the other places. Broth wise, the flavor is not as strong as okiboru or tsujita. But some people prefer that, not a knock. okiboru's in particular I found is more of a half-dip rather than full-dip (dip half the noodles otherwise broth can be too much). Tsujita you can taste the fish as well, more similar to how they do it in Chuka Soba Tomita (obviously not to the same quality, just a comparison if that's a taste you're craving). Maybe it's just a consistency issue, but I enjoyed tsujita and okiboru more. Not a bad bowl by any means, but not the absolute best just to temper expectations. Note I've had these 3 all in the past month, so perhaps it was different in the past too. Broths and noodles change over time, similar to how it does in even top tsukemen shops in Japan.
“The day I had Taishoken, the noodles were really chewy thick, like Rokurinsha, Tetsu, and Tomita.”
H2
in:Non-pork ramen styles like tsukemen, mazemen/mazesoba, etc? Or other authentic bowls?1 pts
“Got tsukemen at Taishoken (2nd Ave in the East Village) soft opening the other day and it was fine, though I don't have much basis for comparison.”
H2
in:Best tsukemen / dipping ramen1 pts
“I’m a fan. Their fried calamari is also great.”
H2
in:Can TabeTomo’s tsukemen exist in the same conversation as Okiboru?1 pts
replying to u/TheDude8000: I’ll definitely try it, thanks!
“I just tried it 3 days ago and thought it was very fine. I didnt love their noodles. Very thick and overcooked imo.”
H2
in:Best tsukemen / dipping ramen-1 pts
“Went there, the broth isnt hot enough. Dipped the udon and it just tasted lukewarm.”
H2

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What Reddit says38