After years of success in Tokyo, Ivan Orkin brought his ramen philosophy back to New York with this Lower East Side outpost, where technique and personality meet in a compact, casual setting. The room is simple and lively, with counter seating along the kitchen and a steady buzz.
The concise menu mixes playful nods to New York with a deeply Japanese sensibility. Start with the pastrami buns, a clever homage built on pillowy bao and cured beef, then move on to the tsukemen, where thick, fresh noodles are dipped into a rich pork broth and finished to taste with niboshi powder and sardine vinegar. The experience is interactive and satisfying, anchored by excellent noodles and thoughtful details that reward curiosity.