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Patrick Judabong - photographer, DJ, and founder of the Fat Bastard Crew, known to the world as Buddhabong. He has traveled the world in search of stunning images, great beats, and the best eats. Currently, you can catch him getting fat in and around New York City.
It's about that time when the leaves start to change color, the jackets come out of storage, and the weather gets colder. 'Tis the season when I always want something warm in my belly. Enter ramen, with its warm broth, succulent meat, and juicy noodles, always ready to fill that void. The best ramen spots in the New York area have their unique techniques down so tight that people don't seem to mind to wait over an hour for the experience.
Ramen can be prepared in a variety of ways, from shio to miso to shoyu. Noodle, broth, and meat are the categories I use to differentiate why the ramen locations chosen are Fat Bastard worthy.
Noodle: type, thickness, texture/chewyness
Broth: saltiness, flavor base (miso, pork, seafood, etc)
Meat: tenderness, fat content
There are speculations on which ramen establishment is the best in and around New York, but here are my top 5 bangers (in no particular order). Read on and let the slurping begin!
(Twitter: @buddhabong)
RELATED: NYC's Best Ramen in GIFs
5. Minca Ramen
Where: 536 East 5th St.
Website: newyorkramen.com
No fussing, no fighting, and no frills, Minca provides the in-and-out experience. Sit, order, eat, leave. Easy but also fulfilling (to your stomach).
I ordered the Tsukemen dipping style ramen special, which is comprised of miso broth and noodles, and comes with sides of hardboiled egg, scallion, bamboo shoots, and chashu pork. The ramen and broth are both separate from the side ingredients (meat, egg, etc.)
Noodle:
- Type: Wavy and Cold; Medium hardness
- Thickness: Thick, Springy, al dente
- Texture: Chewy
Broth:
- Saltiness: High
- Flavor Base: Seafood
- Texture: Thick and Tich
Meat:
- Tenderness: Soft to Medium
- Fat Content: Medium
Never the underdog, Minca is more like an honorable top dog warrior.
Also try: The #3 Basic with thick noodles.
4. Hide-Chan Ramen
Where: 248 East 52nd St.
Website: n/a
Nestled on the second floor of a walk up, Hide-Chan—the cousin of Totto ramen—is serving up the heat.
I ordered the Tonkotsu Miso Ramen, which includes hardboiled egg, scallion, bean sprouts, onion, corn, and chashu pork.
Noodle (You can choose how hard you want your noodle):
- Type: Wavy egg noodle; Firm hardness
- Thickness: Thick
- Texture: Chewy
Broth:
- Saltiness: Medium to High
- Flavor Base: Miso
- Texture: Thick and Rich
Meat:
- Tenderness: Tender (due to fat content; more fat than meat)
- Fat Content: High, pieces of meat surrounded by a fatty sub-layer
The midtown wonder creates bountiful enticing ramen for your tastebuds.
Also try: The Hakata Tonkotsu Ramen.
3. Santouka Ramen
Where: 595 River Rd. Edgewater, N.J.
Website: santouka.co.jp
A short 25-minute shuttle ride from Penn Station, Santouka is located in the Mitsuwa complex in Edgewater, N.J., and is the ramen Mecca!
I ordered the #7—Tokusen Toroniku Ramen—which includes Tonkotsu (pork bone) soup and noodles. Served on a side plate are the Toroniku chashu meat, pickled plum, kikurage (mushroom), menma (bamboo shoot), and scallions.
Noodle:
- Type: Wavy egg noodle; Medium hardness
- Thickness: Thick, Springy, al dente
- Texture: Semi-chewy
Broth:
- Saltiness: Medium
- Flavor Base: Pork
- Texture: Thick and Rich
Meat:
- Tenderness: Super tender, melts in your mouth
- Fat Content: Medium
The only ramen house you'll ever want on a hot summer's day, the Ali (or Manny Pacquiao) of ramen, Santouka is the champ.
Also try: There is nothing else you need to try!
Totto Rame
Where: 366 West 52nd St.
Website: tottoramen.com
Authentic with its food, décor, and wait time, Totto gives other noodle houses a run for their money.
I ordered the Miso Ramen, which incorporates Koji Miso and ground pork in a scoop with noodles in a Paitan soup. It's topped with a hardboiled egg, scallion, bean sprouts, onion, and chashu pork.
Noodle:
- Type: Wavy egg noodle; Medium hardness
- Thickness: Thick
- Texture: Chewy
Broth:
- Saltiness: Medium to High
- Flavor Base: Miso
- Texture: Thick and Rich
Meat:
- Tenderness: Slightly chewy
- Fat Content: Medium
As a top New York ramen contender, Totto must be tried. Trust.
Also try: The Spicy Ramen
1. Ippudo Ramen
Where: 65 4th Ave.
Website: ippudony.com
Ippudo is regarded as one of the top ramen houses in New York City, serving up the boom-bap- top shelf savory ramen.
I ordered the Shiromaru Hakata Classic, which is a Tonkotsu (pork bone) noodle soup topped with pork chashu, kikurage (mushroom), menma (bamboo shoot), red pickled ginger, sesame, and scallions, with a side of Kakuni (braised pork belly).
Noodle (You can choose how hard you want your noodle):
- Type: Straight; Medium hardness
- Thickness: Thin
- Texture: Chewy
Broth:
- Saltiness: Medium
- Flavor Base: Pork
- Texture: Thick and Rich
Meat:
- Tenderness: Not as tender as I prefer; however, when paired with the Kakuni pork belly, magical
- Fat Content: Medium
If you can bare the wait, the "too-trendy" crowd and the slightly higher price point, Ippudo is the place for you.
Also try: The Akamaru Modern