Department of FoodieDepartment of FoodieCompact eatery specializing in Japanese ramen noodles (including Tonkotsu and Shoyu options) along with curry, Takoyaki, pork buns and sake.
What to order: Black Ink Tonkotsu · Tonkotsu Ramen (White King) · TakoyakiFrom Google Maps reviews.
The mackerel plate and agedashi tofu were PHENOMENAL and portions were perfect for us. Relatively inexpensive too but tasted VERY high quality. The staff was so kind and gave us plenty of time to order and we didn’t feel rushed in the slightest. They even offered to charge my aunts phone. The food came out super fast as well and it was very pleasing to the eye. The atmosphere was beautiful and quiet and the wooden utensils and cups were a great touch. So was the adorable tea kettle and matching
place spontaneously while walking by, and it ended up being one of those unexpected finds you’re so happy to discover. The food was sensational—rich, flavorful, and memorable. The black garlic ramen was incredible, and finding a shrimp ramen that’s actually well executed (and not something you see everywhere) was such a treat. We were so glad we tried both. On top of that, the service was excellent: warm, attentive, and impressively quick without making the experience feel rushed. Great ambian
Great food, this is my first ramen in New York… and I’m surprised that they serve really good ramen. Fantastic soup, pork was really tasty and soft, noodles cooked at perfect firmness. Love it. Just my table was very close to the toilet, so sometimes the smell of the cleaning liquid was pretty strong and it definitely makes me want to finish the bowl and go. Otherwise, I’m very satisfied with the ramen.
From the Jun 29, 2026 health inspection. Lower-priority items are listed after the serious ones.
Cold food was held above 41°F, warm enough for bacteria to grow.
Raw or undercooked items were served without the required written warning.
Live roaches were found on site.
Clean utensils were stored where they could get dirty again.
Hot food was held below 140°F, cool enough for bacteria to grow.
Gaps, cracks, or clutter make it easy for pests to get in and nest.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Plumbing issues: poor drainage, backflow risk, or wastewater handled improperly.