Ichiran Ramen

Ichiran Ramen in NYC: Better Taste than Japan

I had fond memories of savoring Ichiran ramen during a trip to Japan, and I’d always been curious about how it would compare here in New York. However, there always seemed to be a long line outside, which made us hesitant to try it for the longest time. On this particular day, we finally decided to go for it - and we were excited to see if the NYC branch could live up to our expectations.

The exterior of the restaurant is surprisingly understated. It’s tucked between other businesses and doesn’t have the flashy signage you might expect from a place this popular. You could easily walk right past it without even noticing - unless, of course, there’s a line of people waiting outside, which is usually the case. Once you enter, though, everything changes.

As soon as you’re inside, you’re greeted by Ichiran’s signature layout - those private individual booths designed for solo ramen experiences. The booths have small dividers and curtains to help you fully immerse in the act of eating without distractions. Even though we visited as a couple, we still sat side by side in separate booths, which actually felt kind of fun and novel. It was like a shared solo experience!

Ordering Process

Before sitting down, you order and pay at a touchscreen kiosk near the entrance. The system is really intuitive. We both chose the basic ramen set, but what really stood out was how many customization options there were. You can adjust the noodle texture (from extra firm to soft), broth richness, spice level, amount of garlic, green onion preference, and even whether or not you want Ichiran’s original red sauce.

We decided to keep most things at the default setting since we wanted to taste it “as it’s intended,” but I personally bumped my spice level up to 5, just to give it a nice kick. We also ordered a cold draft beer to go with the meal - because what pairs better with hot ramen than crisp, cold beer? Just a note: they do check your ID if you’re ordering alcohol, so make sure to bring it with you.

Water is self-service here, and there’s a water dispenser near the seating area. This is something many diners overlook - so be sure to pour yourself some water before sitting down, or else you’ll have to awkwardly flag down an employee later (which slightly defeats the whole “minimal human contact” vibe).

Once you’re seated in your booth, a server on the other side of the curtain delivers your ramen through a small opening. They place your bowl gently on the counter, bow slightly, and then slide the curtain down for privacy. The entire process feels very organized and even a little ceremonial, which I appreciated.

Each booth also comes with a helpful laminated sheet explaining the menu, how to order more items without leaving your seat (you simply fill out a small slip and press a call button), and other etiquette tips. It really does feel like you’re part of a system that’s been tested and perfected over time.

How Was the Ramen?

We were half-expecting the square bowls that are iconic in Ichiran’s marketing and original branches, but in New York, they use a more traditional rounded bowl. Not a big deal, but a small difference worth noting.

The noodles were spot-on - thin, springy, and cooked to the perfect firmness. They soaked up the broth beautifully without getting soggy. The chashu (braised pork) was tender, flavorful, and just fatty enough to melt in your mouth.

The broth was rich, creamy, and complex. It had that signature tonkotsu depth, but surprisingly, it felt even creamier than the Ichiran broth we had in Japan. Depending on your preference, this might be a pro or a con. For us, it leaned just a little too creamy - but the level 5 spice helped cut through it and gave it the balance we wanted.

One thing I particularly loved was how the red sauce (their secret spicy blend) added a smoky depth rather than just heat. It wasn’t overpowering, but it definitely enhanced the overall flavor experience. And even if you’re not into spicy food, a little bit goes a long way in elevating the dish.

Every component of the ramen felt carefully prepared and high-quality. There wasn’t a single ingredient that felt like it was just “there.” Even the boiled egg was soft, jammy in the middle, and had absorbed a bit of the broth flavor.

It’s worth mentioning that you can order extra noodles (kaedama), toppings, or even another egg directly from your booth, which makes it easy to build your perfect bowl without getting up. We were tempted to go for a second helping of noodles but held back this time. Maybe next visit!

Final Thoughts: Should You Go?

Ichiran in NYC is definitely on the pricier side for a bowl of ramen, especially when compared to what you’d pay in Japan. But considering the high rent in Manhattan and the quality of the food and experience, it feels justified. And there’s no tipping required, which helps a little with the overall cost.

If you’re a ramen lover, this place is absolutely worth trying at least once. And honestly? I think it might’ve tasted even better than what I had in Japan—something I didn’t expect to say. Whether you’re going solo or with friends, the unique booth setup, deep customization options, and consistent quality make Ichiran a solid pick in NYC’s ramen scene.

Even if the broth felt a bit creamier than we prefer, it didn’t take away from the experience. And I’d definitely recommend going with a higher spice level—it really balances everything out. If you want a peaceful, no-fuss meal where the focus is 100% on the ramen, Ichiran delivers exactly that.