Okiboru House of Tsukemen Review Lower East Side New York
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(No one’s swiping credit cards or taking cash here.) They don’t even serve alcohol or dessert, so once you’re done with your bowl, there’s really nothing to do other than leave. LA's got a ton of great neighborhoods, but few have undergone as massive a revitalization as Downtown LA. With a lease signing at Mall of Georgia, the largest mall in the state, ramen eatery Okiboru is opening its fourth location in metro Atlanta, joining locations in Sandy Springs, Buckhead and Duluth. Today, MICHELIN announces the Bib Gourmand establishments for the inaugural MICHELIN Guide California selection.
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It was my first time have tsukemen and I was not disappointed. I can't wait to go back and try out more of their menu. They have nice dividers between tables to make you feel safe to eat out. I visited on a cold day in Atlanta which made this soup even better. This place has some of the best ramen I've ever tasted hands down.
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From tacos to sushi, and bistros to oyster bars, the highly-anticipated list features a grand total of 151 restaurants representing 36 different cuisines. Brian Hoffman is a classically trained actor who is now a full-time tour guide, blogger, and food obsessive. He leads food and drink tours around New York City, which not only introduce tour-goers to delicious food, but gives them a historical context. He also writes food articles for Gothamist and Midtown Lunch in addition to overseeing this blog and a few food video series, including Eat This, Locals Know, and Around the World in One City.
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So you know you’re going to get some delicious flavors out of it. So that combined with this thick, rich broth was simply divine. The menu, too, is slender — and made to execute quickly. QR code menus became more prevalent after 2020 and have remained, to much dismay, as the standard across many New York restaurants. It can make an establishment feel sterile and stripped of its hospitality — but at Okiboru’s udon shop, it serves a purpose. Conjuring the vending machines found at ramen spots in Japan, not only is the QR code where you’ll find the list of options, but you pay and tip on it before trays hit the table.
Download the ultimate insider’s guide to the world's best restaurants. Talking about “the best” restaurants in LA during a pandemic seems entirely unfair, and frankly irrelevant, considering what the industry is facing at the moment. Okiboru can get quite crowded (especially considering how small it is), but if you come at the right time, you should be able to quickly find a seat. I was annoyed by their futuristic way of ordering and paying all via an app. There are servers, but you are encouraged to ignore them and use this app for everything, including payment. One more way for us not to have to speak to each other.
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As a superior alternative, I would recommend Tonchin to any ramen lovers in NY. There’s not much decor in it that screams wow, but everyone is almost within an arm’s reach of the kitchen. They do not tables, but stools next to a counter top. When you are seated, there’s a QR code to scan that links directly to an online ordering system. This is where you place your order, and it queues it for the kitchen. Believe it or not, this is super efficient and effective if you are not someone that likes to banter back and forth.
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With Tsukemen, unlike its traditional ramen cousin, the noodles are served on the side separate from the broth, hence the name “dipping ramen”. Okiboru makes our own noodles on-site from scratch using our own unique recipe. As for the broth, it is painstakingly brewed over a period of time twice as long as the typical ramen broth until the consistency is perfect for dipping. Totto Ramen opened in the summer of 2010, right in the heat of what we'll call "The Great Ramen Awakening." At one point we’re pretty sure you could get tonkotsu lattes at Starbucks. Now, this casual ramen spot specializing in chicken-based broth with thin noodles has locations in Midtown West and Hell’s Kitchen.
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For me, one of the most important parts of a ramen is the broth. A lot of places I've been either have watered down or flavorless broth, but not okiboru. I got the spicy tonkotsu and it was the perfect level of spicy.
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The menu is fairly limited with just 4 options of noodles and sodas. But you can see them make everything from scratch and serve everything as you order. Ordering here is done by filling out a form and pressing a button, so human interaction is minimal. If you’re afraid of loneliness, you can eat in an actual dining room (or just lower the partition between booths). The highly customizable ramen is solid, and the overall experience makes this place worth visiting at least once.
For the time being, just eat your way through this very hot ramen until tears drip down your face. They do have non-spicy options too, and the lively Lower East Side space is a fun place for a small group dinner. They also do delivery from a shared kitchen in Brooklyn, if you need to eat your Spicy Red Chili Ramen alone at home. Los Angeles has a long history of great ramen, but only in the past few years has the scene hit its stride.
I had the truffle chintan ramen the first time and the umami flavor just blew me away! We also got the garlic nori fries which were so good. The second time I got the spicy paitan with gyokai which was the tsukemen.
Himokawa udon originates from Kiryu city, Gunma prefecture — they “look like long pieces of silk, so thin they’re almost translucent. Everything about this place seems designed to get you in and out as briskly as possible, so the line moves fast. You’ll get your food minutes after you order—which you do entirely on your phone.
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