Can a basic noodle counter founded a mere seven years ago and barely big enough to seat 12 truly qualify as a legend? In the case of Rokurinsha, most definitely yes — in fact twice over. First things first: The ramen really is outstanding. It’s ...

NOTE: Ivan Ramen Plus and the original Ivan Ramen are no longer in operation. You can only find Ivan Ramen in New York. Ivan Ramen Plus is not just a bigger, brighter, sleeker version of his first restaurant, the humble one-counter shop he opened five ...

NOTE: Ivan Ramen is no longer in operation. You can only find Ivan Ramen in New York. The ramen shop operating in the same location, Sanmaguro Ramen, has no association with Ivan Ramen. "Eat ramen here." It's the kind of illuminated sign you might expect ...

Chic and airy, with a floor-to-ceiling window, all-white furnishings and a lavish flower arrangement in one corner, it feels more like a quiet cafe-lounge than a noodle joint. There's even a glass-topped miniature Zen rock garden running the length of the (all-white of course) ...

With shio ramen, it's best to think of the salt as both the composer and conductor of a gourmet symphony. And there is plenty going on in this symphony at Shiogensui -- thin noodles, chashu (braised pork), crunchy menma (bamboo shoots) and spring onions, ...

Even though Kagari is hidden away down a tiny unmarked alley in Ginza, the giveaway is the perpetual line of people outside.

Gogyo's secret weapon is kogashi ("burned") ramen. For each bowl, a couple of ladlefuls of lard are heated up in a wok and then ignited, filling the kitchen with billowing fire and smoke. The charred residue is then tipped over the noodles, giving the ...

The XLB at DTF (are you following all the lingo?) are famous for having really thin skin. It is impressive: When you pick up the delicate dumpling from its top knot with your chopsticks it sags under the weight of the meat and soup ...

Ichikanjin is a bright little noodle counter (it also has a couple of tables) with cheerful, slightly quirky decor, jazz or bossa nova on the sound system and a good selection of beers. And, most importantly, some very tasty ramen: Shio (salt-based), shoyu (soy ...

I took one sip and was immediately comforted: Chabuton doesn't seem to be trying to imitate a meat-based broth at all, as I'd half expected, since this is a meat-centric restaurant. Instead, it has created an honest, decent vegetable soup as a base, almost ...

Whether you dig the earth-friendly vibe or not, the ramen is to die for. The "plain" tantan ramen is anything but plain. The broth is made from peanuts and sesame and has a uniquely delicious nutty flavor as a result.