Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Je'Bon Sushi and Noodle

Je'Bon Sushi and Noodle

15 St. Marks Pl., New York, NY 10003 40.729199 -73.988997
nr. Second Ave.  See Map | Subway Directions Hopstop Popup
212-388-1313 Send to Phone

    Order Online

  • Cuisine: Asian: Southeast, Chinese, Japanese/Sushi
  • Price Range: $$

    Key to Prices and ratings

    • Almost Perfect
    • Exceptional
    • Generally Excellent
    • Very Good
    • Good
    Cheap Eats
    • Best in Category
    • Excellent
    • Delicious
    • Very Good
    • Noteworthy
    • Very Expensive
    • Expensive
    • Moderate
    • Cheap
  • Reader Rating:

    7 out of 10


    1 Reviews | Write a Review

Photo by Shanna Ravindra

Share this listing

Official Website


Sun-Wed, noon-midnight; Thu, noon-1am; Fri-Sat, noon-2am

Nearby Subway Stops

6 at Astor Pl.; N, R at 8th St.-NYU



Payment Methods

American Express, Discover, MasterCard, Visa

Special Features

  • Delivery
  • Dine at the Bar
  • Lunch
  • Open Kitchens / Watch the Chef
  • Private Dining/Party Space
  • Take-Out
  • Online Ordering


  • Full Bar


Accepted/Not Necessary

Delivery Area

Houston St. to 20th St., Ave. D to Fifth Ave.


Bare-bones plain, cheap, and earnest, Je’Bon Noodles seems oblivious to our town’s bold new world of pulsating Asian eateries-on-steroids. Here it’s all about noodles, fabulous Chinese noodles—original ribbons and twistings, oddly delicious. Expecting not much at all on this funky stretch of St. Marks Place, you'll instantly be taken to a pleasure zone by Cantonese “silver needles”—pleasantly gummy little spears of dough tossed with roast pork, chicken, tiny shrimp, and strips of egg. Delicate fish purée piped through a pastry tube into simmering broth becomes noodles: the house’s own creation (the menu claims) and a luscious nest for shrimp, clams, chicken, mushrooms, and a slice of mild fish pâté. Even usually perfunctory beef lo mein impresses; the large scallops of beef are juicy and clearly freshly cooked. Given chef Chi Wah Lee’s many years cooking in Japan, it’s no surprise that the kichinabe—pork dumplings caramelized in an iron pan—are a triumph. There are satays, too, skewers from the grill, steamed pork buns, splendidly chewy spare ribs, Thai and Malaysian favorites among the noodles. The owners who planted this concept to lure NYU students are still waiting for that liquor license. So consider this a gourmand alert. Je’Bon is definitely worth a trek through the tacky.

Related Stories

New York Magazine Reviews