34A St. Marks Pl., New York, NY, 11101
nr. Second Ave.
By overdedge on 2/12/2009
What makes a good bowl of ramen in my opinion: 1) Noodles 2) Broth 3) Ingredients 4) Quantity 5) Price. Setagaya's noodles are perfect in texture and they give you good quantity for the price. The pork slices are good and not overly fatty but they give you fairly thin slices. They include boiled eggs, some bamboo shoots, and some nori. My biggest knock would have to be the fishiness and the greasiness of the broth. I am normally ok with fishy but this was a bit strong for my taste. You can see a thin layer of oil sitting over the top of the broth. Its not easy to find the perfect bowl of ramen in NYC but if there were one, it would contain the noodles from Setagaya, the broth from Ippudo, the ingredients from Momofuku, and the quantity and price of Sapporo.
By Webbie9324 on 9/17/2009
When I went to Ramen Setagaya, I ordered the Shio Ramen with a side of Oyako-don. The Oyako-don came first, and I instantly regretted ordering it. The chicken was minced to a paste, and it's look, texture, and smell were very reminiscent of cat food. Things were not improved by the very strong pickles or the cold, raw egg yolk which the dish wasn't quite hot enough to heat through, even when broken. Then the Ramen came. It was very good, with a delicately flavored broth, perfectly cooked salt egg, and wonderful noodles. The belly pork was a bit dry, but quite flavorful. I think, frankly, that I ordered poorly and that this place is much better than my experience. Everyone around seemed to enjoy their edamame and shiu-mai, I was just unlucky enough to order the Oyako-don.
By samanthahwebb on 8/13/2011
Ramen Setagaya is closed - another ramen place is in the same location.