Ramen Setagaya

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72 Totally Fine

The U.S. branch of a Japanese mini-chain popular amongst noodle slurpers and culinary screwballs of every persuasion.

34A St. Marks Pl., New York, NY, 11101



Known For

The lowdown

One of the biggest events among Japanese expats, noodle slurpers, and culinary screwballs of every persuasion was the opening of this ramen bar, a first U.S. branch of a Japanese mini-chain. And for good reason: The shio (or salt-based) broth is a revelation — smooth with a mellow roundness, subtly flavored with various things like dried scallops and dried anchovies. The noodles range in thickness from spaghettini-size to linguine-size, and, served hot in broth or cold (tsukemen style) on a separate plate for dipping, are firm and springy and pretty much irresistible. A non-ramen must-have dish is the oyakodon, crumbly pieces of minced chicken like the kind you’d find in a Thai larb, topped with a soft-cooked egg and served over rice. In the kitchen, ramen wranglers, their heads wrapped in what appear to be gym towels, buzz about like members of a radical modern-dance troupe.

What you need to know

Recommended DishesShio ramen; oyakodon.

DrinksSake/Soju, Beer & Wine Only

Noise LevelCivilized