Carey Polis

"The burger is juicy and delicious. They cook it perfectly medium-rare and the ramen noodles work surprisingly well as a bun."

New York Post

"Shimamoto parboils the noodles al dente, then uses a secret “proprietary process” to form them into a patty. At Smorgasburg, the noodle “buns” are cooked on a griddle with a squirt of sesame oil. The final texture is chewy, not crunchy."

Andrew Zimmer

"One of those new ramen-bunned beauties is the shredded beef -- the flavors are much the same as the burger, with its "secret shoyu sauce" and scallions topping both, but the texture differs and makes for a new experience."

Marshall Bright

"Although simple in execution, a ramen bun with burger interior, the public has gone wild for these savory sliders. If you're interested in joining this cult following, stop by Smorgasburg this Saturday for a bite."

Dana deLaski

"The ramen burger has become an iconic New York dish. It’s available at all Smorgasburg locations, so if you’re worried about waiting in line, consider checking out Smorgasburg at the South Street Seaport or Prospect Park for fewer crowds."

Margot Peppers

"Foodie obsession: The Ramen Burger, a juicy hunk of meat topped with scallions and arugula and stuffed between two mounds of fried noodles, sees people lining for hours for a taste."

Nick O'Malley

"The actual flavor of the burger is dominated by the sauce, which is a great thing. It tastes fantastic, with a nice umami flavor and little bit of sweetness. The downside is that it overpowers the other components. It's a fine burger and set of toppings."