Lauren Santo Domingo

"Ichiran’s midtown location is a must go for an authentic, one-of-a-kind dining experience that will leave you feeling for the duration of your meal like you’ve been transported to the Far East."

Steve Cuozzo

"Ichiran offers only one dish, and it’s terrific — if pricey, compared to most other noodle shops — a highly tactile ramen in richly satisfying pork-bone broth. I enjoyed ultrafirm noodles that are made in a next-door factory big enough to launch ships; tonkotsu (pork bone) broth that’s satisfying, even when you specify your pork-fat preference (or “richness”) as “none”; and fiery “original red sauce” using a formula that’s said to be known by only four people in Japan."

Zagat

"This Japanese export, part of a Fukuoka-based chain, has a singular focus – ramen prepared with fresh noodles (made next door), rich tonkotsu pork broth and a spicy house sauce – and so do its guests, who sit in solo ‘flavor concentration’ booths with no cell phones and no talking allowed (although group tables are available too). Orders are placed via a check-off menu, and there’s no tipping."

Adamross Williams

"With only a handful of these famous restaurants around the world, we were so excited to try this Ramen and boy did it not disappoint. The creamy pork bone broth and the chewy noodles were to die for, so good I ordered a refill of noodles! Ichiran isn’t the cheapest Ramen you’ll find in New York but for the experience and flavours, it's an absolute MUST! Can’t stress enough at how good this place was!"

Robin Raisfeld

"But who knew that tonkotsu ramen is at its best when consumed alone inside an isolated slurping pen called a “flavor concentration booth,” as this Japanese chain would have you believe? The good news is that the soup, even when swallowed among other humans in the restaurant’s adjoining dining room, is pretty great — deep and creamy with a long finish. The noodles are exceptional, too, as firm and springy as a brand-new Posturepedic, and you can custom-calibrate everything from the richness of the ... Read more

Alex Scene

"The real star of the show, however, is the ramen. Despite there only being one ramen to choose from, what you get is completely amazing, and completely authentic. I never expected such a taste from a place in the U.S. and I am glad that I was wrong."

Duane Street Hotel

"Skip the flight to Tokyo and head to East Williamsburg instead. Famed for their individual booths, although they have regular tables as well, Ichiran crafts one of the most authentic bowls of ramen you’ll find stateside. Enhance the experience with side dishes like Tonkotsu egg and pork belly or an iced matcha tea."

Tiffany Do

"Ichiran is the type of place to head to when all you need is a no-frills bowl of hearty ramen, away from dinner banter and serial phubbers. It’s a restaurant where you can disconnect and recharge, like a 30-minute spa trip for the soul."

Jeff Kwong

"The egg was cooked perfectly and you can taste the pork broth infused in the egg itself. The ramen was amazing. The stock was so delicious and rich I wanted to keep drinking it, but I had to save the stock for the ramen refill. The pork was savory, tender, and delicious. The spicy sauce took away from the pork flavoring a bit, but added a small kick. The noodles themselves tasted fresh and had a perfect texture. It was not long before I had to request for my ramen refill."

Emma Allen

"It was really good. Maybe it was the "natural collagen," or the water that wasn’t tap. Or perhaps it had something to do with Ichiran's promise to deliver your ramen within fifteen seconds of the noodles—straight, not crinkled, and made in a big production kitchen next door—hitting the broth."