Ramen Lab
(Now Closed)Ramen Restaurant and Noodle Restaurant$$$$
NoLita, New York
The folks at Eater and The New Yorker like this place. Would you agree?
86 Tips and reviews
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QQ TFebruary 10, 2015Come at 9:15pm & your wait will be shorter (20-30min). Don't come past 9:30 or they'll be out of broth. Split shoyu (w pork) & miso (vegetarian). Get the egg. Worth it: makes the top 3 ramen in NY.
Daniel ChoeJanuary 8, 2015Al dente Sun noodles at their best. Narrow, limited seating may be a turn off for some. To others, it may conjure a distant memory from Tokyo.
- Sam BrownNovember 14, 2015Rotating chefs from well known ramen establishments swing by for monthly stints. Get here early or expect to wait a while, standing room only keeps the pace bearable.
Amy ChenJuly 14, 2015You know it's good ramen when all the customers are Japanese. The owner opened up 5 ramen shops before setting up in Boston. He's only here for a month for a pop up shop. Everything was perfect.
TomSeptember 29, 2017Small ramen ya from Sun Noodles that host chefs routinely. Offering is usually limited to a few items and it let’s you try interesting ramens from around the world.
Mari TalaiMarch 12, 2015By far the best ramen in NYC! This is authentic Japanese ramen. You can tell by the name that these dishes are calculated to perfection. The soup, the egg, the noodles - it doesn't get any better!
The ramen is classic, almost as well executed as Ippudo and much lighter, and tastes as good as the wait is painful. Arrive before 6 or wait 90m. Split the two daily ramens.
Youssof MalNovember 16, 2018This is a must visit for any Ramen fan. The lab hosts a chef for 2-3 weeks serving 2 specials. The menu is constantly changing. No seating here, just several standing spots to quickly slurp noodles!
Bin YangMarch 24, 2016Gone are the days of ramen lab serving their own noodles and gyozas- nowadays it's a pop up space for cool ramen joints from across the globe. Wait is just as bad as before. 30-90min on weekdays.
RachelNovember 18, 2015Since they bring in the best chefs every month, the ramen sold here are always amazingly good. I can't eat from other ramen places anymore... I miss here so much.
MatherJanuary 8, 2015While the classic shoyu ramen is a must-have/A+, the miso veggie ramen is an outstanding A++. Go with a friend and share both, plus an order of the best gyoza you've had. Follow any directions given!
Village VoiceApril 14, 2015The Torigara Shoyu Ramen is phenomenal. Chicken stock & rendered chicken fat top a special shoyu tare sauce, followed by melt-in-your-mouth pork chasu, menma, nori, spinach, & naruto fish cake.
JapanCultureNYCNovember 25, 2016Fantastic pop-up that features a different ramen restaurant from Japan every month. It's a stand-up bar whose concept is to slurp and go, not sip and linger.
Got to check out friends & family night. AMAZING! Been waiting for this place to open all year! Best Shoyu ramen of my life! Can't wait to go back!
- Christopher TaiApril 1, 2015They don't take names for the line, you just get in line. Once you get in, start with piping hot gyoza. Order the torigara shoyu ramen with egg and extra chashu! They just started taking credit cards.
Standing room only and no waiting lists just walk ins. Worth the wait and definitely won't be disappointed with either Shoyu or miso ramen. Best in NYC!
Omer ZachMarch 10, 2015Wow. Best shoyu broth and eggs in Manhattan, plus top-notch noodles. Only flaw was the chashu.
The best for the ultimate Ramen enthusiast with revolving chefs from all over the world 🦞
Honghui YuNovember 11, 2017I was here when they were featuring Kisurin, which specializes in tan tan men (a dan dan noodle style ramen). Got the pork chop tan tan men which was absolutely amazing.
Shiri LaraDecember 24, 2016Came for the miso sunnoodle kitchen. Brooklyn ramen was very rich and tasty. Check out this and other pop ups. Very intimate experience.
- TomApril 20, 2015They have two stable ramens and experiment ever so often. Gyoza is sometimes offered too. No seats, standing only. Credit is now accepted. Great food, but not worth it if there's a long wait.
SteveJanuary 11, 2016The best place in New York to experiment with new ramen from around the world - and that makes it a bit of a moving target. I miss Nakamura's specialty tori ramen.
Ryan GallagherFebruary 13, 2018No matter which chef is serving ramen that day you are in for a treat. Usually a line. No seats. Once you get in enjoy the bowl of ramen in front of you.
Christina ChinApril 19, 2015Got here thurs night, last ones in around 915 so no wait. Standing room only but the ramen was tasty and broth light and not too salty. Water in fun beaker glasses.
Ellie DSeptember 22, 2015Experimental ramen can lead to incredible results. I had the most pure, deep, and amazing shoyu ramen at this spot (and I usually shy away from shoyu).
Johnny WuMarch 8, 2015Get the pork ramen with egg. The miso ramen plus pork is also incredible. Chef Jack and David are the best.
WEI WEIDecember 9, 2017Easily in the top 5 ramen in NYC. Soup and noodle are both spot-on. Beef is kind of an untraditional choice so no comment. I’d probably prefer pork- SaritJanuary 10, 2015It was the most controlled + delicious bowl of ramen I've ever had! There were layers of flavor without the dish being crowded or overly salty. Super limited menu- go to watch, learn, + savor quickly.
Lukasz GMarch 12, 2019Awesome concept! Every month different ramen makers are featured! Loved the ramen I had there!
BettyJanuary 24, 2015You can taste the love they put in each bowl. Not many choices but great for trying everything with 1 or 2 friends (especially since the wait is very long; over 1 hour).
M MMay 24, 2015They rotate chefs. If you go while Ichicoro is still there, go for the spicy brothless soba! It's like a spicy, Japanese carbonara, and it's amazing!
This month is Yume Wo Katare from Boston! The broth is lardy, cha-siu is flavorful, and the noodle are great!!
AmateurConciergeMarch 6, 2015A very japanese aesthetic to the place. The miso ramen is far more complex and interesting than the shoyu. Ask them to bring back the gyoza!- Eugene BMay 7, 2016Cozy standing-only place with decent ramen. The noodles may have been overdone and the broth a touch too salty, but overall an experience not to be missed for the ramen lover.
Annie TolochinskiJanuary 31, 2015Wow the ramen and wow the service! We came on a frigid Friday night so wait was only about 40 minutes at 7 pm. Standing room only inside but so worth it. GO.
Esther JungSeptember 30, 2015Every month, they have a different vendors featuring the ramen. Fav ramen place in the city!
The New YorkerFebruary 23, 2015“You stand at a counter, Tokyo-train-station style, in this narrow storefront, where conversation is precluded by exhalations of transcendent satisfaction.” Read more
- Rotating guest chefs in this innovative establishment. Come back for a new chef and ramen style! Follow them on Twitter or Instagram for latest updates.
Lawrence L.January 14, 2015Shoyu broth is excellent but the real star is the XO miso imho. Ran out of gyoza towards the end of the night. 😢
Winson WongFebruary 4, 2015This place is solid. Two choices of ramen, shoyu and miso. Standing room only with like 10 people. Not worth the hour wait but the broth has complex flavors and egg / noodles are well cooked. Try it.
Ajay KulkarniFebruary 1, 2015I think I finally found it. The best Ramen in the city. Veggie miso is so good, perfect for a cold winter night.
Jurgen CastroJanuary 7, 2015The menu is streamlined (two seasonal ramen optional, one side and beverages) and the seating is limited but completely worth the wait.
Kate FurmanApril 6, 2015The Noodles in the shoyu ramen is so legit, it may have ruined ramen noodles at other joints.
Jacob AronoffJune 24, 2018Ramen lab is amazing and consistently brings in the best chefs. It’s always good.
Gunnar AasenApril 26, 2015Show up at 4:45 on a weekday to get a seat right at 5. The menu has only a couple options. All are good.
KinoJanuary 8, 20158 seats. 30min wait. Cash only. Opened 2015/01/06. Soy sauce ramen w/ chicken broth. Miso ramen, veggie only. Winged gyoza. Orion Beer. Canned Kikusui sake. No kaedama. Onsen tamago arrives cold. Meh.
Akshay GNovember 27, 2019Fantastic roster of rotating ramen chefs. Be sure to check the menu online ahead of time.
Get here about an hour early and put your name down on the clipboard. Waits are usually around 30 minutes every 10 people.
James HAugust 2, 2015Butanchu is a tonkotsu style ramen. Dazzling technique and so many complex steps to your plate.
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Permanently closed (Show more)
- Tue–Sat
- 5:00 PM–10:00 PM
(646) 613-7522
View menu on http://www.ramen-lab.com/#menu
Features
Reservations
No
Credit Cards
Yes (incl. American Express & MasterCard)
Outdoor Seating
No
Music
No
Parking
Street
Restroom
Yes
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