Nakamura

Super cute, tiny little shop in a really sketchy area. It’s open late, which is great. The interior is decorated with low-​hanging light bulbs and a huge lighted sign. Super cute and really belongs in west village. Stepping outside, you risk getting mugged.
Food is decent. Gyoza and edamame were good.

Really enjoyed this place. Literally at the end of Williamsburg Bridge, it’s not the easiest to find or most visible from the road, but it is worth finding and going to whenever you have a hankering for good ramen in the Lower East Side.
TORIGARA (chicken-​based broth): Not as rich and hearty as a tonkotsu (pork-​based) broth (which they do not have fyi), but for New York, where the life-​sucking humidity of summer is the stuff of legends, a less heavy broth will do just fine. Though not heavy, it is full of flavor. Come with thin noodles (though thin, its a nice firmness) and normal ramen fixings (chashu, kamaboko, spinach, nori, bamboo shoots). Good noodles and broth, can’t complain.
Granted, like other reviewers say, it’s not cheap, but it’s not out of line with the price points of other quality ramen joints in the city. This is just what you gots to pay these days for good ramen. At least Nakamura doesn’t seem to have a long wait to grab a table like a lot of other ramen shops seem to have these days, so there’s that.
Nakamura’s really good, definitely a fan of this place!

Great new ramen spot! We decided to check out this place earlier this year. It’s still relatively new so on week nights you’re likely to get in without a wait.
The yuzu dashi is what you ought to order here. It’s unlike other broths. Fragrant, flavored with yuzu citrus and lighter than the usual tonkotsu broth, I particularly enjoyed it because it didn’t make you feel so heavy even after finishing an entire bowl. My boyfriend tried the curry ramen and that was also delicious but a lot richer and heavier. They have the more traditional styles as well and you can’t go wrong with any one of them. Nakamura’s background is more than solid and he’s well-​praised in Japan. This is definitely a ramen spot that’ll only get more popular as time passes and word spreads.

Finally got the chance to try out Nakamura! Run by one of the four Ramen Gods from Japan — chef Nakamura, this place serve some of the best ramen in NYC. Took my coworkers visitng from S. F here on Wed 7:30-ish. No wait. Bingo! One of the reasons was def the location — right next to the bridge slightly off beaten path. I would say, come early as the place can fit max 12 people.
We all chose different styles. I tried the torigara — chickenbroth ramen with shoyu chashu, fishcake spinach and bamboo shoots. simple yet the broth has so much depth and dimension. It is not commonly found in NYC with most ramen shops are focusing on the pork broth — tonkosu. The torigara broth was lighter — perfect for now warmer weather in NYC; had just right amount of saltiness, richness and the sunnoodle just perfect texture. My coworkers ordered the curry broth, the shaki shaki (spicy broth) and yuzu broth respectively. Everyone loves their bowl! Oh, the chili cucumber salad app was lovely as well, reminding me of the similar version in Szechuan restaurants.
Will def come back and try the shaki shaki, the spicy broth ramen.

It’s a bit expensive…
Then again it is the Lower East Side where you get LES (s) for more.
That egg…
Went here on a Friday evening after work and surprisingly there weren’t many people. Was about to order the Yuzu ramen but then I noticed on the wall a «farmer’s Tonkatsu.» She described it as a pork brother with some meat and some vegetables. It sounded good (and well different than a normal tonkotsu.
It came out and it was surprisingly not super milky like I find most pork bone broths. The flavor was mostly on point though. The veggies consisted of some cabbage, some broccoli (bizarre,) and some more Japanese style vegetables. I wasn’t exactly a big fan (was more expecting pickled vegetables or a good amount of menma or something.) The pork in there was chopped up and there wasn’t much of it though the flavor was on point. The noodles were excellent as well. Good chew to them.
Got an Ajitama/​egg on the side which was cold but was probably among the best eggs I’ve had in a Ramen before. Excellent.
I asked her about the broth color and she said it is continuously evolving so in a few months it’ll be a bit more milky.
I find it funny that the water is served in beakers as everyone else does it seems.
3.8. Will go back for maybe the citrus ramen or probably something more traditional next time…
That egg…

Typical pricing for ramen in the city, but this place is cute and quaint. I like the hipster light signs inside that spell out its name. It’s a very small place as well. My friend and I tried the chasu rice and it was so tasty and flavorful, we loved it!
Their water cups that look like beakers are pretty cute. The ramen itself is okay, I can’t say anything bad or good about it. But I might go back to try a different kind and get the rice again.

I came here around 5:30PM with my mom. We weren’t craving anything too heavy so we figured ramen was the way to go. Expect the inside to be small, only being able to seat around 4 – 5 parties max. We got seats easily though since it was still fairly early. It was cute how they have measuring cups for you to drink water out of. We both got the Torigara and the broth was very flavorful. The noodles are thin (which I prefer) so I did enjoy it. However, if you like thicker noodles this dish isn’t for you. The pork was a bit fatty for me but it was extremely tender. I’m the type of person who love vegetables and would’ve enjoyed the dish more if it had more. My mom got the extra egg (+2). Overall, the service was good (only one waitress) and the ramen was quite filling. Nothing spectacular to me but it was a nice new ramen place to try.

One of the more inconveniently located ramen shops around… unless you live in the LES of course. It’s not in the safest of areas, so I would be careful coming here late at night if you’re walking alone. It’s right past the Delancey (club/​bar), closer to the bridge.
Nakamura wasn’t too packed on a Tuesday night and seating is very casual. Water was promptly served in cute chemistry beakers. The menu was simple, but unfortunately not very descriptive at all, so we had the waitress explain every ramen item. Wouldn’t it be simpler and easier if they just listed the ingredients/​toppings on the menu?
Gyoza was pretty good, but idk, I’m not going to give an extra star for met-​expectations gyoza.
We got the curry spiced ramen $ 16 (thicker, wavy noodles) and yuzu dashi $ 16 (thin, straight noodles). First of all, I can’t believe how much smaller my yuzu dashi was compared to the curry spiced! The yuzu dashi was maybe half a bowl whereas the curry spiced was much more substantial. Broth was alright in both, nothing to rave about. I’ve had yuzu ramen at a famous chain in Tokyo and I’d say this was average… though I wouldn’t return to either one.
Best best BEST part of the meal was the $ 2 egg. It reminded me of some of the best ramen eggs I’ve had in Japan. Well done, Nakamura. I will dream of this.
Here’s the breakdown:
Ramen ³⁄₅
Egg ⁵⁄₅
Portion 2.5÷5
Location ²⁄₅
Service ⁴⁄₅
Side note: I wonder if my expectations for ramen are beginning to get so unrealistically high that I will never find a place to satisfy my craving in NYC. It’s an exhausting hunt *sigh*

Nothing sums up what’s going on at a great ramen-​ya than the ajitsuke. These are the specially prepared egg halves that can be added to most bowls. It takes something so simple, the egg, and turns it into a delicacy that takes all night to make.
Nakamura understands this because they call ajitsuke by its proper name, there are no «ramen eggs» on the menu here. They also serve a refined series of bowls, which a particular emphasis on chicken broth.
We came at 5:45 p.m. on a Saturday and there was surprisingly no line and a couple free tables. I attribute this to the wonderful decision to locate this small shop in the far east of the Lower East Side, where there’s no foot traffic and the view is primarily of the side of the Williamsburg bridge. If that means you have to be «in the know» to find this place, all the better.
The gyoza, arriving in that stuck together style that’s now taken over the city, are a great but unnecessary start to the meal. The bowl of noodles that arrives a few minutes after ordering isn’t in the oversize dish of some places, but the broth is thick, noodle portion generous and meat fatty in a way that makes it hard to finish even without a first course.
And yes, you do need to add on ajitsuke, even if it means leaving some of the broth behind. It’s divine.

Newest ramen spot in the Lower East Side area! This place is super tiny though — they have one side with regular table seating (would fit about 12 people) and another side with bar seating (would fit about 6 people).
I came with my boyfriend on a Friday about 5:00 PM so there was no wait — but keep in mind other people actually started trickling in right after! We were seated right away but the waitress and she was super sweet and welcoming! Their tap water is served in mini beakers — how cute is that? Their whole menu only consists of FIVE ramen options and it was a bit hard to choose from because there were no details in regards to what ingredients each ramen has. My boyfriend ended up getting the Torigara and I got the XO Miso.
Torigara — this ramen uses the LIGHTEST broth! It was super tasty but very very light at the same time. It was served with cha siu, sprouts and some other ingredients I couldn’t really remember. I do have to complain that the portion was a bit small for $ 14.00.
XO Miso — this ramen their only vegan option on the menu. I really liked it! Their broth was thick and they use a thicker noodle than the Torigara. This was $ 16.00 but the portion was a lot bigger than the Torigara but I felt like there was more spouts than ramen. but overall I do really enjoy this ramen! The XO and miso spice blends so well together!
Overall, I would recommend this place to anyone around the area :)

6 PM on a weds evening — no wait!
Chicken Gyoza — thin skin, fried perfectly and served on hot plate. Eat fast bc they could stick but you’ll want to anyway.
Yuzu dashi ramen has a light broth with yuzu flavor that you can taste with each slurp! Thinner broth calls for thinner noodles which go well but I always prefer a thicker noodle any time.
Friends had torigara which is also light broth with depth served with thin noodles. Shaki shaki is spicy and served with many bean sprouts, also good broth flavor.
Ajitama — egg is definitely on point!
Can’t wait to come back and try the other broths!

Tiny ramen joint right next to the Williamsburg Bridge. Only a handful of tables and counter seating. Bf and I were lucky enough to be able to be seated immediately — I guess we just beat the dinner rush because afterwards the people that came in had to leave their names and phone numbers.
We shared a beef soboro rice for our appetizer, which was wayyy too salty. For ramen I got the curry spiced and bf got the yuzu dashi. I guess I was expecting something like the typical Japanese curry roux so I was surprised that the broth was actually quite clear. I wasn’t a huge fan of the spices, and bf and I actually ended up swapping bowls because we ended up liking the other person’s ramen more — he preferred the thick noodles that came in the curry ramen and I liked the thin noodles in the yuzu. Overall, I thought the yuzu ramen was pretty decent. I’ve had yuzu ramen from other places before (once in Japan) so I wasn’t blown away by it or anything but I did like that the yuzu flavor was subtler than the other times I’ve had it.
Staff is very friendly and helpful. They were more than willing to explain the menu and answer any questions.

After hearing repeatedly that we need to try this place because it’s from 1 of the 4 Ramens Gods, from my boyfriend, we decided to give it a shot. It’s right next to the Williamsburg Bridge and the space is pretty small with a narrow entrance space. When you enter, you’re greeted by the big bright sign on top of the kitchen. Love it! It adds a touch to the shops interior. There are about 7 two seater tables and a bar like seating along the wall. The menu was pretty simple, with a few appetizers, ramens, a short beer list. It was a Tuesday night (8pm roughly) and there were people coming and going continuously. You don’t use cups to drink, instead you use beakers (hipsterized). And service is very quick like how a ramen shop should be!
I had the Shaki Shaki Spicy and he had the Yuzu Dashi. We tasted the broth first and just like that I fell in love. It was so clear and heart warming. But, I wasn’t expecting the spice to hit me like that at the first sips. It was very enjoyable and the spice didn’t overpower the ramen at all. I thought the noodles were cooked al dente, like seriously the best bowl of ramen I had! There aren’t much toppings in this so I would recommend adding the soft boiled egg! The Yuzu Dashi had a nervy distinct flavor! The Yuzu really comes through in the broth and kinda brightens up the ramen. A great concoction!
These were both $ 16 each and the beer was $ 6. I will definitely be back to try the other ramens on the menu!

When I first went to Ramen Lab, Chef Nakamura’s torigara and miso ramen were the only types of ramen there. I loved everything about those first couples of months of Ramen Lab – the tight seating… err, standing, the very scientific and simple layout of the menu, tip-​inclusion, and those two outstanding types of bowls. I wanted it to last forever.
Mind you, I like that Ramen Lab is now a pop-​up, a place that’ll host a certain chef for a couple of weeks before it moves on to the next. It’s exciting and it adds to the ‘lab’ feel.
That said, I do miss that atmosphere.
When I heard that Nakamura-​san opened a store in the LES with those same torigara and miso ramen bowls on the menu, I was excited! But aside from the menu and the original beaker cups, Nakamura has a different feel because it’s a sit-​down place. There are no counter seats. It’s become slightly more glamorous. Nakamura is still experimenting with tips.
Since I had loved his rich (vegan!) miso and clean torigara ramens at Ramen Lab, I decided to go for the yuzu dashi this time. The yuzu dashi was clean and refreshing, with a very strong yuzu presence. The citrus notes weren’t overpowering, but I do wish I had added on an egg on the side for some added depth. The noodles were thin and I felt like the noodle to broth ratio was perfect. A large, lean slice of pork covered nearly a quarter of the bowl.
He has done it again.
The gyoza appetizer was also very good. The skin on each gyoza was so thin and the filling so juicy and gingery; it was somehow very flavorful without being too heavy. It came sizzling on a hot plate with the tops crisped just-​so.
Likelihood of another visit:
I guess with a sit-​down restaurant comes a more relaxed feel. It certainly makes having conversations with dining mates easier and permissible. I’m also happy to know that his menu is here to stay in a permanent space – I’ll definitely be back.

4 – 4.5 stars. So happy that this new ramen joint actually serves up the classics. I was craving a nice, traditional bowl of ramen with thin noodles, simple and light broth, and just all of the regular toppings (chashu and nori are my staples) and that’s exactly what I got in the Torigara bowl. I especially liked the broth and the noodles. The former is a blend of chicken and fish, which I thought was really unique and were two flavors that really complemented each other. The noodles were cooked to perfection-​not too hard but not too soft either. If you want to get a little more creative they also have non-​typical options like a curry ramen.
Although the LES surroundings can get pretty sketchy if you’re not used to the area, the inside of this cute little shop is fabulous! It’s very old Hollywood with its neon letters, red curtain, and jazzy music. There’s plenty of room between tables and plenty of table space, which I really appreciated. There was also virtually no wait and service was extremely fast-​our ramen literally came in 5 minutes after we ordered.
I’m a fan! Would definitely return if in the area.

Nakamura
NY Manhattan LES
5pm Thursday 18^th February 2016
Five Stars
I love ramen and now located on Delancey and Attorney is Nakamura. This quaint noodle shop was completely empty at 5pm. The left wall had a soothing teal color with four person bar. The right wall was brick with 7 two-​top tables. The hanging filament lights and an abundance of jacket hooks complete the space. They serve their water in a 250ml Pyrex beaker and refill your glass with a golden kettle.
I had the Yuzu Dashin Ramen ($ 16) with an egg (+$ 2). The bowl was simple: noodles, broth, a spiral of pork, a bunch of bamboo shoots, bite of greens, and pinch of chives.
The broth was fantastic with its shoyu base and prevalent citrus profile. It was clear with unctuous layer that coats your tongue. The noodles were thin, but more cooked than I prefer them. The pork was thin but tasty. The Asian vegetable gave a nice crunch. The house-​made bamboo shoots elevated the dish to the next level. The marinated soft boiled egg was served cold in a separate dish. The entire golden yolk was viscous and perfectly prepared. Overall, it was a delicious meal.
My waitress Stella was attentive, friendly, and upbeat.

Nakamura is a solid new casual ramen spot in the LES. It is a tiny place so prepare for a possible (but short) wait on a busy night. We were definitely looking forward to this place when their opening was first announced. With a small menu, Nakamura has much to offer in terms of their individual ramen dishes.
We were seated after approx a 30 minute wait, and they do take names down and text when your table is ready. Walk ins only. The menu again is small and perhaps limited, with only four choices of ramen (Torigara, Miso Vegetarian, Yuzu Dashi, Curry Spiced) and about 2 – 3 appetizers. Note no alcohol here as well. I eagerly chose the Yuzu Dashi (chicken and gyokai broth with chashu, menma, spinach, and yuzu). My companion went with Torigara (chicken and gyokai broth with shouyu tare, chashu, spinach, and menma). We also shared the Teppan Gyoza (fried potsticker with pork/​cabbage). The presentation is great, the portions ample. We both enjoyed our ramen very much with the exception of a few small details. Make sure to ask for egg as it doesn’t come with the ramen by default. And I will note the starter of Gyoza was nicely fried and tasty, piping hot, but it wasn’t a particularly special Gyoza. Onto ramen, Yuzu Dashi is a super light and clean ramen dish. If you like a clean shoyu broth with obvious hints of citrus (which comes through with the yuzu), then this is the ramen to choose. The yuzu was nice, but it was just a tad strong for me. Yuzu in general has a strong flavor, so keep in mind while indulging. Anyone who loves Yuzu should undoubtedly enjoy the Yuzu Dashi. I took a sip of my companion’s Torigara, and it was also pleasant and flavorful, similar to Yuzu Dashi in the sense that all the ingredients are nearly the same with the exception of the yuzu. I honestly preferred his ramen over mine, as it had a more familar ramen and traditional ramen flavor, but again this shouldn’t shun anyone to experiment with the taste buds when trying the yuzu. Both ramen had wavy noodles and was prepared to al dente level. The egg was really nice and soft boiled. Our only disdain was the chashu pork. It was quite lean, and I prefer the pork to be a bit fattier, more substantial. At the same time, the lean pork complements the lighter broth in general. Their pork may have been the weakest point of our ramens.
Overall, great new ramen spot worth checking out if in the area. I gravitate more towards tonkotsu broth ramen, which of course is heavier next to shoyu but this was nice for a change. If you are strictly about tonkotsu, then I can’t advise it being worth the visit. My only issue is perhaps the lack of variety with the broth. Nonetheless, if you are preferring a lighter ramen, then I can highly recommend. I think on my next visit, I would like to try the Curry Spiced and see how that goes as I definitely prefer spicy ramen over not.

Arigatou Nakamura for a great experience at your new shop. Ramen places are opening left and right in New York City and Nakamura is must-​stop because for the food and the chef himself.
Like most ramen shops, this place is tight on space. There are about 18 seats total and you could overtake this place with your gigantic group of friends but really you shouldn’t. My friend had a struggle to get in and out due to the close seating arrangements and it was hilarious to witness. It is right at the foot of the Williamsburg bridge so if you engorge yourself on bowls of ramen, rice, and gyoza and want to cross over to Brooklyn, you could totally do so.
The menu is very simple with 5 ramen options, 3 Japanese plates, and then beverages. The menu is also listed on the back of the business card which I think is a nice touch. My friend ordered the Yuzu Dashi in a chicken broth and the bright citrus notes of the yuzu permeate beautifully in the broth which itself is light and has thinner noodles. On my end, I ordered the XO Miso Vegeterian ramen, a great choice for vegans and vegetarians. I don’t normally get the vegetarian options but I had to and I’m glad I did with rich, hearty broth. For an add-​on, I ordered the ajitama (soft-​boiled eggs marinated in fish sauce). A slight X on the XO is its a bit too salty.
Having also been to Ramen Lab, it was interesting that Chef Nakamura recognized me and my friend. We’re such ramen fans that I actually asked him ramen places to visit in Tokyo for a future trip and he wrote down a few recommendations. I shall treasure that post-​it note from one of the Ramen Gods forever. I’ll be back for more chef!
Happy eating and remember: Don’t deny, satisfy!

4.25 to be exact.
The chefs at Nakamura started off in NYC at the ramen «pop-​up» Ramen Lab. I had the pleasure if visiting Ramen Lab when it first opened and Nakamura was the chef. I heard from the grapevine that Nakamura was going to start his own little shop, and it was correct, as they just recently began their soft opening.
This place is very small with just a handful of around six tables that seat two or four people and also has stool seating against the left wall. I would not suggest coming here with more than four people unless you are willing to wait in case it is busy for tables to clear. The tables are close enough though to be placed next to each other. The main thing that stands out when you enter is the large «NAKAMURA» sign inside. Trying to say he is a big deal maybe? Well with the ramen being good, he might as well be!
For appetizers, I got the Teppan Gyoza, which are pan-​fried pork gyoza that is served on a hot plate. The skin was very thin on these and it was good.
As for the main course, if you went to the Ramen Lab when it first opened, their two ramen options, the Torigara and XO Miso Vegetarian Ramens are available. I had the Torigara when Nakamura was at Ramen Lab and thought it was delicious. My friend got it and he was not disappointed. I got the Yuzu Dashi Ramen, which uses the similar chicken and gyokai broth as Torigara, but it is apparently lighter and there is a hint of citrus in it. Do not expect to have a hearty, richer type of broth like Tonkotsu, but do not let the lightness of the ramen here deter you away. The Yuzu Dashi was very flavorful and having thin noodles here was a good complement to the overall dish.
Service here was great, as the server was very nice and both chefs which include Nakamura would bring the food over to us and talk about our experience here. I plan to come back here at some point to try some of their other offerings!

For those of you who are fat-​averse, Nakamura is made for you. Out of the new ramen shops in city, this is definitely one of the better ones! The space is hip yet cozy and most suitable for parties of 4 or less. The service was a bit slow; from getting seated to receiving our food, I felt like I did a lot of waiting, so Nakamura definitely has some kinks to sort out.
Our table started with the teppan gyoza ($ 7). The gyoza was definitely really well-​fried, and the soy sauce was delicious. Overall, it was nothing crazily unique but was nonetheless a great way to start the meal.
For my main, I had the torigara ramen ($ 14), a delicious chicken broth-​based ramen, with a soft boiled egg add-​on ($ 2). Honestly, this tasted much more like a light Chinese herbal chicken soup than the traditional rich Japanese pork-​based soups. Regardless, the chicken broth was really well done, did not lack flavor, had just the right level of saltiness and complexity, and had an interesting hint of smokiness to it. The thin noodles absorbed this light broth perfectly.
The only thing that I really did not like was the meat. There was one piece of lean chashu in the bowl, and honestly it didn’t not taste like chashu at all, but rather just a lean cut of plain packaged ham straight out of a supermarket.
Usually, after eating ramen, I am in a food coma, but because this ramen was so light, I actually didn’t leave feeling very full… Oh well, guess I can always use more room for dessert!