At this popular Williamsburg ramen-ya, Chef and Hokkaido native Akira Hiratsuka ladles signature bowlfuls of Sapporo-style ramen, characterized by its seafood-infused broth and wavy noodles aged for 48-hours. The results are distinct and delicious. Among the host of options to be tried are shoyu (soy-based), shio (salt-based), or the special house ramen brimming with a bounty of shellfish. A recent unique offering featured a fiery broth infused with a blend of 12 spices and fish sauce and filled with bone-in pork rib, cabbage, and red chilies. Slurp your soup at one of two seating options in the moody, dark-walled space: perched atop tall tables or at a counter looking into the kitchen, where a refrigerator unit is stocked with custom-made noodles.
- MICHELIN guide inspectors