E.A.K. RAMEN by Machida Shoten West Village
Ramen restaurant · West Village
469 6th Ave, New York, NY 10011
Highlights
Ieikei-style ramen with thick noodles and pork/chicken broth
Ieikei-style ramen with thick noodles and pork/chicken broth
"If you’re looking for a relatively rare bowl of ramen, head to E.A.K, which has locations in the West Village, Hell’s Kitchen, and inside the Moynihan hall at Penn Station. Their iekei-style ramen comes with a broth made from chicken and pork bones (in addition to shoyu tare), with thick noodles and spinach instead of scallions. The result is a salty, milky, and rich broth that looks like cream of chicken soup. We have no complaints about the namesake E.A.K. Shoyu bowl—except that the chashu is among the best we’ve had, and you only get two small slices. Order extra." - will hartman, willa moore, sonal shah, neha talreja, kenny yang
"As with the other Japanese chains that have opened here, E.A.K. brought a unique perspective to the city’s ramen scene when it opened in Greenwich Village in 2016. The broth in the signature bowl is a combination of pork and chicken, the noodles are firm and thick, and spinach has been substituted for the usual scallions. A nifty printed piece of nori branded with the restaurant’s name doesn’t let you forget where you’re eating." - Robert Sietsema
"Attention everyone waiting in line at Tatsu on Melrose: there’s a ramen spot down the street that’s just as good, with zero wait time. EAK is located in the old Pingtung market space and has given the neighborhood another ramen joint that it clearly needed. So what makes EAK different than the rest? It’s “lekei” style, which means much thicker noodles than you’re used to and a broth that’s noticeably saltier. Our move is the Oh So Spicy (because it’s actually spicy) and the ginger gyoza because you never don’t order the gyoza." - Brant Cox
"E.A.K. Ramen’s West Village location is open for takeout and delivery via Uber Eats, Postmates, and Caviar. E.A.K.’s comforting ramen stands out due to its less-ubiquitous iekei broth, a blend of fattier pork with chicken and soy-based ramen. Diners can’t go wrong with the Zebra, made with roasted garlic oil, butter, nori, spinach, and pork chashu." - Carla Vianna, Serena Dai, Tanay Warerkar
"If you’re looking for a relatively rare bowl of ramen, head to E.A.K. in the West Village. Their iekei-style ramen comes with a broth made from chicken and pork bones (in addition to shoyu tare), with thick, spaghetti-like noodles and spinach instead of scallions. The result is a salty, milky, and rich broth that looks like cream of chicken soup. We have no complaints about the namesake E.A.K. shoyu bowl—except that the chashu is among the best we’ve had, and only two small slices are included. Get extra. This place has 22 toppings—like butter, baby corn, and shredded chicken breast—that you can add, and there are also lots of small plates. Don’t leave without getting the big, juicy ginger gyoza, which come covered in a crunchy dumpling skirt. photo credit: Kenny Yang" - Kenny Yang
