Okiboru House of Tan Tan

Okiboru House of Tan Tan does a playful but thoughtful spin on ramen and bao. The tan tan ramen comes in a chicken-based broth that’s creamy from sesame paste and chili oil, with ground chicken adding savory depth and chicken dumplings floating alongside. Tantanmen itself is Japan’s answer to Sichuan’s dandanmian where sesame and chili oil were adapted into a warming noodle soup. What started in Sichuan as a street snack of noodles with minced meat and spicy sauce became, in Japan, a full ramen bowl that balances nuttiness, heat, and richness. Here, Okiboru’s version keeps that tradition but leans lighter with chicken instead of pork, which makes it satisfying without being too heavy. The chicken tempura bao bun combo feels like a cultural remix in itself. Traditionally, bao (gua bao) from Fujian, China, are filled with braised pork belly, peanuts, and herbs. Okiboru swaps that for crisp chicken tempura, drizzled in mayo, tucked inside a soft, pillowy bun. The side of thin-cut golden fries with mayo for dipping adds an almost fast-food touch, turning it into a mashup of Asian street food and American comfort food. What I liked most was how it all felt layered in history but also fun: the ramen connecting China and Japan through its evolution, the bao reimagined with fried chicken, the fries bringing it back to NYC casual dining. It’s hearty, cross-cultural comfort food done in a way that feels approachable but still rooted in tradition.

Delicious broth! Hidden inside the Timeout Market in Dumbo, this little ramen shop has the perfect fix to your ramen cravings. You have to order via a QR code, and Timeout Market has free guest wifi. The noodles were the right amount of chewy, the dumplings were delicious and not too hot, and the broth was perfectly savory, not too salty, not too spicy. Goldilocks perfect.

Ramen was delicious but it felt like something was missing. Nevertheless, it was delicious broth and noodles. Probably needs a bit more veggies for balance as tan tan men.

Food: The wonton tasted like a Trader Joe’s frozen dumpling. The broth wasn’t hot, completely tasteless, with no spice or flavor at all. On top of that, it cost around $30 for just five wontons and barely a teaspoon of minced meat. Service: Average. Atmosphere: Nothing special as I didn’t expect much inside a food market.

One of the best ramens in nyc. So surprising since the market sucks. But wow. The dipping ramen is maybe the best in nyc. Quite sweet from dried scallops. Maybe some mirin. Both broths are chicken based. But the thicker cold noodles for the dipping is just sensational. The dumplings are more like ravioli than gyzo. Ultra thin pillows.

I had the pleasure of trying the tantan ramen at Time Out Market on a Friday night and it was a fantastic experience. The staff were warm and genuinely welcoming and the care put into the dish’s presentation was immediately noticeable. As a fan of fusion cuisine, I was impressed by how seamlessly the rich Japanese chicken ramen broth blended with the bold, nutty flavours of tantan-it was a perfect match. The broth was so addictive that my friends ended up dipping their own fries in it! The noodles were cooked to perfection, and the portion size was just right. I’ll definitely be coming back for more.

This was my first time trying tan tan tsukemen, and I loved the concept of cold noodles dipped in a hot, soup-like sauce (=broth). Those chicken dumplings were yummy! The taste was incredible. It was a beautiful, sunny weekend, and the place was packed with people.

We came here due to the raving reviews. It was a bit difficult to find the restaurant as away from the entrance we came in from. The portion size of the noodles appear to be smaller than advised from the menu and the sample bowls. The noodles, soup, and dumplings were all just fine - just felt underwhelming given the price

This was my first experience with tsukemen and this was exceedingly delicious! With the many ramen shops in NYC coming up short for me, this spot was definitely worth the hype. 5/5 Tan Tan Tsukemen -- Noodle texture was just perfect, thick enough to cling onto the dipping broth and QQ chewy! The rich sesame broth was just thick enough to coat the noodles! Chicken wontons were a nice addition, but I would have been perfectly satisfied without it! 4.8/5 Tan Tan Ramen -- a slighly easier eating experience than dipping ramen but I much prefer the thicker noodles that come with the tsukemen compared to the thinner noodles in this ramen. Same broth, same wontons as above. Highly recommend stopping here if you are in the Dumbo area!

The House of Tan Tan by the Michelin-rated Okiboru Tsukemen has finally arrived in Brooklyn inside Time Out Market! The new location will focus on two exclusive ramen: Tan Tan Tsukemen and Tan Tan Ramen. ＊Tan Tan Ramen The broth of Tan Tan Ramen is made from a blend of chicken broth and Sichuan chili oil, which gives it a distinctive red hue and milky finish. The noodles are thin and firm which hold up well to the rich sauce. The chicken wonton is so delicious. Please sell them in frozen packs!! ＊Tan Tan Taukemen A unique fusion of Japanese and Sichuan signature noodle dishes. The dipping sauce coats every strand of the thick bouncy noodle. Made with higher ratio of chicken broth, the sauce has a thicker finish than the soup version. It only has a slight kick of heat. Verdict: I prefer the tan tan ramen while my bf likes the tan tan tsukemen more. He even claimed this is the BEST tsukemen in his life. I'm confident this spot will sweep over social media soon like their other two locations. Add this spot to your radar, and don't forget to enjoy the beautiful sunset view in Dumbo after your dinner at Okiboru (it opens till 10pm every day!).

So good! This was a shocker. On a rainy night got this dish where you dip the homemade noodles in the spicy-sweet broth with dumplings and they were amazing. They whole dish was sweet and savory and comforting and noodles doughy and delicious. They even give you a cute note that shows you how to eat the ramen. 5 stars!!!!

I had the vegan tsukemen here. The broth is nice - a bit salty, but rich and savory. The noodles had a perfect, bouncy texture. The main drawback is the lack of toppings. The broth comes with some scallions, and there are two pieces of marinated tofu over top of the noodles, but the dish really could have used some vegetables. Of the three incarnations of Okiboru, I'd probably pick the other two over this one.

We came to the time out market and I was definitely feeling soup or something warm. I decided to have the tan tan Ramon. The flavor was on point and had the right amount of spice. Ordering was easy and it came out pretty fast.

the viral Okiboru is opening their THIRD LOCATION(!!!) this Saturday July 27! they invited me for a special sneak peek of their menu. but i'm super excited to go back when they're officially open, that tan tan broth was ADDICTING this new location will be specializing in tan tan broth, which is a chicken-based broth adapted from sichuan dan dan noodles. besides noodles, they'll have other fun side dishes like garlic nori fries (which were so yummy, big fan of their lightly sweet garlic aioli) and chicken tempura bao buns. i saw on an article that they'll have matcha udon noodles as well, and other offerings! everything we tried (* = my faves): -garlic nori fries -tan tan tsukemen -tan tan ramen* note: i usually don't like chicken-based broths but this??? i'd go back for again and again. the broth HITS i liked both the tsukemen and ramen but if i were to order again in the future, i'd probably be getting the ramen. i thought have the noodles in the broth helped pick up the ground chicken bits more! the broths used in these two dishes are slightly different b/c each requires a different concentration of ingredients. but the broth in general has a really nice and light zing to it which made it quite addicting! it wasn't spicy either, just super super flavorful. i've always been a big fan of their thick tsukemen noodles since visiting the original house of tsukemen - they're perfectly bouncy and chewy. so i'm glad the new location seems to be maintaining quality. worth a try when they open!

Amazing! Tan tan ramen perfect spicy, chicken tempura buns really good ! I want to eat every day

From the same team that did Okiboru House of Tsukemen in the LES and Okiboru House of Udon in the East Village, this new location inside the Time Out Market in Dumbo did not disappoint!! I got the Tan Tan Tsukemen and my daughter got the tan tan ramen. Both were outstanding! Unlike the more traditional pork and fish based broth of their House of Tsukemen, this location makes a rich all-chicken broth that's got a mildly spicy and tangy kick to it. They add chicken dumplings and seasoned ground chicken into the broth. The dumplings are absolutely fantastic! The service is fast and efficient and this food hall is pretty cool, with lots of other good dining options and a waterfront park right outside. Highly recommend!

Non existent service, ramen (we ordered 2) was mediocre, happened to see how it's cooked-wasn't impressed to say the least

Just like their other locations, this spot is just as delicious. My partner and I got the dipping and regular ramen which were both very good in their own ways. Can't wait to come back and try their other options!

Terrible food! They do not have a proper description of the ramen, so we ended up with 2 very spicy and cold ramen that we left on the table after trying it twice. VERY DISSAPPOINTED! The broth is not great at all, not sure why so many good reviews