At Okiboru House of Tsukemen on the Lower East Side, savor the world’s only Michelin-starred tsukemen with thick, chewy noodles and a rich, savory dipping broth, all served up in a cozy, counter-seating spot where the line moves fast and the flavors are anything but ordinary.
"If you see a line of people on the sidewalk around Orchard and Delancey, it’s probably for Okiboru. Even if you’re not in the mood for noodles, go ahead and join. At this LES ramen shop, the namesake tsukemen comes with cold noodles that you dip in a warm broth, which tastes like it’s made with a million bonito flakes. Alternatively, the soupy ramen is just as good—it has a super rich, milky broth that'll immediately conjure images of pork bones in your head." - will hartman, willa moore, sonal shah, neha talreja, kenny yang
"Okiboru House of Tsukemen on the Lower East Side makes excellent ramen and tsukemen, and you’ll have to wait in a bit of a line to try it. But once you’re through the door, you’ll feel like an insider, privy to ramen secrets you had only dreamed about before. Choose between tsukemen, which comes with a gravy-like chicken and fish broth, lime, and some punchy chili paste, or the tontori ramen with a creamy pork and chicken broth. Bring another person so you can try both. They’ve recently opened an udon spot in the East Village." - will hartman, neha talreja, bryan kim, willa moore
"If you see a quick-moving line of people on the sidewalk around Orchard and Delancey, it’s probably for Okiboru, a noodle shop with a few other locations in Georgia. Only counter seating is available, so you’ll get to hear everything going on in your neighbor’s life as you eat one of the two types of ramen offered here. The tsukemen comes with udon-like cold noodles that you dip in a warm chicken and fish broth, and the ramen has a super rich, milky broth that will immediately conjure images of pork bones in your head. If you’re looking for just udon, they have a new spot in the East Village with equally long lines." - bryan kim, kenny yang, carina finn koeppicus, neha talreja, will hartman
"The Wait: Okiboru occasionally has a line, but there’s no dilly-dallying here. (This place doesn’t even serve alcohol or dessert.) People come and go quickly, which means the line moves fast. You might have to wait 15 or 20 minutes. Only two types of ramen are offered at this casual LES spot. The tsukemen comes with udon-like cold noodles that you dip in a warm chicken and fish broth, and the ramen has a super rich, milky broth that tastes like melted pork bones. All seating is at a counter, so prepare to hear all about your neighbor’s dating life. Verdict: Worth it, even if it’s the middle of August and hot soup sounds awful." - Bryan Kim, Kenny Yang, Neha Talreja
"If you see a line of people on the sidewalk around Orchard and Delancey, it’s probably for Okiboru. After training in Japan and finding success in Georgia, the owners opened a 20-seat counter in New York where they serve only two items: tsukemen with thick, cold noodles and a gravy-like broth, and tontori ramen with thin noodles and a fatty pork and chicken broth. Both bowls are worth the line, and the line moves fast. Everything about this place seems designed to get you in and out as briskly as possible. You’ll get your food minutes after you order it on your phone, and there’s no alcohol or dessert to stick around for. Stop by Okiboru when you’re eating solo—these noodles and broth deserve your undivided attention." - Team Infatuation
