Okiboru House of Tsukemen
Ramen restaurant · Lower East Side ·
Tsukemen dipping noodles, rich chicken-fish broth
Tsukemen dipping noodles, rich chicken-fish broth
"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
"As the name implies, this place is all about tsukemen: a thick, emulsified chicken paitan dipping broth packed with dried fish, paired with in-house-made noodles that steal the show, while toppings—jammy marinated eggs, tender braised chashu, and a wedge of lime to brighten the soup—are thoughtfully prepared. The rest of the menu is limited and the soup ramen is unremarkable, so stick to the tsukemen; there’s even a vegan variation." - Sho Spaeth
"If you see a quick-moving line of people on the sidewalk around Orchard and Delancey, it’s probably for the noodle shop Okiboru. 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 spot for it in the East Village." - bryan kim, neha talreja, will hartman, willa moore, molly fitzpatrick
"As soon as you step inside the door at Okiboro House of Tsukemen, you’ll feel like you’re in a meeting for a secret society of ramen enthusiasts. You'll hear strangers who waited in the long but quick-moving line telling each other how "bomb" their bowl was. We agree. The namesake tsukemen at Okiboro comes with udon-like cold noodles that you dip in a warm broth, and it tastes like it’s made with a million bonito flakes. If dipping seems like too much trouble, opt for the tontori ramen is just as good with a super rich, milky broth that'll immediately conjure images of pork bones in your head." - anne cruz
"Okiburo’s entire menu consists of four types of ramen (with add-on options available). Their namesake tsukemen comes with a rich gravy-like broth on the side that tastes like it was made with a million bonito flakes, and the soupy tontori ramen is rich and porky. There’s typically a line to get into this studio apartment-sized spot—where there’s only counter seating—but the wait’s worth it if you want to eat one of the best one-bowl meals in NYC." - team infatuation