Mr. Taka Ramen.

Mr. Taka Ramen opened in New York City in 2015, but the restaurant has roots in Japan. The chef, Takatoshi Nagara, earned a Michelin Star at his Tokyo restaurant, Bigiya Ramen, before going international. Mr. Taka has boasted a Bib Gourmand rating in the past, but didn’t crack the list in 2023.

That’s not say the restaurant has lost any quality or flavor, it’s still one of the best restaurants in the LES (and they have the lines to prove it). Mr. Taka is famous for its miso ramen that’s made with chicken and fish broth, but if you ask me the spicy tonkotsu ramen made with pork broth is the way to go.

Opening shop in 2015, Mr. Taka Ramen is the second restaurant opened by chef Takatoshi Nagara (the chef’s first ramen restaurant was awarded a Michelin star). Churning out some of the best ramen in NYC, the restaurant has constant lines and operates on a first-come, first-served basis.

Mr. Taka is famous for its miso ramen, that’s made with chicken and fish broth, and the spicy tonkotsu ramen, made with pork broth. If you’re lucky enough to sit at the counter, it’s easy to appreciate the staff’s attention to detail, like the extreme precision necessary to cook pork with a blowtorch.

Mr. Taka Ramen opened in New York City in 2015, but the restaurant has had roots in Japan long before that. Chef Takatoshi Nagara earned a Michelin Star at his Tokyo outpost, Bigiya Ramen, before gracing us with some of the best ramen in NYC. In terms of favorites, it’s a toss up between the miso ramen (made with chicken and fish broth), and the spicy tonkotsu made with pork broth.