Broth: Shoyu (soy sauce)
Noodles: Straight and thin
Toppings: Slow-braised pork two ways, ajitama egg, menma (braised bamboo shoots) and seasonal greens
Conversation piece: Before giving Downtown Brooklyn its own killer ramen den, owner Harris Salat was a seasoned food writer, whose culinary crush on Japan was well documented in the pages of The New York Times, Saveur and his own trio of cookbooks: The Japanese Grill, Japanese Hot Pots and Takashi’s Noodles. 25 Bond St at Livingston St, Downtown Brooklyn (718-403-0900, gansonyc.com). $12.
For years, New Yorkers have sought comfort in the city’s best ramen bowls, lining up at the revered Ippudo or ducking into student favorite Rai Rai Ken on a cold winter night. The popularity of the humble Japanese dish shows no signs of slowing down, with new spots popping up every year, so we checked in at noodle joints all over the city to see which versions were best. Slurp through our list of these standout bowls.
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