"You’ll find some of the more inventive bowls of ramen in New York at Karazishi Botan, which was opened by the former ramen master at Ippudo. The signature Pan Head (made with a pork and miso broth, and straightforward toppings like chashu and bamboo) is assertively salty. Other options change often, but we once had a chicken-based ramen that came with a scoop of mashed potatoes and a shot glass of lemon juice on the side. It was a wild ride. " - will hartman, willa moore, sonal shah, neha talreja, kenny yang
Karazishi Botan