Karazishi Botan

"Karazishi Botan, opened by the former ramen master at Ippudo, serves some of the more inventive bowls of ramen in New York. 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 is a neighborhood spot and then some. The ramen place on Smith Street has a lot of classics, like the signature Pan Head with pork and miso broth, or the Point Blank with pork-based shoyu broth. But they also have specials—like a  chicken-based ramen that comes with a scoop of mashed potatoes and a shot glass of lemon on the side. (A pretty wild ride.) There's lots of counter seating, plus a spacious heated backyard, so come for a weeknight dinner that feels a little more exciting than usual." - willa moore, molly fitzpatrick, bryan kim, neha talreja, will hartman

"Karazishi Botan is the kind of ramen shop you want to have in your neighborhood. There’s lots of counter seating, their spacious backyard has ample heating, and they’re open on Mondays. Opened by the former ramen master at Ippudo, this place also serves some of the more inventive bowls of ramen in New York. The signature Pan Head, made with a pork and miso broth, is assertively salty in the best way. Other options change often, but in the past we’ve 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. " - team infatuation

"Karazishi Botan is the kind of ramen shop you want to have in your neighborhood. There’s lots of counter seating, a few indoor tables, and a spacious heated backyard that’s one of the most pleasant places to slurp noodles in Brooklyn. Opened by the former ramen master at Ippudo, this place also serves some of the more inventive bowls of ramen in New York. The signature Pan Head, made with a pork and miso broth and straightforward toppings like chashu and bamboo, is assertively salty in the best way. Other options change often, but we recently 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." - Carina Finn

"Cobble Hill’s new 'ramen diner' Karazishi Botan will now be offering brunch from 11 a.m. to 4:30 p.m. on Sundays." - Luke Fortney