Nakamura

"When Nakamura opened in 2016, the Lower East Side had never seen anything quite like it. The noodle shop is run by Tokyo ramen master Shigetoshi Nakamura, who makes his own noodles in the basement of the restaurant and experiments with the genre. Case in point: The X.O. miso ramen, a vegan soup that’s served with an unusual fish-free X.O. sauce." - Robert Sietsema

"Ramen delivery and takeout available - call or order through their website." - hannah albertine, nikko duren, bryan kim, arden shore, matt tervooren

"If chicken noodle soup got dumped for being too boring, it’d do some soul searching and return as the torigara ramen at Nakamura. With light chicken broth, nori, and chashu pork, it’s the reason you should order delivery from the LES spot, which is available daily (except Sunday) from 12-6:30pm." - matt tervooren

"Another outdoor dining option for ramen is Nakamura. They have a couple of first come, first served tables set up in front of their currently-closed sister restaurant next door (called Niche). Get the torigara ramen, which is chicken-based, and light and comforting at the same time." - hannah albertine

"I’ve had many different kinds of noodles, but steak mazemen from Niche is one of the most unforgettable, flavorful noodles that I slurped this year. Inspired by New York’s iconic steakhouse culture, this meaty, umami-filled Japanese pasta had everything that I was looking for — chewy noodles, fried, grilled, and smoky ribeye, and intensely savory French onion sauce. It’s incredible to see when all different components become one perfect swirl. It’s a very small restaurant with one communal table, so it’s perfect for solo diners. — James Park, social media manager" - Eater Staff