Venue Info

A ramen branch from a beloved and expansive Japanese chain caters to the anti-social side of hungry New Yorkers where you can order a bowl of noodles without having to speak to a soul, let alone look into anyone’s eyes. Eating at Ichiran is an exercise in isolation: after you buy a meal ticket, choose a seat from an electronic seating chart, and settle into an individual dining booth partitioned by wood dividers. After you write your order down on a paper form, the bamboo shade in front of you will roll up and a server's hand will take it from you. All of the ramen is pork-bone tonkotsu broth, but you can customize it for spiciness, noodle firmness, richness, and with add-ons like kikurage mushroom and dried seaweed. The bowls come out quick, and once they’re delivered, you can slurp noodles (refills are available) and sip Japanese beer in peace.

New York

Ichiran

Rebecca Fondren

A ramen branch from a beloved and expansive Japanese chain caters to the anti-social side of hungry New Yorkers where you can order a bowl of noodles without having to speak to a soul, let alone look into anyone’s eyes. Eating at Ichiran is an exercise in isolation: after you buy a meal ticket, choose a seat from an electronic seating chart, and settle into an individual dining booth partitioned by wood dividers. After you write your order down on a paper form, the bamboo shade in front of you will roll up and a server's hand will take it from you. All of the ramen is pork-bone tonkotsu broth, but you can customize it for spiciness, noodle firmness, richness, and with add-ons like kikurage mushroom and dried seaweed. The bowls come out quick, and once they’re delivered, you can slurp noodles (refills are available) and sip Japanese beer in peace.