TabeTomo

Before opening in 2018, chef Tomo Kubo slept at his restaurant for a week so that he could closely monitor his uber rich pork broth—one that he strived to make not just the richest in NYC, but the whole country. This broth takes more than 60 hours to refine, and that’s because Kubo believes that a long, slow cook is the only way to extract all flavor from the pork bones. Straight from the heart of Tokyo, come for the Jiro-style (large, heaping portions) tonkotsu tsukemen (dip ramen). Noodles are so thick and chewy that the TabeTomo team nicknamed this dish “mochi ramen.”