NR

Inspired by Meiji Period port towns where Japanese and Western influences first converged, this Upper East Side restaurant frames its menu around ramen and drinks introduced from abroad. The kitchen pairs bowls of noodles with small plates like karaage, tuna tartare, and egg salad sandos, alongside happy hour oysters. The beverage list features unusual flavor combinations, including a miso macchiato served with a side of chocolate mousse, an al pastor chile-forward drink with a chapulines garnish, and a bleu cheese sauvignon blanc that shifts as it warms.