Tokyo Style Noodle Bowls With House Made Toppings
Ramen built from scratch brings chashu, bamboo shoots, tare, and vegan options to this intimate East Village counter.
🍜 Scratch Made Broth
Ramen Ishida keeps the focus on the bowl, with noodles made in house and a clear chicken broth that lets the savory base stay bright. Chef owner Yohei Ishida, an Ippudo alumnus, opened the East Village shop in 2017, and the kitchen still prepares its chashu, bamboo shoots, and tare from scratch.
The menu carries Tokyo style classics alongside vegetable based broths and vegan options, plus ramen salads, sake, beer, and crispy karaage. That mix gives you room to stay with a familiar chicken bowl or take the plant based route. At 122 Ludlow Street, the intimate room sits in the middle of the neighborhood energy, and the schedule is straightforward, with the kitchen open Monday through Saturday from 12 PM to 10 PM and closed Sundays.
Go for the handmade noodles, stay for the layered broth, and leave room to compare the karaage with a bowl built from the ground up.
