Jin Ramen

Soba expert Shuichi Kotani keeps a huge swath of uptown—everyone between 107th and 145th Streets between Riverside Drive and Central Park West, to be exact—sated with his handmade Hakata-style ramen. You can opt for shio (veggie- and chicken-stock based), shoyu (chicken stock and soy sauce) or the silky warmth of tonkotsu pork-bone stock. The creamy pork-bone stock for the spicy tonkotsu ramen is simmered on high heat for six hours to release the flavor of the marrow and is seasoned with house-made spicy soybean, roasted garlic and spicy sesame oil.