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GuideUpdated July 15, 2026

15 Best noodle Restaurants in New York

The best 15 restaurants for noodle in New York — curated by TastyPals editors.

The best noodle restaurants in New York are GAN-HOO BBQ, Kin ramen, Ivan Ramen, and more. Start with GAN-HOO BBQ if you want the strongest overall first pick.

By Priya Sharma•15 ranked picks•Published July 15, 2026•Updated July 15, 2026
Methodology•Editorial team
GAN-HOO BBQKin ramenIvan Ramen
15 Best noodle Restaurants in New York
Google

Top picks at a glance

#1GAN-HOO BBQChinese • Flushing • moderate#2Kin ramenJapanese • New York • value#3Ivan RamenJapanese • New York • value

Who this guide is for

This guide covers the highest-rated restaurants for noodle in New York, sorted by Google rating and editorial judgment. Picks span Flushing, New York and Chinatown.

Quick picks

GAN-HOO BBQ
Chinese • Flushing
GAN-HOO BBQ is a dependable chinese option in Flushing that a lot of diners already know and return to.
Kin ramen
Japanese • New York
Kin ramen is a sensible japanese call in New York when you want something that usually lands well.
Ivan Ramen
Japanese • New York
Ivan Orkin's path to the Lower East Side is unusual enough to be worth understanding before you walk in.
Browse all New York restaurantsBack to New York hub
Editorial details
Author: Priya Sharma
Published: July 15, 2026
Last updated: July 15, 2026

On this page

  1. 1. GAN-HOO BBQView →
  2. 2. Kin ramenView →
  3. 3. Ivan RamenView →
  4. 4. Jiang Nan FlushingView →
  5. 5. Shoo Loong KanView →
  6. 6. Shinjuku RamenView →
  7. 7. Jin Mei DumplingView →
  8. 8. TONCHIN NEW YORKView →
  9. 9. Shu Jiao Fu ZhouView →
  10. 10. JUQIView →
  11. 11. 1915 Lanzhou Hand Pulled Noodles & DumplingsView →
  12. 12. Nan Xiang Soup Dumplings - FlushingView →
  13. 13. IchiranView →
  14. 14. Shanghai 21View →
  15. 15. KyuramenView →

How the restaurants compare

Editorial restaurant image stand-in for GAN-HOO BBQ
Google
GAN-HOO BBQ
Flushing • Chinese
9.9/10
TastyPals Score
Price
moderate
Best for
Flushing feast
Mood
Flushing
Editorial restaurant image stand-in for Kin ramen
Google
Kin ramen
New York • Japanese
9.9/10
TastyPals Score
Price
value
Best for
noodles
Mood
Casual
Editorial restaurant image stand-in for Ivan Ramen
Google
Ivan Ramen
New York • Japanese
9.9/10
TastyPals Score
Price
value
Best for
noodles
Mood
Casual
Editorial restaurant image stand-in for Jiang Nan Flushing
Google
Jiang Nan Flushing
Flushing • Chinese
9.9/10
TastyPals Score
Price
moderate
Best for
Flushing feast
Mood
Flushing

How we chose

We looked for restaurants that feel like a strong fit for the guide topic, not just the most obvious names in the city. The shortlist favors rooms with clear mood, dependable pacing, and enough distinction to help someone decide faster. Read our full methodology →

Room tone

Lighting, pace, and general energy all need to support the reason someone clicked this guide.

Food fit

We favored restaurants that feel best suited for the moment, not just restaurants with broad reputation.

Useful range

The final list tries to give readers enough variation in neighborhood, price, and style to compare real options.

15 ranked picks

Ivan Ramen — Ivan Orkin's path to the Lower East Side is unusual enough to be worth understanding before you walk in. He made his reputation in Tokyo — an American running a genuine ramen shop in Japan, earning the kind of local credibility that doesn't come from branding — before bringing Ivan Ramen to New York in 2014. What that biography signals on the menu is a cross-cultural seriousness rather than a novelty pitch: the noodles are handmade daily from a rye-wheat blend, a small and deliberate choice that most ramen operators skip entirely. The Michelin recognition and the "Chef's Table" spotlight speak to a kitchen that has kept that standard going rather than coasting on a moment. The menu is focused in a way that rewards attention. The Chicken Paitan is widely regarded as the bowl to start with — a shio-style paitan built around kombu and egg yolk that diners consistently describe as rich without being cloying, the kind of careful balance that takes technique to maintain. The Spicy Miso Ramen represents a different register entirely: bolder, more assertive, reportedly the bowl for people who want the room to know they ordered something. The Schmaltz Fried Gyoza is the menu's most openly hybrid item — rendered chicken fat applied to a form that purists might flag, but which has reportedly landed confidently enough that it's become a reason people come back. When the season allows, the Yuzu Kakigori offers a clean, citrus-forward close to the meal that functions as a genuine palate reset rather than an afterthought dessert. Counter seating along the open kitchen keeps the atmosphere low-key and the pacing direct. At this price level, the sourcing and technique on offer represent serious value. Go on a weekday and arrive early if you want a counter seat — the room is small and the reputation is not. View restaurant →

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Shoo Loong Kan — Shoo Loong Kan operates with a specific kind of institutional confidence — the quiet kind that comes from a Chengdu-born chain that knows its audience and doesn't negotiate on the fundamentals. The Flushing location draws the kind of crowd that understands what it's signing up for: a serious hotpot room built around the House Special Chili Broth, which regulars and online accounts consistently describe as the organizing argument of the entire meal. Where other hotpot spots in the neighborhood reportedly soften their Sichuan edges, Shoo Loong Kan is known for running its mala program straight — the broth a brick-red, peppercorn-forward build that diners describe as arriving already working, the numbing heat accumulating across the meal rather than announcing itself all at once. At price level two, the proposition for a full-table, extended dinner in a borough that rewards serious eating is genuinely difficult to argue with. The menu centers on a handful of dishes that return in nearly every account of the room. The Chengdu Tiger Skin Chicken Claw is cited for its blistered, gelatinous skin and its reported ability to take on mala heat without disintegrating. The Chengdu Bakery Pork Knuckle is consistently described as the kitchen's most technique-revealing item — collagen-rich and slow-softened, the kind of preparation that signals genuine care within a communal format. House Special Beef Tripes (Black) carry a reputation as a diner's dish rather than a first-timer's order, something that rewards familiarity with the format. The A5 Wagyu Beef Shoulder is known for requiring almost no time in the pot — a few seconds, by most accounts, and nothing more. Practical notes drawn from regular diner reports: the condiment bar is a priority move on arrival, before weekend volume makes it a bottleneck. Walk-ins on Friday or Saturday are a real gamble; a reservation is the cleaner play. Request seating away from the entrance if a quieter table matters to your group. View restaurant →
TONCHIN NEW YORK — Tonchin's New York address on West 36th Street draws a clear line back to a Tokyo original that has been operating since 1992, and the Manhattan outpost is reported to carry that lineage with some seriousness. Noodles are made in-house daily and broths are built from scratch — commitments that the kitchen apparently treats as non-negotiable rather than marketing copy. The room itself is concrete-floored and high-ceilinged, the kind of utilitarian space that signals the focus belongs on what's in the bowl rather than on the atmosphere surrounding it. The menu's anchors are worth understanding before you arrive. The Tokushima Ramen — pork bone broth, chashu, soft-boiled egg, bamboo shoots — is the dish most consistently cited as the reason to come. By all accounts it is composed with a degree of care that distinguishes it from ramen assembled with less deliberation: the tonkotsu base is known for depth without the heaviness that undermines less disciplined versions. The Smoked Dashi Ramen represents a quieter register on the same menu, its appeal reportedly rooted in restraint rather than intensity — a different argument, but one the kitchen is said to make convincingly. The Spicy Chicken Wings appear as a preamble worth taking seriously, frequently mentioned alongside the ramen rather than as an afterthought. Tonchin holds a Bib Gourmand designation, and at its price level that recognition carries weight — it suggests the kitchen's commitment to ingredient integrity is being sustained rather than approximated. The room operates at a pace suited to the Midtown lunch crowd: efficient rather than leisurely, which is appropriate for what the space is. No reservations are typically required, though arriving before the midday peak is the practical move for anyone who would rather not wait. View restaurant →
Ichiran — Ichiran doesn't compete for the title of best date spot or loudest group table in New York — and that deliberate narrowness is the whole point. The concept, transplanted from Japan with reported fidelity to the original format, is built around solitary focus: individual stall seating, a bamboo curtain separating diner from kitchen, and a laminated order sheet that lets you specify spice level, broth richness, and noodle firmness before a single word is exchanged. In a city where ramen has become scenography, Ichiran operates as a corrective — a place designed for the person who wants the bowl itself, not the backdrop around it. The menu centers on The Classic Tonkotsu Ramen, which diners and food writers consistently describe as the house argument in a single vessel: a pork-bone broth cooked to opacity, reportedly rich and deep without tipping into heaviness. The Premium Yakibuta is a roasted pork addition that regulars call a worthwhile upgrade for its structural contrast against the softer noodle and broth. First-timers are widely steered toward the Recommended Toppings Set — scallion, seasoned egg, and extra red sauce — on the grounds that it removes guesswork and sharpens the bowl's profile without overwhelming it. The Ichiran Veggie Ramen is positioned not as an afterthought but as a genuinely parallel menu track, which is rarer than it should be at a tonkotsu-focused shop. For dessert, the Matcha Pudding is consistently described as restrained and bitter-leaning rather than sweet-forward — closer to a palate reset than a conventional finish. Practical intel worth knowing before you go: there is no reservation system, so a weekday mid-afternoon visit is the standard recommendation for avoiding the line and securing an unshared stall. Regulars advise requesting kaedama — a noodle refill dropped into remaining broth — before the broth cools. At this price point, it remains one of the more straightforward transactions the city's ramen landscape offers. View restaurant →

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