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      Rai Rai Ken  
      218 E. 10th St.
(212) 477-7030

Subway: 6 to Astor Place; N, R, W to 8th St. (NYU)
Sun-Thu Noon–12:00am
Fri & Sat Noon-2:00am
No credit cards accepted



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  About Rai Rai Ken:      

There's no denying that a ramen craze has swept New York City.

Since its pioneering opening in 2000, Rai Rai Ken has always served MSG-free, Tokyo-style ramen in its shitamachi, dive-like atmosphere. To keep up with demand, Rai Rai Ken relocated to a bigger space (twice the size of the old location) and revamped its menu.

Upon stepping into the new location, you will be mesmerized by its festive color and antique pieces inspired by Yokohama’s Chinatown – one of the largest Chinatowns in the word and dates back to 1859 when the Yokohama Port was opened.

That being said, the ramen will continue to be carefully prepared with the best ingredients to achieve that light yet complex taste that Rai Rai Ken’s patrons have come to love.

Come visit the new Rai Rai Ken located at 218 East 10th Street (two doors down) and slurp away to your heart’s content.

  Do Not Miss:      
Shio wonton ramen
Shoyu ramen

Vegetable miso ramen
Curry ramen
Simmered pork buns
Takana fried rice
Handmade gyoza dumplings
Annin Tofu



Micheline Guide Recommended 2011

This sliver of a spot specializes in slurp-inducing, soul-satisfying ramen that stands out among the city's recent proliferation. The setting is barebones and unembellished: 14 low stools are situated at the busy counter overlooking a narrow kitchen lined with bubbling pots. Besides the caddies of chopsticks and paper napkins, there's just room enough for a deep brimming bowl at each setting.

The menu shines in its concise listing of near-addictive, complex broth variations such as shoo, shoe, miso and curry. Each is chock-full of garnishes like fishcakes or roasted pork, and nests of fresh springy noodles.Before leaving, be sure to grab a business card; Rai Rai Ken rewards frequent diners with a complimentary bowlful after ten visits.

Timeout New York, Critics Pick

Seating is limited here to fourteen cheery-red stools pulled up to a wooden bar, behind which a company of cooks paces to and fro ladling out bowls of the house specialty: ramen. The shio and shoyu ramen are excellent, but the curry ramen is not to be missed. It is deeply fragrant—smelling of roasted apples—and you may find yourself forgoing the springy crimped noodles to drain the bowl of every drop. The house gyoza, delicate pockets of minced pork, ginger and scallions enclosed in fried, feather-light dough, vanish too quickly—unless you order seconds. The fried rice, with tender shreds of roasted pork, is simple and delicious.

The Village Voice

The narrowness of the lunch counter, with its handful of stools, belies the fullness of the flavor. And the reason is right in front of your nose: stockpots bubbling with vegetables, aromatics, poultry, even apples, creating a rich broth that makes all the Japanese noodle soups taste extraordinary.

New York Times Article | Here Comes Ramen, the Slurp Heard Round the World

November 10th, 2004

As a Tokyo-based jazz musician, Shigeto Kamada used to book gigs for his band in remote towns in Hokkaido (the Japanese equivalent of, say, northern Wisconsin), just so he could taste the ramen there. "I would hear of a place with a special broth or a new topping, and I just had to taste it," Mr. Kamada said."Ramen?" you ask ...read all