31.10.25
19.10.25
Tsukemen
You could argue that tsukemen can’t possibly be someone’s favorite Japanese dish, especially given the sheer range of culinary wonders Japan offers.
But it’s mine.
And, by some cosmic curse, while other types of ramen are ubiquitous outside Asia, tsukemen is almost nonexistent in Europe and, especially, in the US.
And my soul cries.
So, every time I come to New York, I carve out time for Okiboru: a tiny, crowded spot that serves the best tsukemen I’ve found in the US so far.
To be fair, the one I used to have in Taipei was better, thicker and less salty, somehow.
But this is a solid dish, even on Michelin’s radar (!).
So who am I to disagree?
I ordered it with some ebi katsu and mayo (to be honest, just because of an old Japanese man and his obsession with mayo), and they were incredible.