Ramen Yebisu
Brooklyn, New York
Forget the cheap stuff you ate in college — if you want to know what real ramen tastes like, you need to head to a real noodle shop. Ramen Yebisu fits the bill, thanks to home-made noodles that are fermented for 48 hours before use, and to the talents of chef Akira Hiratsuka, who grew up in Sapporo, learning the local traditions of cuisine before heading up the team at Yakitori Totto. What the menu lacks in options, it makes up for in flavor.
Photos: Kumi Hayase
