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Zagat: Ivan Ramen makes the list of 10 New Classic Dishes on the New York Restaurant Scene

NYC's ramen scene is inundated with new takes on the classic Japanese noodle soup, but perhaps the most interesting new addition to the fray is Ivan Ramen's triple pork mazeman, a variation that Long Island kid Ivan Orkin brought from Tokyo to the U.S. Made with tonkotsu broth, pork chashu and whole wheat noodles, this dish is less soup and more pasta dish, with a thick porky and garlicky sauce that infuses every noodle with a wallop of flavor. Try it at his full-service ramen shop on the LES too.

Slurp Shop Has a New Late Night-Only Pork Belly and Shoulder Ramen

The Late Night Pork Ramen is made with 24-hour tonkatsu (deep fried pork cutlets) bone broth, tender belly chashu (Japanese braised pork belly), crispy pork shoulder and chicharones (pork rinds), and is topped with crisp shredded cabbage, bean sprouts, garlic two ways, and pickled onion. 

Bon Appetit: Ivan Ramen Slurp Shop Starts With the Basics to Chase Perfection

There’s one thing Ivan Orkin would like you to know above all else about him.


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