Tonkotsu is the fettucine alfredo of ramen dishes. It's too rich, and it's served in portions that are too large. Pork bones are boiled until all the fat, marrow, and calcium has turned the broth into something that looks like fondue. So props to Ivan Orkin for finding a way to make this dish a bit more digestible – by serving it in the tsukemen style. The noodles are dry. You dip them in a modestly-sized bowl of tonkotsu broth. There's enough to dip and sip, but not enough to slurp. Your GI tract will thank you. 25 Clinton St; (646) 678-3859; ivanramen.com.
Click on the image to read the full list.