It was one of those cold, rainy New York evenings that called for ramen. Not just any ramen, but the kind of rich, comforting bowl that makes you forget about the weather outside. Steve and I ended up at NR on the Upper East Side, and it turned out to be exactly what we were looking for.
NR comes from the team behind the now-closed ROKC, a Harlem favorite known for its excellent ramen and creative cocktails. The cocktail program is still a big part of the experience, and the restaurant has the same intimate speakeasy feel, though NR is a little more polished. The ceilings are higher, the dining room feels more spacious, and the menu goes beyond ramen without losing sight of what people come for.
We started with the soupless ramen topped with wagyu and roasted bone marrow. You're encouraged to scoop the marrow out of the bone yourself and mix it into the noodles, creating an incredibly rich, intensely savory dish. It was delicious, though definitely on the heavier side. The menu mentioned sudachi and lemon salt, but any brightness from the citrus got lost beneath all that richness.
The real standout, though, was the Kyoto Ramen. The broth is made with chicken and fish, which initially made Steve a little skeptical, but one spoonful was all it took to change his mind. The broth had remarkable depth without feeling heavy, and every component, from the perfectly jammy egg to the tender chashu, was spot on. It's one of those bowls where everything comes together exactly as it should.
I've had a lot of ramen in New York City over the years, and the Kyoto Ramen at NR is still one of the best bowls in the city.
NR, 339 E 75th St, New York, NY 10021
