It's a golden age of ramen in New York, and you should slurp widely and deeply, using this guide for reference.

Almost all of the restaurants mentioned use bespoke noodles from Sun Noodle, and while old-school, calorie-intensive styles like tonkotsu remain extremely popular, a second wave of lesser-known versions are gaining traction, like the brothless mazeman at Yuji and Chuko, and the nontraditional fusion-y broths at Bassanova and Ganso.