Totto Ramen is one of New York City’s favourite ramen joints at the moment with a loyal cult following. Waiting lists form before it opens at 5.30pm and huge queues on the sidewalk are common. We visited the 52nd Street branch and the wait was around half an hour due to the small intimate nature of the ramen bar but it was swift moving even with around twenty people ahead of us.
The interior is no frills with seats at the ramen bar and a few tables dotted around the rest of the narrow room. This is not a place to hang around; the focus is on the ramen, in and out.
I chose the special Totto spicy ‘Nibo’ ramen, chicken broth base, original rayu, spicy sesame oil and dried fish powder with paiten ramen topped with scallion, bean sprouts, onion and cabbage. The broth was rich but lighter than pork bone based broths from other ramen joints. Not overly spicy but just right.
Mrs Nom had the signature paitan ramen, chicken and soy based soup topped with scallion, onion and nori. The ramen was served softer upon request.
Overall the ramen was different and lighter than tonkotsu based ramen we usually find in London but very enjoyable.