What is tsukemen (つけ麺; pronounced “skee-men”)? It’s basically thick udon served cold with a side of a thick soup/broth for dipping. In Los Angeles, I frequented a place in Sawtelle near the Westside called “Tsujita” that also specialized in something similar. Okiboru recently opened in Manhattan, and it’s famed for being on Michelin’s Bib Gourmand list in Atlanta. They do not take reservations, so when we arrived at this location at 5:15 PM on a Friday, the line outside was about 10 parties ranging from 2 to 6 people per group.

I don’t know much about this ramen spot other than it was on Chef’s Table, and how it really touched a lot of people’s hearts. So my review will be almost based solely on the food itself. The pork musubi bites were surprisingly good. Each bite is packed full of flavor, although I am rather doubtful that it’s worth $5 a piece. The Japanese fried chicken were an interesting spin on karaage.

Pretty good tsukemen. Get the spicy miso. Tsukemen seems fairly rare in NYC. Still looking for something similar to LA Tsujita.