KUBOYA on 5th btw A and B: The Best Spicy Miso Ramen

[jonkyo]

Kuboya does not make its own noodles but don't let that deter you from adding this restaurant to your list of some of the best ramen in NYC, as the noodle used itself is of high quality made locally, and the broth made in house is extremely exception in flavor.

The broth was so very good with bits of fermented (miso 味噌 weiceng in chinese) soy beans settled at the bottom of the bowl to accompany the last gulp of broth from the bowl loaded with medley of flavor.

I was pointed to a number of places by several Japanese in NYC during my inquiry as to where to find the best ramen, and Kuboya was not on the list perhaps due to the fact that Kuboya has only been opened for about 6 months.

In sum, the broth is done 100% in house and is done with the utmost care for exceptional taste.

Other items are good such as Tuna Tartar. Kimchi is a great appetizer.

They have other dishes such as curry rice, but one must try the ramen on offer. See the selections on page 4 of this menu just before the Sake and Shochu page. (http://www.kuboyanyc.com/kubocms/wp-c...

)

1.99 Happy Hour Sapporo from 5 till 8: 7 days a week.

During the week it opens at 5 in the evening and stays open late, and on weekends it is opened from noon to midnight.

[Silverjay]

He's been open more than a year. I went there in late 2010. I like his signature shio broth and have mentioned it here several times.... Good HH deal. No shochu though. Looks like he has a beer/wine license only.

[jonkyo]

Correct, I stand corrected. There is no shochu on the menu, something I overlooked, and this I learn is due to the fact that Kuboya is not as old as other establishment in the area, which is residential area, thus the rules limiting the alcohol percentage to licensed establishments applies in this case. None the less, the sake on offer is quite good.

"I like his signature shio broth" I recommend to try their miso based broth as well.

The added attraction to this establishment, I might add, is the atmosphere, and the sectioning of of the two dining areas due to the structure of the building (s) and the space acquired. It does give a large total dinning area or space a more divided intimacy and quaintness for customers, and can accommodate larger parties.

It is about atmosphere to some extent also, and Kuboya definitely does have a nice neighborhood venue feel to it.