• Complimentary cocktail or chef's choice dessert when you dine at the restaurant

Opened in late 2018 on Avenue A in the East Village, TabeTomo is Chef Tomo Kubo’s deeply felt tribute to tsukemen. This dish, widely popular in Japan but lesser known on our shores, is a distinctive variation of ramen in which room temperature noodles are dipped into an ultra-hot, ultra-rich broth. Chef Kubo, who previously worked at the Tokyo location of Tsujita and was head chef of its two L.A. locations, simmers his broth for over 60 hours. The resulting essence is complex and deeply satisfying. The accompanying noodles are thicker than your usual ramen noodles, making them better able to sop up that unforgettable broth, and additions like eggs, pork belly, greens, and dried seaweed are on hand to dress things up, if so desired. Traditional Jiro-style ramen is also served here, as well as Donburi (rice bowl) options.

The Fine Print

No reservations accepted. Walk-ins only.

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