The hotly awaited addition to New York’s Japanese dining scene, TabeTomo replaces traditional ramen with tsukemen, a style of ramen invented in Tokyo that involves serving the noodles and broth in separate bowls so U can dip one into the other.
TabeTomo is co-owned by Tomotsugu Kubo, who worked at the Tsujita restaurants in Los Angeles. In New York, he takes up to 60 hours to simmer his broth to absolute perfection. The noodles are thicker than Ur usual ramen, better to sop up the soup, and additions like eggs, pork belly, spinach and dried seaweed dress up the meal. Other menu highlights include Donburi rice bowls topped with sashimi or fried chicken, as well as appetizers like crisp chicken skin, braised pork belly, edamame and pickles.
The focus of the room is a large counter with seating on three sides.
An umami filled warming bowl
Tsukemen, a style of ramen invented in Tokyo that involves serving the noodles and broth in separate bowls so U can dip one into the other.