New York Times Review

Totto Ramen, better evokes the rustic shops of lunch-hour Japan. Here, a few steps below street level in an alleylike space, you can sit up-close at the counter and watch guys in head scarves stir cauldrons of broth and char slabs of boiled pork with a blowtorch for the house specialty, chicken paitan ramen… Read More

Time Out New York Review

… The real winner, however, is the miso ramen, enriched with a scoop of nutty fermented soybean paste. Its wavy egg noodles are perfectly springy, and a spoonful of intensely peppery homemade chili oil turns the bowl into a fragrant, fiery masterpiece… Read More

New York Magazine Review

The popular choice among the starchy-food enthusiasts here is the Totto Spicy Ramen, made with a deeply flavored chicken-based broth and some good, springy noodles delivered daily from Soba Totto across town… Read More

The Wall Street Journal Review

It’s best to get to Totto Ramen early for lunch, otherwise you’ll probably face a line. If you do, scribble your name on the clipboard outside the front door and take your place on the sidewalk…. Read More

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