If anyone knows how to put a unique twist on ramen, it would have to be Ivan Orkin, the creator of the newest happening noodle spot in New York City. Wandering into this noodle haven on Manhattan’s lower east side, I found myself surrounded by bright colors, abstract murals, and crowds of eager customers excitedly slurping away.

Though the place is quite tiny and tight, the artsy, relaxed vibe comes off as more cozy than claustrophobic, luring visitors to stay. The massive mural of American comics and Japanese manga by the door was hard to miss on the way in, and impossible to forget post visit. Although Ivan Ramen is obviously a Japanese ramen restaurant, the high counter tops, hip music, and bustling waiters give the impression of being in a diner. For those seeking more traditional seating , there was an additional, beautiful back space tucked away for more private dining; classy.

The place was literally packed, but I say that in a good way. If there’s one thing I learned from restaurant hopping, it’s that people don’t usually waste their time waiting for something that isn’t worth it, particularly New Yorkers. As an avid ramen fan myself who once ventured throughout Japan in search of the perfect bowl, I was in high hopes of finding something special here, especially after hearing of Orkin’s legend.

So what exactly is the chef’s story? Well, first of all, he isn’t of Japanese descent, which makes things all the more interesting.

As a New York native, Orkin is a self proclaimed “Jewish kid from Long Island” whose enthusiasm for food and all things Japanese brought him much success. After adventuring through Japan and opening one of the top ramen shops in Tokyo, Orkin decided to bring his new venture back to New York and add his own touch to Japan’s classic noodles - a bit thinner, a bit chewier, and all whole wheat rye.

For appetizers, I started off with the Latke Nomiyaki; a crispy potato latke served with Fuji apples and bonito (dried fish flakes), and topped with wasabi sesame seeds, ikura (salmon roe), and sour cream. The combination of Fuji apples with wasabi was already enough to catch my attention, while the latke instantly reminded me of my okonomiyaki-obsessed days in Japan. Orkin definitely surprised me with the ikura - who’d have predicted the satisfying pop of fish eggs would be the perfect pairing to potato pancakes?

Ah Shoyu, one of my favorite types of classic Ramen. Typically a clear brown broth composed of plenty of soy sauce, Orkin’s Tokyo Shoyu Ramen was anything but traditional. Topped with an egg and pork chashu, Orkin’s soy sauce and dashi chicken broth is a lot darker than the usual, and much thicker in consistency. Although ramen is intended as a slurping contest (the sound of “slurping” is a symbol of respect in Japanese culture), I felt like I had to slurp the soup at ultra speed before it thickened into a pile of gooey soy sauce. A bit too savory and thick for my taste, but certainly different from the norm.

Of course, one can’t forget the Triple Pork Ramen, a must try at Ivan Ramen and the talk of the tables. The official name is Triple Pork Triple Garlic Mazemen, and features whole wheat noodles paired with pork chashu (simmered pork belly) in a rich tonkotsu (pork) broth. In other words, the ultimate definition of non-traditional fusion.

You have to be a bit out of the norm to get a New Yorker’s attention, which is a skill that Ivan Orkin delivers well. Ivan Ramen combines a mixture of the unusual, resulting in a melting pot of flavors and cultures. If you’re a foodie whose curiosity longs for something out of the ordinary, stop by Ivan Ramen for a slurp, and enjoy fusion at its finest.

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