The story
Tonchin began in Tokyo in 1992, founded by brothers Katsuhiro and Motohiro Sugeno. Their vision was simple: to offer something original and excellent, bringing people together over a bowl of ramen. Twenty-five years later, Anan Sugeno brought that spirit to New York, opening the U.S. flagship in Midtown. The name “Tonchin (屯ちん)” means a place to come together, and that idea is at the heart of the restaurant.
The kitchen is defined by a single, carefully developed bowl: the Tokyo Tonkotsu Ramen. Unlike the thick, heavy pork broths often associated with tonkotsu, Tonchin’s version is lighter. It starts with a pork base, then adds chicken bones and vegetables, simmered and finished with dark soy sauce for a broth that is deeply savory yet refreshingly clean. The wavy, medium-thick noodles are made fresh daily and hand-massaged for a particular texture, designed to carry that broth well. The result is a balanced, satisfying bowl that earned the restaurant a Michelin Bib Gourmand for good quality, good value cooking.
Beyond the classic ramen, the menu explores other Japanese flavors. The Smoked Dashi Ramen adds clams and smoked fish oil to the tonkotsu base, while the Spicy Tan Tan brings a miso-and-chili kick. For those seeking something different, the Original Tsukemen offers chilled whole wheat noodles for dipping into a warm, concentrated broth. The izakaya-style starters are equally considered—the Tebasaki (fried chicken wings with teriyaki and pepper) and the delicate Gyoza are staples. The Tsukune Buns, filled with ground chicken and pork with a karashi coleslaw, are a popular bite.
The Midtown location is a modern, bustling space that suits both a quick lunch and a relaxed dinner. It is a direct translation of the founders’ original intent: a welcoming place where the craft of Japanese ramen is the main draw, executed with precision and a clear point of view.
Recognition
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