Best Dishes at Niko Niko Ramen

The foundation of the menu. The broth is built on a base of chicken and vegetables, then finished with soy for a clean, savory depth. Noodles are chewy and firm, designed to hold the broth without getting mushy in the time it takes to eat.

The broth is deeper and more savory than shoyu, with layers built from white and red miso. The kitchen ages their miso to deepen the flavor. It's warmer and more robust than the shoyu version—the kind of bowl that sits in your stomach and lasts.

The most labor-intensive bowl on the menu. The kitchen simmers pork bones and feet for 18+ hours to extract the collagen that gives the broth its distinctive creamy color and mouthfeel. Multiple reviewers call this the best tonkotsu outside of Japan.

A reliable side to any ramen order. The kitchen fills them fresh each day with minced pork and vegetables, then fries them in a cast iron pan to get the characteristic golden crispy bottom while keeping the pleats tender.

For a vegan spot, this is remarkably hearty and complex. The kitchen uses kombu kelp, shiitake, and a miso-sesame base to create umami depth without any animal products. Diners often say it doesn't taste like a 'vegetarian ramen'—it tastes like a ramen.