Okiboru House of Tsukemen

A line often forms on the sidewalk at Orchard and Delancey for this Lower East Side noodle counter, known for tsukemen: cold, thick noodles dipped into a broth built from what tastes like a mountain of bonito flakes. The noodles stay firm enough to carry that broth through the whole bowl, unlike a standard soup-style ramen. There's no takeout here, so a bowl means sitting down at one of the tables inside.