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The Healthiest Noodles

best Japanese restaurant in Kingston, NY

Signature Miso Ramen


A deeply comforting bowl made with organic Japanese miso for layered, savory umami. Paired with house-made noodles, tender chashu, and fresh seasonal vegetables. Always MSG-free for a hearty, clean meal.Choice of pork & vegetables and vegan.


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best noodle in Kingston, NY
best ramen in Kingston, NY

Kuro Ramen


A rich, savory broth infused with aromatic garlic black oil for deep, smoky flavor, served with handmade noodles, tender chashu, and fresh vegetables. Always MSG-free for a bold, satisfying experience.



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best ramen in Kingston, NY

STARTERS

SMALL PLATES

HIYA•YAKKO

org. silken tofu topped with freshly grated ginger, chopped scallions & mackerel flakes, served with 

2-year-aged imported org. soy sauce

$5
AVOCADO SASHIMI

avocado chunks served with wasabi & 2-year-aged org. soy sauce

$6
KARAMI CUKE

sour & spicy fresh cukes served with kimchee sauce

$5
KIMCHEE
$4
House-Made Vegan Kimchi

Our kimchi is crafted in-house using fresh, organic vegetables and traditional methods—without fish sauce or additives—making it fully vegan while preserving authentic flavor. It’s crisp, tangy, and perfectly spicy, adding a clean, vibrant bite to your ramen or small plates.


$4

FULL SIZE APPETIZER

YAKI GYOZA

house-made gyoza dumpling/ pork, cabbage, scallion, nira chive, ginger & garlic (4), pan-seared & steamed

$13
YAKI GYOZA, VEGAN

house-made gyoza dumpling/ kale, cabbage, shiitake mushroom, scallion, ginger, garlic & kimchee (4), pan-seared & steamed

$10
SUI GYOZA*

house-made gyoza dumpling/ pork, cabbage, scallion, nira chive, ginger & garlic (3) cooked in a light soup

*No vegan gyoza availble for SUI-GYOZA

HIYA•YAKKO

org. silken tofu (4) served w/grated ginger & mackerel flakes served with 2-year-aged imported org. soy sauce

$12
AVOCADO SASHIMI

avocado chunks served w/org. wasabi soy

$9
KARAMI CUKE

sour & spicy fresh cukes served with kimchee sauce

$9
SEAWEED SALAD

assorted seaweed tossed with house-made dressing & served with chopped scallions and grated ginger

$9
KIMCHEE
$7
BOWL OF BROWN RICE

served w/ mini kimchee

$5

served w/ org. natto

$9
SIDE OF NATTO

organic, imported 

$7

served w/ chopped umeboshi

$10

served w/ chopped kimchee

$10

Ramen

MISO RAMEN

MISO RAMEN

signature ramen, bone broth & miso

$18
NEGI MISO RAMEN

with extra scallion

$19
MOYASHI MISO RAMEN

with extra bean sprouts

$19
1/2 MISO RAMEN

bar size

$13
EXTRA CHASHU

1 slice, full size

$3
KAEDAMA

additional serving of plain ramen noodles, no soup

$4
G/F NOODLE

additional $1 for 1/2 / $2 for FULL

We prepare our bone broth (called "carni-broth" in the kitchen) by cooking the following ingredients in a pressure cooker for many hours: organic pork bones, pork feet, pork back ribs, whole chicken, chicken feet, duck feet, ginger, garlic, and the green part of the scallion. The broth is finished with seasonings.


We prepare a second, plant-based broth (called "clear soup" in the kitchen) by cooking kombu, shiitake dashi, green beans, cabbage, ginger, garlic and the white part of the scallion. Again, the broth is finished with seasonings.


In addition to these two broths, we re-ferment seven types of organic miso with seasonings to prepare our miso-dare base. This process takes four weeks.


We blend the two broths and mix in our miso-dare and chashu lard to complete the soup for serving our miso ramen.

Toppings:  moyoshi (bean sprouts), wakame (seaweed), house-made mem'ma (braised bamboo shoot), freshly chopped scallion, a slice of house-made chashu (roasted pork belly).

SHIO RAMEN, VEGAN

SHIO RAMEN

seasoned with house-fermented Shiokoji (seasoning made of fermented rice)

$18
NEGI SHIO RAMEN

extra scallion

$19
MOYASHI SHIO RAMEN

extra bean sprouts

1/2 SHIO RAMEN

bar size

$13
EXTRA VEGAN CHASHU

1 slice, full size

$2
KAEDAMA

additional serving of plain ramen noodles, no soup

$4
G/F NOODLE

additional $1 for 1/2 / $2 for FULL

Our shio ramen, designed exclusively for our vegan customers, is completely different from traditional shio. Our vegan broth (called "herbi-broth" in the kitchen) is made with plants only: sautéed onion, garlic, and ginger, the green part of the scallion, coconut cream and tapioca pearls. When it is finished, it is blended with clear soup.

Sea salt is added before serving.

Toppings:  moyoshi (bean sprouts), wakame (seaweed), house-made mem'ma (braised bamboo shoot), freshly chopped scallion, kimchi, and a slice of house-made vegan chashu made from traditional Japanese material ‘kuruma-bu’ (called "modoki" in the kitchen).

KURO RAMEN

KURO [kuroh] RAMEN

served with gyoza dumplings, taste of Manchuria

$18
NEGI KURO RAMEN

extra scallion

$19

*1/2 size KURO RAMEN is not available

EXTRA GYOZA

(2 pieces max)

$3
KAEDAMA

additional serving of plain ramen noodles, no soup

$4
G/F NOODLE

additional

$2

Kuro ramen is served with four of our special house gyoza dumplings, made from ground pork, cabbage, scallions, nira chive, ginger, and garlic.


The gyoza is cooked in the same way as sui-gyoza, in plain water and clear soup. Japanese grain vinegar, chashu lard, and double-cooked chashu sauce are added to create its distinctive flavor.


Our gyoza is based on my father's recipe, which he brought home to Japan when he returned from China after World War II. I took a part of his name, Zenkuro (善苦労: good hardship), to name this ramen, in commemoration of his life.


SPECIAL SPICES

GRATED GINGER

freshly grated

$2
YUZU KOSHO

yuzu peel and chili pepper, fermented

$1
TO BAN JIAN

fava beans and chili pepper, fermented

SPICE COMBO

of all three spices

$3

SWEETS

SWEETS

ICE CREAM

GREEN TEA or RED BEAN

$4
CHOCOLATE POCKY
$3
CHOCOLATE MELTY BLEND
$5
FUNKY SNACKS
$4

Visit Us

📞 Call for Reservations: 845-853-8306

(Reservations are preferred)


🕓 Hours:

Wednesday – Saturday

4:00 PM – 9:00 PM (The Kitchen closes at 8 PM)


👥 Maximum Party Size: 8 guests


✨ Private Events:

Ask us about renting Tanma for your private gathering of up to 20 guests. Special event menu options are available upon request.

Happy Guests, Happy Bowls

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