This joint used to be on the east side, but that spot closed. It recently reopened with a revamped menu on west 55th near 8th.

We started with some pork items. First was the not-so-awesome “grilled” bacon with blue cheese. An odd item to grace the menu of a Japanese joint, granted, but we were hoping for more crisp and less stringy/rubbery texture.

The better pork item was the yongen-ton kakani, which was silky simmered pork belly. This was fucking delicious, and reminded my wife and I of the clay pot casserole style Vietnamese dish from Cha Pas. This is a definite must-order for any of you bacon heads.

For my ramen, I ordered the nagahama fu tonkotsu. It is pork-based, with good firm alkaline noodles (LOTS of noodles – like an extra kae-dama amount), some pickled ginger, sesame seeds, scallions and one very tasty piece of pork.

I liked it very much. It was moderately robust without overwhelming the taste buds. And for $11 it is fair, though I wish there was at least another piece of pork in there.

My wife ordered the onsen tamago sukiyaki udon, which was gingery and nicely cooked udon noodles in a sweet broth that had beef and a poached egg within. Nice, but the ramen was better.

DONBURIYA
253 W. 55th St.
New York, NY 10019