Tonchin New York
Tonchin came out of Tokyo and calls 13 West 36th Street its American flagship. The house bowl is a refined tonkotsu. It carries a Bib Gourmand in the 2025 MICHELIN guide.
Why go
Start with the broth. The guide's inspector describes it pork-forward and deeply flavorful and still clean. The richness never sits heavy. The noodles do the rest.
The Midtown room runs an izakaya menu alongside the bowls. Gyoza come seared crisp and packed with pork and ginger. Steamed buns hold ground chicken and pork. The kale salad, in an umami-heavy vinaigrette, is the plate that is not rich.
Williamsburg on North 3rd Street is a full a la carte kitchen with a natural wine list. There are doors in Larchmont in Los Angeles and on Paseo de la Reforma in Mexico City.
Order this / avoid
- Order: the refined tonkotsu, which the inspector calls the house favorite.
- Order: the gyoza first, and the kale salad if the table wants something to cut the bowl.
- Avoid: treating the Bib Gourmand as the brand's. The guide prints it against this address.
What locals & experts say
- The MICHELIN inspector, on the noodles:
All noodles are made in-house and boast proper spring and bounce, standing up beautifully to the broth.
1 - The operator, on this door: it calls Midtown its U.S. flagship.3
- I have not found a review of this room by a named New York critic.
Good to know
- Where: 13 West 36th Street, in Midtown.
- Price: the guide prints it at one dollar sign, its cheapest mark, and files the room as family friendly.
Verdict
could-visit — Come on a weekday at lunch for the specials, and take the house cocktails with the plates.