Gogyo Gramercy brings Kyoto's legendary kogashi (fire-charred) ramen technique to NYC, torching five blended misos to create a smoky, caramelized broth unlike any other bowl in the city. Beyond ramen, the menu spans premium sashimi, hand-crafted sushi rolls, and Japanese izakaya small plates — all in an intimate upscale setting steps from Madison Square Park.
Signature items
Five charred miso blends
Pork, scallop, black truffle, gold leaf
All six ramen bowls ranked from most affordable to most premium.
| Bowl | Broth Style | Key Toppings | Price |
|---|---|---|---|
| Yuzu Nori | Yuzu citrus, plant-based | Tofu, nori | $26 |
| Homura Spicy | Spicy miso | Chashu, burdock tempura | $27 |
| Kogashi Miso | Fire-charred miso | Thick chashu pork | $28 |
| Kiwami Tonkotsu | Pork bone, dashi | Scallop, black truffle, gold leaf | $29 |
| Kaisen Shio | Sea salt seafood | Octopus, squid, shrimp, ikura | $29 |
| Shoyu Tsuke-men | Soy dipping broth (chilled noodles) | Pork, caviar | $32 |
Like-for-like comparison of ramen bowl prices at top New York ramen destinations.
| Category | Gogyo | Ippudo NYC | Marufuku Ramen | Shokku Ramen |
|---|---|---|---|---|
| Cheapest ramen bowl | $26 | $17 | $18 | $16 |
| Signature/flagship bowl | $28 | $20 | $22 | $18 |
| Premium bowl | $32 | $24 | $25 | $21 |
| Fried chicken appetizer | $12 | $10 | $11 | $9 |
Gogyo was born in Kyoto, Japan, where founder Shigemi Kawahara — already celebrated for launching Ippudo — set out to create something entirely different from his flagship tonkotsu chain. The name Gogyo (五行) references the five classical elements of Japanese philosophy, and the restaurant's defining innovation is the kogashi technique: miso is exposed to direct, intense flame until it chars and caramelizes, releasing a smoky depth that transforms the broth into something unprecedented in ramen culture. The Kyoto original opened to immediate critical acclaim, and Gogyo locations followed in Tokyo's Nishi-Azabu neighborhood and Nagoya before the concept crossed into international markets.
The New York outpost, Gogyo Gramercy, opened at 45 East 20th Street in the Flatiron District as the brand's first foray into the United States. The NYC location expands well beyond ramen into a full izakaya experience, with a premium raw bar featuring sashimi tiers, hand-pressed nigiri, and specialty maki rolls, alongside charcoal-grilled dishes, karaage, and tempura small plates. An extensive selection of sake, Japanese whisky, and handcrafted cocktails complements the food program. The dining room's intimate, warmly lit design and semi-private booth seating have made it a neighborhood fixture for date nights and special occasions.
Gogyo's bowls are marked by deliberate restraint and craft: each element — noodle gauge, broth concentration, topping placement — is calibrated to deliver a coherent experience rather than a maximalist pile. The Kiwami Tonkotsu arrives garnished with edible gold leaf and black truffle, while the plant-based Yuzu Nori showcases citrus-forward elegance without animal products. Whether you visit for a singular ramen bowl or an extended izakaya progression of small plates, Gogyo represents some of the most technique-driven Japanese cooking currently available in New York City.
Reserve a table, explore the full current menu, and confirm today's prices on the official site.
Reserve at Gogyo GramercyGogyo is best known for its kogashi ramen — bowls built around a fire-charred miso or soy broth. The kogashi technique involves torching a blend of misos at extremely high temperatures until they caramelize and develop a deep, smoky aroma that sets the restaurant apart from conventional ramen shops.
Gogyo's US location is Gogyo Gramercy at 45 East 20th Street, New York, NY 10003, in the Flatiron District near Gramercy Park. The restaurant is closed on Mondays; Tuesday through Friday hours are 11:30 am–3 pm and 5–10 pm, with continuous service Saturday and Sunday from 11:30 am to 10 pm.
The Kogashi Miso ($28) is Gogyo's signature and most celebrated bowl. It uses five miso varieties charred over direct flame, producing a smoky, layered broth topped with thick, fatty chashu pork. The Kiwami Tonkotsu ($29) — finished with black truffle and gold leaf — is also a crowd favorite for special occasions.
Yes. The Yuzu Nori Vegan Ramen ($26) is fully plant-based, featuring a fragrant yuzu citrus broth with nori and silken tofu. Several cold and hot appetizers, including the Goma Q, Edamame Garlic, Ippudo V Gyoza, Hana Tempura, Corn Tempura, and Maitake Tempura, are also vegetarian or vegan-friendly.
Ramen bowls range from $26 (Yuzu Nori) to $32 (Shoyu Tsuke-men). Starters run $6–$16, sashimi tiers $10–$31, nigiri sets $26–$52, and specialty rolls $15–$55. A satisfying dinner with a ramen bowl and one or two starters typically lands in the $40–$60 per-person range before drinks.
Yes. Gogyo was created by Shigemi Kawahara, the same founder behind the Ippudo ramen chain. While Ippudo focuses on tonkotsu pork bone ramen in a more casual setting, Gogyo is an upscale izakaya concept centered on the kogashi fire-charring technique and a broader menu of sushi and small plates.
Yes. Gogyo Gramercy accepts reservations through Resy. Given the restaurant's popularity and limited seating, booking in advance is strongly recommended, particularly for weekend evenings and special occasions.
Tsukemen (つけ麺) is a style of ramen where noodles are served chilled and separately from a concentrated hot dipping broth. Diners dip portions of noodle into the broth as they eat. Gogyo's Shoyu Tsuke-men ($32) features chilled noodles alongside a rich chicken-and-pork soy broth and is garnished with caviar, making it one of the more distinctive — and premium — tsukemen options in New York.
The Ippudo Kara-age ($12) — crispy boneless fried chicken — is a reliable crowd-pleaser and one of the most-ordered starters. The Hana Tempura ($6) is an excellent value: delicate squash blossom in a light batter. For something more substantial before a ramen bowl, the Hakata-style Chips ($14) and Hotate Fry (panko scallop, $16) are both highly regarded by regulars.