Jin Ramen Upper West Side Menu (Update 2025)

Japanese Carbonated Soft Drink

Japanese Carbonated Soft Drink Orange Flavor

Japanese Cream soda by can

Japanese Cream non-carbonated soft drink with lychee flavor by bottle

Japanese Cream non-carbonated soft drink with mango flavor by bottle

Japanese Cream non-carbonated soft drink with white peach flavor by bottle

Blanched and tossed in a house sesame paste

Potatoes, carrots, apple, and scallions tossed in Japanese mayo, topped with kaiware

Tofu dressed with ginger, cold soba soup and soy sauce, topped with bonito flakes, green scallions and hari nori

Lightly battered and fried chicken, glazed with spicy sweet and sour sauce. Topped with green scallions and white scallions, sprinkled with togarashi and sesame seeds

Fried chicken dumplings. Made in house daily. (4 pcs)

Boneless fried chicken thighs sprinkled with togarashi and drizzled with spicy mayo. Served on a bed of slaw. Lightly spicy.

Boiled soybean pods tossed in sea salt

Blistered, seasoned with yuzu salt and lemon, topped with tempura crunch. Spicy

Light green marinated seaweed

Silky tofu served on a spring mix with shaved red and white cabbage, topped with crunchy noodles and hari nori. Served with goma dressing

Braised pork belly slices served over rice with fried egg, pickled ginger, scallions, sesame seeds and shredded nori

Marinated and thin sliced beef brisket cooked with onions, topped with pickled ginger, scallions, sesame seeds, shredded nori

Boneless fried chicken thighs sprinkled with togarashi and drizzled with spicy mayo. Served on a bed of slaw

Eggplant, baby bok choy, sliced onions, bean sprouts, enoki mushrooms, bamboo shoots, shishito peppers, in a light soy sauce. Topped with white scallions and togarashi. Lightly spicy

Light, salt-based chicken broth infused with yuzu and togarashi. Topped with chashu, pork seasoned soft boiled egg, bamboo shoots, scallions, sesame seeds. House noodles. Lightly spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Smokey, soy sauce based chicken broth infused with ginger and garlic. Topped with chashu, porked seasoned soft boiled egg, bamboo shoots, scallions, sesame seeds. House noodles. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Creamy and rich, full flavor broth created from slow cooked pork bones. Topped with chashu, pork seasoned soft boiled egg, bamboo shoots, scallions, and sesame seeds. Thin noodles. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Creamy and rich, full flavored tonkotsu broth, spiced up with spicy rayu, mayu and togarashi. Topped with chashu, pork seasoned soft boiled egg, bamboo shoots, scallions, sesame seeds. Thin noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Simply served with white scallions, shredded nori, side of salad and bonito broth. Choice of wasabi or ginger. Contains fish. Cold soba

Lightly battered fried chicken, glazed with a spicy sweet and sour sauce. Served with a side of salad and bonito broth. Topped with scallions, togarashi and sesame seeds. Contains fish. Cold soba

Garnished with eggplant, ground ginger, side of salad and bonito broth. Topped with white scallions, hari nori. Contains fish. Cold soba

Simply served garnished with scallions. Choice of wasabi or ginger on the side. Fresh ni-hachi handmade soba buckwheat noodles. Contains fish. Hot soba

Lightly battered fried chicken, glazed with a spicy, sweet and sour sauce. Served with bonito broth. Topped with scallions, sesame seeds and togarashi. Contains fish. Hot soba

Finely chopped raw mountain yam blended with ume puree, and shiso leaves. Served chilled along side hot soba noodles garnished with scallions. Contains fish. Hot soba.

Topped with green scallions, shredded nori, beni shoga and sprinkled with sesame seeds.

Spinach and shiitake mushrooms tossed in sesame broth

Tossed in house sesame paste, sprinkled with sesame seeds

Tofu dressed with soba ginger sauce, topped with bonito flakes, green scallions, and hari nori. Contains fish

Wakame seaweed tossed in soy sauce, sesame oil, and rice vinegar, sprinkled with sesame seeds

Lotus and burdock roots tossed in a soba sesame togarashi-infused broth, sprinkled with sesame seeds. Contains fish. Spicy

Braised eggplant in a bonito broth, topped with bonito flakes, hari nori and green scallions. Contains fish

Potatoes, carrots, apples, and scallions tossed in japanese mayo, topped with kaiware

Salmon with spicy mayo on wasabi nori chips, topped with marinated ikura, served on kaiware. Spicy

Mountain yam, sour plum, shiso leaf and nori.

Spring mix with julienned daikon, shiso leaves, kaiware, cherry tomatoes, sprinkled with baby anchovies and hari nori. Served with ponzu dressing. Contains fish

Crabstick and cucumber mixed with Japanese mayo and spicy miso dressing. Topped with wakame seaweed, tempura flakes and wasabi drizzle. Contains fish

Spring and iceberg mixed with cucumbers, tomatoes, julienned carrots, sesame seeds, and house carrot ginger dressing

Silky tofu served on a spring mix with shaved red and white cabbage, topped with hari nori. Served with goma dressing

Baby spinach served in bonito soy dressing topped with bonito flakes, anchovy crumble topped with poached egg. Contains fish.

Chicken or pork broth. Served with sauteed chicken thigh, pork seasoned soft boiled egg, zucchini, yellow squash, bean sprouts, scallions, and sesame seeds. Served with curly noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Shoyu pork broth served with filipino style braised pork belly, sauteed bok choy, garlic chips, togarashi sprinkled poached egg, green scallions, and sesame. Served with thin noodles. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Chicken broth with kimchi, poached egg, tofu, enoki mushrooms, bean sprouts, green scallions, and sesame seeds. Choice of ground chicken or pork belly. Served with house noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Chicken broth with miso tare. Chopped chashu, chicken sausage, pork seasoned soft boiled egg, sauteed bok choy, corn, bean sprouts, scallions, and sesame seeds. Served with curly noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Shio, shoyu, or mushroom broth served with house noodles, or miso broth served with curly noodles. Pork seasoned soft boiled egg or kikurage mushroom. Served with tofu, corn, sauteed bok choy, bean sprouts, leek, and white scallions. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Served with sauted zucchini, yellow squash, tofu, bean sprouts, kaffir lime leaf, white scallions, sesame seeds, nori, shredded red pepper, kikurage mushroom, and tagarashi. Curly noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your soup and pour over your noodles and let it sit for 30 seconds to allow the soup to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Cold curly noodle. Seasonal, summer time, comes with julienne cucumbers, zucchini, yellow squash, and chopped tomatoes. Topped with shredded egg, scallions, nori, sesame seeds, and mustard in a lemon soy vinaigrette dressing. Dressing contains kelp (seaweed) and bonito flakes (fish)

Thinly sliced beef brisket, tofu, onions, enoki mushroom, shishito peppers, with togarashi. Thin noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your topping and pour over your noodles and mix; let it sit for 30-60 seconds to allow the topping to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Sauteed sliced pork, tofu, kimchi, baby bok choy, and enoki mushroom. Served with sweet and spicy ginger sauce. Thin noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your topping and pour over your noodles and mix; let it sit for 30-60 seconds to allow the topping to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Eggplant, baby bok choy, sliced onions, bean sprouts, enoki mushrooms, shiitake mushrooms, bamboo shoots, shishito peppers, in a light soy sauce. Topped with white scallions and togarashi. Thin noodles. Lightly spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your topping and pour over your noodles and mix; let it sit for 30-60 seconds to allow the topping to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Tofu, eggplant, onions, sprinkled with togarashi, served with sauteed bok choy. Thin noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your topping and pour over your noodles and mix; let it sit for 30-60 seconds to allow the topping to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Panko breaded and fried chicken cutlet with a flavorful brown curry sauce. Served with broccoli, carrots and fukujinzuke and slaws. Thin noodles. Spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your topping and pour over your noodles and mix; let it sit for 30-60 seconds to allow the topping to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Thinly sliced beef brisket with onions. Garnished with beni shoga, white scallions, shredded nori and sesame seeds. Curly noodles. Spicy.

Broccoli, carrots, eggplant, onions and fukujinzuke. Side of slaw. Thin noodles. Lightly spicy. To keep the noodles firm and chewy, we shock them in ice water immediately after boiling to stop the cooking process. Please reheat your topping and pour over your noodles and mix; let it sit for 30-60 seconds to allow the topping to reheat the noodles. If you want extra hot ramen, the noodle bowl can also be microwaved for 30-60 seconds to reheat the noodles

Lightly battered and fried chicken, glazed with spicy, sweet and sour sauce. Garnished with daikon, and cabbage, sprinkled with sesame seeds, and togarashi. Contains fish. Spicy

Braised eggplant and ground ginger, garnished with kaiware, shiso leaves, scallions, bonito flakes, and shredded nori. Contains fish

Salmon sashimi and marinated ikura, garnished with kaiware, julienned daikon, and shiso leaf. Contains fish. Raw.

Cubed tuna sashimi, cucumbers and avocado tossed in spicy sesame soy marinade, topped with a togarashi sprinkled poached egg. Contains fish. Raw. Spicy

Fresh ni-hachi handmade soba buckwheat noodles. Simply served with white scallions, shredded nori, and a dipping broth. Contains fish.

Fresh ni-hachi handmade soba buckwheat noodles. Simply served with white scallions, shredded nori, and a dipping broth. Contains fish.

Simply served with shredded nori, scallions, and a dipping broth. Choice of wasabi or ginger. Contains fish.

Soba noodle served with sauted kimchi. Topped with bonito flakes, poached egg and scallions. Cold broth on the side

Cold soba noodle served with house ginger dressing. Garnished with marinated tomato, diced cucumber, mixed greens, fried tofu, eggplant, kimpira, julienne shiso leaf, kaiware, crispy noodles, and a splash of Yuzu juice.

Whitecliff Vineyard, Hudson River RegionA Seyval Blanc/ Vignoles bland. Light and citrusy with refreshing acidity and notes of melon. Pairs well spicy and light dishes. Must be 21 to purchase.

Domain de la Chaise, Touraine, FranceAromas of exotic fruits (citrus, grapefruit, dried apricot and lychee) . Lovely fruit and bracing of minerality. Must be 21 to purchase.

Whiteciff Vineyard, Hudson River RegionLight, smooth, dry and made from all estate grapes. This wine goes great with Kimchi or Vegetable dishes and has notes of cherry and pepper with a rich finish. Must be 21 to purchase.

Carmelle, Provence, FranceElegant and generous aromas of dark fruits, white palate is rich and smooth with fruity overtones and balanced acidity. Must be 21 to purchase.

March Oro, Valdobbiabene, Italy. Must be 21 to purchase.