Est. Brooklyn · Handcrafted Daily

Noodles
pulled
by hand.
Broth
simmered
for days.

At Nana Ramen, every bowl begins with a decision to move slowly. Our noodles are hand-pulled each morning. Our broths reduce for twelve hours or more. This is ramen built on patience, not convenience.

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A steaming bowl of rich tonkotsu ramen with soft egg and chashu pork

12 hours

minimum broth simmer time

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Our Philosophy

A chef's hands pulling and stretching ramen noodles by hand

The bowl is an
act of attention.

We don't shortcut the process. Every noodle is stretched by hand — the texture matters, the chew matters, the way the broth clings to each strand matters. We learned this from the tradition of ramen as something made, not manufactured.

Our broths are reduced slowly — bone, aromatics, time. No rush. No compromise. The result is a depth of flavor that can't be accelerated, only earned.

12+

Hour broth

Daily

Hand-pulled

Seasonal

Toppings

The Craft

01
Large pots of ramen broth simmering slowly

The Broth

Bones and aromatics begin their long reduction at dawn. Twelve to eighteen hours of gentle heat draw out collagen, sweetness, and body. We taste throughout — and wait until it's ready.

02
Ramen noodles being hand-stretched and pulled

The Noodle

Each order is pulled by hand — stretched, folded, cut to the exact thickness your broth calls for. The texture is alive: springy, resilient, coated in broth with every bite.

03
A finished bowl of ramen with careful attention to presentation

The Bowl

Toppings are arranged with care — chashu fanned, egg halved, scallion scattered. Every bowl is a small composition. It should look as deliberate as it tastes.

Visit Us

Come sit
at the counter.

Address

330 Malcolm X Blvd

Brooklyn, NY 11233

Hours

Monday – Thursday 11:30am – 9:00pm

Friday – Saturday 11:30am – 10:00pm

Sunday 12:00pm – 9:00pm

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