Ramen by Ra is built around a single, intimate counter and the concept of "asa-ramen" – morning ramen, reimagined through a New York brunch lens. This was the first Black woman-owned ramen shop in America, started by Chef Rasheeda Purdie, who transitioned from a career as a top fashion stylist into the culinary world. Originally a tiny four-seat stall in the Bowery Market, the operation moved to a dedicated East Village space on East 1st Street in 2025.
The experience is structured and personal. With a reservation, you get a 45-minute seating where you watch Chef Purdie meticulously prepare each pre-selected meal in the open kitchen. The new location preserves this closeness while adding a street-facing window for "Broth by Ra" cups and breakfast bao buns – a nod to the city's grab-and-go coffee culture. Inside, the design is intentionally elegant and cozy, with natural wood and the chef's tools on full display.
The menu fuses Japanese technique with the low-and-slow philosophy of Southern cooking. Every bowl starts with a classic shoyu chicken broth, customized with infused oils or pastes, and served with custom noodles developed with Sun Noodle. The dishes are inventive takes on brunch classics, like the Bacon, Egg & Cheese ramen with lard oil and Parmesan, or a lox ramen with gravlax and fried capers.
Getting a seat requires planning. The counter is strictly reservation-only, with no walk-ins accepted. Bookings are made through Resy, where you must choose and pay for your meal in advance. The slots are released on the 1st and 15th of each month and are typically booked out a month ahead.
Lunch
Ramen By Ra