Karazishi Botan

05/21/2026

More rice dishes have been making their way onto the menu lately 🍚
Nagoya Miso Katsu-Don layers crispy pork katsu over rice with a rich Nagoya style miso sauce. Sweet, savory, and deeply comforting in the way only miso can be. Don’t forget to finish it with a sprinkle of Botan’s house-blend spice mix for a little kick.

05/16/2026

BLACK PANTHER 🍤🍤🍤

Golden crispy shrimp tempura striking over a bowl of rice with a glossy sweet soy finish. Crunchy, bold, and gone before you know it. Wakanda energy, Botan style.

05/14/2026

MUSASHI 🍜
Our new shoyu ramen built around deep soy sauce richness and a clean, focused finish. Bold but restrained, with layered aromatics and a balance that lingers long after the last sip.

05/09/2026

🌸Mother’s Day at Botan 🌸

Tomorrow, we’ll be sharing carnations with moms dining with us throughout the day, while supplies last.
A small tradition we’re happy to continue again this year, we hope to see you here on Sunday.

Thank you 💐

05/05/2026

🆕 Soboro Don 🍚🍗🥚
Sweet and savory minced chicken with finely shredded kinshi tamago egg over rice. A flavorful, comforting kind of bowl.

04/15/2026

No. 538 “Paint it black” 🍜
Already a guest favorite. Kuro mayu tonkotsu ramen layered with black garlic oil for a deep, roasted finish.

04/04/2026

A small Easter touch around Botan this weekend. 🐣
We have hidden a few eggs around the space for anyone who happens to spot them!!

03/28/2026

A little more daylight at the end of the day☀️
Step into the backyard, let the evening stretch out, and enjoy dinner while the sky is still bright.

03/23/2026

Not everything at Botan comes in a bowl🍩
Bomboloni filled with rich custard cream, soft, warm, and just sweet enough to keep you at the table a little longer.

03/17/2026

Some evenings are best kept simple🍜
Take a seat at the counter, order something comforting, and let the night move slowly. At Botan, even a short stop can linger a little longer.

📷　

02/27/2026

Six years ago, we opened our doors on Smith Street with a simple idea.
A casual and fun ramen diner where everyone feels welcome.

Six years later, we’re still here, cooking, experimenting, and sharing the table with our neighborhood.
Thank you for being part of Botan, from day one and along the way!! Here’s to many more bowls and memories made together!!

02/24/2026

Grilled yaki-onigiri with Hatcho miso. 🍙
Crisp edges, warm rice, and a savory finish that goes with almost anything else on the table.

02/22/2026

02/17/2026

Looking for somewhere easy to dine with family and friends?🍻🍽️
Settle in with a drink or two and a few playful small plates to start. End the night with a warm bowl and call it a day.

02/14/2026

Roses are part of Valentine’s Day at Botan, just like every year❤️
Starting from lunch and continuing throughout the day, we’ll be handing out roses while supplies last.

Keep Valentine’s simple with ramen, small plates, and a relaxed meal this Saturday, whether you’re joining us for lunch or dinner.

Thank you for providing beautiful roses every year🌹

02/05/2026

Weekdays come with a small reward. 🍶
Happy hour at Botan means Asahi draft, nigori, plum wine, sake, and sangria, all six dollars.
Monday to Friday, 5:30 to 7 pm

01/31/2026

Captain Brooklyn III, No. 420. 🌶️🍜
Sichuan-style numbing ramen with homemade chili oil, Sichuan peppercorns, and a white sesame soup. Spicy, tingly, and not here to play nice.
Protective gear provided. You’ve been warned.

01/27/2026

Big thanks to The Infatuation for including us in their Best Ramen in NYC guide, and to everyone who keeps coming back and ordering bowls. 🍜

01/25/2026

We’re open as usual today, Sunday, January 25, serving warm bowls of ramen and more inside🍜🍶

We’d love to see you if you’re nearby, but please stay safe whether you’re staying in or heading out ❄️⛄️

01/21/2026

January calls for a bowl like Pan-Head Tonkotsu Miso. 🍜
A silky pork tonkotsu and miso broth topped with tender pork chashu, scallions, seasoned bamboo shoots, and ginger paste served on the side. In Japanese cooking, ginger is long valued for its warming qualities and is often enjoyed during the colder months. Rich, savory, and comforting, this bowl is made for deep winter days.

01/14/2026

Iron Men IV, Chef’s Special No. 427. 🍜

This bowl is built around a trinity soup made from dry aged pork bone, chicken, and oxtail, carefully layered for depth and balance. The shellfish based kaeshi adds quiet complexity, letting the broth speak first. Served with the toppings on the side, it invites you to start by tasting the soup as it is, then build the bowl at your own pace. A ramen for those who appreciate intention in every step.

01/08/2026

In Japan, curry is a go-to comfort food, often what people crave once they’re ready for a break from traditional dishes enjoyed during the New Year holidays. 🍛

At Botan, our rice curry is slow cooked with tons of vegetables that melt into the sauce, creating deep, savory flavor in every bite. Start with the curry, then customize it with your favorite topping, from pork cutlet or zangi fried chicken to vegan yakiniku, falafel, or nitamago, and make it your own.