Classic Ramen
I am not a huge ramen fan.... unless we're talking about Tonchin. It had been on our list for a while by the time we tried it. It's received plenty of hype from friends and Michelin diners alike (bib gourmand award for the past few years). We liked it so much, we ended up going back the next week.
The food rundown is pretty simple on this one. Unless you're a ramen connoisseur, you can probably just stick with the classic ramen - at least for your first time. As simple as it looks, the broth is by far the best I've ever had. If you want to gain an appreciation for good ramen broth, look up some videos on how it's made. It's a fairly lengthy process, but the folks at Tonchin seem to have it down to a science. The noodles, meat and egg are also delicious (I'm not a huge fan of the bamboo shoots due to the texture).
I would recommend pairing the ramen with another item or two from the menu. We got the Gyoza, which is served on a ripping hot cast iron skillet while they pour tonkotsu broth over it tableside, which gives a little wow factor to start off the meal. We also got the mango shaved ice, which was very good as well, but don't feel like you're missing out if you decide to skip it.
All in all, I can't think of a much better dish to have during the bone-chilling New York Winters. Apparently I'm not the only one who thinks so, because the staff mentioned that reservations typically need to be made a few weeks in advance in the wintertime. It's worth a little planning ahead, and everyone from a ramen snob to a ramen rookie should appreciate it.
Gyoza - note the boiling broth in the bottom of the skillet