Noodles reign supreme at Iron Chef Masaharu Morimoto’s first ramen-focused restaurant, named after one of the chef’s nicknames in the kitchen. Classic renditions are built with tonkotsu and chicken broths, topped with pork chashu, garlic oil, and more, while less conventional choices include a bowl with spicy coconut curry broth. There are also hearty appetizers on offer like braised pig feet and poached cabbage. A wide sake selection offers more than a dozen options by the glass, plus cocktails starring the Japanese spirit.

The focus is on Japanese vegetarian set menus at this serene place, where executive chef Hiroke Abe creates elegant dishes from primarily vegan ingredients. The shojin ryori cuisine, with an emphasis on ultra-seasonal produce, soba noodles, and fu (a protein-filled substance made from rice flour and gluten), was developed centuries ago in Zen Buddhist monasteries. It’s served kaiseki-style, in a beautiful wood-filled space with custom wood furniture and a formal vibe that feels very Kyoto.

This is the first U.S. restaurant from Tokyo Ichiban Foods, a Japanese restaurant group, food distributor, and aquafarm company. The latter means that Wokuni’s fish, like bluefin tuna and king yellowtail, are raised on a fish farm in Hirado City, Nagasaki and flown daily from Japan to NYC. A favorable outcome of a sushi spot operated by a parent company with its own fish farms is the affordable pricing: Order a platter of five pieces of sushi and 1 roll for $27. The large, dimly lit space also has a retail counter in the front, for buying raw fish to cook up at home.

As a deluge of fast-casual poke shops have arrived in NYC over the past few years, it can be tricky to suss out a place slinging ultra-fresh fish amid a ton of total duds. Sons of Thunder is definitely the former. Try the yellowfin tuna option, with a generous portion of fish doused in a spicy dressing and served over greens and cauliflower rice. In addition to poke, hot dogs and milkshakes are somewhat unexpected options rounding out the menu; try the Chicago-style frank and super-thick chocolate shake. The minimalist space has a lovely skylit back room, and another location is slated to open in the Financial District.

Come at literally any hour of the day or night, all year round, for Jewish classics like matzah ball soup, massive sandwiches stacked with house-cured pastrami and equally well-regarded corned beef, and flaky rugelach. The Murray Hill stalwart is overshadowed by other deli institutions in the city like Katz’s, but it’s been around for over five decades and is open 24/7, every day of the year.

Since 1959, this Mexican restaurant has been turning out a satisfying menu filled with dishes like jalapeños rellenos, mole poblano, and ceviche, along with solid margaritas and a cool, old-school vibe. El Parador Cafe touts itself as NYC’s oldest Mexican restaurant; the original location was on Second Avenue and 31st St. before it moved to its current red-walled space, on a far-east stretch of 34th Street. There’s stellar service, too, from a fleet of waiters decked out in vest-and-tie uniforms.

At this ultra-thin-crust pizza joint, from the same owners as Brooklyn Heights’ Brado and Spunto in the West Village, the crispy pies are similar to those served in some Roman sit-down restaurants (as opposed to the extra-long versions that are cut to order). Pies like a classic margherita, a Chicken Milanese-topped version, or the white truffle oil-finished “Shroomtown” option are available in 9- or 16-inch sizes. Dine-in-only lunch specials include pizzas by the slice or pie with soup, salad, and a drink, along with panini and sandwiches. No reservations, though waits move.

This Murray Hill gastropub, set in warm, wood-filled digs, is known for its extensive stock of craft beers and carnivore-pleasing fare. Expect a hearty, meat-centric menu, with dishes like whipped lardo toast, roasted bone marrow, an expansive charcuterie selection, and a large-format options such as pig’s head in General Tso’s sauce. Or, order up an entire lamb or pig for the table, with at least a week’s notice.

A Murray Hill mainstay, Banc provides an easy option for groups or impromptu meals, with a wide menu of pub fare with the occasional wildcard: Think burgers, customizable samplers of bar food like wings, fried calamari, and a mishmash of small plates (tuna tartare, goat cheese croquettes). There’s also an appealing brunch spread. The former bank digs are spacious, with outdoor seating in warmer weather, plus occasional live jazz music. On Sundays, come for the half-price wine deal.

This friendly spot has long specialized in ample gluten-free options: Since 1988, Bistango has offered extensive choices for those with celiac or gluten sensitivities, long before it became a common alternative on most menus, much less in carb-heavy Italian food. The menu dips into various regional Italian cuisines, with lots of familiar dishes like cavatelli with sausage and hot cherry peppers, four varieties of fresh ravioli, and roasted eggplant parmesan. Another location, also on the east side, is 20 blocks further uptown.

There aren’t many places in NYC to find the cuisine of Kerala, on India’s southern tip, and Chote Nawab is one of them. Highlights include flavorful skewers, seafood dishes, and pastry dough-topped biryani. Dine among lots of wood accents and large, industrial-feeling light fixtures with colorful art accents, or order in for top-notch delivery. Chote Nawab’s founder, Shiva Natarajan, also started a handful of other NYC restaurants, as well as Thai restaurants in Connecticut and even a Mexican place in Westchester.

Spiffed-up barbecue from chef Jean-Paul Bourgeois makes up the menu at this casual Danny Meyer spot, with a pan-Southern mix of meat preparations that include techniques from Texas, both North and South Carolina, and beyond. A jazz club, called Jazz Standard, is situated next door. There’s also a downtown location in the northern part of Battery Park City, as well as two sports stadium concession stands.

Standout Thai food that’s packed with flavor is offered at Jaiya, which originated in Elmhurst in 1978 and currently has outposts in Murray Hill and the UES. In addition to Bangkok-style classics, the menu includes some Indian dishes and Chinese stir-fries, with nearly every dish type available (soups, noodles, rice dishes, etc.) with proteins that range from standard tofu or chicken to the more exotic, like frog legs. The spiciest of dishes, like the Thai curries, truly pack heat.

Vegetarian Indian fare shines here, where dosa is the star of the menu. The comfortable, light room offers well over a dozen types of dosa — masala, onion, cheese, and more — as well as thalis, breads, rice dishes, and uthappams, or an Indian pancake with fillings. Since the menu is completely vegetarian, it’s kosher, too, as an added bonus.

This counter-service spot offers crispy rows of potstickers or steamed dumplings, each available in four varieties (pork, beef, chicken, or veggie) and served alongside soup or lo mein as affordable combo choices — 10 pieces with either accompaniment makes for an under-$10 meal. Or, go a la carte with dumplings, soups, or lo mein for a cheap snack. It’s not quite the same steal or quality as in Chinatown, but it’s a solid option for the area. Raw dumplings or wontons, served in bulk as 25- or 50-piece bags, are also available to take home. The affordable, quick spot often attracts lots of students from nearby Baruch College.