Open seven days
Sunday thru Thursday
Friday & Saturday
Welcome to Ganso
Ganso is a Japanese restaurant that proudly serves our own sophisticated versions of ramen and Japanese comfort food. Please check our Facebook page for seasonal and daily specials and news from the restaurant.
We accept all major credit cards.
How to find us
Ganso is located at 25 Bond Street, between the Fulton Mall and Livingston Street in historic Downtown Brooklyn. We’re open seven days for lunch and dinner, Sun-Thu from noon-10pm, and Fri & Sat from noon-11pm. Our phone number is 718.403.0900.
We’re walking distance from Fort Greene, Clinton Hill, DUMBO, Brooklyn Heights, Carroll Gardens, Cobble Hill and Boerum Hill, and we’re a subway stop or stroll away from BAM and the Barclay Center. Click on the map above for directions. (For nearby parking, click here.)
Questions & Answers
What style of ramen do we cook?
We cook a complex, flavorful and intensely fragrant bowl of noodles. We make our signature broths from chicken bones, pork bones and traditional wafu stock ingredients like kombu, dried shiitake mushrooms and dried, shaved bonito. We do not use MSG or other artificial flavor intensifiers in our ramen.
What’s the best way to eat ramen?
Hot! Our ramen is served at the ideal time and temperature, and is meant to be eaten quickly to fully appreciate its nuances and fragrance. (But please take your time with our other dishes.) Also, make sure to slurp your noodles loudly, like they do in Japan, which cools them, adds broth and aerates the soup to create even more aroma.
Is Ganso kid friendly?
Definitely. Ask your server for our kids’ dishes and kid-sized ramen selections. We also have children’s seats if you need them. If you’re bringing a stroller, please fold it and ask us to store it for you. (We also have a changing table in the bathroom.)
Do we take reservations?
We do not take reservations, and seat guests first-come, first-served. Please ask a server to add your name to our list if there’s a wait when you arrive. We’ll do our best to seat you as quickly as possible.
Who is Ganso’s chef?
Chef Ryuji (Rio) Irie, who hails from rural Shiga Prefecture in western Japan, began cooking as a teenage apprentice. Since arriving in New York two decades ago, Chef Rio has cooked in restaurants as varied as the French institution La Caravelle and the modern Japanese izakaya Matsuri, where he was chef de cuisine. But he’s never forgotten the ramen and comfort food he loved as a kid in Japan.
Who runs Ganso?
Ganso is run by veteran food writer Harris Salat. A Brooklyn native long fascinated by Japan, Harris’s stories about Japanese cuisine have appeared in The New York Times, Saveur, Gourmet and other publications. He has also co-written three Japanese cookbooks, and trained in Japanese restaurant kitchens in New York, Tokyo and Kyoto. Email firstname.lastname@example.org
In the Press
The New York Times Oct. 1, 2013
(Ganso’s) fiery, crunchy chicken wings are what I dream about…” [read more]
Eater “12 Bowls to Try Right Now” Sep. 16, 2013
“If ever a place made an argument for an artisanal approach to ramen, Ganso would be that place…” [read more (scroll down)]
New York Magazine, July 8, 2013
“Everyone should be so lucky as to have a local like Ganso, a modern, minimalist soup kitchen situated just off Brooklyn’s Fulton Mall. ” [read more (scroll down)]
Time Out New York, June 18, 2013
“Ramen noodles: Get to know eight traditional and new styles” Click here.
Zagat.com, June 11, 2013
“Best thing we ate last night: Summer noodles at Ganso” Click here.
Village Voice “Stock Dividends”
Mar. 20, 2013
“…Ganso is quite simply one of the best ramen parlors in town.” [read more]
New York Magazine “Best of New York” Mar. 4, 2013
“Ramen Gets Even Hotter” Click here.
Serious Eats, Feb. 25, 2013
“Ganso Does Ramen in Downtown Brooklyn.” Click here.
NY Times “The Scoop”
“Pete Wells, the restaurant critic of The New York Times, shares his current favorite restaurants in New York.” Click here.
Time Out New York “25 Best Ramen Dishes” Jan. 28, 2013
“Before giving Brooklyn its own killer ramen den…” [read more]
Fodor’s Travel Intelligence “Finding NYC’s Best Ramen Shops” Jan. 9, 2013
“The warm, woody space and variety of small plates invite you to stay a while…” [read more]
Chow.com: New York’s Ten Best,
Jan. 8, 2013
WABC-TV Eyewitness News,
Nov. 30, 2012
Click here to watch “Neighborhood Eats” segment on Ganso.
The Strong Buzz, Nov. 29, 2012
“And to this Brooklyn in metamorphosis, Salat has brought a classic slice of Japan…” [read more]
The New York Times “Hungry City,”
Nov. 8, 2012
“GANSO does not announce itself… You will know it by the clusters of people lurking on the sidewalk, waiting to warm their faces over bowls of ramen…” [read more]
Fox 5 TV, Oct. 23, 2012
Grub Street, Oct. 9, 2012
“The cold weather isn’t so bad when you realize how much better ramen tastes in the fall… [read more]
New York Daily News, Sept. 30, 2012
“Here are 10 of the top new restaurant openings in New York City for fall of 2012…” [read more]
The New York Times “Diner’s Journal,” Sept. 19, 2012
“Outside an empty Fulton Mall on Tuesday night, wind and rain stampeded down as if the Four Horsemen were coming to Downtown Brooklyn. It was not going-out weather…” [read more]
Thrillist, Sept. 2012
“A project seeded when a former Matsuri chef served a cookbook author a bowl of noodles, this Downtown BK joint is working up serious soy- and miso-based noodles…” [read more]
Grub Street, Sept. 19, 2012
Zagat.com, Sept 19, 2012
“Brooklyn has a new ramen shop with last night’s debut of Ganso, a slurp shop from cookbook author Harris Salat and Chef Rio Irie that opened last night…” [read more]
The New York Times, Sept 7, 2012
“Ramen is the name of the game for Harris Salat, who met the chef Ryuji Irie…” [read more]
New York Post, Sept 5, 2012
“In Brooklyn, Ryuji Irie is giving Japanese cuisine a twist… [read more]
TimeOut New York, August 21 2012
“In September, noted Japanese food expert Harris Salat and chef Ryuji Irie will join the noodle-slinging pack with this ramen-ya...” [read more]
New York Magazine, August 19, 2012
“Harris Salat was writing a cookbook with Matsuri chef Tadashi Ono five years ago when he met Ryuji Irie, the restaurant’s chef de cuisine, who cooked ramen for staff meals…” [read more]