The Wall Street Journal 4/6/12
Ramen varieties include the Shiromaru Hakata, flavored by the soft fatty jowl and thinly sliced red pickled ginger, and Wasabi Shoyu Ramen, a vegetable- and chicken-based soup with wasabi-infused oil. Zutto
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Tanya 12/8/12
Good ramen, but even better sushi and buns. Everything was ridiculously fresh, down to their avocados. Slow, but polite, service. 
Village Voice 6/11/12
Zutto's rendition of ramen, rich and over-the-top with flavors, isbest enjoyed around lunchtime, when one can fully attend to a pipinghot bowl of tonkotsu. 
Angelo C.11/22/11
Ramen is killer 
Indira V.8/16/12
Spicy miso ramen way better than most places. So cute and no wait. Highly recommend adding this to your go-to ramen repertoire BLOG ARTICLES
Zutto, a place which may sound familiar to New Yorkers who have tried searching for sushi downtown, has served Japanese raw-fare for more than 30 years in Tribeca. What’s different now? Although the location and name are the same, exciting things are happening to their menu.
The new chef, Joshua Smookler, is developing a new concept which he hopes will succeed in the ever-changing restaurant industry. Still serving sushi, Smookler has also changed this establishment into a Japanese American izakaya-like pub (an izakaya is typically known as a Japanese drinking establishment that pairs food and drink together) that is quickly becoming the place to have ramen and other innovative cuisine.
