Mei Long Village in San Gabriel serves good Shanghainese food in a small space that’s often less crowded than its popular neighbors. Sawtelle’s Tsujita does the best tsukemen-style ramen this side of the Pacific and some of the best overall ramen in Los Angeles. The tenderness of the chicken, when combined with its crunchy coating, was unmatched. Add in the umami-packed broth, and awesome additions mentioned above, and you’ve got yourself a real treat. Hannah decided to chow down on the chicken katsu ramen, but had to marvel at the masterpiece first. It’s a relatively new spot, owned by a man who’s been serving up Asian fusion delicacies across Delmarva for years.
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These barrels have been used for more than 300 years at one of the oldest soy sauce factories in Japan. Founders Hiro and Nori personally visited the facility to inspect the quality. Tonkotsu ramen (豚骨ラーメン) gets its name from the pork bones that flavor the broth. At our restaurant, we pride ourselves on preparing traditional tonkotsu ramen, including the fact that our broth takes 24 hours to prepare, given a distinctive taste. Santouka has been open since 2006, which makes it practically ancient on the local ramen circuit.
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Then elevate your experience further by pairing it with small plates or a craft beer. The HiroNori vegan ramen brings together sesame miso broth and artisan crafted noodles with broccolini, tofu, corn, bean sprouts, baby kale, and chili oil. Unsatisfied with traditional miso broth, our recipe uses 5 kinds of miso imported from Japan. While our standard dish is a favorite, you can personalize your meal by adding garlic, our house spicy sauce, or black garlic oil. We suggest you start with the standard recipe and try one topping at a time before you find your perfect tonkotsu ramen. Build-your-own ramen is a concept that sounds pretty gimmicky, but Shin-Sen-Gumi works—the ramen is great and the operation is well run.
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And thanks to our West Coast location, LA has become somewhat of a testing ground for every Japanese ramen spot looking to expand its footprint into the USA. So we don’t just have a whole bunch of ramen—we have some of the best ramen in the country. A hearty crowd of 70+ curious foodies joined the Salisbury Area Chamber of Commerce as we celebrated the grand opening of our latest restaurant in town, Fuji Ramen House with a ribbon cutting on November 15, 2023.
This tonkotsu ramen chain from Hakata, Japan has locations in Little Tokyo, Torrance, and Orange County, and there’s usually a wait at all of them once the temps drop below 70 degrees. But while busy, Hakkata Ikkousha has a nifty virtual queue system where you can reserve a spot in line without being at the restaurant (just make sure you show up before you’re called). Ramen Nagi is a Tokyo-based chain with a 24-hour-simmered tonkotsu broth that draws big lines at Westfield Century City Mall. Expect to wait about 45 minutes for your table during peak times, but rest assured these ramen bowls are worth it. The tonkotsu is silky and rich without coating your mouth with fat, and the pork belly they use as a topping is a little sweet and meltingly tender.
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It’s also pretty basic, but in the actual basic sense, not in the person who only wears sweatpants and Stan Smiths sense. Inside the Mitsuwa food court in Mar Vista, you line up, place your order, and wait for them to call your number over the loudspeaker. You should be getting the Hokkaido-style shio (salt) ramen, which is a little lighter than other bowls around. Make sure you also leave time for roaming the Japanese market and stocking up on every flavored Pocky you can find. Daikokuya is the mother of LA ramen and the main reason we transitioned from that sad, microwaveable version in our dorm room to the real thing. The lines can get long, but the old-school, no-frills space is the exact setting where you want to be housing a bowl of noodles.
By build-your-own, we don’t just mean you get to throw a few green onions on top. From the thickness of the noodles to the richness of the broth, you can customize your bowl to any degree you want here, and that’s the kind of power that keeps people lining up. We used to pour one out for the poor Valley-dwellers forced to brave traffic into the city for a decent bowl of ramen. Not after Burosu opened in November 2020, giving Studio City and everyone else from over the hill the sweet, sweet taste of ramen within a 20-minute drive. Burosu offers the plant-based Burraku and Gurin for vegans as well as the standout spicy Reddo flavored with chili oil and sesame paste.
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And though they offer an interesting khao soi-inspired ramen, the tonkotsu ramen here happens to be the highlight. The broth is extremely rich, cloudy, and borderline too flavorful—like a tight squeeze from a pro wrestler rather than a warm hug. Every spoonful hits with a piledriver of flavor, and we suggest ordering your bowl spicy to balance out the heavy pork broth (maybe it’s the Thai influence, but they don't play around with spice here). Their traditional tonkotsu is decadent, nutty, and filled with high-quality ingredients like thick, housemade noodles, roasted chashu pork, and egg. But this sleek, dimly-lit spot on Melrose is also worth visiting to hang out and feel hot for a night.
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Killer Noodle is the newest spot from the people behind Tsujita, and they specialize in tantanmen - super spicy ramen noodles. But, there’s so much flavor from the soy sauce and some of the other things that they marinate the egg in,” he said. Continue reading below to learn what makes our tonkotsu, shoyu, and vegan ramen stand out from the rest of the crowd.
The star dish here is the tantanmen, made with a thick, sesame-infused broth that’s topped with a heap of ground pork. You can also order the tantanmen cold, which swaps out the broth for a spicy sesame paste, and gives you a chance to better appreciate the delicate, curly noodles slicked with sauce. Located in a Thai Town strip mall next to the legendary Sapp Coffee Shop, Susuru is a small order-at-the-counter ramen shop with a handful of tables, but also serves everything from sushi to takoyaki to katsu sandos.
Kazan makes its ramen with a soy-based chicken broth, giving each bowl a lighter, saltier quality that won’t immediately send you into a post-lunch slumber. The Signature #1 is our personal favorite, which is filled with thin, chewy housemade soba noodles, a choice of chashu, green onions, and pork and shrimp-filled dumplings. There’s also a dash of truffle seasoning on top, which is usually a big no-no in our books, but here, all the elements come together in unified decadence. Our tonkotsu ramen is prepared with a simmered pork bone broth accompanied by artisan crafted noodles. The dish is topped with bean sprouts, green onion, spinach, a half egg, seaweed, wood ear mushrooms, and pork chashu grilled to perfection. Tucked inside a strip mall along Western Ave. in Koreatown, this sleek, modern ramen bar has six different ramen on the menu, but the one you want is the spicy shoyu tonkotsu.
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