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Archive for ramen

Iki Ramen Insanity

Jul01

Restaurant: Iki Ramen

Location: 740 S Western Ave #115, Los Angeles, CA 90005. (424) 419-2772

Date: August 24, 2023

Cuisine: Modern Japanese

Rating: Big fun!

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Michael K organized this omakase buyout at Iki Ramen.
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Dreams do come true for these 4 best friends. 👏
Jeffry Undiarto (former n/naka GM), childhood friends Sabastian Karyadi (owner of ramen nagomi in New Jersey and formerly work at Mori sushi in LA) and chefs Hiroyuki Masato (formerly owner Poke Tendo, chef and manager at sushi chain sushi Mac) and Andy Juliady (owner seafood company based in downtown LA), together they co-founded Iki Ramen.
Giant shoutout to Michael organizing this private dinner to create more fantastic memories with new & old friends 🥰 Mary A Chevy Bonnie Joe Andy Erick Larry Brent Sebastian Aedyn Brad Gordan Conrad David Emily Fred Danielle David Linda Jio Jovi Jordan 🥂🍾🍷
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The interior before we swamped it out.
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A salad of white fish sashimi, greens, yuzu koshu, and pear. Very zesty and delicious.
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Just a few of the bottles.
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Tuna with truffle and a sweet soy. Delicious.
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Incredibly tender octopus with sunomono.
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Miso glazed cod.
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White fish “custard” (more a thickened stock)?
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Uni and squid ink pasta with truffles. This was an incredible pasta with a great chewy texture and absolutely delicious briny flavors.
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Scallop, burrata, and tomatoes. Who would have thought this would have paired — but it really did.
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Salmon, Tai, and crab sushi.
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Toro, uni, and wagyu sushi.
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Ginger.
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Yuzu Shio Ramen. Yuzu citrus + sea salt seasoned organic chicken broth+house dashi. slow-braised niman ranch pork belly, hanjuku tamago, menma, nori, scallions. Really awesome and complex flavor.

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Soft Shell Crab Bao. fried soft shell crab bao, cucumber, spicy mayo, chili garlic.

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Cucumber Cut Roll.
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Hand rolls.
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Uni Sushi.
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Toro sushi (chopped).
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Truffle Butter Tonkotsu. Rich, shoyu seasoned pork bone stock, with truffle butter, pork belly, egg, kikurage, sweet corn, scallions, nori. Very rich.
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Toro Uni Ikura don. Sushi rice, toro tartare, sea urchin, dashi ikura.
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Crispy Japanese dessert. The shell wasn’t sweet at all, but it was crunchy.
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Coconut Crunch Gelato — Coconut dairy custard base with Strawberry Wafers and house-made White Chocolate Coated Crunch Berries — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #crunch #crunchBerries #WhiteChocolate
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Almond Gelato and Chocolate Expresso Sorbetto

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Just a few bottles — the whole front row were ours!

Overall, this was a crazy fun evening. 23 people, very chaotic, over 30 wines, and tons of food. We had the whole place to ourselves so it was just a bit of a party. There were so many wines that things didn’t really run out either. Good times — except for the next morning.

For more LA dining reviews click here.

For more LA Chinese dining reviews click here.

Related posts:

  1. Far Eastern Ramen
  2. Tatsu – Ramen with a Soul
  3. Jinya Ramen Bar
  4. It’s not really Silverlake Ramen
  5. Chicken or Egg? – Tentenyu Ramen
By: agavin
Comments (0)
Posted in: Food
Tagged as: BYOG, Gelato, Japanese cuisine, ramen, Ski Ramen, Sushi, Wine

Lunch Quest – Tsujita Annex

May01

Restaurant: Tsujita LA Artisan Noodle Annex

Location: 2050 Sawtelle Blvd, Los Angeles, CA 90025. (310) 231-0222

Date: September 19, 2022

Cuisine: Japanese Ramen

Rating: Oh so good

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The morning after our Haige Star bonanza Jeffrey and I (with Hangry Rider joining us as a bonus) set out on a new Lunch Quest.
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We were supposed to try this — supposedly — awesome fried chicken place tucked into the weird Colony in Santa Monica. It was closed for some reason (this happens a lot with Lunch Quest) and so we moved on after a bit of discussion.
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The concept for this Colony place is that it’s a commercial kitchen that shares various facilities including a common sales counter. Basically the places here are takeout food. You can pick it up at the counter and eat in the adjacent alley. This isn’t my kind of thing as I hate disposable plates and utensils and really casual dining in general. I don’t mind an utter lake of decor, but I don’t like takeout.

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The dining area doesn’t look half bad if you can stomach take out.
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So after much debate we moved on to Tsujita Annex for some really excellent Ramen. I’ve been here before of course.
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Jeffrey wanted to test out (and video about) this ghost pepper powder his friend Mark Wiens is promoting.
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Dry ramen (no soup).
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Two variants of their classic ramen.
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Another different dry ramen.
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The noodles and meat for their Tsukemen, which is when the noodles are served cold and on the side, and you dip them.
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The broth for the Tsukemen — so thick!
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Condiments.

I always forget how delicious Tsujita is. The annex version is a bit different than the main branch. It’s thicker and maybe more chunky, with a slightly more acidic balance to the broth (post tare). Both are awesome bowls of ramen. I think I still like the Tsukemen at regular Tsujita across the street a touch better but the classic ramen may be better here. And of course Killer Noodle is really my favorite of the trio.

For more LA dining reviews click here.

Related posts:

  1. Tsujita LA – Artisan Noodles
  2. Lunch Quest – Dai Ho
  3. Lunch Quest – Lotus
  4. Lunch Quest — Xiang La Hui
  5. Lunch Quest – Happy Valley Village
By: agavin
Comments (0)
Posted in: Food
Tagged as: Japanese cuisine, Lunch Quest, ramen, Sawtelle, Tsujita Annex

Quick Eats – Menya Tigre

Dec14

Restaurant: Menya Tigre

Location: 2012 Sawtelle Blvd, Los Angeles, CA 90025

Date: July 13 (and others), 2021

Cuisine: Japanese Curry & Ramen

Rating: narrow but pretty good curry ramen

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The not-terribly-great chicken only ramen place on Sawtelle closed a long time ago and was replaced at some point by this curry based ramen joint.
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The small menu.
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The interior — although I’ve never actually eaten inside as they have a nice patio.
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Tasty Japanese salad with the zingy ginger dressing.
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Takoyaki. Fried octopus balls with mayo and okonomiyaki sauce. These were actually the first kind of food I had on my first trip to Japan 30 years ago!

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Curry Tsukemen. Chicken curry broth with noodles and chashu. This is the ramen variant where the noodles are served on the side (cold) and dipped into the broth.
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Zoom of the parts.

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Curry Ramen. Chicken and curry broth ramen with pork and egg. It’s pretty good, but not as thick and unctuous as I might like.

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Keema Bowl. Side bowl of ground meat curry on top of rice.
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Chashu Bowl. A similar bowl of marinated chashu pork on rice.
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Karaage Curry. Karaage fried chicken with curry and rice.

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Surf & Turf. Karaage chicken and fried shrimp with curry and rice. This was solid curry rice, but it isn’t nearly as good as the late (and missed by me) Kimukatsu.

Overall, Menya Tigre is ok. I like curry and I particularly like curry rice. I’m actually very sad that Kimukatsu closed as that was the best Sawtelle curry rice. This is a passable substitute, but just not as good. The ramen is ok too, but not as good as Killer Noodle — which is by far my favorite except for its not-so-subtle GI consequences.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats – Mogumogu
  2. Quick Eats — Ippudo
  3. Quick Eats – Venice Ramen
  4. Quick Eats – Red Rock
  5. Quick Eats – Flaming Pot
By: agavin
Comments (0)
Posted in: Food
Tagged as: curry, Menya Tigre, noodles, ramen, Sawtelle

Quick Eats – Mogumogu

Jul05

Restaurant: Mogumogu

Location: 11555 W Olympic Blvd Suite B, Los Angeles, CA 90064. (424) 371-5085

Date: May 30, 2019

Cuisine: “Soupless” Ramen

Rating: Good

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Mogumogu is a new “soupless” ramen joint near Sawtelle.
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It’s located in the space of the former Ramen-ya, just to the west on Olympic.
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The interior is… simple.

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The menu.
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“Umami” vinegar and sesame seeds.
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Shishito. Flash fried Japanese peppers with salt and lemon. I’ve had better shishito — I’ve had worse.
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Deluxe mazeman. Sliced pork chashu, spicy minced pork, poached egg, chives, minced garlic, fish powder, seaweed, soft boiled egg, seaweed flakes scallion.
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To which I added some wild ear mushroom. The “sauce” is kinda at the bottom.
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You mix it up and eat. It was pretty tasty. More like a ramen pasta. Left one feeling the carb coma, but not the epic salt and fat coma of a regular ramen. Kinda enjoyable. I will have to repeat to get a better feel for this new style of ramen. I love that the noodles are thick and al dente.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats — Ippudo
  2. Quick Eats – Venice Ramen
  3. Quick Eats – Tasty Noodle
  4. Quick Eats – AR Cucina
  5. Quick Eats – Seasalt
By: agavin
Comments (0)
Posted in: Food
Tagged as: Japanese cuisine, Mogu Mogu, noodles, ramen, Sawtelle, Sawtelle Japantown

Quick Eats — Ippudo

Feb13

Restaurant: Ippudo Santa Monica

Location: 1403 2nd St, Santa Monica, CA 90401

Date: January 17, 2019

Cuisine: Japanese Ramen and Buns

Rating: Buns were very good, ramen decent

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Ippudo is a very well hyped Japanese ramen chain moved to New York. Oddly they are owned by Panda Express (which is trying to move upmarket). They announced (and presumably signed a lease) taking over the old Taberna Arros y Vi space over two years ago!
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So finally, after months of being up but not open, they finally do open. Took me a bit to get in too after all that time, but a really rainy day drove me in.
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This is a weird (and overly large) space on 2nd street. And although the street is being taken over (finally) by lunch options this space has a bizarre side entrance and poor visibility. Neat brick building though.
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The interior is enormous and nicely built out for a ramen joint.
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They have a bit of a bar too, but not super big. They are pretty organized.

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The menu is basically buns and a variety of ramen. I had to try both.
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Trio of buns.
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Pork Bun. Pork Belly with special BBQ sauce and mayo. This was a good one. The fatty belly meshed perfectly with the soft bready bun (and its light sugar content). The mayo just seamed it all together.
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Yakiniku Bun. Sliced beef cooked in Japanese BBQ sauce and mayo. This was the weakest of the three and didn’t taste like Yakiniku at all, more like that steamed meat that is often found in udon. I’m pretty sure they don’t grill it.
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Ebi Katsu Bun. Deep fried shrimp katsu with spicy chili mayo. This was pretty good though, like a fried shrimp sandwich Japanese bun style. Lot ‘o carb though.
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Karaka Spicy Ramen with egg. The original Tonkotsu pork broth with an added kick, thin noodles topped with our special blend of hot spices, fragrant garlic oil, pork belly chashu, bean sprouts, kikurage mushrooms and scallions. For my first ramen here I didn’t load it up (only adding the egg). The broth had a nice flavor. It was pretty straight tonkotsu, but good. The noodles were a touch thin for my taste, but classic ramen noodles. I got them al dente and they were. The chasu was good but not a ton of it. The spicy meat and oil was actually pretty spicy and did add some nice kick. I debated asking for some vinegar to add acid, but didn’t bother.

Overall, the build out is large and very attractive. Service was great and the place is slick and clean.

I really liked the buns, particularly the pork bun. The ramen too was very good, if a touch “straight up.” After Killer Noodle, I have a hard time with any ramen that isn’t incredibly intense. For me it sets the standard by not even really being ramen, instead closer to dan dan mein.

For more LA dining reviews click here.

Related posts:

  1. Quick Eats – Venice Ramen
  2. Quick Eats – Big Boi
  3. Quick Eats – Tasty Noodle
  4. Quick Eats – Mondo Taco
  5. Quick Eats – Orto
By: agavin
Comments (0)
Posted in: Food
Tagged as: buns, Ippudo, Japanese cuisine, noodles, Pork bun, ramen, Santa Monica

It’s not really Silverlake Ramen

Nov28

Restaurant: Silverlake Ramen

Location: 1319 3rd Street Promenade, Santa Monica, CA 90401. (424) 330-0125

Date: October 4, 2018

Cuisine: Ramen

Rating: Solid

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Silverlake Ramen’s original shop (located in Silverlake) is one of LA’s better small ramen shops.
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Recently they moved onto Santa Monica Promenade (my old hood) as well as some other Ca locations, so I guess it’s not exactly Silverlake Ramen anymore.
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The small menu — smaller I think than at the original.
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Karaage (Japanese fried chicken). Good, but very fried.
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Tsukemen. Dipping noodles. This is the dry part.

A thick creamy pork and fish-based broth in one bowl, and noodles in the other. Tsukemen is dipping ramen, for the seasoned ramen pros who want to make every bite just so! Tsukemen is not for everyone, but there are many hardcore ramen aficionados who swear by it!
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This is the pork/fish broth. Heavy stuff, but good. Needed some vinegar though.
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The classic. Tonkotsu broth. They slow cook pork bones for many hours to make this rich creamy broth. Tonkotsu is the first ramen and is widely renowned across the world.

Silverlake certainly offers solid ramen. The menu so far is pretty straight up and plain vanilla — and I’m a bit over really straight up ramen (for reasons that are perhaps more personal than culinary). Still, I’m sure I’ll be back to get a better picture of how they hold up. Also notice that these bowls start at $13, not that I mind, I know what it takes to actually produce a bowl of ramen, but those that complained about Ramen Roll’s $11 base price need an inside-the-head egg-scrambler.

For more LA dining reviews click here.

Related posts:

  1. Far Eastern Ramen
  2. Jinya Ramen Bar
  3. Quick Eats – Venice Ramen
  4. Chicken or Egg? – Tentenyu Ramen
  5. Ramen is all the Rage
By: agavin
Comments (0)
Posted in: Food
Tagged as: Japanese cuisine, noodles, ramen, Santa Monica, Silver Lake Ramen

MTN – Upscale Izakaya

May07

Restaurant: MTN

Location: 1305 Abbot Kinney Blvd, Venice, CA 90291. (424) 465-3313

Date: March 31 & June 28 & September 15, 2018

Cuisine: Japanese Izakaya

Rating: Good flavors, uncomfortable chairs

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Travis Lett has a little Venice empire helmed by Gjelina.

MTN, which is a modern, upscale, kinda westernized Izakaya (Japanese for “here, sake is served” or “stay/sit at sake shop”). The build out is cool and more than a little crazy with “burnt” or blackened wood.

And more inside. There is a weird open slot between the window going all the way up to the roof. It might even rain in when wet.

It was pretty crowded though, and there are ONLY BARSTOOLS both at a counter and at high tables. The stools suck and get really uncomfortable. Don’t come here if you are old or have a bad back.

Menu-san.

I brought this Ramen Roll remainder high end sake.
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Erika’s pickle plate (9/15/18). cucumber, lotus root, daikon, shiso burdock root wrap, sprouting cauliflower, napa cabbage, which kimchi. I love pickles.

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Tomato & okra (9/15/18). Tofu, wakame, ume, sesame salt, Japanese ginger.


Shisito pepper (6/28/18). garlic, ginger, three year aged miso, white sesame.

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Wild Japanese sea bream sashimi (9/15/18). yuzu kosho, wajima salt, finger lime, shiso bud.

Torched sawara sashimi. grated ginger, crispy garlic, scallon, yuzu ponzu. Delicious zesty fish slices.

Japanese medai sashimi. yuzu kosho, finger lime, sisho. Salty and with a very strong signature from the yuzu kosho (salt, green chili, and yuzu).

Japanese tai sashimi (6/28/18). yuzu kosho, shiso, finger lime. Straightforward by today’s standards, but really good.


Wild monterey salmon sashimi (6/28/18). shiso kosho, myoga, scallion, shoyu.


Baja kanpachi temaki handroll. avocado, cucumber, shiso yuzu kosho.

Finger stuffing good.

Santa barbara uni temaki handroll. daikon, wasabi, scallion. Yum, uni!
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Veggie temaki handroll (9/15/18), cucumber, burdock root, avocado, yama imo, kaiware, sesame, yuzu kosho.
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On the right, pork chashu temaki handroll (9/15/18). burnt ends, pickled cucumber, fermented chili sauce.


Handmade shitake gyoza. roasted kabocha, tofu, salted daikon greens, shiso, scallion. Nicely cooked. Good. Great for vegetarian gyoza. Pork would have been even better.

And on 6/28/18 when I returned, I got the handmade peads & barnetts pork belly gyoza. red kimchi, negi, ginger, black pepper.

APC_1353blue prawn simmered gyoza (9/15/18). shrimp, shitake mushroom, water spinach, market peppers, red onion, scallion, vinegar. I liked these steamed/boiled versions.

Roasted cauliflower. red miso, yuzu, tobanjan. Basically other than the sauce, a Gjelina dish!
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Sauteed sweet corn (9/15/18). shoyu butter, cherry tomato, scallion, Japanese citrus, shichimi togarashi.

Ocean Trout oyakodon. Basically a grilled salmon and salmon egg rice bowl. But the vinegar on the pickles was very nice with the rice.


A baked fish (6/28/18). I can’t remember which one.

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Grilled macherel kabayaki (9/15/18). ume, shoyu, pickled ginger, garlic, sansho, shiso, shichimi, brown rice.


Sake marinated jidori chicken wings (6/28/18). yuzu kosho, honey, goma, chive.


Mary’s duck breast skewer (6/28/18). Shio koji, japanese mustard, chive. Our waitress recommended this and it was great, to some extent because of the intense mustard.

Lone mtn wagyu beef tataki. ponzu, cucumber, crispy garlic. This tartly sauced thin sliced beef was spectacular.


Squid ink chahan (6/28/18). Koda farms white rice, lemon basil, ika, pork belly, amaranth, egg, fresno chili, pickled ginger, sudachi, fish sauce. Like a Japanese paella, sort of.

Grilled Japanese eggplant (6/28/18). Walnut miso dressing, lemon, scallion.

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Chahan (9/15/18). koda farms brown rice, squid, pork belly, water spinach, cherry tomato, egg, fresno chili, pickled ginger, Japanese citrus, fish sauce. Sort of Japanese paella.

Wagyu beef sukiyaki. lone mtn ny strip, grilled young leek, maitake, shungiku, hakusai, yam noodle, warm gone straw egg.

With the egg. Really nice fairly traditional tasting sukiyaki, but with better than average ingredients. I don’t have sukiyaki often, but every-time I do i remember how much I like it.

We ordered this sake off the list. It was good, not as good as the one I brought, but certainly nice.

Expensive ramen!

Black sesame tantanmen. ground pork, black garlic oil, green mizuna, bean sprout, nira. Hard to split and not a typical ramen with its strong roasted black sesame vibe. Good though.

Dungeness crab ramen. miso, crab broth, tosaka, confit tomato, fresno chili, chive. I didn’t actually try this as the guys next to us at the table had it and allowed me to sneak a photo. But on 6/28/18 I had it myself and it was great. Really interesting complex flavors.

Charred Japanese sweet potato. miso butter, scallion katsuobushi, shichimi. Super rich miso/buttery taste. Gorgeous soft texture. Not what I expected but delicious.

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Asari ramen (9/15/18). cherry stone clam, shio broth, tosaka, fresno chili, scallion, ginger, kaiware. Like a ramen version of that salty Japanese Asari miso soup — salty, but very good.

Yuzu meringue pie. Not as tart and bracing as I would have hoped. Yuzu can be VERY tart and this would have been a good excuse for it.

Overall, I was impressed by MTN. The setting was gorgeous and nice atmosphere. Loud though. And I wish the seats were comfortable. Really not at all. And I hate high stools. But service was very good and friendly in that contemporary LA way — i.e. at the good end of that spectrum, but not traditional really knowledgeable service.

The food was surprisingly excellent. Yeah it’s not totally traditional in all ways, feels snazzed up and touch whitewashed, but the flavors were generally strong, very Japanese (with the weird-to-Americans edge polished off), and extremely enjoyable.

MTN has a low Yelp score (3) and this is total BS. Too much whining about the $20-24 ramen from the peanut gallery. First of all, this isn’t even a ramen place. Yeah, it has some fancy ramens, but it’s not Shin Sen Gumi where everything is dirt cheap on the menu AND in the kitchen. It’s not just “order your bowl of ramen and toppings.” It’s a full Izakaya menu that happens to have a couple ramens. They don’t even really belong because they are very hard to split. But come on, that crab ramen is full of Dungeness crab meat. It CAN’T be $8 like a bowl of over salted mediocre tonkotsu. Plus they pay an Abbot Kinney rent and have a crazy blackened wood hipster build out!

On my second visit the food was just as good. The service was excellent. The seats were even more a pain in the ass (literally) and they had a bit of a kitchen backup on the ramen which created an extra 45 minute delay before we got it (as pretty much our last course). They threw in some extras and apologized a lot which was nice but my ass was starting to go numb.

On my third visit the food was perhaps even better, or certainly as good. Service was excellent again and I met the manager who was very nice. We didn’t have any of those pacing issues this time so my ass didn’t get too sore. Overall, really awesome modern take on Izakaya and the whole gang (of 5 who went) loved it.


For more LA dining reviews click here.

Related posts:

  1. Sushi Glutton – Takao Three
  2. Ramen is all the Rage
  3. Japanese in China – Izakaya Akatora
  4. Yamashiro – Castle on the Hill
  5. Sasabune – Dueling Omakases
By: agavin
Comments (2)
Posted in: Food
Tagged as: Izakaya, Japanese cuisine, MTN, ramen, sake, Sashimi

Bangaichi Ramen

Mar15

Restaurant: Bangaichi Ramen

Location: 9810 Washington Blvd, Culver City, CA 90232. (424) 603-4341

Date: January 22, 2018

Cuisine: Japanese Ramen

Rating: Meh

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The former location of East Borough has been empty for over a year and finally in comes…

Ramen — and right next to the former Ramen Roll location. Good thing we aren’t still open, more competition. hehe.

It was always a pretty space but on the odd side of the street.





Big menu.

They have a modern fixed build out and TVs.

A ramen bar and a full liquor licensee (EB must have had it).

Decent array of condiments.

Cold Tufu w/ Onion Slices. Tofu, white onion, dried bonito, sesame oil. I love this kind of soft Japanese/Korean tofu. This was a typical, but very oniony prep.

Gyoza. Decent classic pan fried gyoza. Bangaichi Ramen. Char-siu pork, bamboo shoots, green onions, bean sprouts, butter, corn, seaweed, nori, seasoned egg. I didn’t really like this ramen at all. The broth was like miso soup and had very little richness and flavor. The toppings were fine for what they were, but it was just uninspired. I had to dump a ton of vinegar in to make it palatable.

I was there at a weird (late) lunch hour but I was the only customer. It screams Japanese ramen chain, but I don’t really get this type of Hokaido miso ramen. They are very Japanese in style and probably not that likely to appeal to a general American audience. And Culver City is a seriously white bread general American audience (as I learned first hand).

For more LA dining reviews click here.

Related posts:

  1. Noodle Check – Yamadaya Ramen
  2. Jinya Ramen Bar
  3. Far Eastern Ramen
  4. Ramen is all the Rage
  5. Quick Eats – Venice Ramen
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bangaichi, Culver City, Japanese cuisine, ramen

Quick Eats – Venice Ramen

Sep30

Restaurant: Venice Ramen

Location: 515 Washington Blvd, Marina Del Rey, CA 90292. (310) 448-8886

Date: August 14, 2017

Cuisine: Japanese Ramen

Rating: Decent, if slightly unusual ramen

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I’ve been biking by this tiny little (relatively new) ramen place on Washington for a year and finally got a chance to try it.

It’s helmed by Hideki Mochizuki a veteran Tokyo ramen guy.

Tiny 15ish person place with a very specific ramen style.

Regular house tonkotsu ramen. The noodles are the very thin Tokyo style. The egg, while marinated, was totally overdone. Other garnish is just green onion. The chasu is ok, but a little tough and not super strong in flavor. The broth was kinda weird, although I liked it. Lots of vinegar. Not as rich as a Tsujita and not super strong on the pork flavor — don’t get me wrong, this isn’t a light soup, but it’s a bit different.

Tsukemen dipping noodle ramen. I prefer my noodles separate like this and usually you get a much more intense broth.

I’m not sure the Tsukemen broth was any different. It did come with nori though — haha. And there was some bamboo shoots in there.
 The noodles were a soba noodle, which was a little different. Not bad, but definitely not super typical. It was okay. I only ate some of the noodles.

Overall, a nichey small Japanese style ramen joint. It just depends on what style of ramen you prefer. Maybe you love this one, maybe you love some other one.

For more LA dining reviews click here.

Related posts:

  1. Chicken or Egg? – Tentenyu Ramen
  2. Far Eastern Ramen
  3. Ramen is all the Rage
  4. Jinya Ramen Bar
  5. Noodle Check – Yamadaya Ramen
By: agavin
Comments (0)
Posted in: Food
Tagged as: Japanese cuisine, ramen, Venice, Venice Ramen

Eating NY – Ikaedama

Sep02

Restaurant: Ikaedama

Location: Newark Airport

Date: July 7, 2017

Cuisine: Ramen

Rating: interesting format, ick ramen

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On our way home from New York we stopped in the Newark terminal to grab some food before being locked into the United snack box scene.

The terminal food area was so glitzy and new looking with “bar” everywhere that I had to give it a try. They even had ramen!

And they seem to have spent a massive amount of money on an ipad based system at EVERY SEAT everywhere in the terminal. It’s very integrated with flight status, ticket scanning, games, point systems, ordering AND paying on the pad. Very very slick and the wave of the future.

My cappuccino came smoothly.

Check out the on-screen ordering. But the ramen took forever (20+ minutes) — even though I was the only one there.

Pork Tonkotsu Ramen. It doesn’t look too bad, although too translucent for tonkotsu. But it didn’t taste like much, just salt water — not like tonkotsu at all. And the meat was essentially pulled pork. Never had that in ramen but I’m sure it has some precedent. Noodles were thin but fine. Menma had icky canned flavor. I ended up eating most of the contents and leaving all of the broth (which was so not worth it). Totally mediocre in every way.

Had to redeem the place by walking across the food court and getting a hazelnut chocolate donut (which was excellent).

I guess the glitzy buildout and fancy ipad scheme can’t stop an airport restaurant from sucking. Why is it that paying a high rent to be in a captive space (be it airports, sports arenas etc) is a recipe for instant mediocrity?

For more New York dining reviews click here.

Related posts:

  1. Tatsu – Ramen with a Soul
  2. Eating NY – Joy Luck Palace
  3. Jinya Ramen Bar
  4. Noodle Check – Yamadaya Ramen
  5. Far Eastern Ramen
By: agavin
Comments (0)
Posted in: Food
Tagged as: eating_new_york, Ikaedama, New York, Newark Airport, ramen

Market Ramen

Jun07

Restaurant: Santouka

Location: Mitsuwa Marketplace. 3760 S Centinela Ave, Los Angeles, CA 90066

Date: May 3, 2017

Cuisine: Japanese Ramen

Rating: Solid classic

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The Mitsuwa Market has some solid Japanese eats hidden away inside, including this awesome tempura place.

Santouka is considered a reference “classic” ramen joint in LA — and as a (former) rival, I was obligated to check it out.

Spicy Miso pork ramen with chasu rice side.

Spicy Miso pork ramen. Not modern in any way, but tasty and rich. Not very spicy by my standards.
 I liked the chasu rice bowl, as I generally like good rice.

This is just straight up, well made, tonkotsu-based ramen. I’ve had a lot of ramen, so I’m like: shrug, nice. But for those who haven’t or those who want the classic, it’s good stuff.

For more LA dining reviews click here.

Related posts:

  1. Ramen is all the Rage
  2. Jinya Ramen Bar
  3. Tatsu – Ramen with a Soul
  4. Far Eastern Ramen
  5. Chicken or Egg? – Tentenyu Ramen
By: agavin
Comments (0)
Posted in: Food
Tagged as: Mitsuwa Marketplace, ramen, Santouka

Noodle Check – Yamadaya Ramen

Dec21

Restaurant: Yamadaya Ramen

Location: 11172 Washington Blvd, Culver City, CA 90232. (310) 815-8776

Date: December 15 & 21, 2016

Cuisine: Ramen

Rating: Solid traditional ramen

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As one of the only other well-reviewed Ramen joints in Culver City I pretty much had to try Yamadaya.

It’s located near the 405 and Washington, which while only a mile or two from Downtown Culver feels like a totally different place.

The interior is “minimalist.”

They do have a big hood. I have hood envy.

 Soy sauce, vinegar and the usual on the table.

Gyoza. I like gyoza. These were fine, but not great. They could have used more porky punch.
 Tonkotsu Ramen. I sorta wanted to try the shio style, but the server recommended the 20 hours Tonkotsu broth. Most LA Ramen shops focus on tonkotsu which is a Kyushu style. Kyushu is the third largest Japanese Island, in the south, and is host to Fukuoka a fun city (I’ve been 3 times) that is renowned for its food.

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Shio Ramen. The mixed chicken and fish stock broth. This version is very light. Pleasant and tasty, but not particularly rich or interesting.

In any case, back to Yamadaya’s Tonkotsu, which was solid but not exceptional. Very traditional with the egg, chashu, bamboo shoots, mushrooms, green onions and the thin white noodles. I like thicker noodles with more texture myself. Certainly this was a “real” ramen, and as such very enjoyable, it just wasn’t particularly novel or anything.

Yamadaya has quite a number of other ramens, including shio, so I will have to come try them, and they have curry and a number of other traditional items. So I’ll be back to fill out the report.

For more LA dining reviews click here.

Related posts:

  1. Far Eastern Ramen
  2. Jinya Ramen Bar
  3. Ramen is all the Rage
  4. Tatsu – Ramen with a Soul
  5. Chicken or Egg? – Tentenyu Ramen
By: agavin
Comments (0)
Posted in: Food
Tagged as: Culver City, ramen

Introducing Ramen Roll

Oct06

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Culver City, CA – October 6, 2016 – Adam Fleischman, Andy Gavin, and Kiyoshiro Yamamoto announced plans to establish Ramen Roll, a new Japanese fine-casual concept in Culver City. Opening by year’s end, Ramen Roll heralds a new wave in accessible Japanese dining: Patrons choose from fixed menu sets that include hand rolls, next-level ramen, and Japanese bowls that showcase Chef Yama’s punched-up, modern Japanese style. An expertly tailored list of beer, wine, and sake crafted by beverage masters Gavin and Fleischman will complement.

“Japanese cuisine has been relatively untapped in the fine-casual space,” said Adam Fleischman, co-owner.  “Ramen Roll combines bold yet elegant Japanese flavors with an energetic atmosphere designed by Studio UNLTD (Bestia, Otium) and decorated with stylish murals by surrealist L.A. street artist John Park.”

“Great customer service is about getting what you want, when you want it,” said Andy Gavin. “An innovative mix of sushi bar, ramen bar, and table spaces patrolled by iPad wielding staff will ensure ultra-fresh food in ultra-short time.”

The menu for Ramen Roll is the work of Master Chef Kiyoshiro Yamamoto, best known for his ultra-exclusive modern kaiseki restaurant, Yamakase, which garners customer and critical praise alike. “Yama has long been one of my favorite Los Angeles chefs, and I am thrilled to finally be working with him,” said Fleischman.

Ramen Roll will open by the end of the year at 9900 Culver Blvd., Culver City, CA, 90232. To learn more about Ramen Roll visit www.ramenroll.com or follow @RamenRollEats on Twitter or facebook.com/RamenRollEats or instagram.com/ramenrolleats.

 

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About Adam Fleischman

Adam Fleischman is a self-taught food innovator and entrepreneur. He is widely regarded as an influential tastemaker and culinary personality (including appearances on Iron Chef). In 2009, he founded Umami Burger (and soon afterward, the Umami Restaurant Group), and co-founded 800 Degrees Pizza, both multi-unit innovative concepts. Recently, he has been putting his tastemaker abilities to use as co-founder and managing director of AdVantage Restaurant Partners, creating and sourcing the next wave of culinary brands. Fleischman was featured on Fast Company’s list of the “100 Most Creative People in Business” and National Restaurant News’ “Power List: The 50 most powerful people in foodservice.”

 

About Andy Gavin

Andy Gavin is an unstoppable entrepreneur who studied for his Ph.D. at M.I.T. and founded video game developer Naughty Dog, Inc. at the age of fifteen, serving as co-president for two decades. There he created, produced, and directed over a dozen video games, including the award winning and best-selling Crash Bandicoot and Jak & Daxter franchises, selling over 40 million units worldwide. He founded several other tech companies, wrote and published two novels, and blogs obsessively, mostly about his great passion for food and wine. Andy is also a trained sommelier, sleeps very little, reads novels and histories, and eats up a storm the world over.

 

About Chef Kiyoshiro Yamamoto

A native of Tokyo, Chef Kiyoshiro Yamamoto has been slicing up the Los Angeles sushi scene for years. After training at Yuu and Mitsuki, he spent long stints at Taiko El Segundo and the Hump. At this glamourous airport location Yama’s delectable omakase preparations laid the groundwork for his unique style of traditional Japanese dishes slashed with contemporary verve. In 2011, Yama debuted his ultra-exclusive modern kaiseki restaurant, Yamakase, which garners customer and critical praise alike. The incomparable 20+ course omakase-only experience earned the #2 spot on Eater’s “Hottest Sushi Restaurants in America” list and the coveted #1 place on Tabelog’s “11 Best Sushi Restaurants in America!” His dishes combine superbly sourced ingredients, impeccable knife-work, and the subtle elegance of Japan’s Zen influenced cuisine — punctured with western influences and striking but harmonious flavors.

 


Press Coverage:

On Eater where they neglect to bold my name.

LA Times says (briefly)…

The Culver City Patch.

Related posts:

  1. Chicken or Egg? – Tentenyu Ramen
  2. Jinya Ramen Bar
  3. Far Eastern Ramen
  4. Ramen is all the Rage
  5. Tatsu – Ramen with a Soul
By: agavin
Comments (14)
Posted in: Food
Tagged as: Adam Fleischman, Andy Gavin, Kiyoshiro Yamamoto, ramen, Ramen Roll

Chicken or Egg? – Tentenyu Ramen

Aug31

Restaurant: Tentenyu Ramen

Location: 2012 Sawtelle Blvd, Los Angeles, CA 90025.

Date: August 9 & 23, 2016

Cuisine: Japanese Ramen

Rating: Rich!

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Sawtelle seems to know no bounds with regard to Ramen! Already there is Tsujita, Tatsu, Daikokuya, and Shin Sen Gumi.

And now there is Kyoto chain Tentenyu! They have a nice patio very close to Tsujita Sushi and Miso 2012.

Tentenyu specializes in super thick chicken ramen. They don’t have a big menu, but offer up the basic version in both thin noodle classic ramen format and Tsukemen (which is my favorite at Tsujita).

There are even instructions on how to eat your Tsukemen (like at Tsujita).

The interior.

The small but steaming kitchen. Notice those crazy pressure cookers to the left for the broth.

Here is the fully loaded (with pork slices) version of the Tsukemen. Note too that this isn’t the super dense pork version at Tsujita, but a (mostly) chicken Tsukemen.

But it’s plenty dense. In fact, somehow, it might even be richer than the Tsujita pork version. The broth, like the densest chicken soup you never even thought existed also felt like about 8 egg yolks had been cracked into this tiny bowl.

The noodles too were thick, with a nice bite, and very very eggy. Good thing the meat wasn’t too fatty because the overall combination was insanely heavy. It did taste great though. Different than the pork type, but really quite good.


The “straight up” noodles in the broth (smaller noodles) version. Same basic chicken broth, same meat. Pickled vegetables on top.

Extra green onions.
There weren’t a lot of condiment options — like none, but there was the usual red pickles I love. And ramen sauce.

Overall I’ve only had these two very similar dishes — but they were good — Just so rich. Not a very big menu either. So I’ll have to come back occasionally. Too much good ramen to try!

For more LA dining reviews click here.

Related posts:

  1. Ramen is all the Rage
  2. Jinya Ramen Bar
  3. Tatsu – Ramen with a Soul
  4. Far Eastern Ramen
  5. Tsujita LA – Artisan Noodles
By: agavin
Comments (1)
Posted in: Food
Tagged as: Japanese cuisine, ramen, Sawtelle Blvd, Tentenyu Ramen

Far Eastern Ramen

Sep18

Restaurant: Silver Lake Ramen

Location: 2927 Sunset Blvd, Los Angeles, CA 90026. (323) 660-8100

Date: July 31, 2015 & September 13, 2016

Cuisine: Japanese Ramen

Rating: As good a Tonkotsu ramen as I’ve had

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My friend Sebastian really wanted me to try Silver Lake Ramen, which is a well liked member of the new cadre of Tonkotsu (Hakata) places in LA.

The storefront is REALLY not much.

On busy Sunset Blvd, not far from Thai Town.

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The menu consists of a few ramen, the toppings, and some nice greasy appetizers.

What would ramen be without Japanese beer? It is, after all, a drinking food.
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Yuzuaide. A delicious slushy of yuzu juice (lots of) sugar and mint.

Sunomono. Cucumber crab salad. This one was fine, but not nearly marinated enough for my taste. I like the sweet tangy typical Sunomono marinade.

Fried chicken. Hot and delicious.

And they really mean fried.

Spicy tuna toast. I never saw THIS in Japan. Tasty enough, but so California.

Gyoza. Some of the best fried gyoza I’ve had in LA.

Vegetarian ramen. Extra veggies. I would never order this, it’s against my creed, and it looks more like a salad than a ramen. But it floats some people’s boat. The broth was good for vegetarian, very miso.

Tonkotsu ramen. Now this is the real deal. A big slab of pork belly, soft, although not quite as good as Tsujita’s. I added bamboo shoots and left out the bean sprouts. The noodles were nice and the broth was fabulously smooth. I cut the grease with a hefty dose of vinegary gyoza-sauce (I like it that way) and stirred in the chili paste. Really a delectable broth.
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Shoyu ramen. Chicken broth with special soy sauce and green onion, bamboo shoots, spinach, dried seaweed.
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Tsukemen dipping noodle. Thick pork and fish broth with green onion, spinach, bean sprouts, seaweed, egg and pork belly. Now Tsujita is the benchmark Tsukemen. This was good, but a bit different. It was rich, but not quite as rich, with a stronger seafood flavor that was quite nice. The noodles weren’t quite as eggy/good. The pork more pork belly/bacon. Still a very good ramen.
Silver Lake Ramen was as good a Tonkotsu as I’ve had in LA, and all the apps were really tasty. But it’s far far east for me and there are lots of great Westside ramens like Tsujita, Tatsu, Jinya. So if you live or travel out east, by all means get your noodles on.

For more LA dining reviews click here.

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  2. Tatsu – Ramen with a Soul
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  5. Tsujita LA – Artisan Noodles
By: agavin
Comments (3)
Posted in: Food
Tagged as: fried chicken, Japanese cuisine, noodles, ramen, Silver Lake Ramen, Tonkotsu

Jinya Ramen Bar

Aug24

Restaurant: Jinya Ramen Bar

Location: 2400 Main St, Santa Monica, CA 90405. (310) 392-4466

Date: April 16 & May 4, 2015

Cuisine: Japanese Ramen

Rating: Solid Tonkotsu Ramen

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There is a crazy amount of ramen opening up recently, particularly (on the westside) in the Sawtelle Japantown area. But Jinya, which is a bit of a chain, has opened an outpost on Main street right in Santa Monica!


The frontage.


There is lovely patio dining as well as inside.


The main menu, appetizers are on the back (which I forgot to photo).


A small salad. Almost like a Korean salad, with a fairly bland dressing.


Fried pork goyza. Pretty good typical Japanese goyza.

Seafood dynamite. Pretty delicious with lots of flavor.

Shrimp Toast. Toast with shrimp smushed between. Quite tasty.

Sauces.


Jinya Tonkotsu Black. Pork broth. Pork chashu. Kikurage, green onion, nori dried seaweed, seasoned egg, garlic chips, garlic oil, fried onion and thin noodles.

This was an excellent Tonkotsu ramen. The broth was rich, not as thick as the Tsujita super broth, but very rich and super delicious, particularly with a bit of saucing.

A version of the black with chicken wontons added — this took it up even another level.


Cha Cha Cha. Pork broth, pork chashu, pork back fat, seasoned egg, bean sprouts, Chopped Onion, Green Onion, Fish Powder, Korean Powder. With thick noodles. Rich and delicious.

Overall, there are a number of options at Jinya too. It’s nothing crazy unique as good Japanese Ramen goes, but it’s certainly an excellent bowl of noodles.

For more LA dining reviews click here.

Related posts:

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  2. Ramen is all the Rage
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  5. Hawaiian Noodle Bar
By: agavin
Comments (0)
Posted in: Food
Tagged as: Japanese cuisine, Jinya, ramen, Santa Monica

Tatsu – Ramen with a Soul

Feb18

Restaurant: Tatsu Ramen

Location: 2123 Sawtelle Blvd, Los Angeles, CA 90025. (310) 684-2889

Date: Fall, 2014

Cuisine: Japanese Ramen

Rating: Nice modernization

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These days, Sawtelle is crawling with Ramen joints. From the uber specialized and rich Tsujita to the old school Daikokuya.


Tatsu does things a bit differently, with a sleek updated look and modernized take on the classics.


They even have ipad based ordering, down to minute customizations!


The modern interior.


Chashu bun. Sweet BBQ pork in a peking duck style bun with lettuce and green onion and mayo-like sauce. Really really tasty. Good stuff.


Chashu rice. More or less the same pork on rice.


Soul Ramen. Their signature ramen! Homemade Tonkotsu broth, black garlic oil and sweet umami sauce. Served with ground beef and a choice of pork, chicken or tofu.


Bold ramen. Their most popular ramen! Homemade Tonkotsu broth with 11 bold ingredients. Not for the timid! Served with seasoned soft-boiled egg & a choice of pork, chicken or tofu. A real tasty zesty sauce (not hot).


Red ramen. Homemade Tonkotsu broth spiked with our sweet and savory red sauce. Served with ground beef.


Ground beef. This extra side of ground beef showed off the flavors naked. Certainly a really tasty soft meat with a bit of a kick and a hint of sweetness.


Kurobuta Pork Chashu. The usual fatty pork.

All-natural Chicken Breast. The California alternative to fatty pork.


Seasoned Soft-Boiled Egg.


Garlic! There are whole garlic bulbs on the table.


And a press.


Plus nori strips and other seasonings.

Overall, I was impressed. Tatsu is a bit lighter than some ramens (Tsujita, here’s looking at you — even if the dipping ramen is to die for). But the flavors here are bold, fresh, and tasty. Good stuff, particularly if you are an old hat and want to jazz it up. Plus, if you had vegetarians or the like they can join you: Hippy Ramen + tofu!

For more LA dining reviews click here.


Some friendly folk at the communal table passed us this mysterious confection:


Green tea kitkat. Kinda pasty. Not nearly as good as the original (which isn’t that great).


So we had to clear the taste by heading across the street to Beard Papa for cream puffs, like this original with vanilla creme.


And this cookie shell with caramel creme. The caramel creme tasted exactly like butterscotch pudding.

Related posts:

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  5. Hawaiian Noodle Bar
By: agavin
Comments (1)
Posted in: Food
Tagged as: Beard Papa, Garlic, Japanese cuisine, kitkat, noodles, ramen, Sawtelle Boulevard, Tatsu Ramen, Tonkotsu

Ramen is all the Rage

Oct21

Restaurant: Daikokuya Santa Monica

Location: 2208 Sawtelle Blvd. Los Angeles, CA 90064. (310) 575-4999

Date: October 13, 2014

Cuisine: Japanese Ramen

Rating: First rate noodles

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In LA (and possibly elsewhere), ramen has just exploded. It’s gone from this obscure specialty and grad student food to multiple streets with multiple ramen joints each with hour long lines!


Sawtelle is the undisputed Asian lunch spot on the Westside and Daikokuya, despite being “below Olympic,” slumming with the likes of Starbucks and Panda Express, always has a long line.


Inside it’s Tokyo kitch, but cute for sure. The menu is simple, with just 3 main ramen types (normal, spicy miso, and dipping noodle) and a bunch of bowls.


The table has the usual accents: pickled ginger, garlic, ground pepper.


Cabbage salad. This will set you back $1. Tasty enough, but needed more dressing.


Gyoza. The classic pork and cabbage dumpling, pan fried. Seriously fried in this case. Plenty of green onion. These were good. Quite good.

Daikoku Ramen. The classic pork broth Hakataka ramen. Fatty pork. Bamboo shoots. Bean sprouts. Green onion.


You can see all the usual ingredients. Egg. I added garlic and pickled red ginger. A nicely done classic ramen. Not quite as flavorful as the spicy miso below, but with good salty yum.


Spicy miso ramen. This variant on the straight up classic has all the works inside, the green onion, the bork belly cuts, the sprouts, the special egg, etc. The sauce is like miso soup with a bit of kick. It’s not super spicy, but just about right. The heat, salt, and spice add up and do clear the sinuses.


The noodles are thin and nicely al dente. I jazzed it up with ginger and garlic. A lot of garlic.


The broth is pretty delicious. Rich, but not mega rich like Tsujita (more on that later). I really wanted to keep drinking after I picked out all the bits, but I knew that if I did, the salt (and perhaps garlic) factor would really hit me later. As it was I developed a fairly serious case of heartburn (not unexpected, but worth it).

Overall, this was some solid and traditional ramen. Very good. I need to try the regular one and the dipping noodles. I doubt the latter is as good as at Tsujita, it would be hard to remember, but the regular and miso ramen are different beasts, not neccesarily better or worse, just a bit different.

For more LA dining reviews click here.

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By: agavin
Comments (3)
Posted in: Food
Tagged as: Daikokuya, Japanese cuisine, Los Angeles, ramen, Sawtelle Blvd

Tsujita LA – Artisan Noodles

Sep20

Restaurant: Tsujita LA

Location: 2057 Sawtelle Blvd, Los Angeles, CA 90025. Tel. 310-231-7373 Fax. 310-231-7375

Date: September 5, 2013 (original) and August 8, 2014 (annex)

Cuisine: Japanese Ramen

Rating: Really, really tasty

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For a year I’ve been noticing this “artisan noodle” join on Sawtelle with the huge line, so I figured I needed to try it.


At lunch they have a simple menu with basically two dishes (both will be pictured below).


On the table are the condiments. Various pickled ginger and the like.


Char Sui Tsukemen. This is a version of Tsukemen, which is basically noodles with a dipping sauce/soup (below). The noodles above are served along with super fatty (but super tasty) sliced BBQ pork.


Here is the “soup.” It’s a flavorful, almost curry-like pork broth. There is a pickled egg in there too (ajitama). You take the noodles above and dip them in the soup then eat. It coats them thickly. Delicious. You can dip the pork too.

The Tsukemen was a new thing for me, and I have to say I love it. I wrote this 10 days after trying it and I crave it so much I’ve returned at least once a month for over a year!


Or add condiments if you like. Seaweed on the right. Green onion on top. Bamboo shoots and wood ear mushroom on the right.


Spicy tuna don. A bowl of rice with said tuna.


This is Hakata Nagahama Tonkotsu Ramen, the other dish (you can order variants). It’s a rice pork broth slowly simmered for 60 hours. Thin ramen, boiled egg, and various condiments go in. I used to get this stuff at 2am in Fukuoka with my former boss. Yum! One of the best ramen types. I like to jazz it up with the red pickled ginger. It’s excellent on a cold day.


Tsujita is so popular they opened another location right across the street, called the “Annex.” This, somewhat mysteriously, offers a slightly different take on porky ramen.


Two versions of it here. With char sui pork, egg, sprouts, and onions.


And with peppers. This is a good ramen, but it just doesn’t have that incredible luscious porkiness of the dipping noodles (Tsukemen) at the original.

Tsujita really is all about the Tsukemen dipping noodles. This just isn’t quite like regular ramen and has an intense pork quality that is really mind bogglingly good. No wonder there are huge lines! They need to change up the single song they play (loudly) though. It was great the first 3 times, but the 30th?

For more LA dining reviews click here.

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By: agavin
Comments (4)
Posted in: Food
Tagged as: Boiled egg, Fukuoka, Japanese cuisine, Noodle, noodles, pork, ramen, Sawtelle Boulevard, Tonkotsu ramen, Tsujita LA, Tsukemen

Hawaiian Noodle Bar

Jan30

Restaurant: Hamura Saimin

Location: 2956 Kress St. Lihue, HI 96766. (808) 245-3271

Date: January 20, 2013

Cuisine: Hawaiian Noodles

Rating: Tasty Noodles

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Saimin is a noodle soup dish unique to Hawaii. Inspired by Japanese udon, Chinese mein, and Filipino pancit, saimin was developed during Hawaii’s plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi garnished with green onions. Kamaboko, char siu, sliced Spam, linguiça, and nori may be added, among other additions.


Hamura Saimin is a true hole-in-the-wall joint, but that’s traditional of Asian noodle restaurants.


The menu is focused. They basically make one thing (Saimin) with a few sides.


There was an enormous line out the door and customers pack into the greasy counters for a quick slurp.


Here’s my bowl, the “wonton Saimin” which appeared to be fairly “deluxe.” We have wontons, ham, pork, scallions, and of course, noodles and broth. It was pretty darn tasty, more related to Ramen (as served in Japan) than to udon with it’s thicker noodles. Excellent noodle bowl though. I certainly enjoyed it.

For more dining reviews click here.

Related posts:

  1. Taking back Little Saigon
  2. Summer of Gazpacho
By: agavin
Comments (0)
Posted in: Food
Tagged as: Hamura Saimin, Hawaii, Noodle, noodles, ramen, Saimin
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