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Be prepared to wait here though, as there are not many spots, and the list of people can get huge during lunch and dinner. As I stated above, this place is not going to win any awards on its design. The restaurant is on a busy street in Little Tokyo, and it can house probably a maximum of 30 people eating at one time. There is a small waiting area, but that can’t hold more than 4-6 people either. I had heard time and time again about the ramen in LA and how good it was, but I had never had a chance to experience it for myself.
Bars
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The most popular dish is the “Daikokuya Ramen,” so I just went with that. The ramen has a tonkotsu base with a secret blended soy sauce, boiled egg, egg noodles, pork belly, bamboo shoots, bean sprouts, and green onions. It was sitting in front of me only 5 minutes after ordering, and I quickly dove in. One of LA’s most creative ramen shops comes from Top Chef winner Ilan Hall.
Josui Ramen
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To make the Grand Central Market stall’s signature vegan broth, Hall takes umami-rich ingredients like konbu and shiitake mushrooms and combines it with roasted sunflower seeds and white miso. The result is a rich broth that’s as good as a traditional porky one; a vegan “egg” tops every bowl. The base is the first thing I tried, and it has a sweet soy sauce taste with a savory flavor at the end, it is fantastic.
Menu
As Stephanie Breijo reported this week, she is renaming her restaurants Sage Regenerative Kitchen & Brewery and will add some meat dishes to the menu from animals raised using regenerative farming practices. This Orange County ramen shop recently expanded to Gardena, with a stall inside the Tokyo Central Market serving tsukemen and ramen. I asked Veggiekins website founder Remy Morimoto Park for one of her go-to recipes from her book “Sesame, Soy, Spice” and she named the scallion pesto.
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Maybe it doesn’t matter, especially at West LA’s Mogumogu which specializes in well-sauced, fully-loaded mazemen with toppings like chashu and poached eggs. “Cookbook sales in the U.S. grew 8% year-on-year between 2010 and 2020, with sales numbers boosted even further by the pandemic,” wrote Kate Gibbs in a 2022 story in the Guardian. The small bar was perfect for me, and I sat down to study the menu. Big Bowl Noodle House menu has been digitised by Sirved. The menu for Big Bowl Noodle House may have changed since the last user update.
“Meatballs don’t always have to be meat,” writes Paola Briseño-Gonzalez in her latest story for L.A. Then she gives us a recipe she developed for brothy shrimp meatballs with Sungold tomatoes. Originally from Tokyo, Tonchin LA takes over a prime Melrose Avenue location with sleek vibes, a cocktail bar, and upscale ramen bowls. Everyone orders the smoked dashi with whole clams or the tonkatsu broth. The shop’s thick, wavy noodles are made on the premises.
This versatile ramen shop tucked in a sleepy Koreatown strip mall prepares everything from a classic shoyu to a Tokyo-style yuzu shio and wagyu beef ramen. In addition to the extensive ramen menu, there’s a wide selection of izakaya fare including sushi rolls, fried shishito peppers, and more. Even though I have hundreds of cookbooks — so many that I have stacks on every step up the staircase in my front hall — I frequently find myself online looking for recipe ideas or basic cooking information. I missed the lunchtime rush and was seated at the bar in about 15 minutes.
Big Bowl Noodle House
The pork belly is juicy and melts in your mouth with a big flavor. The noddles are cooked well, not too soft, not hard, but honestly, they are just the filler in the bowl. The bamboo shoots also add a unique crunch to the dish, but they were not my favorite. As I finished my bowl, I was scooping up all of the remaining soup that I could as it was that good. Side note, I have been back three times since the initial visit and I always leave happy. This tsukemen specialist took over sister restaurant Aizen Udon, which moved to the Little Tokyo Marketplace a few blocks over.
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With sesame- and pepper-laden noodles, the ramen is served as a noodle soup or “dry” on a platter. The waits can be very long during prime dining hours. This diminutive ramen shop is the best place for Japanese noodles on the Westside. With a composed, well-balanced broth that's not too rich, and sporting firm, high-quality noodles, it's a very good Tsujita competitor for Hakata-style tonkotsu. For something a little less heavy, opt for the chuka soba, a Tokyo-style bowl with a lighter broth.
It’s a subrecipe made with miso, basil and green onions from her “very green beans” recipe. She says it’s great on pasta or anything else you’d use with pesto. The egg has gooey yet cooked middle and is tasty in the soup, but unlike any other egg I have had.
Tsukemen Aizen’s deluxe offering serves thinly shaved pork in a flower-like formation, along with a mound of thick noodles, spinach, lotus root, and boiled eggs. The star — a side bowl of fishy, umami-riddled dipping broth — coats every dipped noodle with an explosion of salty, fatty flavor. This ramen offering from the folks behind Torihei izakaya feels very much like a neighborhood ramenya in Japan, featuring an excellent tsukemen that's full of fish funk to go along with intense porkiness. The lighter Tokyo-style ramen has a terrific burst of bonito to round out the flavors without an overly rich tonkotsu broth. This Michelin-recommended ramen shop has a slightly more upscale and polished feel than competing shops, with some bowls reaching and surpassing $30.
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