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For those who fear the heat, know it’s more rich than spicy, filled with a decadent pork broth that’s been simmered for 24 hours. The noodles have a nice chew and the thick slabs of pork belly chashu floating on top basically melt the second they hit your mouth. Round out your meal with their equally excellent shrimp katsu sandwich and a pint of crisp Japanese craft beer. At HiroNori, we pair shoyu broth and artisan crafted noodles with spinach, bamboo, green onions, kaiware sprouts, a half egg, and exquisitely-prepared pork chashu. Mogumogu specializes in mazemen, broth-less ramen typically flavored with chili and garlic soy sauce.
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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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That’s why at JINYA Ramen Bar, we work hard to ensure they both take center stage. The result is a rich broth that is thick, full-flavored, and unforgettable. To prepare the perfect shoyu ramen, we use soy sauce barreled for two years.
Susuru Ramen Bar
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.
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We bring authentic Japanese craft ramen to our local areas (check out our locations!). The HiroNori team brings together over 20 years of passion and culinary experience. From old-school Little Tokyo classics to newer vegan spots, you have your pick of pretty much any ramen experience you might be looking for. Guests enjoyed samples of samples of their food that included chicken karaage, pork gyoza, and pork ramen.
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Mike still managed to get those delicious bites of tasty tonkatsu, his favorite kind of ramen. Holly joined the KPRC 2 digital team in March 2024, leveraging her eight years of expertise in blogging and digital content to share her passion for Houston. Outside of work, she enjoys exploring the city's vibrant scenes, all while balancing her roles as a wife and mother to two toddlers.
We aim for sustainability and long-lasting relationships by treating everyone that is a part of our ramen journey like partners. Starting from our wheat fields all the way to the fresh noodles in your bowl, our one mission is to make sure we help take care of your family and bring you joy, one bowl of ramen at a time. The completely renovated restaurant, is owned by Jack Chen, who owns four other restaurants including next door East Moon Japanese Steakhouse. It doesn’t take a massive amount of research to realize just how much Los Angeles loves ramen.
With cheese, curry, and vegan varieties, the Sawtelle shop’s mazemen bowls pack all the flavor without any of the need for soup. In hot or cold weather, it’s a welcome change of pace from tonkotsu’s neverending reign across the city. A nice change of pace from Very Serious Ramen Joints with hour-long waits, Moto Ramen is a neighborhood spot in Culver City that does high-quality bowls of black garlic tonkotsu and spicy miso ramen without the fuss.
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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.
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.
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.
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.
We make it our priority to ensure that each grain from our wheat fields is second to none. Super soft bao buns are also stuffed with slow-braised pork chashu, a refreshing slice of cucumber, and some mixed greens. Shoyu ramen (醤油ラーメン) has a more clear broth consisting of chicken, pork bone, and soy sauce. The distinctive flavor of this dish comes from shoyu, or Japanese soy sauce.
Special thanks to SVN Miller for finding this location, and our contractors for doing such a great job. Wanting to revive his father’s dream, Tomo opened his first JINYA in Tokyo in 2000. Named for a Samurai soldier that was close to the community and owned a small property, JINYA was an appropriate name that embodied the ideals of Tomonori’s new restaurant. When he saw the need for authentic ramen in the United States, he decided to set up shop in California and continue his family’s legacy.
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.
The completely renovated restaurant, is owned by Jack Chen, who owns 4 other restaurants including next door East Moon Japanese Steakhouse. As you walk in, it gives you the feel that you are in an authentic Japanese restaurant. Chen was delighted to have such a great turn out at the ribbon cutting and shared “I am thankful for all of you here. Always happy to open new restaurant, and a Ramen House was much needed here in Salisbury.
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