Tsujita LA Artisan Noodle
With Tonkotsu that's been simmering for 60 hours, the ramen at Tsujita doesn't play around. The brothy bowls of noodles come boiled hard, medium, or soft -- if you want, they'll even drop a little spicy bbq pork, a boiled egg, some seaweed, green onion, or mushroom in there. Those craving something with a little less soup and a little more noodle will be gladly met by a rice bowl or tsukemen, ramen's distant cousin whose noodles come cold and separated from its thick, rich stock.
Tsujita provided Angelenos with a quantum shift in ramen understanding when Tokyo master Takehiro Tsujita opened up shop in 2012. His company followed up that megahit with this ramen-only annex across the street that specializes in even more intense bowls. Tsukemen is the clear choice, featuring thick, al dente Sun noodles, a soft-boiled egg, fat-rimmed chashu, a sizable mound of peppery bean sprouts, and tangy, savory tonkotsu broth bobbing with pork fat. To bolster your bowl, spoon on minced garlic or onikasu (red spice) for “extra flavor.” They’ll even provide extra pork back fat for true pork hounds.
How to order: Walk-ins only for dine in. Order for pickup via their website or delivery via UberEats and other apps.