Branches now crisscross the country and newer outposts have become increasingly stylish, but this low-key restaurant nestled in the SFV was ground zero for the company’s expansion and remains a draw today. Jinya chef-founder Tomo Takahashi’s menu has become increasingly elaborate and creative over the years, including the new, limited-edition Chef’s Special (karaage chicken ramen with chili-coated crispy chicken, spinach, and a seasoned egg) and a vegan option called Tsunami White Pearl with Impossible meat and a host of crispy garlic and veggies. But when you want the classics, Jinya’s rich pork broth with fat-rimmed pork loin chashu, spinach, and a hard-boiled egg is always a winner.
How to order: Walk-ins only for dine in. Order for pickup via their website
or delivery via
and other apps.