The 26 Most Comforting Ramen Joints in LA to Try This Winter
Skilled ramen chef Hideki Mochizuki has been a Tokyo pro since 1994, and debuted an oceanic outpost less than a mile from Venice Pier in 2016. His hard-cooked egg is a decidedly off-trend choice, but it’s easy to forgive this facet given the ramen’s beautiful pork broth. Tokyo tonkotsu salt ramen is the restaurant’s star bowl, featuring cloudy pork broth, roasted pork chashu crafted from lean thigh meat, standard accouterments, and the aforementioned egg. Make your ramen spicy by bombing the broth with a scoop of shichimi togarashi (Japanese seven-spice blend), or add chopped cabbage for more crunch.