Thick ramen noodles are chewy and sturdy enough to withstand the thick pork broth you dip into which’s the way you eat tsukemen ramen. You pick up some noodles with chopstick then dip it into the soup to eat it. Pick, dip, eat. Repeat. Once you feel the soup got a little to cool for your liking, you can ask them to reheat the soup for you.

Tonkotsu pork broth is slowly simmered for 60 hours then seafood is added for sweetness and thickness. Saltier and thicker than normal ramen, because the soup’s suppose to adhere to the ramen noodle when dipping. The broth is rich and flavorful. They have spicy mustard leaves on the side if you want to make your broth spicy. As delicious as this bowl of ramen was, I prefer the Tsujita Annex (their sister resto) across the street only because I like my ramen SPICY and they have this amazing chili sauce that you can add to your soup. :) Same quality, just different style of ramen are served.

Another photo of the dish AFTER recommended addition of garlic and red pepper chili flakes. They have a chart on the side that says “Feel free to add fresh garlic and Onikasu (Red Spice) for extra flavor. 1 Spoon = Good. 2 Spoons = Great. 3 Spoons = Awesome.” Of course my son and I both love spice, so we added heaping servings of garlic and red spice! The result is that red devil of a soup you see here. :) But it was good spicy, the kind that gets you wanting more, not the killer spicy that gets you all sweaty and wanna dive into a swimming pool filled with milk kinda spicy.

Rich and robust pork broth with fresh ramen noodles made daily. Orders are taken prior to your seating then when you are seated, the chef starts making the noodle. Every dish is made per order to ensure the quality of the noodles and piping hot temperature. Considered a top ramen place in Los Angeles, this hole-in-the-wall of a little resto is buzzing with 100% Asians (at least when we were there) Incredible noodles, amazing broth!

Pork ramen topped with pork slices and lots of green onion. From their menu: “Hakata Nagahama Tonkotsu Ramen.The tonkotsu (pork broth) soup is slowly simmered for 60 hours for richness and clear taste.With the help of Mr. Tanaka of Tanaka-Shoten, a famous ramen shop in Adachi, Tokyo, we introduce the taste of authentic tonkotsu ramen in LA.”

Spicy miso based soup with chewy ramen noodles. Topped with bean sprouts, lots of spinach, carrots, and Thai chili peppers. It was tasty but not super good as it used to be…the staff here changed too. Perhaps there was ownership change, but when I asked they denied it. Hmmm

Ramen in milky pork broth, served with sweet roasted pork slices.

Spicy ramen served with corn and seaweed in a spicy miso flavored broth. Always our fav.

I was so craving for tsukemen ramen since my last bliss at the Tsujita LA Artisan Noodles, but I didn’t have time for waiting in line there. Since this place was kinda on my way to the airport, I decided to try it. It is very highly rated on Yelp (almost 5 stars.) Alas, it was not comparable to Tsujita, but then again this is a small noodle “corner” inside of a Japanese grocery store. However, the broth was satisfyingly rich and there were a few good pieces of the pork belly in there. Of course the noodles are not handmade and can’t even compare to Tsujita’s. Also note that it’s called spicy miso ramen and the broth is deceivingly reddish in color, but it’s not spicy for me at all. I had to add a ton of shichimi togarashi (Japanese mixed chili pepper powder.) With that said, the pork belly rice bowl I got on the side more than made up for the lack of the handmade noodles! It was fatty, melty, delish with yummy morsels of pork belly perfectly seasoned sitting on top of yummy rice! So I gobbled up all the pork rice and drank the ramen soup. :)