The Best Ramen Bowls in LA #3: The Ramen Joint

I cannot believe I'm writing another post already.  I had planned to have ramen today as I was going to be around LAX, but I didn't expect to go Friday night.  Today, I visited The Ramen Joint, another one of The Best Ramen Bowls in LA, by Discover LA.  It's only about 5 to 10 minutes north of LAX off Sepulveda Boulevard on 6220 W 87th St, Los Angeles.  As I've stated before, I usually only go out of my way for these places when I plan to be in the area.  Either that, or I come up with an excuse to go.  In this case, I was picking up my aunt from LAX as she had a quick layover.

Now, there really isn't much around in that area, at least off that specific side street, except for a Thai restaurant, so safe to say, the line that forms is due to a lack of other choices.  Nonetheless, like any other ramen restaurant in Los Angeles (it would seem), the restaurant itself was quite small, probably could only seat about 15-25 people with only one table for four people.  It's atmosphere is quite minimalist, where menus aren't even handed out, instead your attention is directed to a blackboard with all the choices.  If you're elderly and can't see, hopefully you have friends who can relay the contents orally.  As recommended in the article, I ordered the Shoyu Tonkotsu ramen, in which I also asked to have a seasoned boiled egg and crispy garlic chips.

The bowl comes with pork chashu, woodear mushrooms, green onion, bamboo shoot, and wild perilla seed.  The noodles themselves were very similar to the ones served at Shin-Sen-Gumi, thin and white.  Now I usually prefer my noodles to be firm, as they offer a better texture when it comes to chewing, but I've come to realize that unless the restaurant offers the choice, don't bother asking.

When the bowl came, I was excited.  All of the ingredients were prominently displayed, waiting to be devoured.  From the dark swirls of the woodear mushrooms, to the beautiful sheen of the egg.  To my chagrin, there seem to be a distinct layer of oil in the bowl, about 0.5mm.  It was a little bit disconcerting, but I wasn't too worried.  To begin with, the broth was quite flavorful, almost overpoweringly so.  You could taste the shoyu and tonkotsu mixture based on the saltiness but also the deep pork bone flavor.  Most tonkotsu broths leave a creaminess sensation to the bowl, in contrast, the broth was smooth.  The saltiness of the shoyu and the sweetness of the pork bone really combined beautifully.  The woodear mushroom provided a great earthly contrast of flavors, and help cleanse the mouth in between noodles and broth.  The pork, well not as soft as other restaurants, still packed a punch when it comes to flavor.  It was a sizable piece both in thickness and length.  Later as I explored the bowl, I found that the oil didn't really seem to affect me other than noticing it visibly, and that if anything, it helped showcase a depth of flavor that seemed stronger than most other bowls.  The biggest surprise was the egg.  Typical soy-sauce marinade, the egg was hard on the outside, in the sense that it was solid, however the inside blew me away.  Somehow, the chef recreated the poached like softness on the inside, the egg white enveloping the golden sweet pouch of the yolk.  I was enamored.  It reflected great skill and care in the preparation.  As I bit into it, I enjoyed the sweet and savory yolk with immense satisfaction.  The garlic chips were a little bit unsatisfactory though.  Clearly prepared in advance, there was a bit of a staleness to it and the burnt flavor of the garlic was a bit overpowering when not paired with noodles (as I had run out by the time I poured the rest of the chips in).

If anything though, I was a little bit disappointed with the serving size and I find that the problem lies in the noodles.  With the thin noodles, there's a lack of filling, the portion sizes were smaller than I expected and it didn't feel like I had enough. I finished all the noodles with about half of the soup left, when I usually like to have about 1/3 left to enjoy.  I felt a little bit unsatisfied because I wanted more, but couldn't bear to dish an extra 2$ for more.

Overall, for about 12$, it's not as much as you'd hope, but the quality and the flavors certainly make up for it.  With such a small little business, it seems like a secret gathering.  With only 5-8 people waiting outside, it felt like the restaurant was just waiting to explode with people.  Yet with such a small staff on our visit, they too struggled to keep up with the demand.  There seem to be more to-go orders than in-house dining.  If you're in for a quick layover at LAX and want something other than In-N-Out, I would recommend The Ramen Joint.  You'll leave satisfied, and your appetite just about sated, though I would recommend extra portions of the noodles.

Daikokuya Original Noodle & Rice Bowl (Little Tokyo) Review

I love coming to Daikoyuya Original Noodle & Rice Bowl (Little Tokyo) Not only is it an amazing place to eat, but it also has a great deal of nostalgia factor for me. It was one of the first places I visited as a first year in college.  I remember borrowing a bike from Oxy Bike Share, taking a ride down and having an amazing bowl of ramen.  Looking back, I remember that first bowl quite fondly.  I remember walking into the shop after chaining up my bike nearby, sitting at the bar and just delving into a bowl of delicious ramen.  The tastes, the smells, even the atmosphere, brought me back to my brief childhood in Japan.  I loved it.  I've explored other stores for ramen in L.A. as evidenced by this blog, but Daikokuya is always fun to go back to.

When I go, I always order the Daikoku Ramen with firm noodles and the kotteiri flavor, which is added oils to make the ramen richer and thicker.  Daikoku ramen is their "famous tonkotsu soup base, infused with their secret blended soy sauce."  It comes with chijire style egg noodles, kurobuta pork belly chashu, soy sauce marinated boiled egg, bamboo shoots, bean sprouts, green onions and sesame seeds.  To make it a satisfying meal, I always get the combination which adds a salad and a rice bowl of your choosing.  I get the Oyako Don, or Japanese Chicken & Egg rice bowl.  They have the option to add your own minced garlic and benishoga (pickled ginger).

The quality is always the same, superb.  The tonkotsu, or pork bone broth is simply fantastic.  There's a depth to the flavor that is indicative of a broth that has been cooked for a very long time.  With the added oils, it adds a bit of creaminess that adds another degree of satisfaction.  I always add some minced garlic to help accentuate the broth, but also add a subtle kick that really completes the bowl to my liking.  The firm noodles add a degree of chewiness which I prefer, as it provides a contrast in texture between the crunch of the bamboo and the bean sprouts as well as the soft pork belly.  Finally, the soy sauce egg is sweet and satisfying, that helps wrap up the bowl.  As I finish the broth, the garlic I add reveals that spiciness and kick that helps finish the meal.  

With the oyako don, its always simple.  Sweet and savory, coming together in a small bowl that helps sate my appetite.  That soft cooked egg and chick combine with the rice that honestly, makes a satisfying meal in itself.  Not to mention the onions that have been cooked into the bowl that are soft and crunchy in a paradoxical fashion.  It's not too salty, and actually a bit underwhelming in flavor when compared to the ramen.  Still satisfying nonetheless.  

I always recommend Daikokuya to my friends and family who visit because, in my opinion, it's one of the better ramen places in Los Angeles.  It's a mainstay in Little Tokyo, with its walls decorated with old Japanese movie posters and the bar, designed to be like a typical ramen joint in Tokyo.  All that is missing is the vending machine that prints out ramen tickets.  The atmosphere is busy and electrifying as the door spins constantly as patrons walk in and out.  Food comes at a frenetic and passionate pace in order to keep up with the demands of an always full restaurant.  I arrived at 10:00 PM and waited 15 minutes for a spot at the bar.  For 18$ including tax and tip, this is always a must-visit for out of town visitors looking for ramen.  I always leave satisfied.  

Address is 327 E 1st St, Los Angeles, CA 90012.

The Best Ramen Bowls in LA #2: Umenoya Ramen Co.

Looking at the Discover Los Angeles article on the "The Best Ramen Bowls in LA", it was definitely hard to find which restaurant I should visit next.  The list covers a great deal of geographical distance and a lot of the places that I want to explore are across the county.  That being said, whenever I plan on being in those areas, I try and make it out to one of the joints.  With that, I ventured down to Torrance and went to Umenoya Ramen Co located on 24222 Crenshaw Blvd in Torrance CA.

This was actually my second visit to Umenoya and I had an amazing time the first time I went.  Last time I ordered their Jiro Ramen which was a massive bowl that contained a grand amount of Napa Cabbage and bean sprouts.  It was delicious.  However, today I ordered their Spicy Miso Ramen as it was recommended in the article.

The Spicy Miso Ramen came with three pieces of slow-cooked chashu (pork belly), a flavored boiled egg, chopped onions both white and green, bean sprouts, Napa Cabbage, leeks and shredded dried chili pepper.  I also ordered mine with a preference of having firm noodles.  Because I ordered Combo C, it included a small order of gyoza (potstickers) and a karaage (Japanese fried chicken) rice bowl.  However, I won't be writing about those because those have nothing to do with ramen.

This bowl was absolutely fantastic (you're going to hear me say that word often, almost as if I was channeling my inner "Ninth Doctor").  Despite being an oily looking broth, the soup was just amazing, it had this surprising kick of spice that accentuated the pork bone and miso based flavors.  What I really loved about the bowl was the different textures that came with it.  The chewiness of the noodles, the clean and crisp crunch of the cabbage and the onions, and the melts-in-your-mouth pork belly.  Each bite was different depending on what elements were added.  The pork belly was so soft that you could cut through it just by using the chopsticks, indicative of a long slow-cooked process. The flavors were also so good.  The rich and flavorful soup combined with the clean and crisp cabbage and onions with a slight kick from the garlic and the chili, all made for a well-rounded bowl.  None of the flavors were overpowering, rather carefully measured and allocated in order to complement each other.  Another highlight was biting into the egg, it was sweet almost like caramel that made for a fantastic contrast to the bowl.  It was also perfect in the sense that it was also perfectly portioned, there was no craving for additional noodles.

If I could describe the experience of eating this bowl, I would say that it was like descending through layers and layers of flavor till which you rested on this happy place where everything came together.  From the pork bone base to miso to the spice to the clean and crisp vegetables, every bite and slurp took you deeper and deeper until you finished the bowl, content.  Its bowls like this that solidify my dream to finish all the bowls on the list and inspires me to continue to drive around to visit all the restaurants.

The Best Ramen Bowls in LA #1: Men Oh Tokushima

This is the first post of a new series where I'm follow this article's Discover Los Angeles "The Best Ramen Bowls in LA".  Granted there are a lot of different sites that say they have the "best list", but I'm committed to trying all of these.  While I've been to some of these places before, I've decided to only order the ramen they recommend on the article in order to try out the "best bowls".  I'm committed to finish this list before I graduate in May.  Please note that the order in which they are written are not determined in any particular way, rather I just decided to go to that one on that particular day.  

Which brings us to the first bowl that I enjoyed: Men Oh Tokushima. Located in a side strip mall in Little Tokyo, it's actually a little bit harder to find as the storefront faces an internal parking lot as opposed to the main roads.  Their address is: 456 E 2nd St, Los Angeles, CA 90012.

I ordered the Tokushima Ramen, their eponymous bowl. Tonkotsu (pork bone) soup that's been stewed for 16 hours that has been infused with a specially seasoned soy sauce. Their recipe, originating from the Tokushima region features medium sized noodles. Their bowl also included: stir-fried pork belly, braised pork, bamboo, green onion, bean sprouts and a seasoned boiled egg.

For a broth that has been simmering and cooking for over 16 hours, it wasn't very heavy. The broth had a very deep and rich flavor profile but it wasn't heavy to eat. It didn't feel overpowering. The rich pork bone combined with the seasoned soy sauce produced a fantastic sweet and yet clean taste. There was also a slight kick that was attributed to garlic in the soup which made the soup complete. It seemed that the broth was strained and sifted to have that clean clear look with that refreshing flavor. The stir fried pork had an amazing burnt charcoal flavor. It was burnt but not overwhelmingly so. The pork belly was also fantastically juicy and it fell apart at each bite. With a "Facebook like" I was also able to order benishoga (red pickled ginger) which complimented very well with the broth. The acidity paired very well with the richness of the broth. It was a great contrast of flavors that made the dish much more exciting.

Overall the bowl of ramen was very good. It wasn't too big, but filled with immense flavor. What I really liked about it was that the noodles were very filling and the portion size was well done. In some restaurants I order kadaema (extra noodles) because the noodle portion and size, make each portion seem unfulfilling. This bowl was perfectly portioned and I didn't feel the need to go overboard. It was rich, but wasn't that heavy. It felt very complete. This bowl of ramen was very good and it would make sense to be on this sort of list of "best ramen bowls in LA".

LA Food Truck Reviews #1.5: Okamoto Kitchen Revisited

You know, I'd never thought I would be writing another review with @Okamoto Kitchen but after speaking with the owner and trying their "new" Gyu-Don, I knew I needed to revisit it.  For those not in the know, Okamoto Kitchen is a Japanese comfort food truck that ends up on Eagle Rock Boulevard on Monday Nights from 5:00 PM - 9:00 PM.  They do an amazing chicken sandwich: "The Nom Bomb", and their curry plate is amazing.  You can check out my review of both products here.

Anyhow, I had previously ordered their Gyu-Don (for those who don't know, Gyu-Don is thinly sliced ribeye beef and onions, that are slow cooked in a sweet soy sauce and wine mixture, and then topped on rice with sesame and benishoga), just as they were experimenting with it. It had just became a menu item a couple days prior, and I knew I wanted to try it out.  The owner had told me about it on my first visit, and so when I went the second time, I knew I had to try it out.  Unfortunately, it wasn't great.  Basically, the beef quality wasn't great, it was very lean and very tough.  The flavors were there, but the texture of the beef just made it difficult to enjoy.

Today, I had the pleasure of trying their third or fourth iteration of the Gyu-Don.  After speaking with them, and expressing my concerns about their first Gyu-Don, the owner promptly explained that he had agreed.  The owner told me that they decided to switch meat vendors a couple times after feeling unsatisfied with their product.  He graciously then presented a small box of the Gyu-Don to try out and let him know how it went.

*This is not a sponsored review, nor is it contracted, merely expressing my feelings as a result of trying the "new" Gyu-Don.*

The lighting is bad because I took it in the car as
I wanted to get a bite while it was at it's prime temperature.

To put it simply, it was amazing.  You could easily tell that there was a difference in the meat quality.  The meat was more fatty, which allowed it to be much more tender and more flavorful.  You can tell that the beef and the onions have stewed for a long time in their sauce combination because each bite embodies a bit of sweet and salty.  It was just so perfect, the airy and fluffy rice, the sweet and tender beef, the beni shoga (pickled ginger), all combined to make an amazing dish.  I only had a small taste of it, but I can already tell that it is an amazing meal.  For 11$, it is a steal.  To me, this dish shows me that the owner cares about his products.  By taking in feedback and making adjustments, it shows that there is care and dedication placed in his products.  While I'm sure most if not all craftsman have this sense of pride and care to their work, this dish tells me that the Okamoto Kitchen is a place where the food will always be good, and if it isn't, it will be in the future.

Once again, thanks for an amazing night.  I didn't think I would review Okamoto again, but I felt that the "new" Gyu-Don, warranted it's own piece.

LA Food Truck Reviews #4: Kogi Truck

I've had Kogi Truck many times.  Occidental College love to have Kogi come and cater, and for good reason, the food is always amazing.  The famous Chef Roy Choi, has done an amazing job with the fusion between Korean and Mexican food and it's always a pleasure to enjoy the cooking.  This was my first time having Kogi outside of a school catered event, so I was pleased to explore the menu a bit more than usual.

The truck was parked on Eagle Rock Boulevard on a Tuesday night.  If I remember correctly, I got there just when it was just opening, and already there was a long line.  It goes to show you how popular this truck is.  I ordered the Calamari Taco, and a Short Rib Burrito with no cheese.

The calamari taco was an interesting order.  The grilled squid was covered in a very spicy looking sauce, which upon tasting was more of a sweet chili mixture, while still maintaining a nice kick.  The chopped onions provided a nice crunch to the taco and the cilantro helped round the whole thing.  However, there wasn't much flavor to the squid in itself.  It was very tender and easy to chew, but the sauce overpowered the squid.  You couldn't taste the squid at all.  Instead of the sweet chili, it might be more effective to replace the sauce with a lemon jalapeno marinade.  The lemon will lighten the flavor of the squid without overpowering its natural flavor and the jalapeno can provide a nice kick to the mixture.

Now the short rib burrito was something I've been looking forward to for a while.  I've had their short rib tacos before and I knew the burrito would be something of a beauty.  Boy, was I not mistaken.  It was a decent sized burrito, the beef was done very well.  The various components inside all made for an amazing experience.  Great crunch from the lettuce and pickled vegetables, which also produced a tangy flavor.  The scrambled eggs made for a great filling and also helped lighten the burrito.  It was an amazing product.  The sweet short ribs combined with tangy slaw and the egg made for an amazing meal.  What really surprised me however, was the last bite.  To me, you know a great burrito is made when the last bite has everything.  It shows that the placement of ingredients was not done haphazardly, but rather careful consideration to ensure equal distribution of each ingredient.  The last bite really needs to embody the whole burrito and not be limited to one ingredient or the other.  In this case, my last bite consisted of a great final piece of short rib, accompanied by the vegetables.  I was expecting just vegetables or egg, instead I experienced a perfect conclusion.

As Food Trucks go, Chef Roy Choi is amazing.  All the stories about him pioneering this eclectic type of cuisine are all true, and the fact that he does an amazing job of creating fusion cuisine is even better.  Like I said, Kogi Truck is always one of my favorites, and to be able to experience his larger menu, was truly something to remember.  You can find their three trucks on their website, or on their Twitter Feed.

LA Food Truck Reviews #3: The Crispy Cuban

So its finals season, and I'm taking a break from working on a paper about Marxism.  I'm deciding what to get for dinner, when I glance down at my Twitter feed.  Lo and behold, The Crispy Cuban is on there way to York Boulevard.  From a socialist writer to eating food from a socialist country, is this fate or what!

Anyhow, I get there at around 6:35, there's no line, it's parked in front of Block Party, a local bar.   I'm excited.  Of course I order "The Crispy Cuban", their namesake sandwich which comes with slow roasted pork, house cured ham, thinly sliced dill pickle, imported Swiss cheese (which I opted out of), mustard butter, all on a crispy Cuban baguette.  I also decide to try it "French Dip" style, which is their au jus served on the side for an extra $1.50.

Now before I go any further, it's worthy to note that there's signage that says that this sandwich is what inspired the Jon Faverau movie Chef.

So, first off, it's a pretty decent looking sandwich, about maybe 6-8 inches, cut lengthwise so that you have two halves at 6-8 inches.  This sandwich was really good.  The bread was very crispy/flaky.  It wasn't big, it wasn't stiff like a normal French Baguette.  It had a crust that came apart with each crunch, and a soft inside that didn't stretch or pull, but just gave way.  The sliced cured ham and slow roasted pork was amazing.  The pork had a great mixture of lean and fat, allowing each bite to be different.  The dill was super refreshing and really contrasted with the mustard.  With the au jus, everything is just accentuated.  It's made from the slow roasted pork shoulder and other meats to have this extremely deep flavor.  You could taste a little bit of a tomato base, which the sweetness and acidity really builds upon the sandwich.  I think what would make this sandwich better is a little bit of heat, something that the dill can really contrast on, because the mustard itself isn't that harsh. Otherwise, it was a good trip, $9.50 for the sandwich, and I probably won't get the au jus again, but I really enjoyed it.  If they're around again, I would love to try their fries or bowls.

You can find them at their website or their Twitter feed.