We make it our priority to ensure that each grain from our wheat fields is second to none. Super soft bao buns are also stuffed with slow-braised pork chashu, a refreshing slice of cucumber, and some mixed greens. Shoyu ramen (醤油ラーメン) has a more clear broth consisting of chicken, pork bone, and soy sauce. The distinctive flavor of this dish comes from shoyu, or Japanese soy sauce.
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Mike still managed to get those delicious bites of tasty tonkatsu, his favorite kind of ramen. Holly joined the KPRC 2 digital team in March 2024, leveraging her eight years of expertise in blogging and digital content to share her passion for Houston. Outside of work, she enjoys exploring the city's vibrant scenes, all while balancing her roles as a wife and mother to two toddlers.
Our Craft Ramen
We aim for sustainability and long-lasting relationships by treating everyone that is a part of our ramen journey like partners. Starting from our wheat fields all the way to the fresh noodles in your bowl, our one mission is to make sure we help take care of your family and bring you joy, one bowl of ramen at a time. The completely renovated restaurant, is owned by Jack Chen, who owns four other restaurants including next door East Moon Japanese Steakhouse. It doesn’t take a massive amount of research to realize just how much Los Angeles loves ramen.
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We bring authentic Japanese craft ramen to our local areas (check out our locations!). The HiroNori team brings together over 20 years of passion and culinary experience. From old-school Little Tokyo classics to newer vegan spots, you have your pick of pretty much any ramen experience you might be looking for. Guests enjoyed samples of samples of their food that included chicken karaage, pork gyoza, and pork ramen.
There’s a long list of shochu cocktails and Japanese whiskies, sake flights, and one of the only natural wine lists you’ll find inside an LA ramen shop. Come weekends, this place is filled with chatty groups of friends, well-dressed dates, and other people who are kicking off an evening out. At JINYA, experience ramen for the first time on this side of the Pacific like it was meant to be – with thick, rich broth in perfect balance with handmade noodles. Discover a wide array of authentic toppings, from tender pork chasu to a perfectly cooked and seasoned poached egg to fresh garlic that will take your ramen bowl to the next level.
The Spots
The completely renovated restaurant, is owned by Jack Chen, who owns 4 other restaurants including next door East Moon Japanese Steakhouse. As you walk in, it gives you the feel that you are in an authentic Japanese restaurant. Chen was delighted to have such a great turn out at the ribbon cutting and shared “I am thankful for all of you here. Always happy to open new restaurant, and a Ramen House was much needed here in Salisbury.
Our Artisan Noodles
For those who fear the heat, know it’s more rich than spicy, filled with a decadent pork broth that’s been simmered for 24 hours. The noodles have a nice chew and the thick slabs of pork belly chashu floating on top basically melt the second they hit your mouth. Round out your meal with their equally excellent shrimp katsu sandwich and a pint of crisp Japanese craft beer. At HiroNori, we pair shoyu broth and artisan crafted noodles with spinach, bamboo, green onions, kaiware sprouts, a half egg, and exquisitely-prepared pork chashu. Mogumogu specializes in mazemen, broth-less ramen typically flavored with chili and garlic soy sauce.
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With cheese, curry, and vegan varieties, the Sawtelle shop’s mazemen bowls pack all the flavor without any of the need for soup. In hot or cold weather, it’s a welcome change of pace from tonkotsu’s neverending reign across the city. A nice change of pace from Very Serious Ramen Joints with hour-long waits, Moto Ramen is a neighborhood spot in Culver City that does high-quality bowls of black garlic tonkotsu and spicy miso ramen without the fuss.
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Then elevate your experience further by pairing it with small plates or a craft beer. The HiroNori vegan ramen brings together sesame miso broth and artisan crafted noodles with broccolini, tofu, corn, bean sprouts, baby kale, and chili oil. Unsatisfied with traditional miso broth, our recipe uses 5 kinds of miso imported from Japan. While our standard dish is a favorite, you can personalize your meal by adding garlic, our house spicy sauce, or black garlic oil. We suggest you start with the standard recipe and try one topping at a time before you find your perfect tonkotsu ramen. Build-your-own ramen is a concept that sounds pretty gimmicky, but Shin-Sen-Gumi works—the ramen is great and the operation is well run.
Special thanks to SVN Miller for finding this location, and our contractors for doing such a great job. Wanting to revive his father’s dream, Tomo opened his first JINYA in Tokyo in 2000. Named for a Samurai soldier that was close to the community and owned a small property, JINYA was an appropriate name that embodied the ideals of Tomonori’s new restaurant. When he saw the need for authentic ramen in the United States, he decided to set up shop in California and continue his family’s legacy.
That’s why at JINYA Ramen Bar, we work hard to ensure they both take center stage. The result is a rich broth that is thick, full-flavored, and unforgettable. To prepare the perfect shoyu ramen, we use soy sauce barreled for two years.
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