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Which Ramen Houses represent the best of the 4 kinds of ramen?

pleasurepalate Sep 25, 2006 04:52 AM

Hey everyone! Can you tell me which ramen houses do you feel best represents the 4 different kinds of ramen? Just so you have the info available, which I pulled from wikpedia, look below:

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·Shio ("salt") ramen soup clear, almost transparent. is probably the oldest of the four and, like the Chinese maotang, is a simple chicken broth.

·Tonkotsu ("pork bone") ramen is usually white. It is similar to the Chinese baitang and is a thick broth made with crushed pork bones that have been boiled for hours. It is a specialty of Kyūshū and is often served with beni shoga (pickled ginger).

·Shoyu ("soy sauce") ramen soup is made by adding a soy-based sauce to a stock usually made from chicken and various vegetables. It is popular in Honshu. Popular seasonings are black pepper or chilli oil.

·Miso ramen is a relative newcomer, having reached national prominence around 1965. This uniquely Japanese ramen, which was developed in Hokkaido, features a broth that combines chicken stock with a fermented soybean paste.
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For Tonkotsu, I'm going to assume that the majority votes will go to Daikokuya in Little Tokyo, but of course, I could be wrong. Anyway, I'm just curious as to what you all have to say.

Thanks,
Abby

  1. p
    pink_superstar Sep 27, 2006 04:19 AM

    I second Takeshi Ramen in Glendale. Found the place by accident when searching for food one day. Turned out to be a great find. Always try to go back when i have the chance.

    1. s
      shabushabulova Sep 26, 2006 08:47 PM

      I posted Takeshi Ramen in Glendale a few weeks back. I have tried their shoyu and miso (through a friends order) and both are probably the best I've had. Keep in mind I've only been to 2 other ramen houses. Search earlier threads with Takeshi and Glendale, and it will come up.

      1. r
        rameniac Sep 25, 2006 08:27 AM

        shio - if you're talking clear-broth shio, orochon is my definite pick.

        tonkotsu - santouka's signature ramen is a shio-tonkotsu hybrid, so it falls neatly into... neither category. but if you want "kotteri" soup, it's the hands down winner. if you want straight tonkotsu ramen, shinsengumi hakata is as close as you'll get to the real thing in L.A. the broths at kyushu ramen (in the valley) and tokyo cafe (little tokyo) seem to be passable if not great; their noodles, however, are junk. daikokuya, for what it's worth, is a hybrid shoyu-tonkotsu. not my pick but it's ok.

        shoyu - eboshi ramen in lomita has a fairly distinctive if slightly bland shoyu broth. the local J-expats like it, but again, it can't compare to the good stuff across the pond.

        miso - J-expats seem to like the miso at both orochon and eboshi. orochon's is fairly smooth and not bad, especially with a little dash of their trademark spiciness. miso ramen however is my least favorite of the four kinds, so i don't eat it as much.

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