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Noodles Houses in San diego

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  • OETex Jan 14, 2008 03:26 PM
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Texas Chowhound coming back to SD looking for japanese noodles. Especially the Kyushu "tonkotsu" style ramen.

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  1. Best place for Tonkatsu style ramen in SD would be at Tajima. Chopstix is also a good choice for ramen although they only have the shoyu broth. If you're not familiar with the area, both are on Convoy St. which is the main asian eating area of San Diego.

    1. I agree with Tajima. There is also Chopstix Too which is next to Mitsuwa Martketplace and they have tonkotsu ramen, I think. Teri Cafe, across the street from 99 Ranch and next to Tea Station, definitely has tonkotsu ramen and it's pretty good.

      1. Thanks for the comments, I guess I'll have to give Tajima's a try. There used to be a noodle shop right across the street from the Chopstix on Convoy that had a great tonkotsu ramen they called Kyushu. Anyone know if they reopened anywhere in SD?

        1 Reply
        1. re: OETex

          I think you may be talking about "Noodle House of Otemoyan"... there was a doughnut shop on the end of the strip mall. IIRC, the two old ladies that opened it in the late 70s had a great run, but eventually they retired and sold it (late 90s?), and it went into a death spiral.

        2. o.k. I'll bite. what is tonkatsu style ramen? I have a very limited knowledge of japanese food. I have had what I thought was tonkatsu, and I thought it was a breaded and fried pork cutlet served with a barbque like sauce. So is it just a fried cutlet on top of a ramen dish, or is there something more?

          2 Replies
          1. re: littlestevie

            It is called Tonkotsu....a style of broth made by rapidly boiling pork bones to create a milky and rich broth. Really good stuff.

            1. re: KirkK

              as usual spelling issues get me in trouble.

          2. Tonkotsu style ramen is native to Kyushu Japan. They boil pork bones for hours and (someone help me here) somehow the broth turns milky white. It has something to do with the fat/marrow/other "things" in the pork bones. Anyway it makes really, really good ramen if it's made right. When I was stationed in Japan the broth was so good I could drink the soup and throw away the noodles-I didn't of course but it was really good. I know tonkotsu is really close to tonkatsu but it's an entirely different dish.