HOME > Chowhound > Los Angeles Area >

Discussion

Brand new Silverlake Ramen reviewed

  • 6

Just went to Silverlake Ramen with a friend, not expecting a whole lot, but still hopeful. Mostly because I don't want to wait in the lines for Daikokuya, and I don't want to drive all the way out to Sawtelle or beyond for decent ramen. Overall, I was pleasantly surprised.

Now, this may not quite enter my top 5 list, but it's up there - certainly the convenience factor adds to its appeal. In the tonkotsu ramen, the portion size was nice, as were the toppings. The egg cost 1 dollar extra, but was among the best I've had. The broth was nice and cloudy and creamy - somewhere in the Daikokuya zone of broths, but not overflowing with character. The noodles are a little thin, but there are plenty of them. The biggest disappointment may have been the one thin slice of Chashu, though you can add more as an extra.

My friend had the tsukemen, which comes with a half-egg by default and 2 cuts of chashu. The noodle is thicker and a bit nicer and cheweyer. And the broth is certainly much more dense and much heavier on the bonito than some others I've had. Very nice though.

Anyway, I would certainly recommend it for all you eastsiders who don't feel like braving the lines for Daikokuya, and don't want to make the trek to the west side or the valley. It definitely satisfied my ramen urge for the night. I think it should certainly be somewhere on the 2nd tier ramen map of the rapidly growing LA scene. I'll give it another go in a few months and see how they're doing after their soft open. Go and let me know what you think!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I've eaten there twice now. The food is pretty tasty. My egg was cooked perfectly (and I never ever say that). It was fully hard boiled and powdery center that so many restaurants end up with. The whites were done and the center still was well I can't describe it, just perfect. The broth I found was is full of flavor. The dipping ramen actually had a stronger flavor than the tonkotsu which I got on my second visit. Maybe try that one. I can't remember the name.

    I admit the first night they opened the service was the one thing that they were lacking but they have since improved and it's running much smoother. I would recommend it. I mean it's no Shio ramen at Santouka for flavor but that's waaaaaaay over on the west side. That's still my favorite although it's more a of quick bite not a real restaurant. Daikokuya is hit or miss now days.

    Just my 2 cents.

    5 Replies
    1. re: grooverider

      Thanks for the reviews. I look forward to trying when the weather cools down.

      1. re: Silverlaker

        Are there many solid ramen options in Silverlake and/or Echo Park?

        The only noodles I tend to eat over there are the ones in the pho and bun at Xoia. Love 'em.

        Thanks for the review izuaze. I'll be checking this place out soon.

        1. re: CLowe

          just came from there. they didnt have chicken karaage, said it was too early, uh, it's noon boyo. the ramen was ALRIGHT. i wish there was more of it.

      2. re: grooverider

        "My egg was cooked perfectly (and I never ever say that). It was fully hard boiled and powdery center that so many restaurants end up with. The whites were done and the center still was well I can't describe it, just perfect. "

        I've read this three times now and I'm not sure what you define as a perfectly cooked egg. It seems like you're inferring a perfect egg should be fully hard boiled with a powdery center...

        1. re: ns1

          i think he ment that the white part was fully cooked while the yellow was still gooey.