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Feb 24, 2013 11:00 AM

Tsujita Artisan - Question about optimal serving temperature

We're not, by any means, ramen experts. We love the ramen & tsukemen at Tsujita LA, but are scratching our heads at the lukewarm, almost room temperature at which it's served. We've not experienced this in even legendary ramen shops in Japan.

Santouka indicates they never want to boil their broth, but it's served warmer. Yamadaya indicates they serve at 203F.

Can someone school us? Where's rameniac?

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  1. it should be hot, so i'd get the attention of the server. lukewarm tsukemen is not unusual, but they can warm that up if you want.

    1 Reply
    1. re: aizan

      I've been three times now and every time the ramen has not been anywhere near 185F. Next time I'll take my thermometer and ask if the soup can be served hotter. Thanks.

    2. I've never had an issue with warm or lukewarm broth for the ramen. It's usually so hot that I need to wait for it to cool down or cool the noodles through unnecessary slurping before I start eating.

      For the tsukemen however, I feel that due to the cold noodles + the unusually high fat content of the broth (seems much higher than places I've tried elsewhere, and in japan), the broth cools much faster than it should. So the meal gets really heavy after the first few dips.

      2 Replies
      1. re: blimpbinge

        FWIW, high fat content and oil should allow for more heat retention.

        The tsukemen at Yamadaya OC is mildly hot/very very warm. Not as hot as the regular ramen in broth. Definitely not 203F. I remember Tsujita being about the same temp.

        1. re: Porthos

          hm that is true. I remember my bowls of ramen in japan having a pretty thick layer of oil just for that purpose in the winter. I guess what I mean is that cold noodles + a small portion of thick oily broth (and the constant dipping) would have it cool faster than if it was a larger portion (non-tsukemen).

      2. Thanks, everyone. Very helpful. I will definitely say something next time

        Our bowl is never steaming there. As a matter of fact, when we waited for our table (for almost an hour for inside seating on Saturday evening), it was quite cold outside and you couldn't see steam coming off the top to those they were serving outside.

        The broth and hard noodles are so good. And that's perfect! It would be a great experience if it was warming. Even better, it was nice to have sake with the noodles. The brightness gave a nice contrast to the fatty components.

        The dipping sauce for the tsukemen was only lukewarm as well, not like Tetsu or Warito in Tokyo. As a matter of fact, I love the hot rock Warito puts your dipping sauce to keep it warm on cold days.

        1. Having eaten their tsukemen at least 4 times I've never had it piping hot which I wish it was. Still hasnt deterred me from saying its the best tsukemen in town easily.

          4 Replies
          1. re: Johnny L

            Totally agree. Hope I've not been negative on TSUJITA. It's still my fave in LA. I was just wondering if it was stylistic for TSUJITA. And because it's my fave, it would be that much better if it's hot if that's the way they intend it.

            Have you had the ramen there and if you did, was it hot?

            1. re: revets2

              I stupidly got the ramen in the middle of summer. Despite that it was hot, I'd say the same temperature as the tsukemen broth but since you aren't dipping room temperature noodles the broth doesn't turn lukewarm after a few minutes.

              I'd avoid the ramen in general just because the tsukemen is so good and that I feel their ramen is pretty tied with the best in town.

              1. re: Johnny L

                I remember the ramen being hot compared to the very warm tsukemen. Had them side by side.

                Agree with you that I don't think their ramen is significantly better than the competition. Very rich pork broth but the noodles were surprisingly not as chewy as I would have liked.

                But their tsukemen and their egg clearly are though.

              2. re: revets2

                If you want your tsukemen piping hot and staying that way, go to Fujin (West Covina), where they serve it in a dolsot.

                The ramen at Tsjuita is served hot, but not burning hot.

            2. because if you overheat it the fat won't be emulsified. Tsujita is king of that...