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Tsujita Annex Opens, But.....

Well, the Tsujita Annex has opened, but there's a catch. The catch is that they're operating off a somewhat different menu. No tonkatsu ramen, no Tsukemen. They want you to try their soy ramen. Explains the large crowd outside of the main store, while the Annex had available seating.

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  1. Pulling double-duty, I see.

    No wonder you need to gain weight ...

      1. re: chrishei

        Nah, I had lunch in the Olympic collection then went later to see what was happening.

      2. Shoyu ramen is the original old school flavor 古早味 of Japanese ramen (shio with animal protein broth, was the precursor brought over by Chinese immigrants to JP). But alas we live in a modern pork bone broth world (same goes for Hong Kong and Taiwan), thus not many non Japanese out there can appreciate a well done shoyu.

        3 Replies
        1. re: K K

          I haven't found a shoyu ramen I've liked as much as a shio, but maybe Tsujita's will be the first. Will have to go try it.

          1. re: PeterCC

            Boils down to personal preference. The original shoyu ramen is made with chicken stock. Classic example is Chuka Soba Inoue by Tsukiji Fish Market in Tokyo

            http://www.stanleyliew.com/2011/10/ja...

            You can see a tiny glimpse of it also around the 34:45 mark on the Jiro Dreams of Sushi DVD, only identifiable by the unmistakenable flower like logo on the ramen bowl, the shoyu and broth being poured into the bowls, plus a the trays of menma/bamboo shoots.

            Curious if any Southern California yakitori shops also serve the classic style shoyu ramen. Particularly those who purchase whole chickens...why waste the carcass...can make a killer stock with it, if not chicken shabu shabu with chicken soup (baitan mizutaki).

            1. re: K K

              Yamadaya does a nice clear shoyu with chicken and fish. Not sure if it's bonito or dried fish.

        2. *Crossing Fingers* Hopefully this is just at lunch, since the mothership is serving tonkotsu ramen and tsukemen, and that at dinner the annex will have the full noodle menu.

          1. There's always a catch with Tsujita.

            It is something very frustrating - and extremely fascinating - about their clear intention to NOT give the people what they want.

            It is like they are committed to teaching us something, and that commitment answers to a higher authority than the almighty dollar. I suppose it is reminiscent of Nozowa in his hey-day but in these looser times seems even more....hmmm...I really don't know what to call it....

            1 Reply
            1. re: Ciao Bob

              I would call it either "hubris" or "arrogance."