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Jan 1, 2014 03:02 PM

Not Ramen at Tsujita in Pictures

All really good. Udon is thin, slick, and with a nice texture.

Gratuitous shot of tsukemen at Tsujita Annex. I think I like the tsukemen at Tsujita better.

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  1. Wow, that first dish (uni-ikura donburi) looks straight outta Hokkaido. I wonder what that cost? The tsukemen (on the far right) looks fabulous, too.

    2 Replies
    1. re: Tripeler

      I got the half portion so it was $10-15. I forget. I think the full portion is $20. Quite reasonable considering the quality.

    2. I think other posters have also commented that the tsukemen at the "original" Tsujita is better. Is there any reason why this is the case? (I mean, they're only across the street from each other!)

      2 Replies
      1. re: ilysla

        Totally different recipe. The original broth for tsukemen is rich braised pork broth with shoyu. The Annex version is loaded with garlic, spicy paste, lots of little bits of fat, and somewhat vinegary. Bigger and more in your face flavor-wise but too busy for my tastes. I thought I remembered several people saying they liked Annex ramen better. Didn't know if that also extended to the tsukemen.

        1. re: Porthos

          Interesting. I've been to the original once and they Annex twice. Definitely had the tsukemen the first time around at the original; think I had the "regular" ramen in pork broth for visits 2-3. Can't imagine why they can't do the pork broth for the tsukemen at the Annex since they have it for regular ramen there.

          Visit 2, I put garlic and spicy whatever in the broth after I was finished w/ the ramen. You are correct; it totally ruins the taste (IMHO).

          Next time you're in the area, consider Flores (for a total change of pace). I'm interested in what you'd think of it....

      2. What's the second dish with the brown rice? I'm a huge fan of their beef tongue stew though which is a seasonal item.