Ramenlicious...is that a word?
Tsujita LA Annex Jiro Style Ramen
It's tonkotsu (pork) based which is my preference. The soup is mouth watering flavorful and very similar to the original across the street, but is a lot thicker with small chunks of fat or lard clearly visible; it adds to the flavor. The noodle is of the thick variety and a little bit chewy (I asked for hard noodles by the way, which is boiled for a shorter time), but thinner than udon noodles. I prefer thinner ramen noodles, but as far as thick ramen noodles go, they did a good job. The meat is thick, very tender, and just about melts in the mouth. As you can see from the picture, there's quite a heap of moyashi (bean sprout). The half cooked egg costs $1 extra and cooked to perfection; the yolk drips like liquid gold after taking a bite. The service was pretty good, they took our order while we waited in line and once we sat down, they served it immediately. Chat with the chef a bit and apparently, it's Jiro style ramen based on Jiro ramen shop in the Mita area of Tokyo. Overall, I give it a thumbs up. On Jim's Rating Scale...4 out of 5 stars. Had the noodle been the thin variety, I'd give it 4.5 stars. I say "Jim's Rating Scale" because everyone's scale is different. #ramen #ramennoodles #ramenaddicts #ramenfans #japanese #japanesefood #japanesefoodphotography