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Also located in Sawtelle Japantown, the unofficial ramen capital of L.A., Mogumogu specializes in mazemen, a dry ramen that gets its flavor from a chili and garlic soy sauce blend. Though they also offer the tried-and-true tonkotsu ramen, the move here is one of their mazemen bowls, which come to the table (or in your takeout box) showered in finely minced chives and scallions. Paired with a runny egg, you mix all the toppings together with the sauce, producing a concentrated flavor explosion that’s worthy of an occasional divergence from your normal go-to ramen spot.
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Men Oh Tokushima Ramen
No matter what, be sure to save room for at least one of Nagi's appetizers, particularly the unlisted pan-fried snack gyoza; when available, the latter arrives in an irresistible crispy dumpling skirt. We were coming through and needed a lunch spot, saw Rachel's Roadhouse and went inside.Their wait time was great, not too hectic, not too slow, just perfect.The food was amazing. Just the right amount of seasoning on the Cajun Pasta (added chicken was absolutely perfect).The amount of food is double a big chain restaurant and is to die for.
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Tonkatsu rules at this modestly-sized, quiet spot, with locations nestled into both Old Town Pasadena and Silver Lake. Choose between koku (rich) tonkotsu, jun (light) tonkotsu or spicy tonkotsu as the broth base, and top with egg, dried seaweed, green onion and chashu. The menu is straightforward and simple, but high in quality—with an option to try their house-made silky coconut flan for dessert, which is an option always worth going for. One of Tokyo's best ramenyas now has two Westfield-anchored locations in Century City and Arcadia. Day and night, crowds line up for bowls of chef Satoshi Ikuta’s flavorful, dense tonkotsu broth—also available with spice, black garlic and basil. Unlike Tsujita, the soup here manages to feel lightweight despite the richness, and Nagi's vegetarian broth means that those who don't eat can get in on the fun as well.
Rachel’s Roadhouse – Mercer, PA
This minimalist, nouveau ramen den has us wondering where it’s been all our lives. Combining a reverence for broth with creativity for toppings, Iki Ramen has fast become our destination for a unique bowl. This Koreatown gem offers traditional ramen—shio, shoyu, tonkatsu—but even those manage to deviate from the norm with light, bright and nuanced broths. When you really want to mix it up (and we suggest you do), go for options like the yuzu shio, which gets a zing from citrus; the A5 Wagyu variety, which is laced with richness from the umami-packed beef fat; and the brothless mazemen, which can be ordered with uni. And we know you’re here for the ramen, but you might as well opt for seafood-studded donburi rice bowls and a hand roll or two—because at Iki, it’s hard to go wrong with anything. Tucked away in Honda Plaza, Men Oh Tokushima is a small near-hidden shop with takeout, delivery, a handful of tables and a long bar worth seeking out for a hearty bowl and some karaage.
To the unenlightened, ramen might look like a mere bowl of noodles, soup and a few toppings, but this deceptively simple Japanese recipe is so much more than that. In Los Angeles, the home of the country’s best ramen scene, you don’t have to look far to encounter seemingly endless iterations of this coveted, comforting dish. However (or wherever) you like your ramen, you’ll find plenty of options ahead, so read on for our favorite spots for the next time you’re craving a bowl of noodles. The only curry ramen specialist in town, Menya Tigre opened on Sawtelle in April 2021, giving the area’s half-dozen other ramenyas a run for their money with its velvety rich broth whose viscosity straddles the line between soup and a conventional, thicker Japanese curry. Topped with a soft-boiled egg, a few slices of chashu and bean sprouts, their chicken broth-based ramen bowl is a surprisingly welcome addition to the most ramen-saturated block in town. They also offer a curry tsukemen if you’re in a dipping (rather than sipping) mood, as well as a vegan ramen option.
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If you've never tried chicken baitang, this relatively new Mid-Wilshire strip mall joint is a worthy introduction to this lighter, still quite flavorful ramen broth. Run by a chef who trained at Menya Takeichi (one of Japan's most famous chicken ramen chains), Laki Ramen offers both spicy and regular versions of chicken baitang, along with tsukemen and a delicious vegan ramen option made with soymilk and mushrooms. The chicken baitang has a slightly thicker consistency than the more ubiquitous pork tonkotsu, but the springy noodles and excellent toppings balance out each bowl.
Rachel’s Roadhouse – Butler, PA
This spot’s style hails from the Tokushima region of Japan, where the dominant industry is pig farming. Thus, the signature item—the Tokushima ramen—is an unctuous, deeply pork-flavored bowl with toppings that include not only lovely slices of tender chashu, but also strips of stir-fried pork. Those additions, plus the pork-bone– and soy-sauce–based broth, make this bowl one of the more complex ones in town. This Valley ramen standout makes some of the most delicious, crowd-pleasing noodles in town, from the spicy Reddo flavored with chili oil and sesame paste to the vegan-friendly, plant-based Burraku and Gurin bowls.
'Mad Men' and 'Mulholland Drive' actor Patrick Fischler, whose father owned the Pacific Coast Highway restaurant, recalls the “way of life” at the landmark frequented by Johnny Carson, Arnold Schwarzenegger and Goldie Hawn. Unfortunately there is no selected restaurants in the area you've searched for. The areas covered by the MICHELIN Guide are increasing regularly so we may have some selection soon.
Customers are welcomed by a friendly staff and a comfortable atmosphere complete with touches from local history that celebrate the American spirit. Start your dining experience with a craft brew or a made to order cocktail from the full service bar. Specializing in delectable burgers, steaks, salads, and seafood dishes and remember to save room for mouthwatering homemade desserts! Please join us at Rachel’s Roadhouse in Kittanning, the newest member in our family of restaurants to compete for the title of “Too Much Fun”. You've tackled the best ramen spots in L.A., so now it's time to move on to the other incredibly popular Japanese dish.
Rachel’s Roadhouse serves excellent steaks, seafood, salads, sandwiches and burgers as well as an impressive array of beverages and brews on tap for a reasonable price. A patio bar that is open all year round for small gatherings or a fun evening out is another reason to make Rachel’s Roadhouse a frequent stop. Completely renovated with touches of Country Victorian and Americana, Rachel’s Roadhouse, Butler, offers a casual and inviting atmosphere where diners will enjoy cooked to order steaks, fresh seafood, salads and original burgers.
Don’t forget to save room for the delectable homemade desserts or try a hot basket of pretzels with fudge for a salty and sweet treat. An array of domestic and craft brews and a patio bar that is open all year round await you at this convenient location. Take your pick from our guide to the top noodle spots in the city with the country’s best ramen scene. Sign up for our email to enjoy Los Angeles without spending a thing (as well as some options when you’re feeling flush). Non-members can add the privileges at checkout through our 30 day free trial, cancellable at anytime. “The ambiance is unlike anything else around,” attested regular Jim Wiatt, then the chair and chief executive at William Morris (predecessor to today’s WME), to the Los Angeles Times in 2007.
Hand rolls and carpaccio round out the starter menu, which offers tried-and-true favorites like garlic edamame and spicy tuna with crispy rice. This tiny South Bay ramen shop seems to fill up almost the second it opens its doors for lunch—ditto the little patio. While you can’t go wrong with any of the offerings here, we recommend the excellent tonkotsu shoyu ramen, a pork- and soy-sauce–based broth served with thick, heavy noodles. Try adding a little fresh garlic for some zing—and if you’re feeling particularly DIY, ask for a garlic press so you can mash your own clove. Add a side of the U.F.O. Gyoza, half a dozen dumplings pan-fried together, to create one massive, standout plate.
