Char Siu Tsukemen ramen with char siu (barbecued pork) and a seasoned boiled egg
A couple weeks ago, I visited Tsujita LA Artisan Noodle with my buddy and food whisperer Jing. This West LA restaurant on Sawtelle has been crowned one of the best ramen places in the city on various lists (like this one) and has found a fan in Los Angeles Times food critic Jonathan Gold.
I ordered the main attraction: the Char Siu Tsukemen ramen with barbecued pork (char siu) and a seasoned boiled egg. What makes this ramen different from what I'm used to is that it has its own way of being eaten. As you can see above, the noodles, pork slices, and lime come in one bowl, while the broth is separate. What you do is dip a mouthful of noodles into the broth with your chopsticks and then eat it as usual. As Jonathan Gold touched on in his review, the broth is very thick and contains a lot more than meets the eye, namely the perfectly boiled egg, more pork, green onions, and everything else that makes the broth so flavorful. Since the broth is very greasy and concentrated, it is served on its own. After you finish about half of the noodles, you can add the lime juice into the broth. Although, according to my waiter, you should be absolutely certain you want to do so, since it will change the broth's taste entirely. You can then continue eating the soup as before, or, ask your waiter to dilute the broth if you'd like to drink it.
This ramen definitely lives up to its hype. The broth is slow-simmered for sixty hours, after which point seafood is added to give it an extra sweetness. The pork is nice and fatty, complemented by the thick, oily broth. I would definitely order this dish again.
I ordered the main attraction: the Char Siu Tsukemen ramen with barbecued pork (char siu) and a seasoned boiled egg. What makes this ramen different from what I'm used to is that it has its own way of being eaten. As you can see above, the noodles, pork slices, and lime come in one bowl, while the broth is separate. What you do is dip a mouthful of noodles into the broth with your chopsticks and then eat it as usual. As Jonathan Gold touched on in his review, the broth is very thick and contains a lot more than meets the eye, namely the perfectly boiled egg, more pork, green onions, and everything else that makes the broth so flavorful. Since the broth is very greasy and concentrated, it is served on its own. After you finish about half of the noodles, you can add the lime juice into the broth. Although, according to my waiter, you should be absolutely certain you want to do so, since it will change the broth's taste entirely. You can then continue eating the soup as before, or, ask your waiter to dilute the broth if you'd like to drink it.
This ramen definitely lives up to its hype. The broth is slow-simmered for sixty hours, after which point seafood is added to give it an extra sweetness. The pork is nice and fatty, complemented by the thick, oily broth. I would definitely order this dish again.
If you're planning to visit, try to stop by early because this spot seems very popular. If you've visited Tsujita LA, what did you order?
Tsujita LA Artisan Noodle
2057 Sawtelle Blvd., Los Angeles, CA 90025
Open: Daily 11am - midnight
Open: Daily 11am - midnight
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