Their renowned tonkotsu broth takes 20 hours to make, and comes in 4 different flavors, and you won't go wrong with any of them, but the shio ramen is their signature. Read more.
Annex's soft-boiled egg features a runny yolk that is delectable. The broth may be overly rich for ramen traditionalists, but the tsukemen is tough to find in Los Angeles.
Made with two pan-fried ramen patties that act as a bun sandwiching a ground beef patty— the Ramen Burger has become so popular that during his pop-ups in L.A., thousands queued to get a taste. Read more.
This tiny shop only has a handful of seats. One of the most popular options is the Kuro Ramen, with black garlic oil and tonkotsu pork broth. Read more.
The pork broth is cooked for more than 15 hours to achieve the strong, creamy pork flavor. The basic Hakata bowl comes with ginger, green onion, and two slices of char siu BBQ pork.
With only 20 seats available, Ramen Yukinoya is a tiny eatery that delivers big. They offer the typical shoyu, shio, miso, tonkutsu, spicy tonkotsu red, as well as chicken broth and tan tan noodles. Read more.
It's rare you won't find a line of people queuing outside of this tiny Little Tokyo spot. Their signature Daikokuya Ramen features a rich, creamy tonkotsu broth you'll wish you could drink from a can. Read more.
