Ichiban Ramen - Torrance, CA

Ichiban Ramen is a small spot near Mitsuwa and Torihei (a great Yakitori place) in Torrance, CA.

The Decor is modern, the menu is different with a kind of gastropub-ish taken on a Ramen restaurant.

The ramen soup itself was made from a chicken base and only Shoyu, Shio, and Spicy Miso were on the menu today.  Miso being one of my favorites I went for it, and wasn't disappointed.

This spice was light, not to sharp with only a slight burn at the end.  The toppings were sesame seeds, bean sprouts, negi, corn, egg, and chashu, which was had a nice and strong roasted flavor.  The noodles were springy and full of flavor but the soup its self was the highlight for me.  It was right and packed with different flavors and finished with a kick.  It was not too salty or oily and because it was chicken based there was no pork fat floating in it.  It felt slightly on the lighter side but without sacrificing flavor.  This bowl was definitely nothing like the "miso" it is listed as, but it was delicious all the same and I would definitely order it again.

In addition to ramen we also had the Kara-age:

This Kara-age unfortunately came with the most pathetically small lemon wedge, so it lacked that sour citrus flavor that goes so nicely with the crispy chicken.  The pieces of chicken themselves were large and juicy, but not flavorful enough on their own and I assume that was due to a lighter marinade being used (or not marinating long enough).

We also had the Gyoza:

These were pretty standard gyoza, crispy on the bottom, steamed on the top, and filled with meat and negi.  They were a nice addition to the meal.

Overall,  Ichiban Ramen has a great menu, a nice ambiance, and makes a fantastic Spicy Miso Ramen.  I am looking forward to going back and trying the Shio and Shoyu soon to see what unique twist they put on them as well.  I highly recommend Ichiban Ramen to anyone who is up for delicious, well crafted Ramen.

The Yokocho Ramen Festival 2014 in Los Angeles was a blast!

On March 29th we attended the Los Angeles Ramen Yokocho Festival 2014.  We got there about two hours after opening and it was already crazy!

 

There were people every where, and it was paired with Japan Family Day 2014 as well as the horse races at Santa Anita race track.

 

After buying our food ($8) and drink ($2) tickets we tried to find the most delicious looking bowl with the shortest line and ended up at Tajima Ramen from San Diego.

 The line was definitely not short, but compared to some of the shops from Japan the wait went much quicker (and we were starving so that made the decision easier).

The Ramen from Tajima was a Kotteri Tonkotsu with strong flavor and a decent assortment of toppings for not being at a restaurant.

Unfortunately, the egg was over marinated in shoyu and a big mess in the bowl and the corn tasted like it came straight from the can (which it undoubtely did).  But the flavor of the egg was good and the corn could be over looked because the soup itself was above average.

The soup had a rich and strong pork flavor with no fat floating in it.  It was smooth and delicious.  I'd say this was a good bowl to start the day with as it demonstrated well what should be the forte of Ramen to begin with, the soup itself.  It also showed the difficulty of cooking so fast and for so many at the Festival evidenced by the egg and the corn being sub par.

The next stop was Hayatemaru Ramen from Los Angeles.  They touted their creation as Authentic Hokkiado style.  They have a location in Torrance, CA that I have been meaning to try, so I took this opportunity to check them out.

This bowl was Hokkaido style Shio Ramen.  It was notably salty, had decent toppings (menma, iwanori, negi, chashu), had an overcooked egg, and tasted like it was made from a strong fish based broth.  The chashu was passable, the iwanori and menma added good flavor, but the flavor of the soup was just not there.  Perhaps this was due to it being an outdoor festival and slightly more difficult to make true Hokkaido style Shio but regardless this one was lacking overall quality, and definitely not my favorite.

 Our last stop was Daikokuya from Los Angeles.  This is a very popular Ramen Shop in LA in little Tokyo and a few other locations.  I have been meaning to try this place for a long time so I was glad to finally have the opportunity to try them.  The ramen did not disappoint!

It was topped with negi, bean sprouts, sesame seeds, a powdered seasoning, delicious chashu, and a fully cooked egg.  The noodles were so tasty and the broth was thick and smooth and delicious.  It was my third bowl of the day and by far the best.  I will be stopping by Daikokuya shortly to try the real deal and post more pics here!

Other booths of note at the festival were the Takoyaki truck (which had a huge line), and the Ramen shops from tokyo: Mattou Seimen, Tatsunoya, and Tsujita Tokyo (which had a 3 hour wait!).  These I plan to try next year or next time I'm in Japan, whichever comes first!

Hope to see you there next year!

Jidaiya in Torrance, CA: Nearly Ordered the Entire Menu

Today our friends Gene and Akiko recommended one of their favorite places in Torrance, CA, Jidaiya Ramen:

 

Inside its decor is definitely Izakaya style with a counter made Tokyo style that creates a laid back ambiance.  This place has a full menu featuring Kai Shio Ramen made from a Chicken soup base with different types of seafood in it, as well as their main JIDAIYA Tonkotsu Ramen made from a pork soup base.

Kai Shio Ramen (Chicken soup base):

The Kai Shio Ramen is typically served here with thin noodles, we changed them to thick.  The broth was light, not very greasy and actually not that salty either compared to what you would expect.  Personally, I prefer a fattier broth but this should serve well for those with lighter tastes.

The JIDAIYA Tonkotsu Chashu Ramen (Pork soup base, Thick noodles):

The first thing you notice is that the broth in this Tonkotsu is packed with flavor and there's some pork fat floating in it, but that is pretty typical for a strong Tonkotsu soup base.  Secondly, its on the saltier side for Tonkotsu, more so than the Shio ramen.  On my first taste of the soup I thought it was delicious.  Once the noodles and toppings were gone however, the fat content of the broth was too high for me to drink the whole thing, maybe because I'm new to the game, or maybe because I didn't want to have a heart attack this weekend.  Either way the soup base was great and wasn't the only positive either.  The egg was seasoned with shoyu and cooked PERFECTLY.  The yolk was so creamy it was honstly my favorite thing next to the broth itself.  The thick noodles were slightly chewier than normal, the chashu was thin and slightly bland but in this dish the soup is the star so that didn't really matter.  The menma (bamboo shoots) and nori (dried seaweed) accented the dish nicely as expected.  Overall, it was an above average bowl, with a perfect egg:)

Besides ramen there are plenty of other things to try at Jidaiya that they do well.  Gyoza (called UFO because of the appearance straight out of the frying pan), Tan Tan men and Ja-Ja men (like ramen without the soup base), and Takoyaki (dough with octopus inside).  They even have a ramen burger (the buns are made from ramen noodles) but I didn't have a chance to try it today (next time!).

UFO Gyoza and Ja-Ja Men:

 

Ja-Ja Men:

Takoyaki (dough with octopus inside):

Jidaiya in Torrance is a great place.  Lots of variety and quality on their menu.  I highly recommend it if you like a good Tonkotsu that is on the saltier and fattier side.  They will be at the Yokocho Ramen festival at the end of march so try them there!