A brilliant example of the classic Hakata style. The broth is simmered until it's incredibly rich and creamy, with a deep pork flavor that's balanced by the snap of the thin noodles and high-quality toppings like wood-ear mushrooms and green onions.
Tips from diners
The broth is very rich. If you aren't ready for a serious flavor explosion, maybe go for a lighter option, but for ramen fans, this is the gold standard.
The absolute signature. The noodles are thick and chewy, served cold alongside an incredibly concentrated, hot dipping broth that has been simmered for over 60 hours. It comes with a perfect ajitama egg that adds a silky richness to each bite.
Tips from diners
Follow the 'Tsujita Rules': eat 1/3 of the noodles plain, add lime juice to the next 1/3, and finish by adding black shichimi pepper to the last 1/3. It's a exploration of flavor!
Not strictly a dish, but an essential part of the Tsukemen experience. Once you finish your noodles, the server will add a light dashi to your concentrated dipping broth, turning it into a delicious soup that you can drink to finish the meal.
Tips from diners
Don't leave without doing the soup-wari! It's the traditional way to end the meal and lets you enjoy the complexity of the broth in a lighter way.
A perfect side to any of the ramen bowls. The dumplings are made in-house with a savory pork and cabbage filling, fried to achieve a thin, crispy bottom and a soft, juicy interior, served with a classic soy-vinegar dipping sauce.
Tips from diners
These are great for sharing. They come six to an order and are consistently well-prepared.
For those who love meat. The signature tsukemen is topped with a generous portion of their house-made char siu, which is braised until it's incredibly tender and has a smoky, savory depth that perfectly complements the rich dipping broth.
Tips from diners
The char siu here is some of the best in LA. It's worth the extra few dollars for the additional slices.
Hailing from Tokyo, Tsujita LA became a sensation on Sawtelle Blvd for its incredibly rich tonkotsu broth and its signature Tsukemen. Known for its intense focus on technique and quality ingredients, it remains one of the most respected ramen destinations in the country, often with lines out the door all day long.
Tsujita famously has a long line. Arrive 15 minutes before they open, or try for an 'afternoon' visit between lunch and dinner to minimize the wait.
There are multiple Tsujita locations on Sawtelle. This one (the original) is known for its richness. Tsujita Annex across the street offers a different, slightly funkier style of broth.
Counter seating is the best way to experience the high-energy ramen bar vibe. It's often quicker for solo diners or pairs.
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