Silver Lake Ramen

  • Restaurants
  • Dinner
1 Love It
1/8
Photograph: Becky Reams

Tonkatsu spicy ramen with pork belly at Silver Lake Ramen

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Photograph: Becky Reams

Tsukemen ramen at Silver Lake Ramen

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Photograph: Becky Reams

Chicken Kara-age at Silver Lake Ramen

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Photograph: Becky Reams

Cucumber crab salad at Silver Lake Ramen

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Photograph:
Gyoza at Silverlake Ramen
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Photograph: Becky Reams

Silver Lake Ramen

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Photograph: Becky Reams

Silver Lake Ramen

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Photograph: Becky Reams

Silver Lake Ramen

Silver Lake

As of last month, Eastsiders can now stop in a local ramen spot all their own for a bowl of the nation’s hippest noodles. Silver Lake Ramen's Japanese-style space, which seats around 30, as well as the unchartered location—the hood's first—peak ramen enthusiasts' curiosities. Start with a light bite—try the cucumber salad with slivers of crab, sprouts, sesame seed and house vinaigrette—and move onto heartier Japanese staples. Chicken karaage (marinated and fried chicken) is paired with a Sriracha mayo, while handmade grilled gyoza are filled with juicy pork, cabbage and green onion. Yes, there is California roll on the menu, but stick with the house specialty—spicy  tonkotsu ramen boasts thick cuts of pork belly, green onions, spinach, bean sprouts, dried seaweed, garlic sauce, chewy noodles all bathed in a rich pork broth, cooked for 16 hours. Nothing says hipster like artisanal ramen.

Venue name: Silver Lake Ramen
Contact:
Address: 2927 W Sunset Blvd
Los Angeles

Opening hours: Mon-Thu, Sun 11:30am – 11pm; Fri, Sat 11:30am -midnight

Average User Rating

5 / 5

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Kate W
moderator

I only recently discovered the rich, salty joy that is ramen. I used to be a pho girl, but pho-get that. My love for the stuff was solidified forever when Silver Lake Ramen opened. It's by far the best ramen I've had—and that's saying a lot, because since realizing it's my new favorite food, I've made it a mission to eat ramen everywhere I go. The top spots in New York, San Francisco, Miami... they just can't compare to SLR's 16-hour broth, perfectly boiled egg and crispy, buttery, melt-in-your-mouth pork. I crave it always.