The best ramen in Los Angeles

One of Tokyo's best ramenyas now has two Westfield-anchored locations in Century City and Arcadia. Day and night, crowds line up for bowls of chef Satoshi Ikuta’s flavorful, dense tonkotsu broth—also available with spice, black garlic and basil. Unlike Tsujita, the soup here manages to feel lightweight despite the richness, and Nagi's vegetarian broth means that those who don't eat can get in on the fun as well. No matter what, be sure to save room for at least one of Nagi's appetizers, particularly the unlisted pan-fried snack gyoza; when available, the latter arrives in an irresistible crispy dumpling skirt.

Much ink has been spilled over Tsujita’s tsukemen, the traditional dipping ramen where the broth arrives separately from the noodles. Tsujita stans wax poetic about how kurobuta pork bones are simmered for no less than 60 hours to create the dipping broth, how the noodles are thick, chewy and dense, and how the wait for a seat can fluctuate between tolerable and formidable (unless you’re dining solo, in which case you’ll usually be seated at the counter in no more than 15 minutes). Suffice to say, in a rare instance of hype living up to reality, all that ink bleeds true: This is the best tsukemen in the city, whether you’re dining at the original location or the Annex across the street. This spot’s noodle bowl is the one to which you’ll forever compare all others, much to your chagrin. Put your name down and wait. It’ll be worth it.

This famous tonkotsu chain from Tokyo has landed in a sleek ground-floor space of a Larchmont apartment building. Here, the ramen noodles are made fresh in-house everyday. First-timers should order the signature Tokyo tonkotsu, where the long-simmered, velvety pork broth offers a surprisingly complex flavor profile, as well at least a couple of the appetizers: Of the many we've tried, none seem like afterthoughts, from the crab-rich potato salad to the build-your-own spicy maguro wraps. An excellent, well-balanced tsukemen uses springy, alkaline thick-cut noodles courtesy of Keizo Shimamoto (inventor of the ramen burger). Variations in smoked dashi, mazemen, and spicy tan tan offer just as much flavor as the original, though they can't upstage the tonkotsu—Tonchin's very-much-worthy claim to fame. And save room for dessert: There's kakigori and a delightful Tokyo banana-inspired sundae on the menu.

This buzzy spot with four locations in Los Angeles—and a ravenous, devoted following—is a ramen mecca. Regardless of which locale you pick, a wraparound counter usually faces the open kitchen and provides a social atmosphere to dig into piping hot bowls of flavorful, porky broth and chewy noodles. Chijire-style egg noodles—served in varying firmness—sit in a rich tonkotsu soup and come topped with slices of kurobuta pork belly. Fans of accoutrements can amp it up with kotteri-style: boiled egg, bamboo shoots, bean sprouts and green onions, or go big with a ramen combo adding rice bowls topped with eel, pork cutlets or tuna. Add an order of pan-fried pork gyoza to make the line even more worthwhile.

One of Japan’s most popular ramen chains has finally landed in a South Bay strip mall after opening several locations in the OC. Unlike most of L.A.’s tonkotsu joints, Kitakata’s specialty is a clear, flavorful pork-based shoyu broth paired with shina soba—a wavy, softer Chinese-style noodle—and tender slices of chashu. For a spice kick, order the green chili shio ramen, which swaps the soy base out for salt and adds a pile of scallions on top. The tiny strip mall joint also serves excellent gyoza and other sides, plus plain and spicy miso, tan tan and vegan broth options. In our eyes, however, what makes Kitakata a countywide destination is the signature shoyu bowl, as well as the unique tsukemen, which uses a sesame-inflected dashi shoyu in place of a usually fatty dipping broth. On weekends, add yourself to the Yelp waitlist ahead of time to cut down on your wait.

This minimalist, nouveau ramen den has us wondering where it’s been all our lives. Combining a reverence for broth with creativity for toppings, Iki Ramen has fast become our destination for a unique bowl. This Koreatown gem offers traditional ramen—shio, shoyu, tonkatsu—but even those manage to deviate from the norm with light, bright and nuanced broths. When you really want to mix it up (and we suggest you do), go for options like the yuzu shio, which gets a zing from citrus; the A5 Wagyu variety, which is laced with richness from the umami-packed beef fat; and the brothless mazemen, which can be ordered with uni. And we know you’re here for the ramen, but you might as well opt for seafood-studded donburi rice bowls and a hand roll or two—because at Iki, it’s hard to go wrong with anything.

If you've never tried chicken baitang, this relatively new Mid-Wilshire strip mall joint is a worthy introduction to this lighter, still quite flavorful ramen broth. Run by a chef who trained at Menya Takeichi (one of Japan's most famous chicken ramen chains), Laki Ramen offers both spicy and regular versions of chicken baitang, along with tsukemen and a delicious vegan ramen option made with soymilk and mushrooms. The chicken baitang has a slightly thicker consistency than the more ubiquitous pork tonkotsu, but the springy noodles and excellent toppings balance out each bowl. As of now, we've yet to find better chicken-based ramen in Los Angeles.

Tonkatsu rules at this modestly-sized, quiet spot, with locations nestled into both Old Town Pasadena and Silver Lake. Choose between koku (rich) tonkotsu, jun (light) tonkotsu or spicy tonkotsu as the broth base, and top with egg, dried seaweed, green onion and chashu. The menu is straightforward and simple, but high in quality—with an option to try their house-made silky coconut flan for dessert, which is an option always worth going for.

This Japanese chain has many stateside locations, including an L.A. outpost located in Mitsuwa’s food court—prompting some to refer to Santouka as the McDonald’s of ramen joints. But the analogy does a disservice to the noodle spot: This certainly is fast-food ramen, but a bowl of Santouka’s shio ramen is far superior to any old box of mechanically separated chicken nuggets. The broth is a blend of pork stock—pork bones simmered for over 20 hours—and seafood, seasoned crucially with a bit of salt to create a mild, almost creamy base. Chewy, curly noodles and a pickled Japanese plum complete a great bowl.

Tucked away in Honda Plaza, Men Oh Tokushima is a small near-hidden shop with takeout, delivery, a handful of tables and a long bar worth seeking out for a hearty bowl and some karaage. This spot’s style hails from the Tokushima region of Japan, where the dominant industry is pig farming. Thus, the signature item—the Tokushima ramen—is an unctuous, deeply pork-flavored bowl with toppings that include not only lovely slices of tender chashu, but also strips of stir-fried pork. Those additions, plus the pork-bone– and soy-sauce–based broth, make this bowl one of the more complex ones in town.

This ramenya with locations in the Arts District and Culver City originally hails from Tokyo, where Afuri is best known for its signature yuzu shio broth, plus other unique takes on the classics. The tonkotsu-shio blend marries the best of both pork and salt flavors, and the tantanmen crafted with hazelnut brings a nutty, velvety aroma and flavor that's downright praiseworthy. Our tip: Opt for one of the varieties topped with tart yuzu oil, which cuts through some of the broths’ creaminess in a pleasant and balanced fashion. 

This tiny South Bay ramen shop seems to fill up almost the second it opens its doors for lunch—ditto the little patio. While you can’t go wrong with any of the offerings here, we recommend the excellent tonkotsu shoyu ramen, a pork- and soy-sauce–based broth served with thick, heavy noodles. Try adding a little fresh garlic for some zing—and if you’re feeling particularly DIY, ask for a garlic press so you can mash your own clove. Add a side of the U.F.O. Gyoza, half a dozen dumplings pan-fried together, to create one massive, standout plate.

Also located in Sawtelle Japantown, the unofficial ramen capital of L.A., Mogumogu specializes in mazemen, a dry ramen that gets its flavor from a chili and garlic soy sauce blend. Though they also offer the tried-and-true tonkotsu ramen, the move here is one of their mazemen bowls, which come to the table (or in your takeout box) showered in finely minced chives and scallions. Paired with a runny egg, you mix all the toppings together with the sauce, producing a concentrated flavor explosion that’s worthy of an occasional divergence from your normal go-to ramen spot. 

The only curry ramen specialist in town, Menya Tigre opened on Sawtelle in April 2021, giving the area’s half-dozen other ramenyas a run for their money with its velvety rich broth whose viscosity straddles the line between soup and a conventional, thicker Japanese curry. Topped with a soft-boiled egg, a few slices of chashu and bean sprouts, their chicken broth-based ramen bowl is a surprisingly welcome addition to the most ramen-saturated block in town. They also offer a curry tsukemen if you’re in a dipping (rather than sipping) mood, as well as a vegan ramen option.

Upon entering this Hakata-based chain, you’ll be met with a chorus of “Irashaimase.” You’ll then look over the order sheet, where you can customize your bowl to your exact specifications—choose the intensity (i.e. saltiness) of your broth, the doneness of your noodles and toppings (egg, wontons, spare ribs, garlic ships, even cod roe)—and combine chicken rice balls, deep fried cheese egg rolls and gyoza additions. Half the fun is ordering too many toppings on your first visit, which will arrive one after another in a parade of bowls, and thankfully it's easy to join this parade: Shin-Sen-Gumi has a few locations spread across the city, including Little Tokyo, West L.A., Downtown, Alhambra and Gardena.

This Valley ramen standout makes some of the most delicious, crowd-pleasing noodles in town, from the spicy Reddo flavored with chili oil and sesame paste to the vegan-friendly, plant-based Burraku and Gurin bowls. Hand rolls and carpaccio round out the starter menu, which offers tried-and-true favorites like garlic edamame and spicy tuna with crispy rice.

It might be hard, at first, to get past the all-vegan aspect of Ramen Hood: Aren’t fatty slices of pork and thick tonkotsu broth why most people crave ramen anyway? But Ramen Hood, which sits inside Grand Central Market, doesn’t serve watery, flavorless bowls; instead, you can choose from plain, spicy or garlic ramen, all boasting a thick, sunflower seed broth filled with king oyster mushrooms, nori, scallions, bean sprouts and hearty noodles, or go for the chilled noodles. A vegan egg, made from soy milk and nutritional yeast, can be added for $2—and while it doesn’t taste exactly like an egg, it’s pretty close. There are a few small plates available as well, like crispy broccoli sitting in a pool of soy chili glaze, and tofu al pastor. But the ramen is the star, and well worth a try even if you’re all about that fatty pork belly.

Arguably the most popular, fast-growing ramen spot in L.A.—with locations in Silver Lake, K-town, Highland Park (née Ramen of York), Downtown, Santa Monica and Long Beach, with more on the way—Silverlake Ramen consistently draws lines for its craveable tonkotsu. Start, though, with a light bite—try the cucumber salad with slivers of crab, sprouts, sesame seed and house vinaigrette—before moving onto heartier Japanese staples. Yes, there are options like a California roll on the menu, but stick with the house specialty: spicy tonkotsu ramen boasting thick cuts of pork belly, green onions, spinach, bean sprouts, dried seaweed, garlic sauce and chewy noodles, all bathed in a rich pork broth cooked for 16 hours.