Arguably the most popular ramen spot on the Eastside, SilverLake Ramen consistently draws lines for its addictive 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. 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. Trust us, it's worth the wait.
|Venue name:||SilverLake Ramen|
2927 W Sunset Blvd
|Opening hours:||Mon-Thu, Sun 11:30am – 11pm; Fri, Sat 11:30am -midnight|
|Do you own this business?|
Average User Rating
4.7 / 5
- 5 star:5
- 4 star:0
- 3 star:1
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- 1 star:0
Silverlake Ramen used to be my number one. The broth is just far too creamy and heavy that I always leave feeling like I'd done something terribly wrong to my body. The lines have also gotten worse. I do think they have the best chicken karaage around. Pro-tip: get everything to go and skip the line!
Tonkatsu ramen ftw! Every time I come here, I leave so full and happy. You know how with some food, you can just tell that lots of preparation went into it? The broth is so creamy and flavorful. Their spicy tuna rolls are perfect as well. I took my mom here once—she pretty much hates everything but actually liked the food here. It can get crowded sometimes but nowhere near the nightmarish wait of most ramen spots in Little Tokyo. They have a small parking lot that they share with the rest of the shops but that gets full pretty quickly. Best bet is parking on Sunset or one of the side streets.
Silver Lake Ramen is an absolute game changer. Their tonkatsu (pork broth) ramen is the height of decadence with an unbelievably creamy and rich broth filled with perfectly prepared noodles. You can't really go wrong with the toppings, but the pork loin is exceptionally tasty. The Shoyu (chicken broth) ramen is top notch as well. The flavor is more akin to a heart chicken soup and the broth is much lighter than the tonkatsu.
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.