This small, new restaurant on Sawtelle got a false start before finally making big waves in the LA food scene. While the sign clearly says "Tsujita LA: Artisan Noodles", they initially did not have noodles - they apparently were still working on perfecting that part. Now, they only serve their noodles (ramen and tsukemen) for lunch, and at dinner service it turns into an izakaya. Even so, almost immediately after, the twitterverse was filled with talks of the tsukemen.
At Tsujita, the tsukemen, which means "dipping noodles", is a bowl of slippery, chewy noodles and a bowl of thick, rich broth made by simmering bonito, sardines, pork bones, chicken bones, and vegetables for 12 hours. The fishy bonito flavors predominate and the richness can stick to your ribs - both of which make this tsukemen unforgettable.
Pictured is the Ajitama Tsukemen which is served with a boiled egg and costs $10.95, or $13.95 with chashu.
Originally the sign instructs you to eat 1/3 of the noodles with the broth, then mix in shichimi and eat another 1/3, and lastly to squeeze lime into it and mix it again (traditionally it is served with sudachi, but I guess you can't get that in LA). For some reason, they had taped off the 2nd instruction for the shichimi.
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At Tsujita, the tsukemen, which means "dipping noodles", is a bowl of slippery, chewy noodles and a bowl of thick, rich broth made by simmering bonito, sardines, pork bones, chicken bones, and vegetables for 12 hours. The fishy bonito flavors predominate and the richness can stick to your ribs - both of which make this tsukemen unforgettable.
Originally the sign instructs you to eat 1/3 of the noodles with the broth, then mix in shichimi and eat another 1/3, and lastly to squeeze lime into it and mix it again (traditionally it is served with sudachi, but I guess you can't get that in LA). For some reason, they had taped off the 2nd instruction for the shichimi.
Read more »
