Tsujita LA Artisanal Noodle Annex | 2050 Sawtelle Blvd., Los Angeles, CA | tsujita-la.com

Now that Fall/Winter has finally arrived, and LA is now a brisk 70 degrees in the evenings, it's finally Ramen weather! I finally got to try Tsujita Annex with a friend who swore this was the best ramen in LA. Since I regularly go to Daikokuya for their Spicy Miso Ramen, we had to set things straight. 

Here at Tsujita Annex, they have two options: Ramen and Tsukemen, the dipping ramen. I like my noodles in hot broth, so I went with a Ramen with Char Siu (pork) and added a seasoned soft-boiled egg.  After a 40+ min wait, we were in for a treat. 

Ramen with Char Siu, and seasoned soft-boiled egg

The bone broth is thick, hearty and super porky, while the thick slices of char siu further enhanced the porkiness of the whole bowl. There are jars of fresh garlic and togarashi (japanese red pepper flakes) on the table to add as you desire. After a few slurps of the bowl, I added one scoop of each, but really wish I hadn't. The flavor of the entire bowl changes, and you lose the deep flavor of the broth that makes it so special. 

The other star of the dish are the noodles, which are truly artisanal - they are cooked perfectly al dente, and the restaurant is not afraid to remind you of this with signs all over the place. They are thick, chewy and have a great bite. Since they were hidden in the first shot,  here's what they look like swimming in the porky goodness:

Fantastic noodles. 

Last, the seasoned soft-boiled egg is absolutely vital here. It is perfectly creamy, and the color of the golden sun. Every egg on the planet should be this color: 

Magical.

All in all, it was a great bowl of noodles, but I can't say it trumped my go-to Spicy Miso Ramen from Daikokuya down the street. The noodles are definitely better here, but I think the broth is a little too rich for my blood (literally and figuratively). 

DishRanker Ramen Score:  +2

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