Best Tokyo style (shoyu) ramen... and I've been everywhere in So. Cal... for me, it's Khoryu In Costa Mesa, corner of Baker and Bear. If you like the real mild soup flavor, there are a number of miso and Kyushu places, but I prefer the rich depth of aged shoyu ramen broth.
This is America and not Japan. I lived in the home of the most famous miso ramen: Sapporo, and I never had the 'zairyo' served on a plate next to the 'men'! This ramen looks something like chashuu (you can tell it's America by the sheer amount of meat), but I can't ID the seaweed. The fish cake is kamaboko. I don't like it either. There is also shinachiku/bamboo shoots. The domburi looks a little weird/pottery class-like.
Unfortunately for me, the only type of ramen I've ever tried is the dried, ichiban variety. I don't even know if that counts as ramen. I'd really like to try this though, anybody know whether or not it is healthier than the packaged variety?
Probably for aesthetic reasons and nothing else. That's the only dish where they put the toppings off to the side.
Their mention in the LA Times on Jan. 2 as the best ramen in LA really amped up the business (bad timing for me as I was in LA visiting family). They would run out of broth really early (like 1:30). I wonder how long it will take for the hoopla to die down. Based on my experiences eating there, this didn't happen after Jonathan Gold reviewed it in the LA Weekly.
for those living in the east coast, there is a santoka ramen at the mitsuwa in edgewater, new jersey, served exactly the same as the one in this video
Best ramen in L.A. You mentioned preferring Daikokuya in part 3, which is solid, but has slipped recently. One of the chefs left, and all the adulation they got in the L.A. Weekly might have gone to their heads and made them cut corners. Their gyoza is still top notch however. Hopefully the recent adulation in the same paper doesn't affect Santouka's quality.
You picked the right dish to get at Santouka too-- the
tokusen toroniku ramen with "special pork" (which is cheek meat).
The person who mentioned preferring Daikokuya last went when it was still good (and it was really good on that visit); I have been several times since her last visit and it has been no bueno.
I've read on that one person saw the cooks pouring milk into the broth.
i love this place!
stm248 6 days ago
ラーメンを食べる時は、吸ってください。恥ずかしいかもしれないが、食べやすいです。
youku08 3 months ago
Mitsuwa?
jayiphone 3 months ago
@mchlor OOooohhh that's a tough call for me to make. I love em both!
goshadowkenny 5 months ago
No bamboo shoots and no egg?! And you left out the fish cake? :(
Level84 10 months ago
chopsticks sucks use spoon.
selami32 1 year ago
@selami32 real men and women eat with sporks!
ultm8ninja 11 months ago
I take it this is your first time using chopsticks?
chefkoo 1 year ago 4
@chefkoo That's old school New York Style.
FrenchMartini 1 year ago 3
Best Tokyo style (shoyu) ramen... and I've been everywhere in So. Cal... for me, it's Khoryu In Costa Mesa, corner of Baker and Bear. If you like the real mild soup flavor, there are a number of miso and Kyushu places, but I prefer the rich depth of aged shoyu ramen broth.
laughingtiger123 1 year ago
Oh man, that spicy ramen is my Favoriite. I go to the mitsua in torrance.
graverobber310 1 year ago
OMG thats a lotta meat!
Man that looks sooo good!
It looked like lemon grass......
Ohhhh God I wish there was a Ramen Shop nearby (T_T)
LegendaryGoldDragon 1 year ago
is this place located inside the Japanese market, Mitsuwa in Coasta Mesa, CA?
thisisnotyours1 1 year ago
@thisisnotyours1 I believe that there is a Santouka in Costa Mesa but this video was shot at the Mitsuwa in West Los Angeles.
FrenchMartini 1 year ago
because the pork is special pork that it is grilled, so they try to keep it dry until you eat it
alextang07021 1 year ago
what the purpose they separate the ramen and meat and then you mix it, why not jut put everything in the bowl????
fbaresi 2 years ago
I don't know; they just do that when you order the "special pork." When you order "regular" pork, everything is put into the bowl for you.
FrenchMartini 2 years ago 2
0:21 oh! that's not a seaweed. that is a mushroom (Kikurage = Auricularia auricula-judae).
EngrishIcan 2 years ago
Also, the seaweed looks like Cloud ear or wood ear mushrooms to me.
jtothe100 2 years ago
You're right, it is sliced wood ear mushrooms - mum got it wrong.
FrenchMartini 2 years ago
where's your Slurp mum!
jtothe100 2 years ago
This is America and not Japan. I lived in the home of the most famous miso ramen: Sapporo, and I never had the 'zairyo' served on a plate next to the 'men'! This ramen looks something like chashuu (you can tell it's America by the sheer amount of meat), but I can't ID the seaweed. The fish cake is kamaboko. I don't like it either. There is also shinachiku/bamboo shoots. The domburi looks a little weird/pottery class-like.
kurisutokaochan 2 years ago
How did you like living in Sapporo? I really want to live in Hokkaido for some time, but there is some mystique to Tokyo that I can't ignore.
HotPocketEXE 2 years ago
I just had this at Mitsuwa. Good Ramen, but not as good as Japan!
roan33 2 years ago
oh shit u live in edgewater? who r u
Sean2332315 2 years ago
Comment removed
roan33 2 years ago
fucking OISHII, sabishinee nihon, miso tonkotsu gyoza, stamina, mitsuya cider, i miss you japan...
raulnyquist 2 years ago
Unfortunately for me, the only type of ramen I've ever tried is the dried, ichiban variety. I don't even know if that counts as ramen. I'd really like to try this though, anybody know whether or not it is healthier than the packaged variety?
littlemsemily 2 years ago
The package ramen noodles are not healthy at all.The real ramen IS healthy and nutricious.
sk317r 2 years ago
It tastes a lot better too.
FrenchMartini 2 years ago
日本ですか？そのおみせは？
MetaleiroKID 2 years ago
@MetaleiroKID あの店ってミツワだよそしてあの場所は日本じゃありませんサンヂエゴのミツワだよ
ethanj2003 2 years ago
ooops wait nvm XDD i was thinking Daikokuya ramen XDDD hahah
but i DO wanna try santouka's T-T i know there's one in the mitsuwa market in costa mesa
chidoriookami 2 years ago
uhm, this Might be the santouka in lil tokyo LA, but when i got there, they serve the ramen with the pork, egg, etc on top the soup...
unless she ordered it this way...lol
chidoriookami 2 years ago
具が別盛りになっているのか、これは珍しい
awzse 2 years ago
I guess she didn't like Naruto...
Believe It!
lim044 2 years ago 15
miso pork yum!
rockmanxxx123456 3 years ago
Whitch mitsuwa is this? I LOVE the mitsuwa in arlington heights.
lyranote1234 3 years ago
This is the West L.A. location. I recognize the girl's voice announcing which orders are ready. She's been there since it opened.
searinggaspainland 3 years ago
My Mitsuwa is at River Road Ave., NJ.
narutokid2 3 years ago
mmmmmmmmmmmmmmmmmmmmm yum!
FccB11 3 years ago
I can see why they serve the Toro-Niku on a seperate plate but why do they do it for the rest of the toppings too?
gekisen01 4 years ago
Probably for aesthetic reasons and nothing else. That's the only dish where they put the toppings off to the side.
Their mention in the LA Times on Jan. 2 as the best ramen in LA really amped up the business (bad timing for me as I was in LA visiting family). They would run out of broth really early (like 1:30). I wonder how long it will take for the hoopla to die down. Based on my experiences eating there, this didn't happen after Jonathan Gold reviewed it in the LA Weekly.
searinggaspainland 4 years ago
I had some Ramen at a restaurant named Santoka in Kyoto... :Q...
Vaisravana 4 years ago
mitsuwa costa mesa. santouka has the bomb broth!!! so thick.
Favelafunk 4 years ago
shinsengumi on brookhurst st is bomb as well!
yureee 3 years ago
Ramen is gooooooooooood.
wickedistheshiz 4 years ago
for those living in the east coast, there is a santoka ramen at the mitsuwa in edgewater, new jersey, served exactly the same as the one in this video
wunderbeast 4 years ago
i want some:(
1721982 4 years ago
that looks so good...I could eat Japanese ramen everyday!
Fenris360 4 years ago 9
Best ramen in L.A. You mentioned preferring Daikokuya in part 3, which is solid, but has slipped recently. One of the chefs left, and all the adulation they got in the L.A. Weekly might have gone to their heads and made them cut corners. Their gyoza is still top notch however. Hopefully the recent adulation in the same paper doesn't affect Santouka's quality.
You picked the right dish to get at Santouka too-- the
tokusen toroniku ramen with "special pork" (which is cheek meat).
searinggaspainland 4 years ago
The person who mentioned preferring Daikokuya last went when it was still good (and it was really good on that visit); I have been several times since her last visit and it has been no bueno.
I've read on that one person saw the cooks pouring milk into the broth.
FrenchMartini 4 years ago
costa mesa is in orange county
jlee562 3 years ago