Ever since Tsujita L.A. opened in mid-2011, seemingly permanent lines have formed outside the shop for what most people say is the best ramen in L.A. The Tokyo-based company is famous for superior tsukemen, or dip noodles, a beautifully orchestrated bowl filled with chewy udon-like noodles, complex broth, the option of a perfectly cooked egg and classic condiments. A second L.A. location followed in 2013. Tsujita LA Artisan Noodles Annex, also known as the “Annex,” offers an even richer, fatty tonkotsu broth simmered for 60 hours and seasoned with seafood stock. For the uninitiated, tsukemen is a type of ramen served in two bowls: one for noodles and the other for the dipping soup. Diners dip the noodles in the umami-rich, pork-loaded broth. Many add ajitama, a seasoned, soft-boiled egg, to maximize flavor. The noodles, custom-made by a local artisanal noodle specialist, are delivered to the restaurant fresh daily. Diners can choose how their noodles are cooked: hard, medium or soft. Tsujita provides three complimentary toppings for added pungency: sesame, beni shoga (red-colored ginger) and karashi takana (hot leaf mustard). 

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