Known for being warm, comforting, and familiar, Westerners often oversimplify the complexity of ramen, assuming the modest noodle dish is just one thing. But even within the vast culinary landscape of Los Angeles, there are endless styles, techniques, and regional varieties of ramen available to the hungry Angeleno. From traditional Hakata-style tonkotsu to a shiitake miso-based vegan ramen, here are five different styles and regional ramen varieties to try in Los Angeles.
Yuzu Shio ~ Iki Ramen ~ Koreatown
Established in 2018, Iki Ramen has quickly become a Koreatown institution. The collaboration between chefs Hiroyuki Masato, Andy Juliady, Sebastian Karyadi, and Jeffry Undiarto (the former manager of two-Michelin-starred n/naka) offers modern updates on familiar classics. If you’re craving something on the lighter side, Iki’s yuzu shio is bright and refreshing. Their soup base is flavored with house-made dashi and chicken broth. The yuzu shio is not too heavy and has a citrusy, smoky kick. It has pork belly, menma (lacto-fermented bamboo shoots), nori, green onions, and a soft-boiled seasoned egg.
740 S Western Ave #115, Los Angeles, CA 90005 (Iki Ramen has a second location in Hollywood) Closest Metro lines and stop: Bus Lines 66 or 207 - "Western/8th" or Metro D Line and Bus Lines 18, 20, 210, and 720 - "Wilshire/Western Station."