Jinya Ramen Bar serves "Tonkotsu Ramen", rich and strong smelling noodle. Tonkotsu uses pork broth which is pumped up with industrial quantities of dashi and dried fish, a broth that seemed to be trying to establish the record for the most umami per milligram.
Simply put, tasting is believing. Only a handful Californian residents and lucky tourists could enjoy the fantastic taste of Jinya Ramen. Not anymore. With as low as $350K initial investment, you can own and run "Jinya, Ramen Bar" in your location.
Jinya was chosen "LA Weekly's 99 Essential Restaurants" by LA Weekly November 12-18, 2010.
Jinya was chosen for "BEST 10 DISHES OF 2010" by LA Weekly December 23-30, 2010.
In 2011, Jinya was awarded "Most Hidden Gem" Angeleno. Far right is Tomo Takahashi, the founder/CEO of Jinya.
The only food critic, who won a Pulitzer Prize, wrote about his experience when he visited Jinya Ramen on Ventura Boulevard, Studio City, California.
"But then the ramen comes: big, earthen bowls of the house ramen made with strong chicken stock and garnished with seed-studded chicken meatballs; of the greenery-rich vegetable ramen made with the same stock; and of the tonkotsu ramen, made from long-boiled pork bones and fortified with generous spoonfuls of pork oil, which transform the dish into a flavor bomb."
