JINYA RAMEN BAR

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ABOUT

Anyone from Japan can tell you: Real Japanese ramen isn’t about the noodles, it’s about the broth.

That’s why Jinya Ramen Bar’s signature stocks take center-stage on our menu. Slowly simmered for more than ten hours, we combine whole pork bones, chickens or vegetables with just the right amount of bonito, dashi, kombu and other authentic ingredients. The result is a rich broth that is thick, full-flavored, healthful… and unforgettable.

However, we believe that there’s still more to ramen than broth. We take our noodles seriously, too. Meticulously aged for three days to maximize their flavor, Jinya Ramen Bar’s noodles are made fresh daily and crafted to sink perfectly in your bowl with thick noodles for some broths and thin noodles for others.

At Jinya, we give you the ideal palate to customize with an array of traditional toppings and tapas on the side. Choose from pork, chicken or our vegetarian broth, as well as from spinach noodles. Plus, Jinya’s focus on kaizen – the Japanese practice of continuous improvement – means that you’ll always experience the best ramen out there. We’re constantly creating new flavor combinations and challenging our already high standards to continually hone our craft, because we’re crazy about ramen.

Taste Japan from the other side of the world. Welcome to Jinya, a bowl above all others.

Go back to the top Jinya Ramen Bar’s signature ramen

Imagine a world where eating ramen is an everyday ritual, like ordering pizza or going out for a great burger. This is the daily reality that Jinya Ramen Bar founder Tomonori Takahashi came from when he arrived in the United States in 2010. But when he searched for his favorite Japanese food, he quickly realized that enjoying the traditional taste and flavor of ramen wasn’t possible – unless he made it himself.

Go back to the top A similing woman eating Jinya ramen bowl

The son of a successful restauranteur in Japan, Tomonori knew what it would take to build a great restaurant. His father had owned an Isakaya-style restaurant named Jinya, where he focused on three values: Delicious food at reasonable prices that’s accessible to all..

Wanting to revive his father’s dream, Tomonori opened his first Jinya in Tokyo in 2000. Named for a Samurai soldier that was close to the community and owned a small property, Jinya was an appropriate name that embodied the ideals of Tomonori’s new restaurant. When he saw the need for authentic ramen in the United States, he decided to set up shop in California and continue his family’s legacy. Jinya Ramen Bar was born..

Go back to the top Gently adding  the noodles to boiling water Taking up the noodles with chopsticks Carefully lining up the noodles

At Jinya, experience ramen for the first time on this side of the Pacific like it was meant to be – with thick, rich broth in perfect balance with handmade noodles. Discover a wide array of authentic toppings, from tender pork chasu to a perfectly cooked and seasoned poached egg to fresh garlic that will take your ramen bowl to the next level. Then elevate your experience further by pairing it with tapas or a craft beer.

Jinya is ramen culture, where the relationship between broth and noodles is serious but delicious business. From the water we use to prepare our broths – we only use FUJI which is 99.9 percent free from impurities – to the special aging process that our noodles undergo before they’re cooked and served, we’re crazy about ramen and pay meticulous attention to everything that goes into your bowl. You’ll quickly see why at Jinya we say, “No ramen, no life.”

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AWARDS

  • Jinya was chosen as one of Haute Living's Top 5 Ramen spots in both Atlanta and Las Vegas in 2017.
  • Travelers Today selected Jinya Ramen Bar as one of the Five Best Ramen Spots in America in 2017.
  • LA Weekly selected Jinya as one of the 10 Best Vegan Ramen Finds in Los Angeles in 2016.
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JONATHAN GOLD

The first food critic to ever win 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.

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