Studio City, California: Jinya
Tomonori Takahashi opened his first Jinya in Tokyo in 2000 and his first in California 10 years later. The restaurant offers something for everybody: 13 signature ramen bowls; thick, thin and spinach dry-aged noodles that take three days to make; four kinds of broth simmered for over 10 hours; and more than two dozen toppings. The luscious Spicy Creamy Vegan Ramen features vegetable broth, tofu, onion, scallion, spinach, crispy onion, garlic chips, garlic oil, chili oil and sesame seeds, served with thick noodles. The chain is rapidly expanding across the United States and Canada, and currently has more than 25 locations.