Ramen Ronin

Out of the handful of exquisite Ramen shops that the South Bay has to offer, I feel that through popularity and consistent selection alone, this shop has been my favorite for literally over a decade.

Umenoya

(Southeast Torrance) Japanese (Ramen)

1st thing you need to order: Tonkatsu Ramen, the reason I return with friends (in a nutshell). These Noodles exhibit the perfect firmness and texture to be coated in such a rich yet creamy, pork-infused broth. Nori is placed at the edge of the bowl, in addition to green onion, occasionally finely chopped onion and Japanese pickles as well as a half boiled egg.

Ordering system: Old fashioned customer service with a smile :) Sign the list ( If crowded or a group of 3+ is present) or wait to be seated. Post-meal check (+tip).

Let me tell (in brief) you how long I have been frequenting Umenoya. Basically since being exposed as a young adult with friends and family. My first visit was most likely in 2007 after arriving in the south bay late one night on the Amtrak. My cousin picked me up, we eventually ate there and thus a seed was planted which (little by little) inspired me to write this review (Thanks cuz!). That's just under 12 years which I have been a regular customer, returning for another bowl of Ramen or Tsukemen these days (and usually with friends!).

Tsukemen with Wakame Seaweed

Pro tip: Once you have tried Tonkotsu a few times (hard to get over, I know), the menu has got some amazing options for Ushio (shrimp/garlic), Jiro (very hungry?) or YuzuShio (lemon/pepper) are some favorites to name a few. Tsukemen poses a bit of a challenge for some (And "Pork Inebriation" for others), once you a ready to experience a reduced broth with chilled noodles on the side (be handy with chopsticks as you will be dipping every bite).

Veteran Tip: closed Tuesdays.

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Tsukemen

Tsukemen is a relatively new addition in the world of Ramen, known for its different format, served as two bowls, the reduced broth on the side and chilled or room temperature noodles which require dipping via chopsticks.

Created in 1961 at Taishoken in Tokyo, Japan by Kazou Yamagishi, a restaurateur. This delicious new take on Ramen essentially combines the best parts of Soba or Udon and Ramen in one dish.

#NoodleLife #NoodleNinjas #RamenLord #Tsukemen #Umenoya