Just a couple of guys, making the best ramen that they can.
The devil's in the details, and they spare no attention. Everything they can reasonably make, they make, and these handmade noodles make all the difference. They're round-flat like linguine, neither thick nor thin, and have a just slightly uneven texture that brings out the al dente and makes the soups stick.
The Tonkotsu is among the most balanced broths I’ve had. It's richly uniform and almost creamy with so much slowly simmered depth. A dollop of their fresh minced garlic makes it pop, and their spicy sauce gives it life.
Summer calls for the Spicy Cold Dipping Noodle, a lighter but no less desirable dashi base, red with a chili oil to add an approachable level of spice. It's filling yet refreshing, and it makes you say "ahhhh" after the 80-degree walk from your car.
Appetizers seem promising, and we took a chance on these Eel Tempura Bao. The fried breading adds some crunch to a very tender fish and a soft steamed bun. Not necessary but enjoyable all the same.
I used to have just one favorite for ramen, but now I'm not so sure. Nowadays there are noodles for every temperament and broths for every mood, and LA has only good choices for miles and miles. HiroNori is one of them, though, and I would gladly have it again.
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