At Tonchin's L.A. outpost, the noodles are made from scratch every day. Modern Mexican Casa Madeira debuts, Kusaki's plant-based sushi bar opens, and Pizza Fest is coming.
A Tokyo-founded tonkotsu specialist is now open in Hollywood. Tonchin, launched by brothers Motohiro and Katsuhiro Sugeno in 1992, began with bowls of fresh ramen noodles in long-simmered pork broth before expanding to China and Taiwan, and is now a multigenerational ramen shop that just landed its first outpost in Los Angeles.
“Almost seven years ago I came to L.A. — that was my first time too, in coming to the U.S.,” said Anan Sugeno, son of Katsuhiro Sugeno and an owner in the business. “Actually, we wanted to open first in L.A. years ago. Timing-wise, it didn’t happen.” The team opened its first U.S. location in Manhattan in 2017, then followed it with one in Brooklyn last year. The L.A. location will be most similar to Manhattan’s, with a forthcoming full bar and a signature cocktail . As with all Tonchin outposts, ramen is the focus, available with a variety of broths, including vegan miso and ginger as well as a smoked dashi option, and in a range of formats, such as the dippable tsukemen. Try add-ons such as clams, corn and seasoned bamboo shoots.
From a window just inside the entrance to Tonchin, guests can glimpse the “noodle room” where the team makes the wavy, custom-recipe ramen noodles via machine throughout the day. Much of the kitchen is on view as well; diners can see the staff deftly timing the noodle baskets, grilling meats and assembling steamed buns from the modern dining room and bar.tonchinnewyork.
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