January 12, 2012


Restaurant in Review: Ramen Yamadaya
The writing was on the wall of Ramen Yamadaya. 120 pounds of pork cooked for at least 20 hours! If that’s not a soup base, I don’t know what is.
A few nights ago, we came here for some good old fashioned comfort food with a few friends. We left with stomachs filled to the brim and about ten pounds heavier from all the fat we’d accumulated.
Judging from the amount of pork fat injected into this soup, it’s hard to see how anyone can leave here feeling comfortable. There’s the soup base itself, which truly does taste as if 120 pounds of pork has been swimming in broth for 20+ hours. There’s the added (and for some reason, cold) pieces of pork swimming amongst the noodles. There’s the two large chunks of pork belly saying their hellos. And finally, there’s the oh-so-good runny yolk in the middle, hard boiled egg. Combine all that with a good serving of noodles and you’ve got yourself the biggest heart attack in a bowl.
However, aside from your stomach feeling like it’s below the floor boards result, this is a mighty tasty soup, just not for the faint of heart, literally.
So while Jonathan Gold may be singing this ramen’s praises, I’m still on the hunt for the best tea egg and the well balanced ramen I’ve come to expect. So far, the best one I’ve tasted is Oshima Ramen in Denver, CO.
Here’s hoping LA can top it.

Restaurant in Review: Ramen Yamadaya

The writing was on the wall of Ramen Yamadaya. 120 pounds of pork cooked for at least 20 hours! If that’s not a soup base, I don’t know what is.

A few nights ago, we came here for some good old fashioned comfort food with a few friends. We left with stomachs filled to the brim and about ten pounds heavier from all the fat we’d accumulated.

Judging from the amount of pork fat injected into this soup, it’s hard to see how anyone can leave here feeling comfortable. There’s the soup base itself, which truly does taste as if 120 pounds of pork has been swimming in broth for 20+ hours. There’s the added (and for some reason, cold) pieces of pork swimming amongst the noodles. There’s the two large chunks of pork belly saying their hellos. And finally, there’s the oh-so-good runny yolk in the middle, hard boiled egg. Combine all that with a good serving of noodles and you’ve got yourself the biggest heart attack in a bowl.

However, aside from your stomach feeling like it’s below the floor boards result, this is a mighty tasty soup, just not for the faint of heart, literally.

So while Jonathan Gold may be singing this ramen’s praises, I’m still on the hunt for the best tea egg and the well balanced ramen I’ve come to expect. So far, the best one I’ve tasted is Oshima Ramen in Denver, CO.

Here’s hoping LA can top it.

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ramen ramen yamadaya jonathan gold noodles soup pork food restaurant review

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  1. theartoffood posted this