Ramen Hayatemaru Hokkaido Ramen [CLOSED]

Ramen Los Angeles

Hokkaido style Ramen Hayatemaru further increases focus on regional ramen variations in L.A.

Is ramen the eastern barred bandicoot of the food world? The Japanese noodle soup is overtaking Los Angeles about as quickly as the tiny Tasmanian marsupial breeds. FYI: No mammal breeds faster. One of the latest contributions to L.A.’s ramen arms race is from Munetsugu Okuhara, who opened Ramen Hayatemaru in Torrance’s Carson Western strip mall.

The Okinawa native brought his Hokkaido style of ramen to the South Bay, and Ramen Hayatemaru even sells half portions of each variation. My half order of still hearty Hokkaido Ramen ($5) featured a savory tonkotsu broth fortified with nutrient-rich goma (sesame seeds) and featuring floating bits of creamy white pork fat. The broth touted “medium thick chijire (curly) noodles” made in Sapporo, a thin slice of dark-rimmed pork that fell to shreds in the broth, green onions, boiled bamboo shoots, flavored, hard-boiled egg, nori and garlic.

Dose of Vitamin P spotlights my favorite pork dish from the previous week.

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Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

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