Tsujita

Much ink has been spilled over Tsujita’s tsukemen, the traditional dipping ramen where the broth arrives separately from the noodles. Tsujita stans wax poetic about how kurobuta pork bones are simmered for no less than 60 hours to create the dipping broth, how the noodles are thick, chewy and dense, and how the wait for a seat can fluctuate between tolerable and formidable (unless you’re dining solo, in which case you’ll usually be seated at the counter in no more than 15 minutes). Suffice to say, in a rare instance of hype living up to reality, all that ink bleeds true: This is the best tsukemen in the city, whether you’re dining at the original Sawtelle location or indulging in the fattier, maximalist version offered across the street at Tsujita Annex. These days, you’ll also find outposts in the Arts District, Pasadena and San Gabriel. The dipping-style broth here is the one to which you’ll forever compare all others, much to your chagrin. Put your name down and wait. It’ll be worth it.