LA Archives: Tsujita LA & Annex — Best Noodles in the World

First visit: July 2016
Price: Affordable
Cuisine: Japanese
Vibe: Cozy with bar-style seating and upbeat, instrumental music
Addresses: 2057 Sawtelle Blvd (Tsujita LA) and 2050 Sawtelle Blvd (Tsujita Annex), Los Angeles, CA
Veg options: There are two vegan ramen options!
COVID-19 delivery: Yes! Order through their website

Bowls of tsukemen at Tsujita Annex

Over the holidays, I finally had a chance to dig through my archives and draft up some posts about my favorite places on the West Coast. Even though I didn’t formally publish my first post until last year, I’ve been building the foundation for my blog for the past few years. During my senior year of college and throughout my subsequent two years working in Los Angeles, I kept track of all the new restaurants I visited and would take pictures of every new dish I tried. Granted, most of my photos from back then were either taken with Snapchat / Instagram Stories and the quality isn’t the best, so please don’t judge me for the grainy pictures that will be prevalent throughout this series!

I’ve loved food ever since starting university (I never ate at restaurants before that!), but LA is where my passion really blossomed. For those of you who don’t know, I did investment banking for two years after graduating college. Eating with friends on weekends was one of the few opportunities I had to disconnect from the stresses of my job. There’s a saying that food is the simplest form of travel, and I totally concur. Living in the middle of the melting pot that is LA, I was able to immerse myself in cultures from all over the world without wandering out of the ten-mile radius in which I lived and worked. Trying new restaurants was a welcome distraction from my work, but also an opportunity to learn about foods and cuisines I’d never heard of before. It was in LA that I discovered what is probably my favorite restaurant duo in the whole world: Tsujita LA Artisan Noodle and its across-the-street sister restaurant, Tsujita Annex.

Pictured here is ramen, tsukemen, and rice bowls from the original Tsujita (PC: The Tsujita Team)

Towards the end of my junior year summer internship, Chris, one of my best friends and former Sheng Kee coworkers (yes, I used to work at an Asian bakery!), introduced me to Tsujita LA Artisan Noodle, a Japanese noodle shop on Sawtelle Blvd that specializes in tsukemen.

Tsukemen — a.k.a “dipping noodle” — is a sub-genre of ramen that consists of thick, cold noodles served with a rich, hot dipping broth. Not to be confused with the noodles used for dipping soba, tsukemen noodles are made with wheat flour rather than buckwheat flour and are much thicker and chewier. If the broth is what makes ramen, then the noodles are what make tsukemen.

I’d never heard of tsukemen until trying Tsujita, but it instantly became my favorite type of noodle dish after I took my first bite. I was half delirious from sleeping only two to three hours a day for the past few weeks (this was during my banking internship when I worked 100+ hours a week), but the springy texture of the noodles and the rich umami of the broth woke up my senses in a way I’d never experienced before.

Really blurry Snapchat lol, circa summer 2017

When I flew back to LA to start my full time job after graduating college, Tsujita was the first restaurant I visited. The day I moved into my apartment, I landed at LAX pretty late at night. My roommate was already asleep, so I let myself in with a key that she had left for me under the mat. I was moving into a fully furnished room, so I didn’t have much tidying up to do before passing out. The next morning, I immediately took an Uber to Tsujita to relive my summer internship experience. I got there just as they opened, so I didn’t have to wait in the line, which can be up to two hours long on busy days. Everything — from the instrumental drumming music that played in the store, to the warm “Irasshaimase!” that the staff would shout out every time someone walked into the restaurant, to the irresistible smell of the dipping broth — was exactly as I'd remembered.

During my first year, I didn’t know a soul in the part of LA where I lived, so having a familiar restaurant so close to me brought me great comfort. I visited Tsujita once a month, if not once a week (my metabolism was significantly better back then… if I did that today, I would look like a potato in no time). I introduced every person I knew to Tsujita. I started by converting my roommates, then my coworkers, then Patrick (we were long distance at the time, so it was a while before he came to LA to visit for the first time), and then any of my friends who happened to be visiting LA. Over time, Tsujita became more than a noodle shop to me; it became a collection of memories and a place of comfort.

I thought that I had experienced the best that the noodle kingdom had to offer — until I tried Tsujita Annex. I know this may be a controversial opinion, but I like Tsujita Annex even more than I like the original Tsujita. Chris, the friend who first introduced me to the Tsujita franchise, does not agree, but hey, this blog isn’t about him (Chris, if you’re reading this, you are wrong). Luckily, Patrick does agree with me! The rest of this post is a detailed breakdown of why Tsujita (both the original location and Annex) are so damn good, followed by a guide for what to order when you go to either location and a recommendation for a similar tsukemen shop in NYC.

The Broth (and Condiments)

The broth at the original Tsujita

The broth at Annex

The main difference between Tsujita and Tsujita Annex is the broth. The original Tsujita uses a thicker, richer broth that has a prominent seafood flavor and the consistency of heavy whipping cream. Because of its richness, the broth is served in a smaller bowl than the bowl used for the noodles. I personally love the taste of the broth, but some people, like Patrick, don’t like the fishiness as much. They give you some lime to squeeze over your noodles to prevent sticking and to temper the richness of the broth. You can also add a special spicy pickled condiment (I recently found out that it’s called spicy takana) that they have at all the tables to reduce the seafood-y taste, but be aware that whatever they use for the condiment is extremely spicy, which I personally really like. At the end of your meal, you have the option to add a light, dashi broth to your leftover dipping broth in order to make it drinkable (they call it “Soup Wari”). I personally skip this step because I try to watch my sodium intake, but I know a lot of people who really enjoy drinking the broth as a way to wash down the meal.

The broth at Annex topped with a generous helping of onikasu (PC: The Tsujita Team)

Tsujita Annex, on the other hand, utilizes a lighter broth that has a vinegar base. The broth has the consistency of chicken soup and is served in a large bowl filled to the brim with beansprouts. To counter the lightness of the broth, there is a layer of oil and chunks of pork fat floating on top that provide a delectable creaminess when mixed in with the soup base. However, the best part of Tsujita Annex isn’t the broth itself-- it’s the toppings that you can add for free. At every table and section of the counter, there is a condiment stand that provides a free supply of two of my favorite ingredients in the world: raw garlic and a homemade spicy powder called onikasu. I’ve only ever seen this powder at Tsujita Annex, and I’ve never tasted anything like it. If they sold this stuff separately, I would buy it in bulk because it is just THAT good. It’s not particularly spicy, but it has such a depth of flavor that it completely transforms the bowl of soup. Pair that with a few cloves of crushed raw garlic, and you’ve got a killer combo that will leave you crying but wanting more.

Now, a warning: Some people may not be able to handle the oiliness of the Tsujita Annex broth. I know a few people who didn’t have a great time the night of their first time having the Annex tsukemen but, even then, they still said it was worth the experience. Being Chinese, I grew up eating pork fat my whole life, so I have no issues whatsoever with this kind of stuff, but consider yourself forewarned! If anything, you just have to build up your tolerance. ;)

The Noods

The noodles at both the original Tsujita and Tsujita Annex are hands down THE BEST noodles I’ve ever had in my life (both locations use the same noodles), and I’ve had a LOT of noodles over the years. They have the perfect QQ texture and, despite being thicc af, are able to grab the perfect amount of broth each time. If you just gave me those noodles and a bowl of soy sauce, I’d be a happy camper. There’s really not much else to say about the noodles besides the fact that you’re missing out on what are probably the best noodles in the whole freaking world if you don’t get in a plane, train, or car right this very second to go try them out.

The Eggs

If you know, you know

Both the original Tsujita and Tsujita Annex use the same eggs (I’ve seen staff members run across the street between the two locations with containers full of marinated eggs), and the eggs are always PERFECT. They’re probably the best soft-boiled eggs I’ve ever had, including all the ones I had in Japan. The yolk is always a rich, chrysanthemum gold, and the consistency is unlike anything I’ve ever had — it’s custardy, runny, and firm all at the same time, which creates an indescribable sensation when you bite into it. The yolk also tastes subtly sweet, likely from the soy sauce marinade that they soak the eggs in prior to serving. The contrast between the sweet yolk and umami outer layer is the definition of happiness in one bite.

The Chashu and Toppings

Thick slices of chashu from the original Tsujita — you can get this for a little extra! (PC: The Tsujita Team)

You know something is good when the meat is just a side character. Although the chashu (braised pork belly) is delicious, it isn’t a necessary part of the tsukemen experience. The standard orders at the original Tsujita and Tsujita Annex both come with small bits of chashu in the broth, so I never add chashu to my order. However, if you’re a huge meat lover with a big appetite, both locations have a version of the tsukemen with extra slices of chashu that is sure to delight any pork lover.

The portion sizes at both locations are HUGE (the portions at Annex are even bigger than the portions at the original Tsujita), so I rarely get any additional toppings. However, on days that I’m feeling particularly spendy, I might indulge in some extra green onions or menma (fermented bamboo shoots) to add a little extra crunch to my meal. I have a friend who really loves the bean sprouts at Annex, so he always gets extra bean sprouts when he’s there. When I’m REALLY hungry, I’ll sometimes order an extra serving of noodles to share with a friend, but I’ve only done that a handful of times and was out of commission for the rest of the day each time.

What to Order

The OG — squeeze the lime!

Annex — onikasu and garlic in jars on the left

The below are what I recommend ordering for your first time at either location. I ONLY ever order the tsukemen. I know people who’ve tried the ramen and have been disappointed, so I would urge you to not be basic and to steer away from the familiar option. Trust in the process. If you end up ordering the ramen and don’t like it, I don’t even want to hear about it.

Tsujita LA Artisan Noodles — Order the Ajitama Tsukemen (tsukemen with egg). Add a little bit of the spicy takana that they have on the tables (it’s a dark brown / black color). Squeeze the lime over your noodles (ask for extra lime if needed). Order extra noodles if you’re hungry. Ask for the “Soup Wari” after you’re done with the noodles.

Tsujita Annex — Ajitama Tsukemen (tsukemen with egg). Add a big mound of onikasu to the broth (as much as you can handle). Crush in a few cloves of garlic (the more the better!). Order extra noodles if you’re hungry.

After your meal, head to B Sweet Dessert Bar down the street to detox with some insane desserts, such as hot ube bread pudding with vanilla ice cream (my favorite), their famous halo halo, or the sluttiest brownie (per their website: “made with 5 layers of sin: chocolate chip cookie, Oreo cookie, graham cracker, marshmallow and yup... brownie”).

Note: If you tried Tsujita or Annex for the first time during COVID via delivery, you have to go back after on-premise dining opens back up again. It’s just not the same delivered.

Tsukemen in NYC?

When I moved to New York, I was desperate to find a place that could satisfy my constant Tsujita cravings. Luckily for me, an alumni of Tsujita LA started his own tsukemen restaurant, Tabetomo, in the East Village. Tabetomo is more like Annex than the original Tsujita, and they fancify their tsukemen by giving you a hot stone to put in your broth whenever you want to get it warmed up. They also have a sister stall called Tomotomo in the Urbanspace on W 52nd Street, but that one has a completely different style of soup and is currently closed due to COVID. I could write an entire post about Tabetomo but, long story short, it’s very, very good — just not as good as either of the Tsujitas in LA. However, if tsukemen is what you’re craving and you don’t want to fork over hundreds of dollars for a flight to LA, Tabetomo will do the trick.

Soon after this pandemic is over, I’ll be on a flight to LA so that I can reunite with my favorite restaurant(s) in the world. Until then, I’ll keep writing about places I want to visit again while sitting on my bed in my sweatsuit.

In Summary:

Hangry Alice rating: 5/5
Must-get dish: Ajitama Tsukemen (tsukemen with egg)
Skip: The ramen — I’ve never had it, but they’re most well-known for the tsukemen, so definitely get that if it’s your first time