Tsujita LA Annex Artisan Noodles

May 13, 2015

Tsujita LA Annex Exterior

Tsujita LA Annex Exterior

By Kristie Hang*

Sawtelle has never had a shortage of authentic ramen houses, but Tsujita has always been deserving of the ramen powerhouse spotlight. In fact, Tsujita has been so popular that there are two branches almost directly across from each other on Sawtelle. If you ask ramen aficionados, each will have their own Tsujita preference since the food is very different at both. I personally prefer Tsujita Annex over the original Tsujita LA Artisan Noodle location. Here’s why…

BBQ Pork Tsukemen

BBQ Pork Tsukemen

Pork Broth

Pork Broth

The BBQ Pork Tsukemen or dipping noodles is the most popular dish to order at Annex. The cha siu BBQ pork melts in your mouth and is very tender. The most obvious difference is that the ramen noodles at the Annex location are much thicker, roughly twice as thick than the ones at Artisan.

For those unfamiliar with Tsukemen, it’s like the ramen version of zaru soba. In essence, the hot ramen noodles come in a bowl alongside a separate bowl of soup. The noodles are eaten after being dipped in the broth. The shoyu/tonkotsu broth they use for Annex’s broth has a sweet and vinegary flavor whereas Artisan uses the salty broth. The broth at Annex is filled with layers of delicious pork fat. It packs much more flavor. Most importantly, Annex’s broth comes out piping hot unlike the lukewarm broth from the original location.

Putting the noodles in the dipping sauce

Putting the noodles in the dipping sauce

Annex also serves up tonkotsu shoyu (soy sauce) ramen while the original Artisan location does not. They also have different condiments for their noodles. Each table is stocked with freshly minced garlic, black pepper, and Japanese chili powder (onikasu). Aside from typical shortcomings such as being cash only and having meter only parking, Tsujita Annex almost gets full marks for their food. I say almost because one of the most important toppings for a good ramen is a properly cooked soft boiled egg. Annex’s soft boiled egg is not consistent enough. When it’s done just right, the runny yolk is a delectable experience for the senses. There has been times when the egg has been slightly overcooked. The good thing is however, if the egg isn’t done right the staff will happily replace it for you until it’s done right. Another quip about Annex is that the tsukemen broth may be too rich for ramen traditionalists. If you’re used to typical ramen and have never had dipping-ramen, this may be overly flavorful for you. The best way to find out if it’s for you is to give it a try.

Overall, Tsujita Annex knows how to serve up an authentic bowl of BBQ pork Tsukemen that everyone should try. The lines out the door are warranted. Check them out!

* Contributing writer Kristie Hang is a globetrotting tv host, journalist, and food writer based in Los Angeles.

Condiments

Condiments

つじ田 アネックス

ソーテルには本格派ラーメン店は沢山あるがつじ田は中でもダントツだ。事実その人気を受けてお向かいに二軒の支点(ラーメン、すし)を作った。ラーメン通に聞くと二軒の味はかなり違い各々自分が好む店があるようだ。私はオリジナルのつじ田本店よりアネックスが好きだ。

理由はアネックスでの一番人気は焼き豚つけ麺で焼き豚は口の中に溶ける位柔らかい二つの店のつけ麺の一番の違いは麺の太さがアネックスのほうが倍近く太いことだ。

つけ麺とは温かい麺にスープと具がざるそば状態で別々に提供される。麺はスープにつけながら食べる。アネックスのしょうゆ味豚骨スープは甘めで酸味がある。つじ田本店は塩味だ。アネックスのつけ汁はたっぷりの味の良いブタの油に覆われアツアツで出されるがオリジナル店のつけ汁は室温だ。

アネックスには本店に無い豚骨しょうゆ味ラーメンがある。又ガーリック、ブラックペパー、七味などがテーブルに備えられている。キャシュのみとかメーターパーキングしかない不便さはあるが

食事に関してはほぼ満点だ。私がほぼという理由は温泉卵がたまに固すぎて黄味がトロッと出ないことがある。その場合頼めばスタッフが笑顔でとりかえてくれる。伝統的ラーメンに慣れた人はここのつけ麺は味が強すぎると感じるかも知れないがお試しになって決めたらいかがでしょう。

つじ田アネックスでは試食してみるに値する本物の焼き豚つけ麺が提供されいつも行列のあるレストランです。

Tsujita Annex is located at:

2050 Sawtelle Blvd, Los Angeles, CA 90025

 

 

 

 

 

 

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