ABOUT JINYA, RAMEN BAR
JINYA Ramen Bar serves “Tonkotsu Ramen”, rich and strong smelling noodle. Tonkotsu uses pork broth which is pumped up with industrial quantities of dashi and dried fish, a broth that seemed to be trying to establish the record for the most umami per milligram.
Simply put, tasting is believing. Only a handful Californian residents and lucky tourists could enjoy the fantastic taste of JINYA Ramen. Not anymore. With as low as $350K initial investment, you can own and run “JINYA, Ramen Bar” in your location.
JINYA was chosen “LA Weekly’s 99 Essential Restaurants” by LA Weekly November 12-18, 2010.
JINYA was chosen for “BEST 10 DISHES OF 2010” by LA Weekly December 23-30, 2010.
In 2011, JINYA was awarded “Most Hidden Gem” Angeleno.
The first food critic to ever win a Pulitzer Prize wrote about his experience when he visited JINYA Ramen on Ventura Boulevard, Studio City, California:
But then the ramen comes: big, earthen bowls of the house ramen made with strong chicken stock and garnished with seed-studded chicken meatballs; of the greenery-rich vegetable ramen made with the same stock; and of the tonkotsu ramen, made from long-boiled pork bones and fortified with generous spoonfuls of pork oil, which transform the dish into a flavor bomb.