The black shoyu ajitama chashu ramen is the most popular ramen on the menu. The soup base is full of deep soy sauce flavor without being too overwhelming. The special black soy sauce has a depth unlike anything I've ever tried. The chashu is super tender and falls apart easily, with a jello-like skin layer that is burnt with intense soy sauce flavor. The chashu by itself is a bit salty, but goes very well with the soup. The ajitama (soft-broiled egg) is the best I've eaten in Los Angeles, with not just soy sauce flavor but also a slight sake flavor. The entire bowl of ramen contains only a few elements but all of them are expertly executed, adding up to an amazing overall experience.
The white ramen contains the same elements but with a chicken stock-based soup. The soup contains just the right amount of chicken and salt flavor. The chashu is the same as in the black ramen, it's easier to taste the flavor of the chashu itself but the skin is a bit too intense compared to the rest of the bowl.
After we finished the ramen, we found chef Kurihara making white soup by himself inside the booth with no line of customers. Turns out they have run out of soup and have to make more! If you go, make sure you go early.
It's great to have Ramen Iroha in Los Angeles. The ramen does not contain any complicated elements but everything is cooked perfectly. I think I like it enough that I just might go again and try the spicy red ramen. I hope they maintain this level of quality after chef Kurihara went back to Japan.
Ramen Iroha
(inside Marukai Gardena store)
1740 W Artesia Blvd,
Gardena, CA 90248
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