Asanagi Sushi & Ramen, 朝凪
朝のうちに。
Broth started before sunrise, fish cut the same morning. Ramen and sushi in Little Tokyo, Torrance and Costa Mesa.
How a bowl comes together
Dashi · 出汁
Broth before sunrise.
Chicken, kombu and pork bones go on at four. By the time the doors open, the shio is clear and the tonkotsu has turned white.
Men · 麺
Noodles from Torrance.
Three noodles, thin, wavy and thick, made every morning in the Torrance noodle room and driven up the coast before lunch.
Ippai · 一杯
One bowl, at your seat.
Broth, tare, noodles, then the toppings in the same order every time. It takes a little under four minutes.
Build a bowl · 一杯を選ぶ
Choose a broth, a noodle, and what goes on top.
Every photograph here is a real bowl from the same counter. Choose, and the bowl changes in front of you. Order it by name at any of our three restaurants.
醤油・中太麺
Shoyu, medium & wavy
チャーシュー・味玉・海苔・ねぎ
Chicken and dashi with our aged soy tare. Clear, dark amber and deep. Medium wavy noodles that hold a little broth in every curl. Yours is topped with chashu pork, soft egg, nori and scallions.
The house bowl comes with nori, naruto, spinach, chashu and sliced scallion.
- Richness
- Heat
Photographs: the house bowls from one ramen counter. Your toppings are listed on the card; the photo shows each broth as the house serves it.
Omakase · おまかせ
Ten seats at the back of Little Tokyo.
9 courses, 6:00 PM and 8:30 PM, wednesday to sunday. Halfway through, a cup of the morning shio, because this is a ramen house too.
The omakase course