Robata Jinya

8050 W. 3rd St.
Los Angeles, CA 90048
Robata Jinya +

Photo by Anne Fishbein


  • Sun 11:30am-2:45pm, Sun 5:30pm-10:45pm, Mon-Sat 11:30am-3pm, Mon-Sat 5:30pm-11pm
  • $
  • Lunch, Dinner
  • Beer/Wine
  • Takeout
  • Valet Parking
  • Reservations Accepted
When the first Ramen Jinya opened in L.A., in a strip mall in Studio City, Angelenos went a little nuts, happy to have superior tonkotsu ramen available -- without having to drive to Gardena. Jinya's bowls of ramen, loaded with fine noodles and porky broth, seemed the Platonic ideal of ramen, and their house-made tofu, made tableside, seemed like our modern answer to flambéing crepes at table. Since then the Jinyas have multiplied, including one that serves very good skewers. —Amy Scattergood

Related Stories (4)

  • Can Luxury Ingredients Change the Image of Ramen? Jinya Rolls Out $18 Lobster Ramen
    Friday, September 30, 2016 at 9:52 a.m. by Besha Rodell

    Tomorrow, October 1, Jinya in Studio City and Robata Jinya in West Hollywood will debut a new, limited-availability menu item: Lobster ramen. It’s the latest experiment in founder Tomo Takahashi’s attempt to elevate ramen to somethi...

  • 3 Favorites From BierBeisl's Bernhard Mairinger
    Monday, April 8, 2013 at 10:57 a.m. by Besha Rodell

    Where the Chefs Eat is an ongoing series in which we ask a local chef to give us his or her favorite dining options. This week, we check in with Bernhard Mairinger, chef at Beverly Hills' BierBeisl. BierBeisl's Bernhard Mairinger sa...

  • Jonathan Gold's 10 Best Dishes of 2011
    Thursday, December 29, 2011 at 3:30 a.m. by Jonathan Gold

    Click here for Anne Fishbein's slide show. Roast marrowbones with prawn sambal In a year when Los Angeles cooking came together with a coherence it probably hasn't seen since the mid-1980s, this dish at Spice Table seemed to express...

  • Jonathan Gold Reviews Robata Jinya
    Thursday, March 24, 2011 at 4:30 a.m. by Jonathan Gold

    Click here for Anne Fishbein's slide show. The most striking Japanese dish I've had lately? It's hard to say, although at the moment I am tending toward a dish of warm tofu freshly made at table: a beautifully weathered bowl, a few ...


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