L.A. Weekly
Ramen Champ's menu is made for quick decisions and cooking expediency. There are three kinds of ramen (tonkotsu, a chicken shio and a shiitake mushroom shio), three rice bowls and three snacks you can order to nibble on the side. Chicken belly (what's a chicken belly, you ask? Not a belly at all but two chicken thighs cooked sous-vide and then cut to look like pork belly) is fried and served with spicy mayo. The resulting crispy karaage is what chicken nuggets would taste like if the world was a good and just place. “Seasonal mushrooms” are also carefully and lovingly fried, and served with a white sauce that tastes just like the kind you'd get at a knife-tossing Japanese steakhouse if someone dumped a truckload of yuzu into the batch. All photos by Anne Fishbein.
See also: The Agony and Ecstasy of Ramen Champ
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.