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Daily Dish

Shin-Sen-Gumi to open in Little Tokyo

By Betty HallockDeputy Food Editor 
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Mitsuyasu Shigeta’s empire of Shin-Sen-Gumi restaurants is expanding to Little Tokyo. The sign is already up at the former Izayoi space on Central Avenue (between 1st and 2nd streets), and a Sept. 8 opening is planned, says president Nori Kamiya.

Kamiya says the Little Tokyo Shin-Sen-Gumi will serve Hakata ramen (other Shin-Sen-Gumi locations specialize in ramen, yakitori grilled chicken or chanko stew), the style of ramen from northwestern Kyushu known for its thick, pork bone-based tonkotsu soup. Shin-Sen-Gumi uses Berkshire pork and filtered water, cooking the soup for more than 15 hours, ‘with a strong flame from a commercial-grade jet burner,’ according to its website. Its cha-shu (roast pork) is prepared with its secret sauce, and the noodles (thinner, Hakata-style noodles) are specially sourced.

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The ramen is sort of make-your-own, in that you select the doneness of the noodles and the thickness and richness of the soup. Extra noodles are an option. So is a spicy miso broth.

Move over, Daikokuya?

Shin-Sen-Gumi Little Tokyo, 132 S. Central Ave., Los Angeles, www.shinsengumigroup.com.

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Noodles are cold at hot Ramen Bull

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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