With 10 locations–nine in California and one in Texas–Hinodeya Ramen is a mini-chain on the rise. “Every detail is thoughtfully prepared to create depth, balance, and satisfaction in every moment,” they say. “From rich textures to carefully layered flavors, each creation reflects tradition, creativity, and a modern edge—made to be savored, remembered, and craved again.”
Masao Kuribara, owner and CEO, was born in Hasuda city, Saitama prefecture, Japan. “It is the greatest pleasure for us to see you smile while you are dining and to have you feel that the time you have spent at Sasala Group is a satisfying experience,” he says. “The history of Sasala dates back to Hinode-ya, a small dining place established in 1885. We have inherited a tradition of over 130 years of discipline and confidence since then; we are now aiming to create restaurants with a commitment to optimum quality, which can provide you with delicious dishes of selected ingredients, a good stock of sake, beautiful tableware, Japanese space-designing, cozy room-lighting, and BGM. We’re sure you will enjoy a prosperous time at our places using your ‘five senses.’”
We went for the Hinodeya Ramen, or house ramen: “Carefully-prepared umami-happy dashi broth made with bonito flakes, kombu seaweed, scallop bouillon, and pork oil.”
Everything about the dish has been essentially curated, as if it’s a piece of art or an exhibition of ingredients. The words “wheat noodles” might not seem thrilling at first glance, but they’re absolutely impeccable; soft yet sturdy, the noodles stand up to the rich broth with strength and vitality, while offering an earthy, grounding flavor of their own.
That “umami-happy dashi” broth is next-level delicious. You could practically drink it, so full of flavors (plural) is it. Each sip reveals something new. The slices of pork are tender and juicy, and sit delicately in the broth despite the strong flavor and texture. The egg is just the right amount of gooey, seeping into the broth perfectly.
All of the vegetables, the seaweed and sauces bring something new to the party, and the whole thing ties together magnificently.
We paired the ramen with a Takoyaki appetizer: “octopus fritter topped with okonomi sauce and bonito flakes.”
This too is great, if a little less unique. The fried takoyaki has the perfect combination of crispy breading and succulent seafood.
“We are also seeking such Japanese dishes honestly as a break away from old styles but preserving good elements of conventional foods,” they say. Job done!
Hinodeya Ramen is located at 11127 Palms Blvd., Los Angeles 90034. Contact 310-889-6282, or visit hinodeyaramen.com.