Name: Finding The Best Ramen In Los Angeles | Food Tours | Insider Food
Uploaded: 2025-05-23T05:42:16.000Z
Duration: 24 min 30 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

I'm taking you for the best ramen spots in Los Angeles starting here at Ramen Nagi Behold the menu.

Adverbs of degree

We're definitely gonna be getting the original king, right?

Yeah, and even though we have a bunch of really fun ones I want to try the lamb king because personally I had a lot of ramen in my days.

I haven't had any lamb Yeah, I don't think I have either and it's exclusive to this location.

I love ramen I feel like noodles in some kind of broth.

I love them so much I'm very excited today.

We're eating like kings and I'm ready to order our first bowl of ramen.

Holy moly a couple of dudes splitting a bowl of ramen These look amazing.

I mean, oh, this is like a quality bib, right?

Well, I now feel much more prepared to eat some delicious ramen So yours is pork free.

Mm-hmm I believe that's a nagi style falafel right there and you got slices of lamb and this one I mean already look at these little tiny little noodle guys.

I got here Excited about this Sensational this is so fantastic.

I'm gonna get a little bit of broth in here, too I've never had lamb and ramen before or like a lamb based broth.

That's absolutely fantastic The quality of the meat itself is ridiculous It's like some of the best roast lamb I've ever had and it's just sat in this delicious bowl of noodles and broth Like this original King It's like the flagship bowl like the one and it is it is amazing.

I don't know what I would have done differently I'm glad I went with the chef's recommendation because I would have 100% screwed this up Yeah, you're not thinking like oh, I wish this had more salt in it or more oil in it or anything Let me get a quick bite of the falafel before I hand this over to you Yeah, and I highly recommend isolating the broth So good, I think your mind's about to be blown my guy.

Yeah, I Mean, you've never had you've never had lamb ramen either.

I'm excited for the original This is a lot more like familiar to me and says what I expect from ramen like a nice porky tonkotsu broth You didn't even get the meat yeah, oh Wow Well, I love this can I just say we're at spot one I think this is already the best ramen I've ever had Wow Really?

We have obviously got ramen places in the UK But right now none of them are kind of coming close to this in my mind This is so tasty.

Yeah, it's got a real richness to it It's a tonkotsu broth simmering for 24 hours.

You definitely taste it I guess when you're cooking it for that long You're really like rendering all the fat or that collagen out of the bones And it lends itself to this like incredible texture and depth of flavor I mean, it's no surprise that ramen nagi has like 40 locations worldwide By the way, this is the OG spot and the fact that there is a thing set up for people to line up or queue To eat here.

Yes should tell you something we came at like opening on a Monday morning It's already quite busy.

I Imagine on a weekend people are lining up around the block for this just call attention to the noodles specifically So they're all house made right?

Oh, yeah, that's really impressive I love the texture of these that thin but they have a real bite to them Even when they've sat in the broth for a little while They're really holding that kind of like slight gentle firmness to them.

Yeah, I personally think that's like the best texture for noodles I agree.

I think that I think thinner is better for this type of ramen.

I might be proven wrong later today Right now I'm going into this thinking like the thinner the better which reminds me I'm gonna talk about a criteria for today So right away for me noodles, I like them on the thin side, but either way they have to be like maximum slurp ability Mm-hmm.

I actually don't have a strong preference when it comes to like the thinness or the thickness of a noodle But I think whichever noodle they're using just has to suit the dish I think if it's gonna be a thicker noodle then I want that sauce to be a bit thicker So it really clings to it as well broth reducing it down to the long simmer I think is the key to making the broth really good.

Yeah, super flavorful not overly salty or oily It's a fine line because you do want that like saltiness in the oiliness, but too much of that can be a bit unpleasant Yeah, everything's got to be delicious and work together.

But what I love about ramen is it's gonna taste different every single bite Yes, it's almost hard for me to overstate how blown away by this I am I could quite easily sit here and finish this whole bowl.

I have so many more things to show you I'll save some room.

Yeah, let's go Slurping slurping noodles Isn't rude.

I saw an episode of Somebody feed Phil or give Phil food Whatever was called when it first started that actually the slurping you're actually sucking in air With the food and that's actually part of like unlocking and waking up the flavor So you are actually supposed to slurp it to get the full flavor from your bite That makes sense Like have you seen when sommeliers do like a wine tasting they do like quite a bit of a slurp as well Oh, yeah air rating the juices Gotta let it breathe.

Yeah, I very much do Right the next spot judita Artisanal noodles at Los Angeles here.

We have several locations in around the West LA area.

This is the flagship spot The original right here.

Yeah, we get so many great ramen things But I want to make sure we get the tsukemen ramen different than the other ramens We're getting today because this is a dippable one.

I did not know usually for me it comes in the sauce.

That's not the case It's yesterday's news when you get a big bowl of noodles big bowl of rich creamy flavor condensed broth on the side Boom, bam, boom.

Maybe you get just a classic One as well.

Yeah Yeah feast your eyes in the ramen rules I've never had ramen that came with instructions before you go apparently with superman food goes in mouth.

I'm gonna dip it Then straight and also you have lime Yes, I've not had a ton of lime with my ramen before that seems kind of unique.

So there's two reasons one It's preventing the noodles from sticking together.

And also it helps balance out the very rich flavor of the broth Yeah Waiting we ordered like Sure.

Yeah, we were we waiting So first things first, man, lime up them news.

I'm inclined to believe Yeah, I think it knows he's talking about this looks very good Why don't we like a very beautiful bowl of ramen this very like picturesque?

So what I'm going to suggest is getting a really good pinch of noodles first then you go to the dipping station I want you to note and those at home watching at this broth This dipping noodle broth is much thicker than yes.

It was a assembled bowl of ramen I'm going in Mmm You feel that the rich just seafood flavor to it.

I want to go just a little bit of the pork Yeah, I think this is it's like mushroom in there definitely getting that like umami seafood kind of like dried fish flavor That's so rich and savory It's a cold noodle, which is like interesting But I think obviously it picks up some warmth from the broth that you're dipping it into.

I think that's the idea I think the idea is that if it's cold that the sauce is gonna bond to it better than if it was hot And that way just something like this Ready to be dipped Oh, man The mushroom in that broth is really doing it for me.

Yeah, it's another layer of flavor Got that like nuttiness to it.

Yeah It's a thicker noodle, which I think is a good choice for this Because you're making sure that you have a lot of surface area for that sauce to cling to as well Yeah, you can see here.

They are using the thinner noodle in the tonkotsu Yeah, because obviously it's gonna sit in the sauce.

Oh Man, you tried the toppings get some of this pork.

I have beautiful And also I got like I'm it's not like rice wine flavor also holo look look how thick this is Slab of pork.

They're really hooking with the pork here.

I Mean they also provide In here hard-boiled egg.