The city of Compton might be good if you’re picking up parts from 4Wheel Parts Warehouse, but Gardena, the city next door is where you go for Yokohama style ramen.
Straight out of Yokohama, is iekei style ramen, which you can find in LA’s other Japanese hood, Gardena and Torrance.
What city you claim? Yokohama foo
Cross Kyushu style tonkotsu (pork bone) ramen and Tokyo’s shoyu (soy sauce) ramen, and you get iekei style from Yokohama although I don’t think Jidaiya is exactly iekei style (but they don’t claim to be). Although I attribute them to iekei because of their use thick of noodles and chashu (I like them thick), and harenso (spinach).
If you have ever been to Torihei in Torrance like I have (I have been a couple of times, but I never could get a table because I don’t have any clout), and you enjoyed the food, then you might like to know that Torihei and Jidaiya are both owned and managed by the same people.
The same people who do not do any marketing cuz “Japanese” although if you keep your head down on what you are doing as they do at both Torihei and Jidaiya, marketing is not all that important when you have return customers and a word of mouth working for you.
I expect Jidaiya to be able to do chicken right, and they did this karaage right. Oh, if you like a leafy green salad, you won’t find that at most Japanese restaurants, and instead you’ll find a lot of shredded cabbage that has a perfect crunch to go along with fried chicken (now, I’m thinking of Honey’s Kettle which is light and crispy).
I think Jidaiya’s bomb would consist mainly of gochujang and other spices, but like the now closed Mottainai, many use lard to help thicken and flavor ramen broths (fat is flavor).
I am Greg’s artery, and I get clogged by fat, I kill Greg.
I am a big ball of fat, and I am partially comprised of garlic. They call me the “magic bomb,” and my homies in the hood would refer to me as “da bomb.” I can kill my homies, but most likely their appetite for McDonald’s and Sizzler will get them first. Big ball of fat feels cheated by this fact.
I’m sure you can do that crispy layer on the bottom of the gyoza with frozen restaurant supply gyoza that so many “ramen ya’s” that are currently opening up, but having gyoza done right is what defines a true OG.
The list of ramen ya’s that have come and gone in Gardena and Torrance is a long list because many of the owners speak very little English which is why you will also see very few articles or any other PR. So restaurants like Mottainai in 2010 opened without an press/media and also closed without anybody hearing it, like a tree in a forest falling.
I’d say the broth a solidly decent one although I do not think it’s a standout when it comes to tonkotsu.
You’re not going to see any noodle pull here because I eat instead of taking pictures because you want to eat ramen when it’s HOT. It also one reason why Jidaiya and Santouka both thick walled bowls which help to keep the heat in.
Slabs of pork belly is a another indicator of iekei style, just like slabs and thickness is common in the U.S. too.
I wish I could do yakitori, so for chef and (co?)owner, Masakazu Sasaki (and Hirai?) to be able to do both ramen, oden, and yakitori, you gotta respect that which is why Jidaiya is has been embraced by the hood.
Jidaiya offers Tokyo shoyu ramen, Sapporo spicy miso, and Yokohama tonkotsu ramen (the below listing is only a partial menu).
|Yokohama Tonkotsu (Pork) Ramen|
|Jidaiya shoyu (soy sauce): chashu, egg, menma, nori, spinach.||$10.95|
|Jidaiya shio (salt): chashu, egg, menma, green onions, nori, spinach, sesame seeds, bonito flakes.||$10.95|
|Jidaiya miso: chashu, menma, green onion, corn, bean sprouts, snow pea, black sesame.||$11.95|
|Jidaiya miso chashu: extra chashu.||$13.95|
|Tokyo (Chicken) Shoyu Ramen|
|Tokyo-yatai: chashu, egg, menma, nori, onion, naruto||$8.95|
|Sapporo Spicy Miso (Chicken and Pork)|
|Spicy miso: chashu, menma, onion, corn, bean sprouts, snow pea, and black sesame.||$12.95|
|Spicy miso chashu||$14.95|
Jidaiya Ramen Dining
18537 S Western Ave
Gardena, CA 90248
|Thursday – Wednesday|
|11:30AM – 10:30PM|