Our ramen

Ramen YAMADAYA opened on July, 2010 in Torrance, California. Our specialty is Tonkotsu broth ramen noodle. The rich flavored soup is cooked with pork bones after more than 20 hours of boiling. For the first 10 hours, the cauldron is boiled with the strong fire to break bones into flakes. Then, it is simmered for another 10 hours to extract the genuine pork bone broth. This process makes the soup rich and tasty. You will feel the deepness of our Tonkotsu broth after a sip of it.

How to make Tonkotsu Ramen´╝č


My first restaurant that I opened was in Encino, USA, it served Japanese BBQ. It was not a success due to many reasons, lack of experience, unfamiliarity of the location and American culture, and so on. When I closed the restaurant, I thought I would never come back to the restaurant industry. However, I was getting to feel the emptiness after a while. I wanted to face the challenge of the restaurant business again.

Why did I choose Ramen for the second try? Because I could not find my favorite Ramen restaurant in Los Angeles. While there are many good Ramen places in Tokyo where I would travel back and forth every month. I thought I knew about good Ramens rather than anyone in L.A. since I ate them more than anyone I knew.

After I made a decision to have a Ramen restaurant in L.A.,
I studied about Ramen and looked for partners from Hokkaido to Kyushu to make a recipe. The first version of Yamadaya's Ramen was created in Torrance with lots of support on July 16 in 2010. We opened our ramen restaurant on that very same day that we first made our recipe.

Our mission is simple, "We deliver good ramen to people in USA".

Jin's Dining U.S.A.
C.E.O. Jin Yamada

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