Thick noodles lifted with chopsticks from a bowl of creamy tonkotsu

Our story

Made here, every morning.

A rich, comforting bowl of Iekei-style ramen, made from scratch every day on Sawtelle.

The shop

“Rich doesn’t have to mean heavy.”

Our owner spent ten years training at Iekei-style ramen shops in Japan before opening Menya Yui on Sawtelle. Every morning starts with the broth, and we only serve it once it tastes right.

You can adjust the broth richness and the amount of oil to suit you. If you have been unsure about tonkotsu, start light, and come back for it rich.

A ladle pouring creamy pork broth into a black bowl over soy tare

Pork broth, 14 hours.

We boil pork bones hard for more than 14 hours to draw out a deep, creamy body, then finish each bowl with soy tare and house-made chicken oil.

A strainer basket of thick noodles lifted from the boiling cooker

Noodles, made in house.

Thick, straight, high-hydration noodles that hold onto the broth and keep their chew. Choose soft, regular, firm or extra firm.

Chashu slices seared with a kitchen torch

Chashu, rolled by hand.

Pork belly rolled, tied and braised until tender, then sliced to order so every piece stays juicy.

The long wooden counter and open kitchen inside the shop

The counter

Twelve seats,
one open kitchen.

Watch your bowl come together. It gets lively at lunch and dinner, and solo diners are always welcome.