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Daily Dish

More slurping on Sawtelle: Miyata Menji to open Wednesday

By Betty HallockDeputy Food Editor 
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Sawtelle is booming with another round of new restaurants, and the next anticipated opening is Japanese import Miyata Menji — the tsukemen joint that has taken over what was the former gr/eats space. A bold move with Tsujita L.A., which serves ramen and tsukemen at lunch, directly across the street?

Japanese comedian Tetsuji Miyata brings his Miyata Menji concept to L.A. from Osaka, where noodles dubbed TG2-D and KK100 are served in ramen and tsukemen (in the latter dish, noodles are served separate from the broth, into which they’re dipped). On the menu are just two items: tonkotsu ramen with pork broth, teriyaki beef, shallots and fried tomatoes, and tsukemenwith steamed noodles, anchovy cabbage, grated cheese (optional), minced pork, vegetable potage, tomato and croutons. Um, wow.

‘Very simple,’ says Miyata Menji general manager Aki Kanda. ‘Like the In-N-Out’ of ramen.

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The menu comes with instructions for eating tsukemen: ‘1. Enjoy flavor of wheat from noodle! 2. Try few noodle by itself then feel flavor, texture. 3. Dip noodle into broth & noodle little by little. 4. Enjoy all ingredients with noodle little by little. 5. When you finished half of noodle, grind pepper to noodle and enjoy!’

On Wednesday, Kanda says Miyata, who performed in the theater group Shampoo Hat under the umbrella of entertainment conglomerate Yoshimoto Kogyo, will appear at the grand opening.

Miyata Menji, 2050 Sawtelle Blvd., Los Angeles, (310) 312-3929, www.miyatamenji.com.

(P.S. In case you’re keeping track of new Sawtelle restaurants, Korean soon tofu spot Seoul House of Tofu opened two weeks ago, serving soon tofu — spicy tofu stew — and bulgogi combos. 2101 Sawtelle Blvd., Los Angeles, (310) 444-9988.)

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— Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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