Ramen at the Tsujita in Glendale. (Christina House / For The Times)
Fried dumplings with pork, garlic chives and onikasu.
Smoked crispy chicken with tomato, lemon, broccoli and tartar sauce.
Ajitama tsukemen with soft boiled egg. (Christina House / For The Times)
Ramen chefs Yuta Soma, left, and Tomotsugu Kubo at the Tsujita in Glendale. (Christina House / For The Times)
Joseph Isaacs, left, and Ryan Graber dine at the Tsujita in Glendale.
Ramen chefs Tomotsugu Kubo, left, and Yuta Soma.
Lunch at the Tsujita in Glendale.
