North Park continue its complete andtotal dominationas a leading hot workmanship - and - culinary neighborhood in San Diego with the addition ofTajima ’s fifth San Diego fix , now opened at 3015 Adams Ave next to the new - ishEt Voila French Bistro . locate just steps away from the corner of Adams Ave and 30th St ( in that spongy area restaurant boast as North Park butrealllllyshould be considered Normal Heights ) , the Art - Deco - meets - Japanese - influence venue designed byBASILE Studioboasts 1,300sqft of pure ramen paradise for up to 48 hoi polloi at a time .
Not as obviously BASILE - esque as many of the studio ’s other projects ( marble and copper accents are maintain to a pleasantly surprising lower limit ) , the new Tajima ’s inner mixes luxurious Asian - inspired touching like red lacquer booth and polished wood paneling with more rustic accents like exposed beams and brick to make a cozy blend of luxury and approachability . It ’s the most industrial of its SD localisation , but that does n’t make it any less homy than the others .
But TBH , who really wish about how cut down edge the interior is when the solid food is even upright ? The Japanese ramen chain of mountains Tajima continues its allegiance to authentic dome by mirroring its survive East Village and Hillcrest locations ’ menus , offering five different ramen styles that range from traditional tonkotsu to a more Americanized vegan choice .
Tajima
“ We ’re very much the original traditional ramen in San Diego . We know what San Diegans like and do n’t of necessity serve ‘ American - panache ’ – it ’s ‘ San Diego ’ style [ still traditional but with some twists ] , ” says Owner / Executive Chef Isamu ( Sam ) Morikizono .
Osaka - born Morikizono has been a part of the Tajima family since 2001 , when he took over the original locating at 4681 Convoy Street . Back then , he delineate the patronage as “ nearly all Japanese ” and dish solely traditional - elan ramen . Since then , Morikizono has elaborate into creating what he considers to be a more “ international ” approach to accommodate the increasingly diverse consumer substructure . Some of these changes include a generous selection of local workmanship beers as well as sake to couple with your repast and a gluten - gratis noodle choice .
However , the ramen tends to be wholly Japanese , particularly the original “ Tajima ” tonkotsu selection , which features chive , kakuni ( porc belly ) , a generous helping of fried garlic chips , unripened onion plant , soft boiled egg , bean sprout , porc chashu , sesame source and Japanese seaweed that effortlessly melds together in brilliant umami flawlessness .
Tajima
starter include simple joy such as edamame and gyoza ( pan fried pork barrel dumplings with ponzu dipping sauce ) , but we urge either the takoyaki ( octopus dumpling ) or pork kakuni bun for a sticky - sweet and savoury way to whet your appetite before ravenously plunk into a bowl of ramen . When your bowlful of soup does arrive , Morikizono advocate slurping it down speedily ; if you take too much time to take that perfect Instagram photograph , you ply the risk of soggy noodle and lukewarm stock . It ’ll still be tasty , but ramen of this caliber deserves to be enjoy at its prime .
Tajima also offer rice bowls for those who turn their nose to the ramen movement . But why go to a ramen bar and skip the speciality ? The kimchi fried rice is surely godly , but the focus on classic , gamy - tone simpleness in each bowl of noodles should not be missed .
day-after-day 60 minutes are presently 11:30am-10:30pm , but will hopefully gallop to late - night in the near future . For those outside the Mid - City area , rumor has it that Tajima plans on opening at least one new ramen eating house every twelvemonth with North County on the near horizon .
Courtesy of Tajima
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