Tatsu Ramen on Sawtelle: Salty But Solid Tonkotsu Broth Made Better with Black Garlic Oil

I always feel like I'm missing out on one of my favorite noodle dishes of all time because there seem to be so many new ramen joints popping up around South Bay and Sawtelle that I can't ever keep up with. I almost accidentally found myself in Sawtelle on one recent weekday so I figured, this is it. This is the time to try all those ramen shops diligently jotted down in your phone. So I whipped out my list and lo and behold, I found Tatsu Ramen within walking distance of where I was. So in I went. It's all very young and hip: walk in and there are three iPads hanging on the right side of the wall. Those are the ordering machines. You pay there too and sit down at the bar, communal tables or outside. Then they bring your ramen to you. Pretty cool system.

Now for the taste. They are known for infusing black garlic oil into their tonkotsu (pork bone-based) broth and deliver they did. I got the standard Soul Ramen with no additions. The default bowl came with ground beef and chashu (you have a choice of chicken or tofu here -- but why bother, seriously), wood-ear mushrooms, bamboo shoots and green onions.

The broth, which I consider the most important component of ramen, was solid, if not on the salty side. I understand salty somewhat comes with the territory but it was a bit too much. However, I forgave them for the sodium overload because the broth was hearty and had the requisite strong, good porky taste. It held its own. It was no crouch like some I had a while back in South Bay. The chasu pork slice was good. I wasn't into the ground beef as much. Didn't hate but didn't think it added too much value. We're talking pork here! What is beef doing where it's uninvited?!

The black garlic oil was good. I don't know that it transformed the ramen broth into this magical concoction but I like garlic so it worked. I can't tell the difference in taste between regular and black garlic but anything garlic is my friend. All the other accouterments were standard and solid, including the mushrooms, bamboo shoots and green onions.

You can customize each bowl with more or less of each topping. I wish I could customize it a-la-Shinsengumi as I'm used to asking for hard noodles, normal broth and light oil. I care more about these fundamentals than the toppings, if you ask me. The whole vegetarian option thing just seems inauthentic to me. Don't mean to be a veggie hater but let me break it to you: it just ain't going to taste as good as the real deal. But I commend the joint for giving non-pork eaters the opportunity to enjoy a black garlicky bowl of goodness. I will return. I'm glad I found a good one after many duds along the way. If it weren't for the saltiness, this one may give my fave Shinsengumi's a run for its money. It's like the flashier, hipper cousin to the more tradition-respecting Shinsengumi.