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A long dining room with pale wood walls lit by amber strips, people eating at low wooden tables, and an open kitchen under a Tajima sign at the far end.

Tajima Ramen About

San Diego's neighborhood ramen since 2001

Watch the film 1:20

Since 2001, on Convoy.

Tajima has been on Convoy Street since 2001. The original is still there.

The dining room at Tajima College Heights before service
Dining room, College Heights

Housemade noodles crafted daily

Tajima's Noodle Room sits next to Tajima Convoy, where our housemade noodles are crafted daily using a specialized noodle machine from Japan.

Step inside the Noodle Room

Umami broth, pressure cooked for deep flavor

Our umami broth is pressure cooked in Crown Point for deep flavor, then served across all Tajima locations in San Diego.

Mission and values.

To make and serve the most honest bowl of ramen in San Diego. Built on Japanese craft, lived in a San Diego neighborhood, and worth coming back to.

  1. Craft you can taste, see, and trust.

    We don't ask you to take our word for it. The broth gets made, the noodles get made, the kitchen runs. The work is the proof.

  2. Welcome over performance.

    Tajima is a real ramen house, not a stage set. We want regulars more than we want one-time photo opportunities.

  3. Earned, not invented.

    We build slowly. We stay.

A man in a navy Tajima work shirt sitting at the end of a maple table in one of the dining rooms, hands folded, smiling at the camera. The Tajima wordmark is mounted on the maple wall behind him and the open kitchen runs along the right.

The founder.

Sam Morikizono grew up in Amagasaki, near Osaka. He came to the United States at nineteen and washed dishes at a Japanese restaurant in Rockford, Illinois. He worked his way through kitchens, including a stretch at Matsuhisa under Nobu Matsuhisa.

In 2001 he took over a small Japanese restaurant on Convoy Street. The name was already on the door. He has run it ever since.

He didn't name it. He made it his.

Housemade noodles, crafted daily.