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Tajima Ramen, San Diego

Seven locations, seven menus.

Six in San Diego, one in Kihei. The bowls below are on every San Diego menu. Everything around them changes location to location. Pick where you are eating.

Every location makes these 7.

No exceptions: every one of these is on all six San Diego menus. Nothing below is missing from a location, which is what makes it safe to show without naming one.

  • Traditional Tonkotsu Ramen in a red bowl on a white plate: noodles in a pale cloudy pork bone broth with thin-sliced pork chashu, strips of wood ear mushroom, a heap of shredded green onion, sesame seeds and a spoon of red chili paste. Traditional Tonkotsu Ramen Pork bone broth, chashu, wood ear mushrooms, scallion.
  • Tajima Red seen from above: noodles in a red-orange broth with two slices of pork chashu, half a soft ramen egg, fried garlic, shredded green onion, baby bok choy, corn and sesame seeds, in a white bowl with a red Tajima sticker on the rim. Tajima Red Red bomb, chashu, baby bok choy, corn.
  • Spicy Sesame Ramen in a white bowl: an orange sesame broth with seasoned ground pork and fried garlic in the middle, half a soft ramen egg, a whole dried red chili, diced white onion, wood ear mushrooms, baby bok choy and corn, with a red Tajima sticker on the rim. Spicy Sesame Ramen Pork bone broth with sesame paste, seasoned ground pork, half a ramen egg, corn, wood ear mushrooms, baby bok choy, fried garlic, dried chili.
  • Karaage, pieces of seasoned fried chicken on Tajima-branded paper, with a cup of mayonnaise and a lemon wedge Karaage
  • Pork Gyoza, seven pan-fried dumplings browned on one side, lined up on a white plate with a cup of dipping sauce Pork Gyoza
  • Tajima White, pork chashu under minced garlic and sesame, half a seasoned egg, baby bok choy, sweetcorn and shredded scallion on pale tonkotsu broth with wavy ramen noodles, in a red bowl Tajima White The base, clean. Chashu, half a ramen egg, corn, bok choy.
  • Chicken Ramen, grilled sliced chicken, half a seasoned egg, bok choy, bamboo shoot and scallion on clear broth with ramen noodles Chicken Ramen

Also on our menu.

A few more from the full list. What's actually on offer varies by location; pick one below to see everything it serves.

  • Takoyaki, three browned octopus fritters on a white plate under a zigzag of brown sauce and mayonnaise, buried in bonito flakes curling in the heat. Takoyaki
  • A steamed bun filled with a breaded fried chicken cutlet and shredded cabbage, pinned with a wooden skewer, on a square white plate on a maple table, photographed straight on. Chicken Katsu Bun
  • Three blocks of crisped rice on a white rectangular plate, each topped with sliced avocado, a mound of spicy tuna, a slice of jalapeno and a drizzle of dark sweet sauce. Crispy Rice Spicy Tuna
  • Garlic Edamame, edamame pods in a white bowl, glossed with sauce and scattered with fried garlic Garlic Edamame
  • Tebasaki Wings, four pieces of craggy fried chicken dusted deep red with chili, piled on Tajima-branded paper in a white bowl. Tebasaki Wings
  • Tajima Black, two slices of pork chashu with minced garlic and sesame, half a seasoned egg, baby bok choy, sweetcorn and shredded scallion on dark black garlic broth, in a red bowl Tajima Black
  • A bowl of Curry Ramen photographed from above on dark wood: curly noodles in a brown curry broth topped with seasoned ground pork, a whole dried red chili, half a soft ramen egg, two broccoli florets, sweetcorn and diced white onion, in a black bowl. Curry Ramen
  • Salmon Poke in an angular white bowl: cubes of raw salmon over rice with sliced avocado, a heap of green seaweed salad, shards of fried wonton and a scatter of furikake. Salmon Poke
  • Katsu Curry on a white plate: a breaded cutlet sliced into strips beside a dome of steamed rice, a pool of thick brown curry sauce, and a small heap of red pickled radish. Katsu Curry
  • Vegetarian Fried Rice on a white plate: three slabs of grilled marinated tofu over fried rice with carrots and corn, a whole baby bok choy alongside, and a steel cup of fried chili oil. Vegetarian Fried Rice
  • Teriyaki chicken in a dark glaze served with white rice, broccoli, shredded carrot and cabbage, on a white plate. Chicken Teriyaki
  • Matcha Panna Cotta in a glass jar, a pale green set cream under red berry compote with strawberry pieces and blueberries Matcha Panna Cotta

What each location adds.

Past the 7 above, every location's menu is its own. Mercury runs a full sushi program the others do not; Plaza Bonita runs a quick-serve counter. Pick a location to see what it serves beyond the shared list. Addresses, hours and directions are on the locations page; this one sorts by what comes out of the kitchen.

And one in Kihei.

Maui runs a menu of its own. 20 of its dishes are on no San Diego menu at all, which is why it sits here rather than ranked with the six.

Only in Kihei Kimchee Cucumber, Vegetable Gyoza, Garlic Fried Noodle, Regular Fries, Vegetable Ramen, Chicken Teriyaki Bowl, Katsu Curry Rice, Tofu Curry Rice, Pork Fried Rice, Chicken Fried Rice, Tofu Fried Rice, Spicy Roll, Shrimp Crunchy Roll, Toro Taku Roll, Negi Toro Roll, Eel Roll, Green Roll, Vanilla Ice Cream, Matcha Green Tea Cheese Cake, NY Cheese Cake.

Where to go next

Addresses, hours, directions.

This page sorts the locations by what comes out of the kitchen. The locations page sorts them by where they are: the address, today's hours, parking and a route to the door.

See all six San Diego locations

Where the bowl begins.

Two years to build the room, and a machine that came over from Japan. It makes two noodles right now, the ramen noodle and the spinach noodle that goes into the vegan bowl.

Step inside

Housemade noodles, crafted daily.