Tajima Ramen The Noodle Room
The
Noodle
Room.
Next to Tajima Convoy, San Diego.
Sam spent two years building this room. There is a machine in it that came over from Japan. It makes two kinds of noodle right now. The bowl begins here.
Most American ramen chains buy their noodles.
We don't.
Tajima has been a real Japanese kitchen at the head of a growing chain.
For twenty-five years, Tajima bought its noodles. They came frozen, from a factory, like almost every ramen shop in America.
They were good. They weren't ours.
Sam spent two years building a room next to Tajima Convoy so that would stop being true. He has been on Convoy Street since 2001, and this is the part he built last. The chain still runs. The bowl is now whole.
A short film
from the kitchen.
The room, the noodles, and twenty-five years of getting here.
Two noodles.
That's what the room makes.
Both are made next to Tajima Convoy, on the machine that came over from Japan.
Two years to build it. Every morning it runs.
Build.
Sam spent two years putting the room together, next to Tajima Convoy.
01The machine.
The noodle machine was imported from Japan. It makes the ramen noodle and the spinach noodle.
02The broth.
Umami broth is pressure cooked in Crown Point every morning for deep flavor and driven out to the San Diego locations before service.
03Photographed.
You've seen the room.
Now the bowl.
The room is next to Tajima Convoy. The bowls are across San Diego. Pick a location. Pick a bowl.