The noodles
Cut daily in the Noodle Room on a machine brought over from Japan. Two kinds so far, including the spinach noodle for the vegan bowl.
Housemade noodles, crafted daily.
A ramen house that makes its own noodles.
Sam Morikizono took over a small restaurant on Convoy Street in 2001. It was already called Tajima. Twenty-five years later the noodles are cut in our own room next to Tajima Convoy, and the umami broth is pressure cooked in Crown Point every morning for deep flavor.
Three things we don't buy in.
The broth
Umami broth, pressure cooked for deep flavor in our Crown Point kitchen, then driven to every San Diego location before service.
The bowl
Tajima Red, Black, and White. Spicy Sesame. Chicken, Miso, Vegan. Built the same way in all six locations.
Better noodles weren't for sale. So we made them.
Two years building the room. A lifetime building the bowl.
The house trio.
One tonkotsu base, three finishes. Red for heat, Black for garlic, White for the broth itself.
Six locations in San Diego. Walk in.
No reservations. Same noodles in every bowl, cut that morning next to Tajima Convoy.
Convoy
The original · Kearny Mesa
Mercury
Izakaya and bar · Kearny Mesa
East Village
Walk to Petco · Downtown
College Heights
Ramen bar · College Area
Crown Point
Where the broth is made
Plaza Bonita
South Bay · National City
Beyond San Diego: Maui, in South Maui. Tijuana is run separately, at tajimamx.com.