Our Story

Test Ramen Place started with a broken stove and a borrowed stockpot. Our founder spent two years working the midnight shift at a noodle shop in Sapporo, learning how to skim scum at 3 AM without waking the sleeping chickens hanging overhead. When we opened in Los Angeles, we brought that same patience. The first six months, we served only one broth while we adjusted for local water, local palates, local humidity. Regulars watched us iterate. They tasted version 3.7, 4.2, 5.1. Now the recipe holds steady, though we still taste every batch. This is not fast food. This is food that takes time, served by people who understand why that matters. ---