Killer Noodle

The story

Killer Noodle - Westwood, Los Angeles | Japanese Tantanmen

Killer Noodle opened in 2017 as the first American branch of Seito Masamune Tantanmen Tsujita, a Tokyo-born ramen dynasty that began in 2003. Since then, the Tsujita company has grown to 18 locations across Japan, and Killer Noodle now extends to three spots in California and Texas. The Westwood outpost on Sawtelle Boulevard keeps things straightforward: no reservations, first come first served, and a menu built around intensely flavored tantanmen.

The kitchen draws on a Japanese tradition of bold, layered broths. Every bowl starts with a chicken and pork base, then branches into distinct personalities. The Tokyo bowl is rich and creamy with peanut and sesame, while the Downtown version turns tangy and acidic with vinegar and chili oil. The Original tops a white mabo broth with Thai chili and black pepper. For those who want pure heat, the Gokakyu bowl hits a level 20 spice—not for the faint of heart. A 100% chicken broth option and a vegetarian shoyu broth (with a mix of crunchy vegetables) round out the main lineup. Each bowl can be ordered with or without soup, and toppings include chashu pork, poached egg, cilantro, tofu, and more.

Beyond the noodles, the menu offers classic Japanese sides: chicken karaage (their "karate fried chicken" marinated and fried, served with house sauce), takoyaki (octopus-filled street food bites with bonito flakes and Japanese mayo), and pork buns in classic or spicy versions. Rice bowls like the mabo tofu bowl and charsiu bowl provide additional substance.

The Michelin inspectors have taken note, awarding Killer Noodle a Recommended distinction in the 2026 guide. It’s a fitting nod to a restaurant that brings a specific, unapologetic style of Japanese tantanmen to Los Angeles—and does it without fuss. The dining room is casual, the flavors are direct, and the line out the door says everything.