House Of Tan Tan
OKIBORU
Okiboru will be offering its much-loved noodle dishes: the ever-popular ramen – a nest of noodles in a bowl of broth; and tsukemen which is not as well known yet in the U.S. but just as delicious – it’s dipping ramen where the noodles are served on the side separate from the rich broth which has gained Okiboru a cult following, as well as long queues at its restaurant in the East Village.
Okiboru was founded in 2018 by Justin Lim and Sean Park. After traveling extensively throughout Japan to learn about numerous different styles of ramen, Justin and Sean trained under several notable chefs in Tokyo to master the art of tsukemen. They returned to the U.S. and opened the first Okiboru in Los Angeles, combining their perfectly-crafted broths with their own noodles made fresh daily onsite and receiving a Michelin Bib Gourmand award in 2019.
The menu – with a focus on chicken broth – will feature dishes such as:
Tan Tan Tsukemen and Ramen Tori Paitan Ramen Matcha Zaru Udon
Okiboru was founded in 2018 by Justin Lim and Sean Park. After traveling extensively throughout Japan to learn about numerous different styles of ramen, Justin and Sean trained under several notable chefs in Tokyo to master the art of tsukemen. They returned to the U.S. and opened the first Okiboru in Los Angeles, combining their perfectly-crafted broths with their own noodles made fresh daily onsite and receiving a Michelin Bib Gourmand award in 2019.
The menu – with a focus on chicken broth – will feature dishes such as:
Tan Tan Tsukemen and Ramen Tori Paitan Ramen Matcha Zaru Udon
