Tajima is King

About 10 years ago, I was surprised when ramen took off with the North Park hipster crowd. I didn’t get it—why would anybody want to pay ten bucks for a bowl of ramen? Didn’t you get enough of that when you were in your 20s, living in a studio apartment? The truth, of course, is that authentic ramen is nothing like the salty mess that comes in a packet. And it seems that Californians have embraced this comforting, delicious food that the Japanese have cherished for centuries.

When it comes to ramen, Tajima is king. Tajima was the first ramen house I can remember, opening on 5th Avenue in Hillcrest. I remember it well because, no matter the time, there was always a crowd of young hipster couples waiting outside for one of the few tables. That original “temple” is gone, but Tajima now has three San Diego locations: Downtown East Village, the Convoy District, and North Park.

The hand rolls are legit!

Each location boasts a menu of Japanese appetizers and specialty ramen, with unique cocktail offerings specific to each spot. Downtown features Sabe, a spirit blending tequila and sake with a smooth, slightly sweet profile and hints of agave and rice—try it in a margarita. Convoy has cocktails crafted to complement Japanese cuisine, while North Park highlights Japanese whiskey, which is exactly what brought me there.

Tajima Front House Manager Victor Rodriquez.

At Tajima North Park, Victor Rodriguez, the Front House Manager, introduced me to a Highball cocktail flight featuring Toki Suntory Japanese Whiskey. Rodriguez shared that their local customer base requested these classic cocktails, and each one is simple yet bold, showcasing the quality of the spirits without syrups or mixers.

It’s the flight of classic Highballs

First up was the Classic Highball. Whiskey and soda water with a lemon wedge—it was stark and refreshing, although I squeezed that lemon to the last drop. I’m not much of a whiskey-and-water person, but the citrus helped. Next, the Sesame Highball delivered a subtle hint of sesame that paired beautifully with Japanese appetizers, especially the hand rolls. Finally, the Honey Lemon Highball stole the show with a honey-lemon syrup that added a touch of sweetness. The glass was filled with lemon wedges, making it incredibly refreshing.

The star of the show
– Toki Suntory Japanese Whiskey.

The drinks are an excellent addition to Tajima, but the main attraction remains the ramen. Rodriguez explained that the house ramen starts with a traditional Tonkotsu pork bone broth base, with options like black garlic oil, white pepper, or spicy red pepper. These ramen dishes are local favorites, especially when the North Park weather cools down. For a true North Park experience, Tajima also serves a range of local craft beer and cider.

When in doubt, go where the locals do. Kanpai!

Visit Tajima Ramen Website in San Diego Here: TajimaRamen.com

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