TENKAIPPIN

天下一品 ロサンゼルス

A full-service Japanese restaurant set to open in downtown L.A. in the spot formerly occupied by Sake Dojo.

From Kyoto in 1971 to LA in 2025.

Tagline: There can only be one “Kotteri”

Kotteri?

While “kotteri” in Japanese ramen culture typically refers to a rich, thick, and often pork-based (tonkotsu) broth, Tenkaippin’s famous kotteri ramen is an exception. Tenkaippin’s signature broth is made primarily from chicken and vegetables, not pork bones. The result is a potage-like, ultra-thick, hearty soup that achieves the “kotteri” richness and viscosity —- sometimes described as so thick that chopsticks can stand upright in it.

This unique approach sets Tenkaippin apart from most other ramen shops, which use pork bones for their kotteri broths. Tenkaippin’s method blends cooked chicken and vegetables into a paste, creating a texture and depth of flavor reminiscent of gravy or pan sauce, but with a chicken-forward profile.

Tenkaippin LA’s scheduled opening date is summer 2025.