San Sui Tei Ramen - El Monte

Food was great. Love the design of the place, it 's small but they get to you right away and take care of you. Will definitely come back here again. My youngest loves it, as he said, TASTY!

Ordered beef shabu ramen Togo and got disgusting beef cartilages and fats....the amount of soup they give you is also laughable as it barely covers the noodle. I know it's a tough time out there but this is inexcusable. $15 at that.

Placed a to go order from my office which is 11mins away. Pulled up within 10 since there was very little traffic and my order was ready! Best Udon/Ramen I've had so far.

This place is a hidden gem in LA. Really makes you feel like you're on an episode of Naruto. The food was amazing and delicious definitely better than expected. The place lives up to the name and the food portions are great and the price is worth it

We tried this restaurant the other day and had their Naruto Chashu ramen, which is more or less their flagship ramen... and it pains me to say that I was disappointed.Well, let me say this before going further: The ramen as a whole wasn 't terrible, and in fact by some metrics it was pretty okay. However, one very important factor basically ruined this ramen for me, and it should also be a big dud for others who really know and love their ramen. Allow me to explain...If you 're a ramen connoisseur like me, you would know that arguably the most important component of a bowl of ramen, which makes or breaks the deal, is its broth. Every other ingredient may be wonderful, but if the broth is bad or just meh, then the entire thing would be bad or just meh. And I would say that this broth was somewhere between bad and meh.I 'll break it down further, and get a little more specific, technical, and scientific. This particular type of ramen broth is called tonkotsu, and according to Wikipedia 's page on ramen, here is a simple description of tonkotsu: Tonkotsu soup is broth with a typically translucent white colored appearance. Similar to the Chinese baitang 白湯 , it has a thick broth made from boiling pork bones, fat, and collagen over high heat for many hours, which suffuses the broth with a hearty pork flavor and a creamy consistency that rivals milk, melted butter or gravy depending on the shop . You see, if the tonkotsu broth is made traditionally and properly, with great skill and care, it would turn out to be a rich, savory broth packed with umami, with a consistency that is slightly more viscous than just water or a simple broth, and a mouthfeel that gives you a pleasant film coating the inside of your mouth, even a bit sticky, because boiling the pork bones and fat releases a lot of the collagen, gelatin, and other connective tissues this is more or less how gelatin is made . In other words, a good quality tonkotsu broth should have a slight sticky and gelatinous characteristic to it, in addition to the very rich and hearty pork flavor.Unfortunately, the broth for this ramen barely had any flavor. It did have a milky appearance, as well as the signature light tan color, but that can easily be achieved by adding various ingredients into the broth. But aside from looking the part, it lacked substance and flavor. Usually ramen broths are quite salty, and when I first tasted this one, I was initially pleasantly surprised that it wasn 't overly salty like at many restaurants... but then I quickly realized that it was likely because this restaurant watered down its broth. While I didn 't mind that this broth wasn 't packed with salt, it was disappointing that the broth was lacking in that signature rich, savory, and complex umami flavor. Another telltale sign that this broth was either watered down and/or simply not made well was that, in terms of consistency and mouthfeel, it was quite thin and had just about zero stickiness to it, a failed litmus test to determine if it contains much if any collagen and other broken-down connective tissues that a proper tonkotsu broth would and should have.Other than that, the noodles were decent, and I would say the chashu pork was actually quite spot-on. The marinated egg was pretty tasty as well, and all of the other ingredients veggies, garnish, etc. were mostly pretty standard.In summary, if the broth was much better than what I had, then I would have loved this bowl of ramen, and it would have been a satisfactory or even great experience.