About

Meet Jitaek, Chef and “Noodleholic.”

He started his first job as a dishwasher when he was 16 years old, working his way to executive chef at 24. After 12 years at that restaurant, he left to open two sushi restaurants, both failed.

Fortunately he decided to give it one last try in Silverlake. He and his wife put everything on the line and borrowed money from 9 credit cards, and this time he decided to focus on the food he loves most. The result is Silverlake Ramen!

 

Meet Thomas Aono, a Ramen Chef from Japan

He moved to Japan with his family when he was 4 years old, and his favorite childhood food was ramen.

One day his heart followed his stomach and he decided he wanted to become a ramen master, to create his own ramen, one that blended the traditional with the contemporary.  After knocking on the doors of almost every restaurant he was finally hired by an old ramen master with 45 years of experience in the industry.

Under him, he spent 5 years studying and learned how to make both broth and tare(sauce) from scratch. Shortly thereafter he moved to LA and started to work at Silverlake Ramen, eventually becoming part owner / ramen creator.

 

Silverlake Ramen

With their combined passions and experiences, Jitaek and Thomas embarked on the journey of making the best ramen they could.  Truthfully, there is no such thing as the best ramen in the world, not everyone has the same pallete.  So, we decided to make our own style of ramen, delicious and well-balanced, with quality ingredients.

Personally, we think it’s the best ramen we’ve ever had.  We wanted our neighbors in Silverlake to be able to tell people that they have the most delicious ramen in their neighborhood.

 

Why Silverlake?

Silverlake embodies the free-spirited, casual vibe of unpretentiousness and an original way of thinking. A similar environment to which ramen was invented.  We wanted to only serve food that we are proud of, and to make it as affordable as possible.  Really, we love and are obsessed with ramen, and are excited to share that obsession from our kitchen to your bowl.