Rokyo Gourmet Ramen Truck

I am not sure why this place has so many stars? I was excited to see something different for «truck food» especially something like Ramen. It seemed very hopeful, with all these Japanese elements and add-​ons you can have to the dish. They also asked all these questions, which later confuses me because it tasted like. uh crap.
In a nutshell it took them way to long to make, and when I got my ramen bowl they made a mistake on my order. I didn’t want to be difficult so I just took it as-​is. I probably should have just left it on the truck. The noodles were overcooked, which is odd since the broth was not hot.
I think this was why I was surprised to see a noodle truck, because getting it right is difficult.
The other issue is that truck food needs to be quick. If I am waiting too long… the truck’s destiny will be like Fresser’s hot pastrami truck. You may be asking, «What is that?» Exactly, it is closed down now. because you have to wait 40 minutes for a sandwich.
From seeing the reviews that gave this ramen truck high ratings it seems that they are comparing it with Top Ramen as their reference point. I would argue, it’s not as good as Top Ramen… because at least that has flavor, and I wouldn’t overcook the noodles.

Nom nom nom! Full disclosure: the owner of the truck is the cousin of a friend of mine, but that doesn’t take away from the fact that their ramen is ridiculously yummy.
I’m a fan of build-​your-​own dishes, and the folks on the truck encourage patrons to venture out of their comfort zone (go ahead, try the roasted corn and beets!). The fact that the items on their menu are fresh, mainly organic and locally-​sourced is also a bonus.
My favorite: savory pork broth, braised pork, corn, carrots, spinach and shiitake mushrooms. When it gets even better: when the truck is parked outside the Verdugo late on a Saturday night, and you’ve got a hankering for some noodle-​y goodness to go with the three beers you just had. Definitely a must-​try!

When I first heard «ramen truck» I was semi-​skeptical, and when I heard «organic ingredients» and «vegan-​friendly» I was even more skeptical. Ramen is supposed to be about slow cooked fatty pork broth on the cheap, and I didn’t think they could stay true to the idea of ramen and live up to their promises. I have since been disabused of such notions.
Rokyo’s broth, while not as replete with pork fat as other ramen places, is still quite delicious and full of flavor. Their noodles are quite good and they have a great selection of toppings. I especially like the roasted beets, which are a unique addition that give Rokyo ramen its own special flair.
My only complaint is that the noodles do have a tendency to clump up at the bottom of the cup. Still, I strongly recommend Rokyo if you’re craving a ramen fix and don’t feel like waiting at Daikokuya.

I went to Breadbar last night for the Hatchi Truck pop-​up series and Rokyo was on deck. You would think that cooking in an actual kitchen, instead of a truck, would give them some advantage, but the experience was pretty much awful, and it’s all because of the terrible food.
We started with the Eggs Tempura; the deviled egg was really interesting but the poached egg had no flavor. Both could have benefited from a sauce, or standard tempura dipping broth. Next came the Japanese Congee Rice. The chashu was OK but there was RAW asparagus all through the dish. I’ve never been served raw asparagus nor have I ever seen it served or heard of anyone eating it. We were so put off by it, and when we asked the waitress what the deal was, she said it was supposed to be that way. She recommended this dish; it was awful.
We both got the ramen which was just OK. After years of eating at Daikokuya and Santouka, maybe I’m a ramen snob, but this certainly wasn’t «gourmet».
Our final dish was the Pork Ribs. The menu literally said «fall off the bone», but it should have said «tough and full of bones». We seriously couldn’t even eat it because there were bones ALL through the meat, and it was so tough that we couldn’t cut around them.
My cocktail was amazing, but I would have needed like 8 of them to make up for the terrible food. Also, I know Breadbar is famous for these pop-​ups and it’s hard to fully knowledgeable about a chef’s food if he’s only cooking there for one night, but our waitress was worthless.
Never again, especially if I’m expected to chase a truck for it.

How Rokyo Gourmet Ramen has managed to garner so many positive reviews is beyond me. This food truck is complete garbage. If you’ve ever been to an actual ramen joint (Daikokuya, Santouka, etc.) or even had a pack of Shin Ramen before, then this truck is bound to disappoint you.
Faced with the choice of a mushroom or a pork broth with either a mild or savory soup base, I elected for the savory, pork option during my visit to Rokyo. What I was treated to however, was an incredibly bland and uninspired broth, something I wouldn’t even chase a shot of alcohol with.
The transgressions didn’t stop there. My noodles were poorly cooked, clumped together in a heaping mess, and my «toppings» were scarce. It’s amazing what $ 7 can’t buy you these days, as my bowl of ramen was like a disappointing version of Noah’s Ark: two of everything. Two small slabs of pork, two bamboo shoots, two sprigs of green onion… you get the idea. The only redeemable factor of the meal was the seething rant I got to unleash upon my friends afterwards.
Price isn’t the worst thing about Rokyo but when a measly few more dollars can get you a real bowl of ramen in LA, you’re better off getting your noodle fix elsewhere. Plus, soup and noodles shouldn’t be served in a Styrofoam container unless you’re eating it on a street in Asia somewhere anyways.
Some foods are well suited to be served from a truck, but rest assured, Ramen isn’t one of them.

What do you call a ramen truck that does not make ramen? A: Rokyo. I guess I’m more disappointed than anything. I love ramen, but when I got to the truck they said they did not serve ramen for summer. I get it, it’s hot in the summer and ramen is hot, but come on you’re a ramen truck. Maybe one day I’ll try this truck when it has ramen and revise my rating.

If the only exposure you ever had to ramen was the dried noodles that helped you survive through college, oh man, do you have a lot to experience.
That’s like your only exposure to beer being Bud light. The world is a much better place when you broaden your horizon and see what real flavors they have.
This place gets top marks for their broth choices. You can go vegan or awesome meat eater with the pork broth. And ramen. seriously good ramen, is all about the broth used.
You can consider this truck a choose your own adventure type of thing. No matter which way you’re going to go it’s going to taste really good. So it’s nice to see that they offer the option and they give you a lot more to make it your own.
I got the ranch braised pork in mine and it made it all sorts of delicious in the flavors that were coming out of that.
then you get to the secondary toppings. This is where you can either go all out and pick as many as you choose or you could just stick to fewer and make those flavors pop out.
Toss some green onions, some cilantro and miso blend as well as some seaweed and hell, put in some corn and you got yourself a really nice bowl of ramen.
Sure it’s not 10 for a buck or whatever cheap price they come in, but it’s well worth the price to taste really good ramen. On a chilly night, this will keep your insides warm and filled with goodness.
You should also be well aware that you’re suppose to slurp. It’s what you do when eating ramen. Accept the fact that it’s going to be a little loud and the first few rows may get a little wet.

I’ve been eating at rokyo weekly for a couple of months now and I can always count on getting a delicious bowl of ramen every time. I get the savory pork broth with beef and spicy miso. Also they make really good beef/​pork tacos.

I’ve been waiting for this moment. When I discovered that I could get Ramen, the food of the gods, from a truck, I think a little part of me died out of sheer shock and delight. Having seen pictures, I foolishly thought that the portions were rather small, so I ordered two servings, one with pork broth and pork, the other with their Vegan Mushroom broth. One tasty, badass stomach ache later, I can safely say it does not disappoint. Their broth is rich and flavorful but I can see how some might view it as not hearty enough. The amount of toppings they allow you are staggering and it really comes out well. The one thing I wish they would have as an option would be to add a pad of butter to it. That would make it absolutely perfect.

Well… here’s the thing. I like noodles. All types, Chinese, Japanese, bring it on.
Some talking points for the Rokyo Truck:
I found them a few months back at the Fig Produce Market Tuesday night event. I was in the area and saw a bunch of trucks parked and thought I’d give it whirl. I decided to go with Rokyo.
I don’t like to pass judgement on anything (positive or negative) after one try, so I’ve been back there 5 more times.
Awesomeness #1: The noodles. Rokyo claim their noodles are daily fresh made and organic. I was… skeptical… Chalk me up to a believer. The noodles are awesome! Perfect consistency and great flavor.
Awesomeness #2: The broths. Pork or Mushroom. I have to greatly disagree w/​the 2 ladies below who say its weak. The pork is stronger than the mushroom, but I prefer the mushroom. It is hearty, clean, full of flavor, and great w/​the savory base. If you are expecting a fat-​laden Daikokuya broth, thats not what it is. Its different, but frankly I like it better.
Awesomeness #3: Neiman Rance beef or pork. The beef is plentiful and delicious. The pork is well marbled and tender. I prefer the beef, but its really a no-​miss choice.
Awesomeness #4: Toppings Toppings Toppings. Toppings. So many of them, most of them organic, and they don’t skimp. And they don’t charge extra. I could get 12 of them and it will be the same price as 2. I love the onions (green or braised). The beets are a must have. The corn is good if you want some sweetness (I usually don’t but a couple friends love it). Ginger adds great flavor to the pork broth especially. The Egg (which is a bit extra) is WELL worth it. The egg actually tastes like an egg (most Ramen houses use cheap eggs that lack the texture and flavor of a real, good egg). I think it speaks to the ethos of quality this truck has that they are willing to spend a little more (not try to penny pinch every last bit of profit by skimping on ingredients).
I generally don’t care about service quality from trucks (a long time at USC eating from street food rids you of those qualms), but Rokyo’s staff was friendly and helpful. I’ve seen a couple different teams there and the window has always been helpful and nice.
And the price? $ 7.50. Done and Done.
Only quasi complaint is that they seem to run out of GInger Ale (all the soda’s are real-​sugar no HFCS choices btw) often,
I used to make weekly trips to Green Zone, Daikokuya, or Hakata. Honestly: Rokyo is my new weekly Ramen.

Food was fine but compared to an actual Ramen restaurant, I felt that the portion was small especially given the $ 7 pricetag. Also, they took about 20 minutes to get my noodles out. The food wasn’t bad, but not worth the pricetag or the wait.

I’m no stranger to noodles. Daikokuya got 5 stars from me.
I work in a spot where we get dozens of food trucks around during the week, so this food truck was a pleasant surprise from the burger, breakfast, and taco fusion trucks. The noodles were very good. The unlimited toppings (including a lot of veggie options) is a big plus. Even though it looks like a smallish styrofoam container, it’s practically overflowing.
I didn’t get a good sense of the pork broth because it was so overpowered by the spice mix add-​on. If you want added spice, I would recommend the hot chili sauce (which they have at the pickup window) over the spice mix. (Rokyo people — if you read this, I would totally take the spice mix off the menu! It’s not doing your ramen justice!)
The downside is the size/​price. While you get a lot, it’s still about $ 1 – 2 overpriced. Next time I might try without the added meat, which is $ 2 less.
It’s definitely worth trying, especially if you don’t have access to a good local ramen restaurant!

I agree with Jenny L! The broth is WEAK. They actually give you the choice of savory or light (i think that’s what they called it). I got the savory version and it was a joke. It was watery as hell, with absolutely no depth of flavor. Even light broths can have nice flavor if you carefully develop it. With all the good ramen options in LA I don’t see any reason for anyone to get ramen at this truck until they improve ½ of the input– the broth.
On a side note, the pork in the ramen was pretty yummy, but could not save the ramen ultimately.

I have had ramen before of course; but I don’t think I ever paid more than 49 cents for it; so finding a ramen truck was a new experience for me. Luckily the menu was simple enough for a first timer to understand and be understood.
Rokyo offers two basic types of stock— pork or mushroom; and you can get each one with or without a main topping, and with as many or few secondary topping as you like, The main toppings are beef, braised Pork and Shiitake Mushroom/​Bok Choy.
I went with the mushroom broth and added the beef topping (which actually settle to the bottom) for $ 6.75 (plus tax, boooooooooo) and chose (If I correctly recall) sesame seed, cilantro, green onions, braised onions, ginger, the spicy miso blend and corn as my toppings; and declined a few others including beet and carrot.
My ramen was served in a large Styrofoam cup absolutely loaded with the beef, thick noodles (what the Paisanos call bucatini) and a thick savory broth. I really can not begin to describe how the flavors blended; but between their expertise and my skillful (or lucky) choices of toppings, it was quite an enjoyable meal.
There were a couple of minor downsides though,. I am pretty mainstream in my beverage choices, and while I appreciate the Asian delicacies like Pear juice and canned OJ, I have a reference/​addiction for Diet Coke. They don’t carry any sodas though, so that was not an option for me. And since the norm in the world of food trucks is to add tax into the price; I hate it when it is an add-​on. $ 6.75 becomes $ 7.41 and the cashier has to deal with pennies and nickels. I would think the staff might even hate it more than I do as I had removed 8 dollars from my wallet, and instead of $ 1.25 going into the tip jar, they got 59 cents.
I’m not being cheap or douchie here; just lazy and not wanting to break a $ 20. Sorry guys.
«Gourmet Food Truck #116 on my never-​ending quest to try every truck in So Cal»

I was beyond ecstatic when I found out Rokyo was going to be at my office. Service was friendly, prompt and quick — love.
I feel sad to say I can’t say the same about the product. It was mediocre. The noodles were good — al dente, organic. But the broth tasted bland to me (I got pork broth with braised pork). The toppings were meh. I was left feeling oily and not so super about myself.
I was originally going to give Rokyo two stars (and I feel really bad doing so because I REALLY wanted to give it kudos) but upped it to a three because their service is stellar.

Delicious goodness.
The menu seems small, but with so many combinations between soup bases, toppings and side toppings, there seems to be no end to what you create.
You can choose between 2 types of broth, Mushroom or Pork, then mix it up by choosing either normal flavor or savory flavor, then we get into toppings.
They have Pork, Beef, Mushrooms, Bamboo, seaweed, corn, ginger and onions to name a few options.
Everything is made fresh and by hand, none of that can crap. You can see that the corn is cut straight off the cob by the chunky pieces you get in your bowl. You get a nice portion with all the goodies for a decent price too.
To give you an idea I got «Savory» Mushroom Broth, Brazed Pork, Bamboo Shoots, Ginger, Onions, Seaweed, Spicy Miso, Sesame and Spicy Oil for under $ 8.

I’m pretty much a ramen/​phở/​soup noodle/​any kind of asian noodle connoisseur. How did I achieve such gloriousness?
1) I’ve traveled to Japan and other Asian countries where all I did was eat and criticize and praise and eat
2) I grew up in an area where every corner had at least one restaurant serving some form of noodles
3) I’ve eaten at what many consider top ramen spots (Daikokua, Santouka, Hakata, Umemura, Foo Foo Tei, Sakura, etc)
4) I myself can cook up a delicious bowl of ramen (unless I’ve been lied to… but no one dares lie to me)
With that being said, the one ramen spot that satisfies me palate to such a degree of amazingness is the Rokyo Ramen truck. Seriously, if you are waiting in line at Daikokuya or some other mediocre ramen shop then you need to leave immediately and locate this truck because it will easily be the best gastronomic decision you will have ever made.
Why so seriously delicious? The noodles are, as my mother likes to describe authentic italian pasta, al dente. The broth is slurp worthy and served at an almost precisely perfect temperature The (free!) toppings you can choose from are fresh and organic. BUT the one part of the meal that really stood out was the portion. The one thing in common with most ramen restaurants is the minimal amount of meat they give. It’s like WTF mate. Two slim slices of pork in my $ 9 bowl of noodles? MEH.
Needless to say, or rather I do need to say, the portion of the high quality niman ranch pork that Rokyo hooked it up with BLEW MY MIND. FOR ONLY $ 7 A BOWL!!! There was a lot of pork on top of my generous helping of noodles (which I was already happy with) but then as I dug deeper into my bowl I found more! It was like finding a treasure chest inside of a treasure chest!
In conclusion, you need to stop what you’re doing (after finishing this review at least), find this truck and eat their noodles. If this is the last thing you do, you will die happy.

My whole life I have never really liked ramen, until I went to Daikokuya in Jtown. Daikokuya changed my world and opinion of what good ramen should taste like. This past weekend, I came across this brand new ramen truck and gave it a random shot. I just assumed it probably wasn’t gonna be that good since it’s coming from a truck, and since Daikokuya is the best. But this place is actually better!!! What more do you really need to know if you’re a true Unilocaler and ramen connoisseur? Try it!
PS– the chef is from the Le Cordon Bleu. Just to give you the caliber of the kind of ramen I’m talking about if the comparison to Daikokuya wasn’t enough :)