Meat and seafood is dry-aged in house at the new Jinya., the most elevated of Jinya Holdings’ concepts yet. | Photo courtesy of Jinya.
There’s another new brand in the Jinya family.
Tomo Takahashi, who founded the now 75-unit Jinya Ramen chain, earlier this month launched a more elevated flagship restaurant called simply Jinya.Â
It’s not the first time Takahashi has strayed from ramen. Parent company Jinya Holdings also includes a robata concept, Bushi by Jinya (hand rolls, karaage) as well as Jinya Saijo, featuring handroll sushi and skewered dishes.
But this is the group’s most elevated concept yet.Â
The new Jinya., which awkwardly has the period as part of the name, is in the West Hollywood neighborhood of Los Angeles and it leans toward fine dining. The menu pulls some dishes from the sister concepts, like skewers, hand rolls and, of course, ramen. A classic dish on the menu is the Shrimp Toast, a toasted shrimp cake sandwich ($18) with the option of adding caviar or uni, which is borrowed from Takahashi’s family restaurants in Japan.
Jinya. is positioned as more of a fine-dining concept. | Photo courtesy of Jinya.
But the big attraction at Jinya. is the wood-fired grill, as well as dry-aged meats and seafood, along with a broader sushi offering and specialty cocktails (and lots of Japanese whiskey).
There is much tableside theater. A short rib dish ($120), for example, is slow smoked and finished over wood and charcoal. It is carved tableside and served with steamed rice, butter lettuce leaves for wrapping bites of the heavily marbleized meat with various dipping sauces and garlic chips. It serves two to four.
A whole branzino ($58) is grilled over wood and charcoal and served with yuzu chimichurri, charred lemon and baby arugula.
And there’s A5 wagyu across the menu, in sliders ($18), gyoza ($22) and as carpaccio with caviar, truffle oil, house-made mayo, black and pink pepper, mustard and shallot sauce with dill ($38).
For dessert, also tableside, is an Ube Mont Blanc, with crème brûlée, meringue and mascarpone topped with ube sweet potato puree pressed into shaggy threads on top.
Takahashi’s family operates restaurants in Japan, where he says he was steeped in the philosophy of Kaizen, or the pursuit of continuous improvement, and Japanese hospitality.
When he came to the U.S. in 2010, he saw an opportunity with ramen. Jinya Ramen has become a national brand, boosted by franchising.
In 2025, Jinya Ramen’s domestic sales grew more than 21% to $207 million, according to Technomic. It has also been one of the fastest growing Asian chains in the U.S., increasing units by 20% last year to 74.
Jinya. is designed to be a one-off flagship for the company, but Takahashi has more coming. The website hints of a Japanese bakery called Mikan coming this spring.
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