The Almost-Final Tour, Part 6: The Real Ramen of the ATL

Jinya Ramen: Atlanta, GA, USA

Atlanta finally has quality ramen.  Finally.  Despite the fact that I will be gorging off amazing ramen in NYC, I am so happy to have gotten to try Atlanta’s newest ramen installation, Jinya.  Originally located mostly in the west coast, my friend’s friend finally bought into the franchise and brought it back to Atlanta where I guarantee it will be a hit.  I got to try their menu with my math tutor Karl during their soft opening and tasted the following things:

  • gyoza
  • tonkatsu black w/ combination chashu bowl

Gyoza: panfried Japanese dumplings


  • good quantity to share: there was about 8 pieces per plate
  • not overly burnt (even though there is supposed to be char on the bottom) and not overly soggy (ie over-steamed)
  • good flavor: meat was not over-marinated


  • some of the peel had ripped, but taste was still just as yummy

Jinya - gyoza

Tonkatsu Black w/ Chashu rice bowl: I got this because it is the signature pork broth.  However, they do use the thicker ramen noodles and these cannot be substituted.  Per owner, pork and chicken bones are used to make the broth and boiled for hours until that classic thick and rich broth is obtained.



  • ridiculously filling: come hungry if you plan on ordering appetizers AND the combination bowl
  • very thick and rich broth as mentioned, similar to that of Ippudo and Totto ramen up in NYC
  • ramen was perfectly cooked, not over cooked
  • generous with toppings and you can add your own for additional cost: this is so key because I like certain toppings on my ramen


  • slightly salty BUT…this is typical of Japanese ramen, even in Japan itself.

Jinya - tonkatsu black (close up)

Chashu bowl: cubed marinated chunks of pork belly top a small bowl of white rice and served with scallions and half of a ramen egg


  • great for egg lovers if you get the combination: you get a half-egg with the chashu bowl AND a full egg in the ramen bowl.  This might be overkill though because eggs are really filling
  • meat was not overly marinated: this is super easy for many restaurants to do and then there is too much salt.
  • good combination between the meat and rice, generous topping with scallion which I appreciate because it gives an extra tang of sweetness and freshness to the dish.


  • crispier pork belly skin?  This is more of a personal preference though and not really a con.

Jinya - chashu bowl (combo)

I am seriously and thoroughly happy that Jinya has opened up in the ATL.  It has probably what I think is the best ramen in the city, beating Umaido hands down.  In summary:

  • gyoza: ***.85 (3.85 stars)
  • tonkatsu black w/ combination chashu bowl: ****.15 (4.15 stars)

You can find them just across the street from the Whole Foods market off Roswell Road, just opposite from the original Canton Cooks (for you local readers out there):

5975 Roswell Rd B217, Sandy Springs, GA 30328

I do hope that they maintain this standard that they have started out with, and I am happy that it is someone twice removed in regards to social affiliations because it means that people from my childhood are doing well.  Best wishes to the staff and owners, I hope you all thrive.  For all you ATL eaters out there, definitely check it out – you will never go to another ramen place again!

This brings about the end of ATL restaurants.  A new slew of reviews will be coming up from this past week of eating in NYC including a few home cooked recipes since I can’t afford to go broke from eating out every day.  Thank you for your patronage and happy eating!


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This entry was published on July 4, 2016 at 18:25. It’s filed under Japanese, ramen, restaurants, series, The Gastronome, The Traveller and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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