Food

California-Based Jinya Ramen Bar Is Opening Soon in Mosaic District

Jinya Ramen Bar specializes in porky tonkotsu-style ramen. Photography courtesy of Jinya

It’s a big week for dining news at the Mosaic District. First Mike Isabella and Jennifer Carroll announced a permanent location of their French-Med eatery, Requin, at the Fairfax development. Now Los Angeles-based Jinya Ramen Bar tells us they’re opening the first East Coast branch of their ramen franchise this spring. Currently there are 11 other locations in the US and Canada.

The first East Coast location of Jinya Ramen Bar lands in the Mosaic District. Rendering courtesy of Jinya
The first East Coast location of Jinya Ramen Bar lands in the Mosaic District. Rendering courtesy of Jinya

The 100-seat, full-service restaurant isn’t exactly the kind of tiny, slurp-and-go spot that heralded the ramen craze in DC (Toki, Daikaya). The kitchen specializes in the uber-porky tonkotsu-style ramen, but also serves an expansive menu that includes five different house-made broths, from chicken to veggie, two types of Japanese noodles (thick and thin), and over 20 toppings if diners want to customize their bowls. In addition to the noodle soups you’ll find rice bowls, small plates like pork buns and dumplings, and a few healthful nods to Jinya’s California roots (quinoa salad, vegetarian lollipops). A nine-seat bar pours a selection of Asian-inspired cocktails, sakes, wines, and beers.

A second area location of Jinya is planned for next year, destined for the former Ghana Cafe space on 14th Street. Director of Operations Steven Chiang says the DC restaurant will be twice the size of the Virginia space, spread out over two floors with two bars. Though the menu is still in the works, Chiang says they hope to offer more tapas and grilled robata skewers.

The Mosaic District location will be open daily for lunch, dinner, and happy hour, and will also boast a 34-seat dining patio.

Jinya Ramen Bar. 2911 District Avenue, Fairfax (Mosaic District)

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.