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Sea urchin cream udon is one of the more creative noodle dishes offered. (Mel Melcon / Los Angeles Times / September 2, 2013)

Jonathan Gold is the Pulitzer Prize winning food writer for the LA Times. This week he reviews Marugame Monzo, a restaurant specializing in handmade, cooked-to-order udon noodles. He recommends the tempura-fried chicken skin, grilled chicken breast with buttery grated ginger, kake udon, bukkake udon, zaru udon and the tempura-fried pickled ginger.

Marugame Monzo

329 E 1st St

Little Tokyo

(213) 346-9762

All of Jonathan’s restaurant recommendations are on the Good Food Restaurant Map.

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