Jonathan Gold restaurant review: Marugame Monzo
Customers can watch udon noodles being made as they dine at Marugame Monzo.
(Mel Melcon / Los Angeles Times)
General manager Kenji Tateishi pulls back noodles formed by making multiple cuts across stretched-out dough. (Mel Melcon / Los Angeles Times)
In the glassed-in kitchen, Kenji Tateishi, general manager at Marugame Monzo, shakes udon noodles so they don’t stick together. (Mel Melcon / Los Angeles Times)
Kaori Hara, left, Yul Nuguchi and Miho Sako, visitng from Japan, have lunch at the Little Tokyo restaurant. (Mel Melcon / Los Angeles Times)
The ikura oroshi udon is cold noodles with salmon roe and grated daikon radish. (Mel Melcon / Los Angeles Times)
Sea urchin cream udon is one of the more creative noodle dishes offered. (Mel Melcon / Los Angeles Times)
A great choice for an appetizer is the tempura-fried chicken skin, served with a ponzu sauce. (Mel Melcon / Los Angeles Times)
The grilled chicken with soshi sauce, which includes grated ginger, is one of the best chicken dishes in Little Tokyo. (Mel Melcon / Los Angeles Times)
Scallop carpaccio is made with Hokkaido scallop slices topped with flying fish roe. (Mel Melcon / Los Angeles Times)
A rare sight is Marugame Monzo without a long line. (Mel Melcon / Los Angeles Times)