Marugame Monzo
Japanese restaurant · Historic Core ·
Handmade udon noodles prepared in an open kitchen, creative fusion dishes
Handmade udon noodles prepared in an open kitchen, creative fusion dishes
"Since 2013, this Little Tokyo staple has perfected thick, bouncy Sanuki-style udon made fresh in an open kitchen, evolving from a fallback for Daikokuya stragglers into a destination for unique fusion bowls and impossibly crisp tempura. I come for the miso carbonara udon that put the place on the map—the chewiness of the noodles against fatty ham in a rich, savory cheese-and-egg sauce kissed with miso is a mind-boggling cross-cultural experience worth seeking out. The mixed tempura arrives with shrimp, eggplant, shiitake mushroom, kabocha squash, and shiso leaves and has a shatteringly light exterior, while the karaage offers juicy dredged chicken thigh bites served with curry salt and mayonnaise. The classics are strong, too: warm, comforting beef udon and cold, tangy plum shiso udon, the latter especially light and refreshing on hot days. If you’re dining solo or as a pair, grab a bar seat for a front-row view of noodles being stretched, cut, and boiled—dinner and a show—and customize any bowl with toppings like green onions, umeboshi paste, soft-boiled eggs, chile paste, tofu, and assorted tempura." - Kat Thompson
"There’s usually a line outside Little Tokyo udon specialist Marugame Monzo during the lunch rush, but once you try their thick, bouncy housemade noodles, you’ll understand why. The famous dish here is the uni cream udon, made with just enough sea urchin to give it an ocean-y punch. The truth is you can’t go wrong with any of the cream-based udon (the miso carbonara version tastes like a warm hug) or the cold udon with shiso and ume. Fill out your lunch with a side of tempura as you watch the kitchen cut and roll every massive noodle by hand behind the counter." - brant cox, sylvio martins, cathy park
"Whilst Japanese-Italian fusion may not prompt thoughts of congruence, Tokyo’s latest haute cuisine trend has invented a dish with miso-infused carbonara and udon noodles. Monzo often overflows into the street as regulars queue up for a seat by the glass-enclosed kitchen, to watch the chefs pound, roll, stretch, fold and dust balls of fresh dough before they’re cut with surgical precisions (and alarming swiftness)." - Sandwich Video
"This LA spot is appropriately named, as Marugame is a Japanese town where udon is revered. Here, diners are even privy to these large discs of dough being rolled out, stretched, and cut into deliciously chewy strands.The space is simple, clean, and welcoming, as evident by the groups of friends and families with tots in tow. Come early to put your name down, especially on the weekends, because everyone is here to indulge in these savory and slurp-worthy bowls. One fine example is the mushroom udon infused with miso for an umami-rich base. Other items include the uni and miso "carbonara" and the crispy-and-creamy agedashi eggplant, along with hot and cold udon choices, bonus toppings, and cold Asahi on tap." - Michelin Inspector
"Somewhere in America’s all-out ramen frenzy, udon was seemingly left for dead. But if you ever see the line wrapped outside Marugame on any given day, you’ll understand why these thick, bouncy noodles deserve equal billing. Yes, the wait can seem daunting, but it’s worth it. Come sit at the bar, order that outrageously delicious miso carbonara udon, and watch as they cut and roll every massive noodle by hand behind the glass." - cathy park, brant cox