Since 2013, Marugame Monzo has perfected the art of thick and bouncy Sanuki-style udon, freshly prepared in its open kitchen. This Little Tokyo staple, once considered a space for Daikokuya stragglers to wander into when faced with a long wait, has become its own dining destination for its unique fusion udon dishes and impossibly crisp bites of tempura. The restaurant does the classics well, too; warm, comforting bowls of beef udon and cold and tangy plum shiso udon are also worthy options.
If you’re dining solo or in a pair, sit at the bar for a front row view of the udon noodles being stretched, cut, and boiled. It’s dinner and a show in one.
Each bowl of udon is completely customizable with toppings that include green onions, umeboshi paste, soft boiled eggs, chile paste, tofu, and assorted tempura — so feel free to curate your ideal bowl.
Dining and Cooking