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.
KCRW
