Sunday, February 04, 2007

Sanuki Sando Now Open in WLA (wOOt!)



If you're like me, by your second bowl of Santoka Ramen you'll be groaning in discomfort, telling yourself that maybe it's time to take a break. It's not you, it's me. Really.

Most of my friends fall under the category of kotteri-kei. They love rich, artery-clogging foods sure to leave them comatose 'til morning. I, on the other hand, am assari-kei, a lover of all things light and refreshing. So this weekend I and the rest of the assari-kei's celebrated the WLA opening of Sanuki Sando just adjacent to Santoka ramen at Mitsuwa Market.

Though it isn't on par with Otakufu in Torrance, I'm comforted by the thought that now I can get a decent bowl of noodles, whether udon or soba, without having to make the 30-minute trek to the South Bay.

There's a lot of noodle toppers to choose from: tempura, grilled beef, sansai (mountain vegetables), chicken and more. There's also a special menu selection of Kobe curry udon/soba. Never knew Kobe was famous for curry but I'll definitely try it next time to see what the big deal is.

I'm recovering from a nasty cold so I settled on beef udon for stamina. I was disappointed when the excessive fat oozed into the clear broth making for an oily soup, but the al dente firmness of the noodles kept me satisfied. Personally, that's what makes a good bowl of udon.

Santoka's fanbase has been steady and growing, and frankly I don't expect any new additions to the food court could ever trump it. But for the sake of variety, as well as my stomach, I'm glad for Sanuki Sando. Go assari-kei!

3760 Centinela Ave.,
Los Angeles, CA 90066
(310)398-2113
10:00AM - 8:00PM


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4 comments:

rameniac said...

the rumor was that that space was gonna become a matsuya gyu-don shop, which would have seriously pwned. i guess tachigui-ish udon is not too bad; it coulda been a lot worse!

Pirikara said...

An udon/soba-only shop is hard to come by around this area. And all the toppings shown in the plastic food display case are so pretty! Hurray!

Taste-Buzz said...

I'm still confused about the egg. Is it poached or scrambled or does it get whipped up like an egg drop soup?

Pirikara said...

Egg? I haven't had their udon with egg toppers yet, but usually what people do is crack an egg on top and have it cook on the surface. I suppose it'd be considered poached 'cept there's noodles in the boiling water.