Ramen Monday - September 12

Sorry, no ramen today...
This week was 103 degrees and I'm NOT thinking ramen...

Otafuku Japanese Cuisine

It's been a few years since I've been to Otafuku, not you typical noodle house. But they do make the best soba (buckwheat) noodles this side of Japan that I've had. Most people know that buckwheat noodles are brownish in color and have a nutty flavor to them. A few restaurants in LA make their own noodles. But only Otafuku uses imported gozen-ko, flour milled from the white-buckwheat kernel.

Seiro Soba
(sarashina soba)
with dipping sauce, wasabi, and green onions

Lunch Special
Seiro Soba
Shrimp Tempura Bowl

Seiji Akutsu, Otafuku owner, imports the white soba flour and uses bottled spring water and makes his dough. Rolls it out and makes thin cuts to make this delicate noodle. I tried to cut soba noodles once at a restaurant, it came out more like linguine noodles than soba.

I love fresh soba noodles with the slightly chewy texture, served with the very cold dipping sauce. Actually, I really love fresh pasta and noodles! My only trip to Japan, I was fortunate to have some freshly made soba noodles. Otafuku is very close to my experience in Japan.

16525 South Western Avenue
Gardena, CA 90247
(310) 532-9348

Monday - Saturday: 11:30 - 2 pm
Monday - Friday: 5:30 - 10 pm
Saturday: 5:30 - 9 pm

Not your typical soba noodles...

Photos by Jay Terauchi


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