perfect simplicity

perfectly simple. perfectly me.

oumi sasaya : udon in the south bay

with 5 comments

fresh udon + curry = match made in heaven

Oumi Sasaya is a small restaurant specializing in udon located in the same plaza as Patisserie Chantilly and Gaja Okonomiyaki.  Although lesser known than its udon counterparts (Sanuki no Sato and Kotohira), its simple yet straightforward dishes make it a contender for top udon in the south bay.

Oddly enough, I hadn’t even heard of Oumi Sasaya up until a few months ago.  I had passed it countless times on my way to Gaja, but never gave it a fleeting thought.  I also tended to avoid the little plaza as it tends to get extremely crowded at peak hours, so this place never was an option.  However, one early Tuesday afternoon, I happened upon an almost empty parking lot and restaurant.

The menu is straight forward with a short list of udon, bowls, and appetizers.  As it was lunch, I decided on curry udon with tempura shrimp and mochi and a soft boiled egg.

Once my order was taken, I was given a small dish of warm tofu.  With just a dash of shoyu, this was a perfectly refreshing way to start the meal.

The restaurant layout was airy and beautiful, with the majority of space taken by an L-shaped counter.  It was perfect for watching all of the action in the kitchen.  As I was there early, I ended up watching the workers prep.  Interestingly enough, many of the workers were women, including the cooks.

Curry Udon with Tempura Shrimp and Mochi

My lunch arrived soon after and it was a sight to behold.  A giant earthenware bowl holding the molten broth was set before me.  I started taking pictures and realized that I would need to let it cool down even farther.  Curry holds in heat like no other and the thought of burning my mouth was not appealing.  Its unfortunate because allowing the cool down process also lets the noodles soften.  As I like my noodles al dente, I ended up chowing down, losing taste buds in the process.

The house made curry was rich and spicy and a perfect compliment to the udon.  I find that sometimes curry becomes watered down in udon and lacks the punch needed to flavor the dish.  Not so in this case. I ended up drinking a good majority of it too.

The tempura was well cooked as well.  The tempura batter was slightly thicker than most, but held up to the broth/curry well.  I’m not usually a big mochi fan when added to meals (okonomiyaki, etc.), but this was really good.  It’s rather neutral taste didn’t compete with the already bold flavors in the bowl and added much needed texture to the dish.

Soft Boiled Egg

I love soft boiled eggs.  That is all.

I would really like to go back to try their udon sans the curry to make a viable comparison between the other shops of the area.  Nonetheless, it is worth a trip if only for the curry udon.  Plus, you can go a few doors down and top of the meal with dessert from Patisserie Chantilly.  😉

Oumi Sasaya
2383 Lomita Blvd
Unit 101
Lomita, CA 90717

Written by liveeatlove

April 18, 2010 at 1:39 pm

Posted in Dining Out, Japanese

5 Responses

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  1. We’re going to have to check this out. Kotohira hasn’t made their own noodles since at least January, and paying $9 for a bowl of shoyu udon + sides ticked me off to no end. Thanks for the info.

    Confirming they do produce their own in-house noodles? I can’t stand the wonkie udon at Ichimiann so.. that only leaves Sanuki no sato.


    April 19, 2010 at 10:46 am

  2. omigosh. the onsen tamago looks sooo good!
    i’m always out on a lookout for udon places, but if it’s so close to gaja, that poses as a problem… decisions, decisions!


    April 19, 2010 at 10:50 am

  3. @sinosoul i haven’t actually been to kotohira in at least a year, essentially because i can walk to sanuki no sato. yes, oumi sasaya makes noodles in-house!

    @inomthings haha. you can get your udon fix and then mosey on down to gaja for the tuesday late night 50% off deal! 😉


    April 20, 2010 at 1:19 pm

  4. Looks delicious! What do you think of Ichimiann in Torrance? It’s my go to place for soba/udon.

    Kung Food Panda

    May 16, 2010 at 9:09 pm

  5. i love ichimiann…it’s my favorite soba spot. but, i’ve only had their udon once. very different in terms of texture and thickness to oumi sasaya’s. i’ve been meaning to go back and try it again, specifically cold, but always seem to end up with soba. 😛


    May 17, 2010 at 9:11 pm

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