Lasung House 라성왕돈까스
Korean restaurant · Harvard Heights
3134 W Olympic Blvd, Los Angeles, CA 90006
Highlights
Lasung House serves massive, crispy donkatsu cutlets in a casual Koreatown spot, with tasty fusion pasta and refreshing rice slushies.
Lasung House serves massive, crispy donkatsu cutlets in a casual Koreatown spot, with tasty fusion pasta and refreshing rice slushies.
"It’s all about the donkatsu at Lasung House, a newer Koreatown restaurant from operator On6thAvenue. The jumbo cutlets here are served pounded thin and crispy, with a tomato-based sauce on top. In addition to the classic pork, shrimp and fish cutlets are both available as well. For non-donkatsu options, find spicy cold wheat noodles with gochujang sauce, spaghetti bolognese, and cream pasta with seafood on the menu. — Rebecca Roland, associate editor" - Matthew Kang
"A face-sized fried cutlet can fix most everyday problems. Well, it won’t get you out of jury duty, but Lasung House’s excellent donkatsu will undoubtedly cheer you up in the moment. This casual, diner-like spot in Koreatown by the Quarters BBQ folks mercilessly pounds its pork steaks and dredges them with panko so a jagged and crackly crust forms in the fryer. One cutlet is filling enough to leave you slumped in our seats (Lasung House has a one-cutlet-per-person rule) so come hungry. Or better yet, come with a group for a cutlet rotation—spicy cutlets, cheese-topped cutlets, and fish cutlets with sweeter-than-usual tartar sauce. They also do a few fusion-y pastas, like bolognese and seafood cream, but the spicy chilled jjolmyeon is the best option after all that breaded meat." - brant cox, nikko duren, sylvio martins
"The first time we took down one of Lasung House’s donkatsu by ourselves, we felt like Joey Chestnut after a hot dog eating contest. These jumbo fried cutlets—the Korean version of Japanese tonkatsu—take up two-thirds of the hubcap-sized plates they’re served on, which is a chief selling point for this diner-esque restaurant in Koreatown from the Quarters BBQ people. photo credit: Emily Ferreti photo credit: Emily Ferretti photo credit: Emily Ferretti Though Lasung House is the last place you should go for a “light dinner”—especially since the restaurant’s strict one-dish-per-diner rule means everyone has to order an entree—their panko-crusted meats are as delicious as they are massive. For that reason alone, we think Lasung nudges out Koreatown’s other fried pork specialist, the long-running Wako Donkatsu. Just give a heads-up to whoever you bring here that gravity will feel extra heavy afterward. The menu at Lasung features less green than the Mojave Desert, but everything we’ve tried is ripe for a comforting meal. The signature donkatsu is why you’re here, with its jagged, crackly crust that lets the smoky-sweet tomato sauce and an optional blanket of cheese cling to the meat like a dryer sheet. The fried fish filet is a lighter (and superior) option that flakes beautifully with the touch of your fork. Non-cutlet items are labeled “side dishes,” which is a bit misleading, as they're clearly the size of full-blown entrees. There’s a shareable bowl of spicy, cold buckwheat noodles that goes down like a refreshing glass of water and a creamy seafood pasta that pleasantly reminds us of a chain restaurant fettuccine alfredo, but beyond that, stick to the healing powers of a beautiful golden cutlet. Food Rundown photo credit: Emily Ferretti Pork Cutlet These beautiful golden brown cutlets could win a beauty pageant, a blind taste test, and a poll for the best thing to eat after too many seltzers by the pool. And we're also impressed that you can hear how crispy they are cutting into them. They're served with a scoop of rice, middling mac salad, and shredded cabbage with sweet 1000 island-dressing. The tomato sauce on top is sneakily spicy, and you have the option to upgrade to a spicier version or add a layer of molten cheese. photo credit: Emily Ferretti Fish Cutlet Long John Silver is spinning in his fictional grave. This is an exceptional piece of fried fish on all fronts. The filet of pollock is meaty and sweet, and the panko crust is firm enough to scoop the thick, relish-y tartar sauce. photo credit: Emily Ferretti Spicy Cold Wheat Noodle This bowl of cold noodles is the lightest item on the menu and a needed intermission between everything fried and saucy on your table. They’re chewy and come coated in a slightly sweet gochujang sauce. Cream Pasta With Seafood After one fork twirl we realized it: this is basically dupe of Olive Garden's fettuccine alfredo, except much tastier. There’s a lot of salt and cream going on, but if that sounds like your idea of a good time, this entree-sized side dish delivers. Rice Shikhye Slushie Lasung’s sweet rice slushie goes with donkatsu like a Mexican coke does tacos or an Icee does a three-hour movie. Use this refreshing beverage to help balance out all the fried pork you just put down." - Sylvio Martins
"Some people want diamonds or flowers. All we want is a fried cutlet the size of our face, which is exactly what Lasung House’s excellent donkatsu provides. This casual, diner-like spot in Koreatown by the Quarters BBQ folks mercilessly pounds its pork steaks until they’re as thin as the plate. The panko crust is jagged and crackly, so the smoky-sweet tomato sauce on top clings like a dryer sheet. One cutlet is filling enough to leave us slumped in our seats, but consider doing a cutlet rotation if you're with a group—spicy cutlets, cheese cutlets, fish cutlets with tartar sauce. They also do a few fusion-y pastas, like bolognese and seafood cream, but the spicy chilled jjolmyeon is the best option after all that breaded meat." - nikko duren, brant cox, sylvio martins
"It’s all about the donkatsu at Lasung House, the newest Koreatown restaurant from On6thAvenue. The jumbo cutlets here are served pounded thin and crispy, with a tomato-based sauce on top. In addition to the classic pork, shrimp and fish cutlets are both available as well. For non-donkatsu options, find spicy cold wheat noodles with gochujang sauce, spaghetti bolognese, and cream pasta with seafood on the menu. — Rebecca Roland, associate editor" - Eater Staff
