WADAYA - West LA
Japanese restaurant · Sawtelle ·
Japanese restaurant specializing in flavorful brothless mazemen noodles
Japanese restaurant specializing in flavorful brothless mazemen noodles
"Mogumogu specializes in mazemen, broth-less ramen typically flavored with chili and garlic soy sauce. With cheese, curry, and vegan varieties, the Sawtelle shop’s mazemen bowls pack all the flavor without any of the need for soup. In hot or cold weather, it’s a welcome change of pace from tonkotsu’s neverending reign across the city." - brant cox, sylvio martins, garrett snyder, cathy park
"The specialty at Mogu Mogu is mazemen, a brothless ramen that (here at least) comes with extremely specific eating instructions. To create their signature sauce, you mix the noodles with a variety of toppings (like poached eggs, green onions, and spicy minced pork) for “about 30 seconds,” add their “umami vinegar” midway through. Is it a lot of work, bordering on meticulous? Sure. But when you’re working your way through a bowl of thick noodles, each evenly coated with sauce, you’ll have no one to thank but yourself. Well, and the chef who actually, you know, made it. It’s a collaboration." - brant cox, sylvio martins, arden shore, cathy park
"This fast-casual restaurant in West LA is both our go-to for the delicious, complex dish known as mazemen (Japanese brothless ramen) and an ideal spot for whenever your bank account falls into the double digits and you need food like, now. They make a few variations on the soupless noodle, like ones made with curry, cheese, and veggie miso, but our favorite is the deluxe. Just $15 and full of sliced chashu, spicy minced pork, and two types of eggs (poached and soft boiled), much like Julia Louis-Dreyfus in everything, this dish can’t be beat. Available for takeout and delivery, call (424) 371-5085 to order, or find them on most major delivery apps." - kat hong
"The specialty at Mogu Mogu is mazemen, a brothless ramen that (here at least) comes with extremely specific eating instructions. To create their signature sauce, you mix the noodles with a variety of toppings (like poached eggs, green onions, and spicy minced pork) for “about 30 seconds,” add their “umami vinegar” midway through. Is it a lot of work, bordering on meticulous? Sure. But when you’re working your way through a bowl of thick noodles, each evenly coated with sauce, you’ll have no one to thank but yourself. Well, and the chef who actually, you know, made it. It’s a collaboration." - brant cox, sylvio martins, arden shore
"When does mazemen (dry ramen) start to just resemble pasta? Maybe it doesn’t matter, especially at West LA’s Mogumogu which specializes in well-sauced, fully-loaded mazemen with toppings like chashu and poached eggs." - Matthew Kang