Oumi Sasaya

It’s not about wild toppings or esoteric pork parts at this tiny Lomita enterprise. Oumi Sasaya excels because of the smoky, crystal-clear broth with its special katsuobushi (a blend of dried fish) from Japan—and, of course, its fresh noodles. The silky strands are formed using top-secret techniques developed more than 60 years ago at the Kitamura family’s original Japan-based restaurant. The noodles virtually inhale soup broth and become the star of almost everything on the menu ($7.50-$12). Decide if you want them hot or cold; garnished with tempura chicken, vegetables, and rich sesame sauce; or topped with jumbo shrimp in curry. The next generation: The Kitamura family closed Sasaya in 1981. Now as heirs to the kitchen’s well-guarded recipes, the founder’s son and daughter-in-law are thrilling udon devotees again.