Mishima - A Japanese Noodle Restaurant
- Carolyn Tillie
I work near the intersection of the 110 and the 405 -- near all the Toyota buildings in the South Bay. This afternoon for lunch, I felt a need to escape the constant Tragedy Talk in my office and found Mishima as a refuge. In a back-handed way, I ducked in because I could tell that the packed restaurant (located at 21605 S. Western Ave., Torrance) had no English speaking patrons inside and IF they were talking about New York, or the Taliban, or retaliation, I wouldn't understand it anyway.
I fell into a lovely bowl of udon noodles with a side of tempura. They pre-glazed my tempura so some of it was soggy but the noodles were exceptional. They apparently have locations in West Los Angeles at 11819 Wilshire, Beverly Hills at 8474 West Third, and Studio City at 12265 Ventura Boulevard.
I look forward to going back. I already feel a bit better.
I really like Mishima, I've only been to the one in West LA, on Wilshire, but I've been many times. They have wonderful Udon, I can't think of the name but I really love the one that comes with a bit of everthing, in a bubbling cauldron of a clay pot. I've also had a couple of kinds of fish there, especially delicious is their Black Cod. And I don't know if it's unusual or not, but I really like the quick cooked beef wrapped crunchy asparagus. Thanks for reminding me to put that back on the top of my list.
p.s. I don't really understand they put tempura in soup, I usually pretend that it's some soft, yummy, relative of tempura, and just enjoy.
I just wanted to thank you for your post on the WLA Mishima. The words "black cod" motivated me to get my wife and go. It was an outstanding recommendation. It looks and tastes delicious and healthy. My wife had the tempura soba, which she also said was very good. As she said, other places take one shrimp and try to make it into two. At Mishima they give you two big, plump fresh tasting shrimp. We then picked up three desserts to take home from the front counter. Finally, the cleanliness of this restaurant which we observed is a 10 out of 10. We will be regulars here from this point on.
"I don't really understand they put tempura in soup, I usually pretend that it's some soft, yummy,
relative of tempura, and just enjoy."
Debra, having eating tempura udon since I was a baby(?), I have never encountered such a questin. That is Japan's custom.
In that nation's history, fried food was not common till Europeans showed up several hundred years ago.
Although Americans eat may fried meat without sauce, Japanese do not fried vegetables or fish alone--except going to U.S. fast food stores.
Another thing is that your udon's noodles and broth become "enriched" if tempra is added into soup.
One more thing; while tempura udon is far more expensive than other types of udon in Japan, almost every type of udon has simlar prices in a store in the U.S.