When we have guests who love Japanese food, we like to take them to Otafuku. Located in Gardena, this is a low-key place that just got a storefront sign. Inside, you’ll have a choice of various types of soba, mainly based on the content of the buckwheat. I always go for the anago tempura which is huge!
It’s large enough to share and even take some home although tempura is best eaten right away. There’s nothing soggy about this tempura. Ian usually orders the ebi kakiage which is translated at scallop and cubed shrimp tempura. To cut the grease, I suggest the o-shinko.