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The udon gets made in plain sight, dough rolled and cut into thick, chewy strands behind glass, which sets the tone for an udon shop that takes its noodles as seriously as the Japanese city it's named for. The space is simple and welcoming, with families and groups filling tables most nights. Cold Asahi on tap helps the wait. Weekends draw a crowd, so put your name down early and settle in.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Mushroom udon
“One fine example is the mushroom udon infused with miso for an umami-rich base.”
Michelin Guide -
Agedashi eggplant
“Other items include the uni and miso "carbonara" and the crispy-and-creamy agedashi eggplant, along with hot and cold udon choices, bonus toppings, and cold Asahi on tap.”
Michelin Guide
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