Katatsumuri 가타쯔무리

Hot noodles, never rinsed, are coated in raw egg for kamatama udon, and a generous pour of its own tsuyu brings up the wheat aroma and the richness of the egg together. Ginger yakumi midway freshens the bowl; pouring in hot kake broth near the end turns it into something like egg soup. Sudachi udon, made with organically grown Jeju sudachi, is sold only until the fruit runs out.