Tomiya 토미야

The cold udon noodles are unusually firm. They are made in-house and vary in thickness from strand to strand, and while most diners love the bounce, some finish with a sore jaw. The house favorite, toriten bukkake udon, tops chilled noodles with thin-battered fried chicken and pours over a salty bonito-based broth. Kashiwaten zaru uses a stronger version of the same broth for dipping, and the shrimp tempura stays sweet and springy.