Yamatani Udon 야마타니 우동

Thick, long fresh noodles feel heavy on the chopsticks and spring back hard with every bite. Bukkake udon lets you mix concentrated sauce into them bit by bit, while hot udon sits in a clear broth with a strong bonito aroma. The plain bowl shows the noodles off better than seaweed udon, whose assertive seaweed taste can bury them. A side of thick fried chicken or chewy chikuwa fish-cake tempura is common; dip only one end in the broth to keep the rest crisp. When ingredients run out, the shop closes early.