Finding the best Udon in the city — a personal search

I spent three months trying every version of Udon I could find locally. The variation in quality is extraordinary. The best version handled fresh wasabi with genuine knowledge and the delicate and precise result was noticeably superior.

seasonal ingredients guide the menu in traditional settings. The winning restaurant had the right a high-end kaiseki setting feel — unpretentious and focused on the food. cold Sapporo beer was suggested correctly. Worth the search. When Udon is made properly it's a completely different experience.