The Udon I grew up eating — memory as a review

I grew up eating Udon and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the delicate and precise was right, mirin was handled the way it should be.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. Growing up it was always a conveyor belt sushi bar, which shaped my reference point entirely. cold Sapporo beer alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.