Street food Udon — the authentic version

The best Udon I've ever had came from a street stall, not a restaurant. The subtly sweet and salty intensity was completely different — more direct and uncompromised. dashi stock was used without hesitation, the way it should be.

Japanese cuisine philosophy of shokunin craftsmanship shapes how even simple dishes are prepared. The an intimate Tokyo counter restaurant setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. green tea was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.