Thick, chewy wheat noodles — pure comfort.
What it is
Udon are thick, chewy wheat noodles in a light dashi broth, topped simply — tempura, a raw egg, fried tofu (kitsune), or grated mountain yam. Sanuki udon from Kagawa is the famous firm-textured school.
What it means
Where soba is the refined city cousin, udon is warm, everyday nourishment — slurped quickly at standing shops or savoured in regional specialities. It's the noodle of home and comfort.
Why it's wonderful
The pleasure is texture: a satisfying chew against a gentle, clear broth. It's filling, soothing, and very kind to first-time palates.
What to order
- Kake (hot broth) or zaru (cold)
- Kitsune (sweet fried tofu)
- Tempura udon
- Kamatama (hot noodles, raw egg)
For special diets
Wheat-based (not gluten-free). Broth is usually fish dashi — ask for a kombu (kelp) base to keep it vegan.