This clean façade, set upon a mundane artery beside the BQE, has just a noren to mark its entrance. Inside, it's all warmth, as servers lead diners into a space donning tufted banquettes, greenery galore, and framed articles. Udon is the focus of this kitchen—even at lunch, when the crowds are endless, but committed to sampling some of the best in town.
The menu offers everything from simple edamame to a salad of greens, avocado, and seared octopus. But, indulge in the star of the show, offered in such varieties as cold seiro; zenryufun blended with wheat bran and germ; as well as sasauchi made from bamboo- and barley-leaf. If some of the items sound unfamiliar, let the passionate staff talk you into these bowls of delicious comfort.