Udon noodles on SF area (San Mateo, SF, etc.)

[ryaxnb]

I'm looking for nice Udon houses in either SF or Burlingame area, where Burlingame includes South San Francisco, San Mateo, Colma, etc. and SF includes pretty much everywhere in SF city, preferrably the northeast. I'm hoping for a place that has something other than udon soup (can be other noodles, tempura, appetizers, etc.) but if that's not available thats OK too. Thanks for any help! I love Udon and other Japanese noodle dishes. It would be great fun to try one out in restaurant. :)

[mmmgarlic]

I've had some amazing udon in Japantown. I don't know if that's in the area that you're looking for. It's across the street from the peace plaza and it's on the second story, right above a restaurant that does hot pot right on the table. There are metal pots at each table. Sorry, can not remember the name exactly...Iroha maybe? Good luck!

[augustiner]

that sounds right. iroha is above shabu-sen. i don't put much faith into many of the j-town restaurants, and while i've never had udon at iroha, their other offerings left me wanting and parched.

the above discussions about the inaniwa udon at maki has me trying to jog my memory. i've had the cold inaniwa udon there, and while the thin noodles are slick and satisfying to slurp, and i believe i enjoyed the dipping sauce for the cold version, i'm not sure if i would appreciate them in a hot soup prep, where they might soften too much.

that said, i don't know about the dried udon they sell at maki for about $20. there is another brand of inaniwa udon that you can get in all the major markets in japantown that costs about $6-7, which i enjoy as a sub for cold wheat noodles in homemade korean bibimguksu.

[Eugene Park]

My mom and my son both love the udon @ Yuzu in San Mateo. Caveat emptor that my mom doesn't have the most discriminating palate when it comes to anything besides Korean food, and my son is 14 months old and eats pretty much anything (like his dad).

My wife and I (and more than a few folks on this board) like Yuzu for their sashimi and sushi, but my mom only orders the udon every time we go there. She and her grandson typically clean it up, so I've only had a few tastes of it in the past couple of years. It is well-made from what I've tasted and seen.

[K K]

Udon in virtually all of SF Bay Area is sourced to frozen packets. The only place in the Peninsula that made Kansai style udon in-house (Tombo) is no longer in business (Izakaya Mai took its place).

However there is hope in SF. I'm reading that if you call ahead and reserve, Minako in the Mission district will make teuchi udon (hand made from scratch) in soup and might be your only best shot.

Otherwise if you like soba noodles, Mikaku between Union Square area and borderline Chinatown entrance (on Grant), has in house made soba (for zaru soba, cold noodles with dipping sauce) as a dinner special. Call ahead to make sure it is available.

[peppatty]

I really like Hotaru's verion in San Mateo on 3rd Ave. The noodles are the kind I like, smooth, nice bite, not mushy. The dashi is clean tasting and not too salty. It also has very reasonable combo dishes.

[feesh]

Best place I've had is in San Mateo --- Santa Ramen (ok, not Udon, but so what?). But watch out -- there's always a line out the door at lunchtime. They also have changed their pricing -- they charge for all toppings. Still, their pork soup is incredible, even if a little pricey.

[ryaxnb]

that's interesting, and i might try it, and thank you, but I've already had ramen in a restaurant (Ramen Halu and the late Do-Henkotsu.) I'm more looking for Udon noodles with soy sauce and that japanese touch. It would be fun.

[Melanie Wong]

Yes, udon and ramen are very different from each other. Good udon seems to be even harder to find. Here's a report about the homemade udon at Nami Nami in Mountain View, if that's not too far out of your range.
http://chowhound.chow.com/topics/459544

[Debbie M]

Udon and ramen -- big difference. If you're hankering for one, the other just wouldn't cut it.

Both Suzu (in the Kinokuniya Bldg.) and On the Bridge (on the bridge) in SF Japantown serve udon.

[Melanie Wong]

Have you tried the inaniwa udon at Maki?
http://chowhound.chow.com/topics/3282...

[margieco]

I just tried that on Saturday and thought it was fantastic.

[Melanie Wong]

Cool, what makes it different and worth the price premium?

-----
Maki Restaurant
1825 Post St, San Francisco, CA 94115

[margieco]

I wish I had the expertise to say. I'd actually ordered one of the other dishes (grilled eel wappa meal) but had many tastes and samples of the udon. The shrimp were fried but delicate little balls. The broth had an amazing and gentle flavor and the noodles were a perfect texture. I still think the price was a bit high. But all of our food was well prepared and delicate.

[Debbie M]

Definitely sounds worth a try.

[K K]

Sumika in Los Altos offers a side of inawa udon for lunch. The noodles are sourced to frozen packets, are a bit thinner and more slurpy in texture. But bottom line, it isn't a major wow factor. I would imagine Maki's version isn't that far off. To really make udon shine, one needs to serve it in a great dashi based broth. Then toppings/condiments are next.