Bushi Udon Kappo
Apparently they make their own udon in-house. Has any one tried? Worth a trip mid-town? Thanks in advance.
went a few days ago for an early dinner -- i had the udon w/curry beef dinner set. very good quality fish on the sashimi -- fresh & clean flavors; nice light hand with the tempura. the udon noodles themselves were pretty good, but i'm not exactly an udon connoisseur. they do a "mixed vegetable" tempura, which is basically a vegetable fritter with a light tempura treatment that i really enjoyed. the room wasn't too loud & trendy, thankfully; it filled up pretty quickly with japanese families, which i suppose is probably a good sign. i'm really happy to have a new option in the neighborhood. so yes, i'd say worth a trip.
Ohh! I've been waiting for a place like this!
The menu looks really big... Kind of overwhelming... Seems like they are trying to run it a bit like an izakaya at night with their dinner menu...
I like the udon too. However, the chawanmushi (steamed egg custard) was watery (should be more solid), and inedible - having a very sour after taste. i suspect it may be related to the freshness of the shrimp in it.
I understand that's a strong accusation. You can take it for what it is - my recount of my experience. I did not finish the chawanmushi.
I wouldn't go out of my way, but I would drop in for the udon again if I'm nearby.
So wait, I am going with 3 (potentially 4) other friends today after work. I have two questions:
1) Is that going to be a problem? How quickly does it fill up with these purported Japanese families and do they take reservations (not that I think it matters much at this point but...)
2) What am I getting?? What's the house speciality? Do I go wheat noodle or spelt?
Thanks a bunch!
So, I feel like I read something about the Tendon lacking sauce. I assume it's the same store with the stamina. AND the place makes their own Udon in-house so I just stuck with the udon.
Now, due mostly to Notorious P.I.G.'s strong insistence on the virtues of the "Tsuke" style of noodle eating, I convinced two of the other people I was eating with to order the Tsuke Udon with me, just to be as "Tokyo-Authentic" as possible... and we were the three least happy at the table.
Once again, by the end of it, we were all left dipping cold, slightly undercooked noodles in our cold, concentrated broth.
This is not to say that all of the ingredients weren't excellent, but unless you are a Certified Noodle-Eating Master, I would just stick to the Udon-in-bowl versions of everything. EIther the Plain, Pork or Curry, if you are of that persuasion.
As for the set dinners for $25, I'm a little MEH as to whether or not they are actually good value. The grilled fish was a very plain-jane, nothing special Atlantic salmon and the sashimi were like 3 big pieces of some white fish, most notably hamachi. Not terrible by any means, but not quite Taro's Fish (on Sheppard).
If you do get it, just know that the overall portions are not enormous and I supplemented it with some of the more exotic tempura pieces (which were as good as everyone said they would be; these guys know how to fry).
There you go. Probably a longer answer than you wanted ;)
Whoa there, gear down big rig. I was talking about the Tsukemen at Santouka specifically. I've never even commented in this thread and haven't done so because I haven't eaten here. I generally don't comment on things I haven't tried.
Also, when I talked about authenticity I meant it as a general blanket sort of statement meaning that if you where maybe the kind of person that looked for a sense of authenticity (which is ridiculous to me and a subject that I could go on about but won't because who cares) then the Tsukemen at Santouka is probably closest to what you'd get in Tokyo.
Don't put you and your friend's order fail on my shoulders because you got the Tsukemen at this Udon place instead of at Santouka.
Side note, thanks for the tip, I won't order the Tsukemen here.
I'd say it's definitely worth the trip. You can really appreciate the difference of fresh handmade noodles here - chewy, clean flavour. I ordered the tsuke udon and unlike others on this board, absolutely loved it. For me, far preferable to having it in broth. I don't think it has anything to do with authenticity - just that the concentrated savoury broth of tsuke style is, for me, much tastier. The curry udon is supposed to be good too (in a thicker, sauce-like broth) and I'd probably try that one out next time.