| U:Don |
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| Tuesday, 03 January 2012 14:04 |
Ramen may be the current boom in Seattle, but Chef Tak Kurachi is convinced that udon is the next noodle worth discovering. To do udon right, he’s invested in both man and machine to create in-house, fresh-made noodles at his newly opened U:Don (pronounced YOU-don). Reminiscent of udon restaurants in Japan, bowls are reasonably priced, available many ways (both hot and cold), and served with tempura, kakiage and karaage. Pictured is the on-tama udon, which shows off the broad, thick noodles. The accompanying dashi-shoyu sauce is also made in-house, and the bowl comes with an onsen tamago (hot-spring egg), sliced green onions and a kick of grated ginger. Kurachi loves the koshi quality (the firm, al dente texture) of udon, saying, “Nothing can compare to the springiness of it.” This makes U:Don, in the U. District, a chewy and cheerful experience. U:Don Review by Jay Friedman - December 2011 Related Article: |
| Last Updated on Thursday, 05 January 2012 02:21 |