On days you feel empty,
on days you want a bowl of udon
Come, whoever you are. Have a warm bowl and go.
Saturday mornings, 7:00 to 8:30. Free.
Shrimp Tempura Udon
Crisp shrimp tempura on clear dashi. The batter softens into the broth and turns it rich. A little more generous than usual, since it is our first morning.
Saturday, November 7 · opening day
Letting us know helps us prepare. You are welcome to simply come, too.
Call (425) 350-0191English or Korean, whichever is easier.
Leave a reservation
If calling is easier, reach us at (425) 350-0191.
Or leave your name here and we will call you back.
Reservations close that Wednesday. What you write is used only to call you back.
How a bowl of udon traveled here →
A warm bowl of udon.
We would like to serve you one.
Whoever is passing through, welcome
Saturday morning, this is how it is made
Only the basics, done honestly.
Noodles cut that day
Kneaded the Sanuki way. Flour, salt and water — only three. That is why the noodles are thick and push back when you bite.
Dashi drawn slowly
Bonito and kelp, simmered into a clear, deep broth.
Boiled to order
We drop the noodles when you order, so they reach you at their best.
Finding us
The address and the hours, so it is easy even the first time. Parking is wide.