Family-based udon recipe with locally sourced ingredients to create an unique noodle experience.
We are proud to be the first udon restaurant in Vancouver. Our noodle recipe is passed down from our chef's family.
Traditional udon, cold udon and specialty udon
Our chef has found this thickness to be the most optimal ratio for broth, noodles and tastiness.
We follow a family recipe (passed down by Chef Shin’s grandmother) but use Canadian sourced flour to create a special blend.
Traditional udon is called ‘koshi’ - essentially translate to more ‘bouncy‘ than it does to ‘chewy
Uber for delivery services