Not All Noodles Are Made Equal
Fast Craft. Not Fast Food
Fresh, hand-crafted udon noodles & more. Served fast & price fair so everyone can enjoy Japan's favourite everyday comfort food from it's #1 brand.
The Sanuki Style Udon
Japan in every strand
We've been mastering our udon recipe & technique for over 26 years. We make them fresh in store, every 20 minutes. We transform flour, water & salt into chewy, bouncy, square-cut noodles that will transport you to Japan.
Mixing
Our udon flour is milled bespoke for us & mixed with water & salt. 3 ingredient simplicity.
Ageing
After rolling it goes through two ageing process: first at 3 hours at 28 degrees, & then 18-30 hours at 18 degrees.
Pressing
The dough gets pressed a second time to allow the gluten strands to form.
Cutting
We use machines imported from Japan to perfectly roll & cut the udon into perfectly square strands ready for cooking.
Boiling
We load the udons on to a stick & gently swirl them into hot water so the strands don't stick together.
Draining
After 17 minutes cooking we scoop the udons into a net (tamo) & shake hard to drain,
Washing
The udons are then washed twice in two different temperatures to give them their shine.
Portioning
We then portion up the noodles with a fork (kaki) & balling them to let them rest.
Serving
For each order we dip the udons in very hot water to firm & warm them up.
Slurping
Finally they are slurped, to show satisfaction & apprecation to the craft.
Crave the Craft
In Japan, udon is a way of life
Udon to Japan, is what bread is to the UK. Both made from just flour, salt & water. It's comfort, nourishment, craft & community. A true taste of home.
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