Part of lunch menu.

Udon came with a choice of hot/cold.

This placed truly changed my perception of udon being thick, fat and chewy. Inaniwa Udon is one of the top 3 udon that differentiates itself from the Kansai version with its thin and refined texture. It even has a glossy sheen to it! Was told that this noodle was served to royalty in the past and it is laborious to prepare (takes 4 days)!

For the cold udon, there are two types of tare (dipping sauces), shoyu and sesame. I only tried the former and it was so tasty especially after a lot a lot of grated wasabi added! Noodle texture was surprisingly springy, chewy and smooth! Every mouthful was refreshing after dipping into the shoyu and kept me wanting more!