This dish is part of the 2 new items that Ten-Ichi has launched, the other being Mentaiko Udon which I also tried. But this was the one that blew me away.

Topped with an onsen tamago, cooked sous vide and at a perfect temperature of 63 degrees, I burst the egg and watched the yolk cascade onto the smoked duck slices and mixing with the black sesame sauce/broth.

The black sesame sauce was fragrant and pungent with the aroma of black sesame and a little black bean sauce. The udon was cooked al dente, springy and flavourful. The duck slices were the star of the dish, all 6 slices were rather thickly cut and peppered nicely with black pepper on the skin. They also contained a nice layer of fat beneath the skin, making each bite a treat. Absolutely will return for more and hopefully this item will stay for good.