"Chef-owner of Bozu, the fusion Japanese small-plates spot known for its orb-like “sushi bombs” (dome-shaped nigiri with a range of sauces and crunchy toppings), is also behind this nearby udon joint. At Makoto Suzuki’s sophomore venture in the area, strands are served chilled or in soup form; the noodles are handmade daily using specially filtered Kaiaki water and a distinctive flour blend from California. There’s an impressive plethora of choices, from a hot seafood curry version to a chilled plum, shiso, and daikon radish-strewn option." - Alexandra Ilyashov
