"Following the success of the Lower East Side Okiboru centered on tsukemen, the team has opened an udon spot. The specialty here is Himokawa udon, a wide, flat noodle, popular in Japan, that has finally arrived in New York. This style of udon is served with a dipping sauce or in a soup, in sets with tempura. Beware: Right now, lines are fierce and the restaurant is quite tiny, with only counter seating. We suggest going early as a solo diner." - Emma Orlow, Eater Staff
Emma Orlow/Eater NY