"Somewhere in America’s all-out ramen frenzy, udon was seemingly left for dead. But if you ever see the line wrapped outside Marugame on any given day, you’ll understand why these thick, bouncy noodles deserve equal billing. Yes, the wait can seem daunting, but it’s worth it. Come sit at the bar, order that outrageously delicious miso carbonara udon, and watch as they cut and roll every massive noodle by hand behind the glass. " - nikko duren, brant cox, kat hong
@TheInfatuation
