"Tsurutontan first opened in Japan more than 30 years ago, so this place has had some time to perfect their specialty, udon. There are plenty of udon bowls to choose from like one with creamy broth and uni and another with wagyu and oysters in a sweet sukiyaki soup. We tend to gravitate towards the katsu curry that comes with a thick and juicy fried pork cutlet. At lunch, they offer a bunch of set combos that mix and match udon bowls with sushi and rice bowls topped with things like cod roe and spicy tuna." - Team Infatuation
Dining Innovation New York, Inc / Joji Uematsu