"There's often a line outside udon specialist Marugame Monzo, but once you try their thick, bouncy housemade noodles, you'll understand why. The famous dish here is the uni cream udon, made with just enough sea urchin to give it an oceanic punch. But you can't go wrong with any of the cream-based udon (the miso carbonara version tastes like a warm hug) or the cold udon with shiso and ume. Fill out your meal with a side of tempura as you watch the kitchen cut and roll every massive noodle by hand behind the counter. " - garrett snyder
@TheInfatuation