| rev:text
| - Hubby and I took the subway to get to Bushi last night. It was recommended by a friend of mine after I told her about the awesome udon place I went to in Hawaii (Marukame on Honolulu - as good as the ones in Japan - it's a chain from there).
Excited to have hand-made udon again, we ventured out to Bushi. Arrived around 7pm. Only one other table there. Two other tables came in while we were eating.
The place was cute. Quiet. Service friendly - just one chef and one server.
I ordered the pork in hot broth. Husband ordered the tempura mixed-veggie zaru style. We also ordered the grilled tongue.
The grilled tongue came first. It was yummy. 5-6 pieces for $10.50. A bit pricey for my liking. But it was done very well.
Then the zaru udon came. The udon was a bit on the hard side. A bit undercooked - so it felt like eating a stick of dough. The sauce was very good though. And the tempura had a great mix of veggies. Well worth the $10.50.
Mine came next. Because my udon was in hot broth, I could cook my stiff udon a bit longer. It was definitely better texture after a few minutes. There was a lot of pork but it tasted really bland. The wakame & shaved leeks were a nice touch. But I wish I paid an extra $1 to have it musashino style. That looked interesting. :) I didn't feel mine was worth the $9.50.
Although tempted to order sashimi, sushi, grilled octopus, and other dishes - it was starting to look pricey for two people. Our bill was just under $40 including tax and tips. We might try some of the other dishes if we go back.
----End of Review----
Tip for making great udon at home:
I like my $2-3 package of 5 frozen udon pieces from T & T supermarket imported from Japan (if you are ever craving udon, these are top notch udon - don't buy the ones that are not frozen). Complete with a tub of miso paste also from Japan - not the Korean one (these can go a long way - check fridge aisle and not the individually packaged serving size in boxed aisle) and good quality crab sticks imported again from Japan (the $7.99 ones - you'll never buy other ones after this), anyone can make a great bowl of udon. If you're crazy in love with authentic taste, like my husband, you can buy a box of dashi and sprinkle some into the miso soup. Oh, and while you're at it, chop up some napa cabbage while boiling the broth. It usually takes me 15 mins in total to prep & cook. It's delicious.
But I'm still on the look out for good hand-made udon in Toronto.
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