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  • The udon DOES taste different here. It should since the chef was sent to Japan to learn the fine culinary arts of making and serving udon. The meal was off to a promising start with the deep-fried corn kaki-age (hot and crunchy) and the smoked salmon with parsnip puree (hint of smokiness). It really helped whet the appetite for the udon bowls. I decided to keep with the more traditional side of the menu and try the mentai ankake udon. This consisted of a spoonful of mentaiko (marinated roe of pollock or cod), ginger, wakame, and green onions sitting on top of a pile of udon. The server would come by to pour this thick transparent soup into the bowl and you are asked to mix the roe with the soup to evenly diffuse it. Thus every bite of udon is coated with roe and soup. I found it an interesting udon experience and enjoyed the slithery texture and the firm udon noodles. I also had bites of the curry udon and spicy pork udon from my tablemate's bowls and they were also quite nice. I would like to come back and sample more of the traditional udon offerings they have here before I venture over to the fusion side of the menu. Ultimately, I feel like the prices and variety of the udon bowls almost invite someone like me to have two bowls in one sitting which I may do next time! Bahahaha.
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