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  • The place is clean and quaint with a semi-open kitchen concept. There's glass separating you from the cooks. But if you sit along the "bar" you can watch them make your food and if you're lucky you can admire them making the udon noodles. I enjoy the duck udon when I go here. I've tried the sea urchin cream udon and the chicken tempura (essentially udon with a side of 'fried chicken'). Though the cream udon is a spin off fettuccine and still tasty and though the chicken was tender and juicy- I still prefer the duck! Regardless of which one you go with, I honestly don't think you can go wrong. I'd go back for the Japanese sansyo pepper, alone. I add this to my hot soup! I enjoy the lime-pepper-herb flavor it adds to my broth. When I indulge during lunch I spring for the kakiage bowl for an extra $3 which is lightly battered and fried seafood and veggies on a bed of rice. I love how flavorful it is without being too salty. Is there another udon place in Vegas? That, I'm not too sure of. But after coming here, there's really no need to search for another!
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