The Chef · Sakura · Tokyo
Shin Udon
I eat here when I want to understand what udon should be. The irregular cut gives a texture range in one bowl that machine-cut noodles can never achieve.
Hand-cut udon in Kagurazaka. The noodle texture is uneven and irregular — deliberately so. Broth is clean, made from real dashi. One of the best udon counters in the city.
— Sakura, The Chef
The move — Sakura's insider tip for Shin Udon — is in the app.
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