/

Udon Taira

Review excerpt: The noodles at Udon Taira are served in a steaming-hot clear dashi broth, topped with morsels of burdock root deep-fried in thick tempura batter. If that sounds too plain, ask for wakame gobo-ten, which comes with a generous amount of jade-green seaweed, or even niku gobo-ten, boosted with a scoop of lightly simmered, slivered beef.