Review excerpt: At Aozora Blue, chef Hirofumi Matsui draws on his soba-making experiences to offer an exquisite, handmade udon noodle in an elevated setting.

Review excerpt: Kagawa Ippuku always serves excellent noodles made in the true Sanuki style. They have to have exactly the right texture, smooth but with a firm chewiness.

Review excerpt: The noodles at Maruka, all made fresh in-house, have just the right smooth, chewy consistency. The broth is light and fragrant, and the batter bits are crisp.

Review excerpt: Takeuchi Udon Ten’s noodles are thick and delicious. They are also surprisingly elastic, heavy and, to top it off, there’s a small mountain of them to get through.

Opened just over a year ago by husband-and-wife team Hirofumi and Yuki Matsui, Aozora Blue is a gorgeously simple restaurant with lovely touches: leather bound menus, winsome tree-trunk stools and a charming cast-iron sign hanging outside the restaurant, made to resemble a bowl of ...

The specialty is Inaniwa udon, a variety of wheat noodle from Akita Prefecture in Japan's far northwest. Unlike the hefty, chunky udon of western Japan -- especially from the Sanuki area of Shikoku -- the Inaniwa version is smooth and delicate. Not that there's ...

At Kamachiku the excellent noodles are prepared fresh each day, rolled out and cut by hand in the age-old way, and brought to the table with absolutely no nonsense or pretension. That's the way they do it in Osaka, the udon heartland, where Kamachiku ...

Aoi-jaya doesn't seem likely to push the boundaries on washoku: Its slightly dated interior attests to that. However, its conservative but exacting approach to washoku, as well as a menu that is accommodating to all, means that if you are looking for affordable washoku, ...

At Kishiya, every bowl of noodles is served fresh, so it may take a little longer than the other kishimen restaurants in town. There over a dozen kishimen dishes to choose from, as well as a variety of udon and a range of okazu ...

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