Motonobu Udon - Reservar una mesa

Hand made udon, hot or cold udon, with lots of topping variations. Limited vegetarian options No vege soup option, though.Inari was good, large pieces. Aburi salmon was tasty: soft, creamy.?Popular place, may be a long wait to get a table; not a large space.Bright and clean dining area. You can watch them make the udon in the open kitchen.Some street parking available on small side street (residential area).Vegetarian options: Ume shiso gobo ten udon ?Shiitaki inari good, but would preder less mayoAsparagus tempura ?

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Went at around 12pm on a weekday as a group of 2. There were only a few tables left so we were lucky that we didn't have to wait.The food was more on the expensive side, but worth the price. We ordered a Niku (beef brisket) udon and a Mentai Udon. The friendly servers brought us our food within minutes.The beef brisket was tender and the broth was flavourful. However, the mentai udon was too salty and lacks flavor other than saltiness.Conclusion: great service, slightly high price, food was average. Once is enough.

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Neither traditional nor authentic but still good udon here. We enjoyed it a lot. The noodle had good texture and the broth had strong aroma of bonito/ sardines.You should get COLD one if you want to enjoy the texture of the udon and warm to enjoy the soup.Tempura on the side was decent and went well with udon. The aburi oshi and inari were ok. I would love to come back and try mentaiko udon.It is just great to have more soup noodle option besides ramen and pho, heading into cold season!

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I wasn't a fan of udon noodles before but this place totally changed my mind! I tried their spicy tan tan udon with the pork belly and it was heavenly!This place is also a few minutes walk from the PNE too so perfect place to drop by before or after going there.

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Their udon is handmade, chewy but not tough. It’s delicious, but its so busy that their service got overwhelmed. They need more help.

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