4 /5
Reseña
★
★
★
★
I was swore to never put my feet back into the kunitoraya that was formerly holy street, having several times tasted udon or oyakodon to the cockroaches there. I did not question the hygiene of the employees (all was done under our nose) but that of the building. Passing in the neighborhood last night with family, I inspect the new premises: clean, airy and healthy walls, I decide to resound my chance. It is 22h, the waitress kindly tells us that the kitchen closes in 10mn, but that the room is still available for an hour. seen the time, nothing surprising and we had already chosen until a place was released. The restaurant has large tables, which we share with other guests, in the canteen mode of our childhood. space is just, but enough. He also made counters throughout the restaurant's glass windows, which remain open during the beautiful season. the result is a rather pleasant room, decorated with a fairly kitsch noren but of circumstances. We ordered hot udons, in soup, accompanied by tempura of legumes, karaage (frosted chicken) and a beer pressure (asahi.) tempura extra fresh composed of pepper, green beans, broccoli, potiron and a spider's leg. Japanese-style rosé cooked karaage is normal, with a small salted lemon sauce, melting, fresh breading: efficient and appetizing. The novelty compared to the old milling is on the broth: before the noodles were served in the broth, it is no longer the case. They are brought in a bowl of hot water with some nori leaf and are accompanied by another bowl, smaller containing the broth, a small saucer with chives, fresh ginger grated and an egg of raw caille.The egg, chives and ginger is poured into the broth, a few noodles are taken in the bowl of noodles, less soaked The result is good, effective, nourishing and full of flavors of the japon.Bref, no high gastronomy, but it is simple and effective.