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2015-04-05
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This is a hole in the wall kind of Japanese noodles place that has seats for not more than 15 patrons. You hang your coat (if you have one) on one of a few pegs behind you on the wall, and your bag (if any) on another peg right by your knee under the counter top. Three chefs busy themselves right in front of you and two other colleagues take care of the customers.You fill in a form as to which variety of noodles you want (there are designated numbers) and you choose whether you like your noodles
You fill in a form as to which variety of noodles you want (there are designated numbers) and you choose whether you like your noodles, soft, medium or hard, whether you like spring onions and whether you would like to add (for $) items like sea weed and sweet corn.
A pleasant surprise is the whilst the soup base is made beforehand (of course), the meat is done on the spot. Ordered the prawn noodles (no 1 on the card). Three prawns were retrieved from the fridge, quickly peeled and pan fried. The broth tastes like a heavy lobster bisque, the prawns are very tasty and crunchy, not the cheap variety one often come across for noodles. The onsen egg was fine. Sea weed and sweet corn etc are standard.
Ordered also the pork noodles (no. 4 on the card). Very tasty again but have come across this kind more often.
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