Simple yet tasty cold udon noodle that I have in ages! From the texture of udon noodle to the flavor of dipping sauce(not pictured), hands down, the best in town. Compared to the one at the touristy spot, the thickness/texture of udon is a bit thinner but firmer & chewier(per the owner? who I spoke to, that's Hakata style), dashi dipping sauce is absolutely phenomenal! The one I haven't tasted since Jimbos(R.I.P) closed. No chemical:artificial seasoning, noodle specialty restaurant quality!

Their udon noodle has the consistent in good quality. Always chewy, thick & fat, almost mochi like texture which is a sign of freshness. Broth is flavorful too.

Always the same consistent quality, chewy thick udon noodle in cold broth, my all time favorite udon!

Been curious & always wanted to try this. Thought they'd make vegan shoyu based broth(either make it with shitake or kelp extract) but no, not sure what kind of broth it is...but anyways, the topping was seasoned TVP, the broth was white/milky color...🤷🏽‍♀️ While the seasoning was not bad at all, they could've done better...