Who wonders how to make such al dente udon noodles and by whom? The owner Ryuji Miyata is originally from Kagawa prefecture which is known for the famous sanuki-udon. He mastered the udon making techniques and created his own secret recipe while having worked as a sushi chef for a few decades. Azuki’s udon is kneaded a few to several times a day with great exertion by hand to serve the fresh and the best udon noodles! If you are lucky, you may hear the powerful kneading sound!?
On top of that, he comes up with unique toppings that’s specially ready for you to savor JAPAN: Miso-Shippoku, Tonjiru, and Kamo-Namban refer Japanese traditional winter soup/noodle dishes; Saba actually uses mackerel imported from Japan; Yaki-Udon is one of the choices of non-soup udon noodles: and last but not least, Kamatama is a type of sanuki-udon which means from a pot (Kama-age) and egg (Tamago).
Check out the website timely for some menus coming up seasonally as well!