The udon noodles served at mendokoro NAKAJIMA are produced according to the methods of the Tsuda-ya-ryu Buzen Urauchi Kai school. Hotel New Otani Osaka head chef of Japanese cuisine trained at their facility in Kitakyushu city of Fukuoka prefecture for a whole month to master the preparation of these unique noodles. The delicately thin strands with a distinct smoothness and chewiness strike a contrast with the more well-known thick and firm Sanuki Udon, or the soft and fluffy Hakata Udon from the same region. The boiled noodles take on a semi-translucent appearance that is characteristic of the springy texture.
