Inaniwa Udon is best served cold (i.m.o.) to keep the firmness and topped with chopped scallion and fried tempura bits.

There are different types of Udon in Japan. My favorite is this thin and smooth Inaniwa Udon, from Akita prefecture in Northern Japan.

Kyudoku 久徳

Address: Roppongi Hills West Walk 5F, Roppongi 6-10-1, Minato-ku, Tokyo

Area: Roppongi 六本木