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When you make tempura udon, it is important to serve the two elements separately; I've had it at restaurants where the tempura is floating in the bowl of hot broth and noodles, which makes it soggy.
It's a popular dining style in Japanese udon noodle stations, but new to NYC. As the menu includes a comprehensive tempura section, Wang shared a couple of tips and tricks with us to make certain ...
Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!
Udon is traditionally served as a hot noodle soup topped with scallions, tempura or fried tofu. We also love adding udon to stir-fries, particularly this amazing recipe from Chicago chef Takashi ...
is a fast casual restaurant specializing in making udon noodles and tempura. Owner Billy Wang describes his business as a cafeteria-style restaurant that "we haven't seen anywhere in New York yet." ...
Seoul Market Eatery entices patrons with a menu of $15 and under, specializing in quick Korean eats and family style portions.