Sanuki Udon

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I tried their dried version of noodles over here. The noodles here tasted quite nice to me. I like it very much. I will ordered extra egg on it. Although it is not temago onsen, but looking at the price that I paid for, I feel very worth it. The price here is very reasonable. I like to mixed the egg yolk together with my noodle so it taste sweet. And then put it some chilli flakes taste better too.

Talking about udon, no one knows this udon better than any shop. Most important is the price here is very very cheap. I bet you can't find the same price of udon anywhere in KL. Though the price is cheap, they never simply prepare your dish. The udon is very smooth and normally I like to add in more chilli flakes into my noodle to enhance the taste. I do like their soup version udon because the soup is very clear.

Curry Udon RM7我最喜欢吃日本咖喱了，配乌东面超正！他们的日本咖喱也是我目前吃过最棒的了，连锁日本餐厅的日本咖喱都总让我失望啊！乌东面是又嫩又滑又有嚼劲啊！喜欢～Dry Cha Cheong Style Hot Udon RM6带有中华风味的炸酱热乌东面，也可以选冷面的哦！这个是不再菜单上而是贴在墙上的限量餐点。我忘了名堂，价钱应该也只是RM10-12左右而已。一盘冷乌东面配上日式猪肉杂菜汤，一口面沾着汤汁和配料吃，享受啊！朋友们都特爱这里的冷面条，因为过了冰的乌东面更有嚼劲了！Original Soup Udon Cold/Hot RM5左上角是冷的，下面就是热的，各有各的好吃，主要还是面条的口感有差别。简单的味增汤配上几条菜，简单的享受。best udon shop in town! MUST TRY!

简单的菜单一目了然，价钱跟主流日本餐厅比较便宜了一半呢！主要都是在卖乌东面食，也有一些日本小菜可以伴着吃。price is very very affordable!Edamame 盐花枝豆 RM3我最爱的日本小食之一，一边等主食一边聊天一边吃，可以吃很多～they serve warm edamame, i love!Kakiage 杂菜天妇罗 RM2我忘了RM2是一个还是两个了，如果只是一个也还是很便宜啊！喜欢但是不常在餐厅点，因为怕油腻。这里的不油腻，蔬菜也保有原来的鲜甜滋味，棒！Karaage 日式炸鸡块 RM3crunchy outside, juicy inside! one of the best karaage that i have had.

First food post ever for Taman Desa. Amazing, right? Curry udon, topped with three wonderfully runny eggs. Comfort food for a chilly evening. Another three-yolk fiesta: tsuke men, or dipping noodles (the cold noodles are meant to be dipped into the hot veggie soup before being eaten _ something we didn't realize until checking it out on Wikipedia later!). Served with wakame and prawn & veggie tempura. One of us played it safe with a healthy choice _ the wakame udon, with only a single egg. The

I was told that the chef that started marufuku is the owner of this restaurant and this was his first outlet before opening the other restaurants. Being a big fan of marufuku udon, I did not hesitate to order a bowl of their house special. The price here is slightly cheaper than what you pay in marufuku and the taste is exactly the same though some say it is much more fresh as the udon is made in this branch before transported to the other outlets. The simplicity of a bowl of udon that made it u

This little restaurant is hidden in a row of shophouses in a quiet suburb. The customers are mostly from the neighbourhood but business is quite good on the weekend day that I visited.Wanted to try the original soup base with no extra garnishing or side orders, I ordered their Original Udon Soup. There were vegetables and beancurd in the soup with their hand made udon. I guess their signature is the udon which really has a very good texture and it is silky smooth too. But I find the soup bas

The menu here offers a few options for udon. You can have extra order of garnishings like seaweed, fish flakes and egg to add taste to the otherwise bland soup.I ordered mine with extra servings of seaweed. The udon here is quite springy and I understand why business is quite good here. The soup is very simple and taste a tad too bland for me but the texture of the udon together with the seaweed made quite a good combination.

One of the items I find just average here is the Fried Karaage. This is basically marinated small pieces of chicken coated with flour mix and deep fried in light oil.The presentation was quite simple too - the dish came with no garnishing, only the chicken pieces on a plastic plate. This being a simple setup concentrate only on the food.I find the chicken batter is too thick and could do better if the coating was lighter as there is not much of chicken meat left and it manages to be really oil

This quaint little restaurant located in Taman Bukit Desa near Taman Desa tends to be quite full during weekends which was when I decided to visit for lunch.The Japanese restaurant's signature dish is udon served in a variety of flavours.I ordered the Curry Udon as I know Japanese curry is mild and the gravy is creamy. The udon is drenched in the curry and served with a poached egg. The curry has carrot squares and chicken meat in it as well as potato.All the ingredients are stewed to a tender

My friend loves, The House Special with Egg Udon, cost RM5.00 on the selection of hot or cold soup. She has chosen, hot soup as well. Its simplicity that made it unique, the bowl of udon was made extra silky and smooth with the egg melted in the noodles. As the noodles slip in between your lips, you slurp greedily, making sure you don’t miss a single strand. Taste excellent.According to the owner, the right way to enjoy this dish is using a pair of chopsticks, you gently stab the egg, allowi

I had Wakame Udon, cost RM6.00 add-on wakame cost RM1.00. It is either serves hot or cold miso soup. I chose hot miso soup. Wakame means seaweed, I had added extra seaweed to my meal. Other than that, there was kitsune (deep-fried sweet tofu pouches) and vegetable. The portion is right for me. I used to be crazy for Udon but now mad for Ramen instead and I am now prefer more of Tonkotsu (pork-base) broth which is more tasty than the Miso soup. Basically Miso is easy to make unlike Tonkot

This restaurant serves limited Udon selections which refers to Simple and Soulful. We ordered a side dish named Karaage, cost RM3.00 per plate which means deep fried chicken. There were 3 in a plate, basically each cost RM1.00. I personally find it has more flour than the meat, quite similar to the Taiwanese chicken chop texture but this Karaage, I could not taste the chicken instead only the flour. In short the flour is thicker than the meat.

One find day, one of our friends brought us to Sanuki Udon (wheat noodles) for lunch. Heard about it for its affordable price and of course, taste will be according to individual. My friend had a bowl of Curry Udon, cost RM7.00 and add-on an egg, cost RM1. Japanese curry is usually sweet and not spicy while the egg was purposely done half cooked giving the texture of silky and smooth melted in the noodles. Overall comment of this bowl of curry udon to my friend was no "kick" which was expect

I was told that the chef that started marufuku is the owner of this restaurant and this was his first outlet before opening the other restaurants. Being a big fan of marufuku udon, I did not hesitate to order a bowl of their house special. The price here is slightly cheaper than what you pay in marufuku and the taste is exactly the same though some say it is much more fresh as the udon is made in this branch before transported to the other outlets. The udon was springy and had a nice bite to it.