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2013-09-17
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Fans of udon, this one's for you: Freshly made renditions of these wheat-flour noodles reign supreme at Arata, a Japanese-run restaurant from which ramen & soba are strangely banished.Arata's house-manufactured udon is very nice indeed, firm but not chewy, entirely enjoyable with accompaniments like five-vegetable tempura.Dip them hot or cold into pork-filled sauce; Arata serves a something-for-everyone variety.Bukkake udon (RM18 before taxes), splashed with dashi-broth brewed by chef Yukihiro A
Fans of udon, this one's for you: Freshly made renditions of these wheat-flour noodles reign supreme at Arata, a Japanese-run restaurant from which ramen & soba are strangely banished.
Arata's house-manufactured udon is very nice indeed, firm but not chewy, entirely enjoyable with accompaniments like five-vegetable tempura.
Dip them hot or cold into pork-filled sauce; Arata serves a something-for-everyone variety.
Bukkake udon (RM18 before taxes), splashed with dashi-broth brewed by chef Yukihiro Arakawa, topped with plump prawns, fried mochi rice cakes & crisp veggies.
Mentaiko cod roe udon (RM16), savory & slurp-worthy. Could Arata be the Klang Valley's best udon restaurant? Potentially.
Side dishes of juicy pork cha-siu, eggs & miso soup are available too.
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