Japanese Noodle ARATA (已結業)

To the udon fans out there, this is the place for you to hunt for, if you are yearning for some real good and original taste Japanese udon, all the way under the belt of Chef Yukihiro Arakawa. Currently, this Chief Cook is managing a humble outlet at Uptwon Damansara, that goes by the name of Arata, decked out in its own unique simplicity yet comfy atmosphere.It too adopt the open-kitchen concept, where you get to see the busy chefs at work, behind the scene, oh….also behind the boldly orangey c

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

Arata is situated at the prime area of Uptown Damansara and facing the LDP main road. It's at the same row with Maybank so you can't miss it.Take note that they are closed on MondaysThey do takeaways and other sides highlighted at each booth's wall.Arata's menu. Arata's kanji means 'Fresh' or 'New'. And can be a masculine name too.The Japanese chef at work! There were a few staffs in the kitchen preparing food. There were also locals in the open kitchen and outside as well.Arata serves pork and

I was most intrigued from the menu when I saw they were serving ice cream in frozen strawberry. I have never tried those before, hence wifey and I decided to order some. A serving has three medium strawberries in it. Served in a cup that was also frozen, it ensured that the strawberries won't melt in a hurry. It was very hard to bite them, so I pop one in my mouth, and tasted a sweetish-sourish strawberry melting. The vanilla ice-cream in the strawberry was extremely sweet, to complement the sou

The kitchen of Arata is an open concept one, hence we can see how the chef work to prepare our udon. The chefs were pretty shy, and literally ducked for cover or turned away when I aimed my camera at them. Anyhow, wifey, who was extremely famished, decided to order the hot udon with pork rice bowl. The hot udon was pretty simple, and it doesn't have any meat ingredients in it. Yummy noodles in flavourful soup, it was definitely very enjoyable. There were some seaweed and spring onions to give it

Visiting Arata Japanese Noodle House on the same day twice proves how much we enjoyed the food there. In the early evening, wifey and I brought parents-in-law to sample the dishes there. This time I ordered their signature Arata Udon. The bowl of udon served looked remarkably similar to the one in the menu, up to the piece of siu bak choy floating on top. The noodle as usual, doesn't disappoint. It was cooked well, full of mouth bounce. I must rave about the chashu. There were three large pieces

Brother-in-law ordered the nikujiru tsuke udon, or dipping udon. It is essential a bowl of udon, either hot or cold depending on your preference, served with a separate bowl of sauce. To eat, one has to dip the noodles in the bowl of sauce. I have never had udon this way, hence it was pretty interesting. The bowl of udon was piping hot, and the good thing is it doesn't stick together. Cooked well, it was full of mouth bounce. There was a piece of fried onions and carrots in the bowl of udon as w

On a lazy Sunday afternoon, wifey and I were lounging at home trying to figure out what to eat. Suddenly a call came from brother-in-law inviting us to lunch at Arata, a Japanese noodle shop, with him picking us up to boot. We immediately agreed. He arrived in record time, and we headed towards Uptown to pay this restaurant a visit. The exterior of the shop was very cheery, with pictures of their signature noodles pasted on the windows. There was also a menu placed outside for people to browse

Arata Udon is the signature udon that came with three pieces of char shu, seaweed, egg, vegetables and spring onions. The Japanese char shu was big slices and it was soft, well balanced with fats and lean meat, slightly salty. The udon was very springy. The soup has absorbed all the essence of the char shu that made it so flavourful, sweet yet salty at the same time.

Arata udon and tendon set is indeed quite a big set, it came with a bowl of plain udon, and rice with tempura. The tempura consisted of prawns, long bean and fish fillet. They were layered with some sweet sauce. The coating was slightly soggy. The prawns were fresh and succulent, while the fish were fresh too. The udon came with seaweed and spring onions, although plain but the soup was flavourful. I ate till so full!