Uzumakiya Udon Izakaya

Kama-tama Udon

Classic preparation of hot udon tossed with raw egg and dashi soy — simple, but a direct test of noodle quality that Uzumakiya passes cleanly

Karaage

Japanese fried chicken — juicy thigh meat with a shatteringly crisp exterior, the kind of izakaya anchor that keeps the beer flowing

Cold Zaru Udon

Chilled noodles served with dipping broth — showcases the texture of the house-made udon most starkly, best ordered in warmer months

Curry Udon

Rich Japanese curry broth with thick udon — warming and deeply savory, a crowd favorite for the izakaya-dinner hybrid experience

Edamame

Properly seasoned, served hot — nothing fancy but executed right as a starter while you decide on noodles