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Classic preparation of hot udon tossed with raw egg and dashi soy — simple, but a direct test of noodle quality that Uzumakiya passes cleanly
Japanese fried chicken — juicy thigh meat with a shatteringly crisp exterior, the kind of izakaya anchor that keeps the beer flowing
Chilled noodles served with dipping broth — showcases the texture of the house-made udon most starkly, best ordered in warmer months