16
3
0
Telephone
03-7980 3704
012-241 8131
Opening Hours
Today
11:30 - 15:00
17:30 - 20:00
Mon
Closed
Tue - Sun
11:30 - 15:00
17:30 - 20:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
RELATED ARTICLES
Sanuki udon ; one of the cheapest findings for udon and japanese food. Decent udon with not much expectations to be placed upon. Love the kakiage.(fried vegetable)Fried Sweet potato UdonVegetable salad with sesame sauce.
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fujimoto-san is the the udon expert collaborator behind the inception of ori-udon, what transpired after my meal at the former was inevitable - i had to try the original. fujimoto's very own sanuki udon shack in taman desa. the petite noodles shack unpretentious. despite the simplicity of the decor, it breathed japanese - with the use of dark wooden panel that arched the entrance. mostly alfresco dining while the other half of the dining space inside was entertained by the open kitchen. sticking to their basics and the simplistic approach thus far, their menu was similarly contained within a single page menu with a handful of udon choices and kushiage as well as side dishes aplenty.[#protip] fill out your orders in the two order sheets provided at the table and don't forget table number. oh, cash ONLY so be sure to have enough in your wallet before you go on an ordering spree!it didn't take long for all the dishes to make their appearances. i'd say our choices made up a pretty balanced meal! ;)sanuki udon :: house special with egg | hot or cold {rm5}when i can't seem to make up my mind, my fall back plan is to go with their speciality. i mean, it's already in its name AND you can't really go wrong with the soft cooked egg to top it all off! this was more of a basic version of the one i had from ori-udon.starting with a base of a couple of spoonfuls of dashi broth that seasoned the noodles sufficiently, breaking the soft yolk was gratifying as the silky richness embraced the freshly made udon, cooked el dente, it gave a chewy texture with a hint of elasticity. the udon was a slurping goodness that shone in the simplicity of the dish. uncomplicated and the dish made complete sense. no need for extras and is best to be experienced as is. oh it's probably better hot instead of cold. sanuki udon :: original soup | hot or cold {rm 5}{mh}'s choice seemed to be well received. topped with a handful of vegetables, the same freshly made thick udon that is made out of japanese wheat dough was served with a warm light broth that i guess was dashi but had a bias towards the konbu flavor. it was a comforting bowl of tasty noodles, perfect for the rainy evening.topping :: kakiage {rm 3}my first introduction to kakiage that i remember was at ori-udon. prepared tempura style, kakiage is a mix of vegetable (perhaps onion, carrot and burdock root), thinly shredded into thickness of match sticks. just ever slightly less greasy than its ori-udon counterpart, it was missing that crispy crunchiness that left me rather unsatisfied. although subtle different between the two, ori-udon had the ratio of vegetables mix that better suited my taste buds with a more prominent natural sweetness of the roosts and onions. kushiage :: tori momo | chicken leg meat {rm 2}breaded in panko bread crumbs prior to the deep frying, my first bite had me pause to reassess the flavors of the skewer. while the chicken mea remained moist, the lack of seasoning on on the chicken and the not-as-crispy-as-i'd-hope panko breading compelled me to slather a generous amount of the delicious sauce which had the much needed punch from the japanese yellow mustard, which i loved. there was something amiss about the tori momo kushiage that we couldn't quite put our finger on and was staring at some tables that ordered the karaage which seemed to suggest a better feedback from the clean plates. *nods subtly* yeah, we were sorta wishing that we had ordered that instead.one word that resonates the being of sanuki udon is simplicity - but definitely in an optimistic way, allowing the basic and clean flavors that highlight the essence of the dishes although a couple of tweaks in the execution would probably be good. thus, proceed with a simple expectation and you may be greeted with a pleasant surprise, especially with the very reasonable price tags, to boot.
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这一款是他们的天妇罗虾，他们用的面粉并不是一般日本餐厅用的，这一款面粉炸出来之后面粉的表层是比较滑面的，吃起来并没有一般日本餐厅的那么酥脆，可使口感还是不错的。这样一份价钱RM2。
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这里很著名的就是乌东面了。我喜欢加上了一些炸野菜，因为粉浆很酥脆，里面的蔬菜还保持这自己的爽脆多汁，泡进去汤头里面更是增加了一种鲜味。面条很爽，还有不粘牙。这才是好吃的拉面
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Jika inginkan makanan laut atau apa saja jenis masakan dan juga sajian yang direbus,,,,,saya akan menikmatinya di sini......... Di sini,saya dapat menikmati masakan yang cukup lazat dan begitu beraroma sekali.......apatah lagi makanan di sini hadir dalam pelbagai jenis dan juga pilihan....selain sedap,tempat makannya juga amat selesa sekali......
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