Restaurant Seo’s signature Inaniwa udon in warm bonito broth is heavenly. Even as a soba fanatic, I recognize the high quality and perfect texture of the Inaniwa udon, a specialty from Akita prefecture in Japan. This superior udon is thin and flat, similar to fettuccine, and remains al dente after cooking, instead of turning mushy — one reason noodles like soba are better served cold. I usually enjoy tempura with my noodles, but the Inaniwa udon and warm broth is so beautiful and flavorful in its simplicity that I don’t miss accompaniments. It’s also one of the most satisfying ways to warm yourself up in the cooling fall weather.
Editor’s PickCelia Sin-Tien Cheng | September 25, 2008
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