Loading...
Kotohira is one of the few places in the United States that still makes udon by hand: thick, white and long, diminishing to squiggles at the ends, clean in flavor, with the bouncy resiliency of elastic ropes. Whether dunked in fish soup or anointed with curry; hot in a bowl or cold on a mat; or dry in a bowl and garnished with ginger, green onion and wisps of freshly shaved bonito - the wheaty sweetness of the noodles, set off by the clean smoky smack of the dried bonito, is among the most delicious things you have ever eaten.

Restaurant Details

Cuisines: ,

Features: , , , , , , ,

Price: $$
Payment Type: MasterCard, Visa

Parking: Lot Available


Reservations: Accepted, Not Necessary

Related Stories

  • Japanese

    Asanebo. It is a pleasure to pull up a stool to the bar, to ­utter the magic word omakase — “Feed me until I burst!” — and to sit back and wait for the food to arrive. Soft, oily salmon, mounded in a bowl, is garnished with caviar; fillets of...
    • May 5, 2005
  • Chilling Out

    Photo by Anne Fishbein IT'S MID-SEPTEMBER AND TEMPTING TO BELIEVE THE HEAT IS OVER. Mornings are cool; the air has a delicious snap. We dig out a sweater -- remember sweaters? Every year, we fall for this illusion. Every September, there's a day or so when it actually gets cold...
    • Sep 18, 2002
  • Slither

    Noodles walk among us . . .
    • Oct 6, 1999
  • More...

Map

Now Trending

Nearby