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.
Cuisines: Asian, Japanese
Payment Type: MasterCard, Visa
Parking: Lot Available
Reservations: Accepted, Not Necessary