Yesterday we concurred that we’d both love a bowl of udon as our big meal of the day. We sat in comfy chairs in the National Art Center and googled for udon restaurants in the area. TsuruTonTan popped up and was only an 11 minute walk away. Google maps led us to the location and I happened to spy a small sign that said TsuruTonTan 7F (meaning 7th floor). Into the building and up we went.
Udon we wanted and udon we got! Ordering was done by tablet. We scrolled through 20 variations of udon bowls. Udon in Japanese curry and udon in broth were the two basic types but toppings varied. Grilled mackerel, beef, egg drop, sweet fried tofu, always green onions sliced into thin rounds, and many more. Also you can get udon hot or cold. Cold usually comes with a dipping sauce and no broth.
I selected my desired bowl and then had to choose thin or thick noodles. Udon are normally quite thick. And I could choose “1 noodle”, “2 noodle”, “2 and a half noodle”, “3 noodle”. I guessed this was how many helpings of noodles went into the bowl. Finally, additional toppings could be added.
I finished the order and submitted. Two minutes latter, a server brought our drinks. Umeshu and soda for me, iced oolong for Grubb.
And then, two massive bowls of Udon. 12 inches in diameter, about 6 inches high. The photo doesn’t do it justice. And if that wasn’t enough, we each got a small plate of tempura. By the way, tempura here is often served with a small bowl of coarse salt. You dab the tempura in the salt.
Paper bibs were provided because when you slurped these noodles, it was a messy affair.
Not realizing the enormity of the portions, neither of us could finish. In Japan, one orders only as much as one can eat. So we’d made an a big etiquette error. And one does not take home leftovers. No such thing as doggie bags. We agreed, we didn’t need any more udon on this trip.
We opted to walk (or rather waddle) back to the hotel. A pleasant 30 minute stroll. The weather had been lovely all day. High of 70 with a slight breeze. Blue skies.
Oh that udon looks so good. I bet at some point, maybe already, you’re wishing you could be there and finish those bowls.
It was delicious. The broth is what makes it great. And it might be a few more days before I’d be wishing I’d finished it. ☺️. But, udon and a dozen different toppings to choose from is available at our hotel’s breakfast buffet
Inspired by your post we plan to go to an udon restaurant here in Vigo. Not like in Japan but I’m looking forward to it.
Could be interesting if served with uniquely Spanish toppings.