Uzumakiya Udon Izakaya

Here came a strong recommendation from a friend who lives in the bay. The best place for unique Udon and the Chicken Karaage would be Uzumakiya. It's definitely something you write home about. The Oxtail Udon is a must try. Yes, if you get it, the bowl looks small and the ingredients seem to be missing. But it is the ratio of Udon to ingredients and the rich and tasty broth that matches so well. The Chicken Karaage is one of the best I had in the bay and near the one I ate in Japan. The Karaage fills, so share it. The service is great and the price is decent. It's a must.

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I genuinely don’t understand the hype of this place. They are using plastic disposable bowls, teetering dangerously on metal saucers, to serve you a small portion of noodle soup (with only one bok choy leaf , which tastes just okay. The ox tail is good. But the broth is extremely salty and in my opinion tastes adjacent to an instant soup packet. Maybe you can come once to try it, but not worth a re-visit for me at this price point.

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Our server was really nice and the food was pretty good. I liked how the server was honest what it recommended (and not recommended). Next time, I will probably get the normal oxtail Udon instead of tantan, although I prefer the broth in my friend. The tantane usually tasted like Mala. The chicken caraage and Calamari were both good.

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Solid udon shop in the southern bay. Your Udon noodles are chewing, the broth is light and refreshing, and the staff is friendly and patient! Very recommended.

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Feels like they are still in Covid mode. Very slow and only one server. I do like their food though.

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