New udon shop in midtown east. Supposed to revolutionize the world of udon in new york city. the udon is fresh cut and of the thicker variety. it's prepared in a variety of broths (regular, curry, soy) in hot and cold iterations. They also have a few dons and a tempura bar.
I got the niku udon in hot broth. the udon ha a nice springiness to it, although i prefer a slightly thinner cut. broth was also nice, although, as i've found with udon in general, i guess the broths aren't the focal point as they might be with ramen.
The tempura, when freshly fried, is great, in particular the tiny fried mackerals they have. deliciously, as the fish waws perfectly fried, with a crisp exterior and flaky, firm flesh interior.
overall, i still think udon is one of my least favorite forms of soup noodle, but this is a very good version of it and a nice working lunch that's close by.