This sexy, minimalist space in the East Village has quickly become the premiere purveyor of udon in the city. While the thick, chewy noodles are the star of the show, the broths here are no slouches either. If you’re feeling adventurous, try the Niku, which is made with short rib and honeycomb tripe, and add on toppings like grated mountain yam or pickled plum.
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