Inaniwa udon is an uncommon sight in Singapore. The thinner noodle variant has its roots in the Edo era, enjoyed by lords or shoguns for its soft and chewy texture. These days, the royal treat can be easily accessed and enjoyed by everyone – particularly so at first local Inaniwa udon specialist restaurant, Miso Salmon.
At the 52-seater eatery, the noodles are specially sourced and imported from Japan, then used as a base to create bowls of slurp-worthy meals. Over six different styles of miso soups – from truffle-scented ($17) to garlic-spiked ($15) – are available to choose from. A standout: miso soup that comes fortified with fish collagen ($17), finished with sweet corn and thick chunks of salmon for a creamy, nourishing treat. There is also an option to personalise a bowl with your choice of base (choose between Inaniwa udon or Shirataki noodles), soup, and toppings.
The noodles can come in dry variants, too, tossed with creamy mentaiko and plump tiger prawns ($19), or jazzed up with a thick slab of unagi. Or swap out the base for fluffy grains – which can come topped with tender cubes of yakitori chicken and truffled mushrooms ($15) or smoked duck with sweet corn – for those with heartier appetites.
During this stay-home period (now till August 18), Miso Salmon will offer a free side dish with every $30 spent, or a free dish with a $10 returning voucher for every $50 spent, applicable on all self pick-up orders. Islandwide delivery is also available here.