Udon Oyobe (CLOSED)

Inspired by their father, who travelled across Japan to master the craft of making udon, the Oyobe brothers’ Sangenjaya eatery offers a diverse and creative selection of noodles. The calming, softly lit timber interior has counter seats overlooking the open kitchen as well as a smattering of tables. The udon machine sits in one corner, chugging away to produce fresh strands of snow-white noodles. We love the kara tantan, which sees chewy, springy noodles served in a rich and spicy broth, topped with thinly sliced beef, cabbage, scallions and a boiled egg.