On my last trip to Hong Kong I went on an udon eating spree. I’ve tried Jika Udon and Marugame Udon which both had the more traditional thick udon wheat flour noodles. This time the specialty was thin Inaniwa Udon from Akita, Japan.
Inaniwa Udon‧Nabe Japanese Restaurant provides Japan’s exclusive handmade Sato Yosuke Udon (VII generation), which originated in Akita, Japan, and was previously regarded as an item of supremacy that was only served to nobles and the royal family before the middle of the Meji period. Sato Yosuke Udon is made with select flour, water and salt, with careful control of cooking bubbles and humidity, in order to create a smooth texture. source
The restaurant was located at Elements Mall which I really liked. Good food and shopping all in one place. I like (window) shopping there specially on weekdays when there’s not much people. It’s also where I buy my Nespresso capsules.
The original soup for my udon was supposed to be curry but I requested the regular broth instead.
The Inaniwa udon was much thinner and more refined than your typical udon but it was still al dente. The soup stock was subtle in flavor and the tender Angus beef was the best noodle topping possible.
I enjoyed my big bowl of Inaniwa udon but I must say I prefer the thicker chunky chewier traditional udon noodles more. But this was a welcome change and definitely a ‘level up’ from other pedestrian noodles.
Good Japanese coffee came with my lunch set and I ordered the creme brûlée cheesecake at half price.
This restaurant also specializes in Japanese hot pot. Other chef recommendations include cold Inaniwa udon (Japanese soya dressing or sesame dressing), stir-mixed Inaniwa udon with Mentaiko, cold Inaniwa udon with hot Iwate duck dressing, Hokkaido Shiretoko chicken hot pot and hot spring egg salad.
You can buy dry udon noodles as well as some sauces.
Inaniwa Udon Nabe’s menu