”Udon, udon and more udon. Shin, who trained at Nakano Udon School in Japan, makes the wheat noodles in-house and dishes them out in a variety of ways: with marinated deep-fried tofu in a bonito broth, topped with sweet Japanese curry or in a salmon cream sauce. There’s even an oven-baked Tex-Mex version. Large-format dishes (sukiyaki, oden) are meant for two.” — Renée Suen, Toronto Life/l Photo Credit: MeNami
”Udon, udon and more udon. Shin, who trained at Nakano Udon School in Japan, makes the wheat noodles in-house and dishes them out in a variety of ways: with marinated deep-fried tofu in a bonito broth, topped with sweet Japanese curry or in a salmon cream sauce. There’s even an oven-baked Tex-Mex version. Large-format dishes (sukiyaki, oden) are meant for two.” — Renée Suen, Toronto Life/l Photo Credit: MeNami
