Alongside the popularity of ramen, udon is a passion of Parisian insiders.
Udon is a type of Japanese noodle and the methods of making it vary from region to region.
The most famous are
1, Gotō udon are characterized by thin noodles that are coated with camellia oil and then matured
2, Inaniwa udon are rather thin, flat and smooth.
3, Mizusawa udon are one of the three main types of udon in Japan, their softness gives an elastic effect
4, Sanuki udon represents the Shikoku region, with thick, elastic and firm noodles
Kunitoraya is the most famous restaurant specialising in udon. It has been in existence for thirty years in the Opera district and remains very popular with the Japanese community because of the suppleness of the noodles, which are reminiscent of those from Shikoku. It was Masafumi Nomoto, 63, who introduced these noodles to France. Having come to France as a chef in French gastronomy, he went in search of originality by opening the first udon restaurant in the Opéra district.