Nama Nama

Traditionally made udon noodles are the speciality here - though not everyone will want to know how they're made (they knead the noodle dough with their feet). Still, this method clearly works: the udon have great texture, and arrive swimming in a rich, complex broth, perhaps pork, spinach and quail's egg (or another flavour of your choice). The rest of the menu revolves around build-your-own bento boxes: a chance to mix and match from options such as kingfish sashimi, dashimaki (grilled egg) with cod roe paste, rice-paper rolls filled with wagyu beef and daikon, yuzu-marinated ocean trout, and poached duck.