Discover a New Culinary Experience with Abura Udon in Asagaya

A Unique Culinary Experience: Abura Udon

On August 20, 2023, Setagaya Co., Ltd. unveiled a brand-new culinary establishment, 'Abura Udon Konya,' located in Asagaya, Suginami Ward, Tokyo. This specialty restaurant presents an innovative take on traditional udon by introducing the concept of 'abura udon,' a bold step away from typical noodle dishes.

What is Abura Udon?

Abura udon is crafted from freshly made, thick, and chewy homemade udon served with a variety of unique toppings that diners can mix together to create their perfect dish. It stands distinct from both traditional 'abura soba' and 'bukkake udon,' aiming to showcase the versatility and potential of udon in new and exciting ways.

The brainchild of renowned ramen innovator, Mr. Ramen (formerly known as Tsukasa Maejima), and Inoue Kon, owner of 'Udon Snack Matsumugi,' known for promoting domestically sourced wheat, this fusion of traditional flavors with cutting-edge techniques marks a new direction in the noodle industry.

Breaking the Udon Norms

Traditionally, udon has been enjoyed through well-established styles such as 'kake' (broth), 'shoyu' (soy sauce), and 'bukkake' (scattered). While beloved by many, this new venture poses an intriguing question: Is there still room for innovation in the udon realm? 'Abura Udon Konya' seeks to answer this by combining the expertise of two leaders in the food industry, introducing fresh perspectives to both ramen and udon.

Through their collaboration, they have reimagined udon by introducing elements previously confined to the ramen world, producing a dish that redefines what udon can be.

The Unique Composition

Each strand of the house-made udon is made from carefully selected domestic wheat varieties, including 'Kita Honami' from Hokkaido and 'Chikugo Izumi' from Kyushu, ensuring optimal texture and flavor when paired with various oils. The udon is thicker than typical offerings, providing a satisfying chewiness that is further enhanced when served piping hot and freshly made.

Signature toppings include a crunchy 'Ika Ten Tama,' which is deep-fried squid powder balls that bring delightful textures and rich seafood flavor, and 'Butabara Shoga Yaki,' featuring juicy pork belly with a punch of ginger.

Other intriguing toppings are designed to complement the udon in varied, flavorful combinations, allowing patrons to customize their dish to their liking.

For instance, the standout 'Ganso Abura Udon' incorporates a generous amount of back fat and ginger, delivering a rich and hearty appeal. Alternatively, the 'Iriko Nori Butter' offers a blend of seaweed-infused butter paired with umami-rich iriko, summoning the flavors of the sea.

The Diners' Experience

The true essence of 'abura udon' lies in the dining experience itself. Customers are invited to mix their bowls, unveiling a medley of steam, aromatic scents, and diverse flavors. Each bite reveals new tastes and textures, ensuring a continuously engaging culinary adventure up to the very last dip of the noodle.

The aim is not just to serve udon as a meal but to redefine it as an experience that captivates the senses and leaves diners desiring more. This fresh take challenges pre-existing notions of udon, positioning it as the next beloved staple in the noodle landscape.

Location and Hours

Located just a three-minute walk from JR Asagaya Station, the restaurant offers 27 seats for diners, featuring a mix of counter and table seating. Their operating hours are from 11:00 AM to 10:00 PM, with the last orders taken at 9:30 PM, making it a convenient option for both lunch and dinner.

Address: 1-48-16 Asagaya Minami, Suginami-ku, Tokyo 166-0004

Menu Highlights:

- Ganso Abura Udon: ¥950
- Iriko Nori Butter: ¥1,100
- Mentaiko Nori Butter: ¥1,100
- Oni Miso: ¥1,100
- Burnt Soy Sauce: ¥850
- Yuzu Salt: ¥900

This unique udon experience is a must-try for anyone willing to explore the new horizons of noodle cuisine!

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