IKIGAI | Udon Restaurant

Our Perfect
Ikigai

At Ikigai Udon, we are devoted to the perfect bowl of udon consisting of the deliciously famous Sanuki Udon noodle. The Sanuki Udon is the most renown dish in Kagawa, the udon noodle capital of Japan, because of its signature shape and texture. Unlike other udon noodles, the Sanuki Udon is widely known for its laborious and meticulously time-consuming process to produce. The dough for the noodle is carefully kneaded and rolled to create a soft yet firm texture and then is cut into long, square noodles which provides a satisfying foundation for any udon soup. br>

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WHAT MAKES IKIGAI
UDON SPECIAL?

At Ikigai, we leave no stone unturned. From our carefully selected wheat flour, to the amount of water and salinity we use as we prepare each batch of dough, we are committed to serving nothing less than our own high standards. We even take account of the weather and its affect on the moisture content of the dough in order to ensure consistent noodles by making small adjustments to the boiling time when needed. For this very reason, every morning, we sample our first batch of boiled noodles and adjust the boiling time appropriately. Before we serve any bowls to our customers, we unwaveringly take special care to ensure our noodles are in their very best condition each day. Each udon dish’s boiling time can differ.

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THE PROCESS OF
UDON NOODLES

The start for the perfect udon noodles begins simply with wheat flour, water, and salt. Through an elaborate method in which flour dough is carefully mixed and aged in a two steps process, we are able to produce the perfect texture for the Sanuki Udon. Then, the dough is attentively stored overnight to rest to be used the following day. Invariably cooked to order, the noodles are boiled until they are sublimely firm, then submerged into cool water and hand rolled onto a wooden rack. Soon, these diligently crafted noodles are ready to eat!

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