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Jimbo’s offers fresh noodles made by hand—or should we say foot? To give the udon noodles their characteristic chew, Jimbo's cooks stomp on the noodle dough (wrapped, of course) before rolling it out. Enjoy it cold with a dipping sauce or hot in a shoyu and dashi-based broth. For sumo-sized appetites, get the nabeyaki udon, brought to the table in a heavy pot and filled with udon, vegetable and shrimp tempura, chicken, and an egg.