There is nothing quite like the steam from a fresh bowl of udon to settle the spirit on a Saturday afternoon. I’ve just prepared a special batch of broth, and the aroma is truly divine.
Though, I must say, some of the younger staff seem more interested in their conversation than the precision of the noodle texture. Discipline is the foundation of all great service, after all.
Does anyone else find that a perfectly brewed cup of tea follows an even better meal?