Dear Sasaya,
Nine months ago, I found you through Yelp and after few slurps of your unforgettable homemade udon noodles that taste like love – I was hooked and since then have been religiously attending almost every week. Partially regretting my review on Yelp, telling all my friends about you and now this post and hoping that not too many people find about your place because the wait for a table may even be longer. And when I crave that dough-y yet fluffy udon and an umami broth, I want it NOW! Your egg flower chicken is bliss, shrimp and mochi tempura is divine, curry udon for the cold weather and the starter warm tofu’s just the right amount of comfort to get you seated.
With my quick and not-so-timely introduction today for an interview with the Udon Master (um…how timely to have left my wallet in my gym bag – but you pardoned me with a smile, “next time” as you see that I AM a regular here. sorry and arigato~), I’d love to capture and keep alive the traditions of few artisans who still make food the old-fashioned way, with fresh ingredients, from scratch and with love. I love the fact that it’s a primary women-run place and that the udon master is a kick-ass japanese woman too!
Would love to learn about how you’ve mastered it and the painstaking craft, artisanal udon making… let’s do this!
