Samurai Mama

Our udon soup is carefully prepared during a two-day process. The broth consists of an elborate and blanced blend of konbu seaweed, shiitake mushrooms, flying fish, saba mackerel, katsuo bonito and maguro tuna, all of with are imported from Japan. Our udon noodles are freshly made in-house.

In Japan, the preparation of udon varies from region to region, which results in distinct from broth flavors and noodle textures, as well as the way the soup is put together and eaten. With this in mind, we are dedicated to creating udon that is unique and characteristic of where we are, to be enjoyed only here in Brooklyn. Since the texture of udon noodles is defined by the balance of protein and starch in the flour, we have thoroughly sourced our original blend from a mill in California. We invite you to take a sip of the broth, taste the delicate flavors, and savor the aromas of the ocean.