Azabu Kyutoku

This simple but well regarded udon noodle cafe is on level 5F of the Roppongi Hills complex. Udon noodles are wheat noodles that are thicker than ramen noodles, which are also made from wheat (soba noodles are made from buckwheat). The recipe used for the noodles here dates back over 300 years. A nibble of marinated egg with cold rice noodles and mushrooms was pleasant, the noodles well made (12/20).

The main course was nicely presented and had several elements. Deep fried tuna was a bit overcooked, but shrimp and vegetable tempura had reasonable batter. There were also some rice balls in the side, and little side dishes: a coleslaw-like concoction, a salad, a cooked shrimp and shrimp and seaweed in jelly (12/20 overall given the slightly flawed tuna). Hot udon noodles were delicate, served in a light vegetable stock (13/20). Cold udon noodles were also good, having enjoyable texture (at least 13/20). This was followed by green tea ice cream.

Our set meal was priced at ¥2,200 yen per person i.e. £17 per person, which seemed very fair for what appeared.