I am sure by now, most have read at least one blog post about Japan Food Town at Level 4 of Wisma Atria and its 16 restaurants. Our first post is for Inaniwa Yosuke.
Inaniwa Yosuke is known as Sato Yosuke in Japan, created in 1860. It is with an unchanging 150 years handmade Udon tradition of Akita craftmanship and skill. To produce the silky and lightly chewy Inaniwa Udon, it requires a three day of intensive labour. I am glad that Inaniwa Yosuke has now bring this artisan perfection to our sunny island, Singapore. The original Sato Yosuke is now at Chuo, Tokyo.
The space of Inaniwa Yosuke is considerably small. There is a L-shaped bar with about a dozen of seats and the remaining are closely placed together normal dinning tables or if you are lucky, you get the cushy cubicle seats good. It is definitely a restaurant for diners to eat and go.
As I mentioned earlier, their specialty is in Inawina Udon only, as such diners can expect both the Hot and Chill Udon on its menu. Find nothing else expect Udon.
For a complete experience, I ordered the Tempura & Ajikurabe ($32) since it has both the hot and chill udon serves in 2 sauces cum tempura too. Alternatively, diners could opt for the Ajikurabe ($19) which likewise has both the hot and chill udon but with only the Syouyo (soya sauce based) and it is without Tempura.
First I noticed was the thickness. It isn’t the usual thick udon, instead it is as thin as ramen. It is silky and very lightly chewy. In fact, it turned a little soggy after the Udon soaked in the hot soup for long. The soup is with light soya flavour.
Should diners prefer only the hot udon, go for TenDon Set ($29) which has rice or Tempura & Udon ($26) without rice. If one doesn’t want the Tempura, go for the Ume & Oboro Udon ($19).
Interestingly, they twisted the udon into an ‘8’. I was a little apprehensive in the chill udon mainly due to its appearance; plain and looking bland. And I was totally wrong about it. The lesson learned is never judge a book by its cover.
For the Chill Udon, there are 2 Tare (sauce) in the set we order. First was the Syouyu sauce which is a soya based sauce. By the side were some shredded leek and spring oninons, chopped ginger and wasabi for diners to add into the soya sauce for enhancing the flavour. I tried both the sauce and I prefer the sesame miso tare.
If diners prefer the chill udon, options available are Seiro ($13) with only Syouyu sauce (but no tempura) or TenDon Set ($25) is with Soyouyu sauce and tempura served on a bed of rice. Otherwise with the Sesame miso sauce, go for the Tempura & Seiro ($25).
The batter on the tempura was extremely thin and light. Unfortunately, this same coat was with lots of oil.
Personally, I prefer the Cold Udon at Inaniwa Yosuke and thus would recommend them to diners. Try it with an open mind and who knows you might change in mind like me.
435 Orchard Road, Level 4, Wisma Atria, Singapore 238877
Tel: +65 6262 3279
Daily 1130 to 2100
- North South line – Orchard station
- Tang Plaza along Orchard Road 36, 77, 124, 128, 143, 162, 162M, 167, 171, 174, 174e, 190, 518, 700, 700A
- Lucky Plaza along Orchard Road 7, 14, 14e, 16, 65, 106, 111, 123, 175, 502
- Orchard Station along Orchard Turn 14e, 124, 128, 143, 162, 162M, 167, 190, 700, 700A
- Opposite Orchard Station along Orchard Boulevard 7, 14, 16, 36, 65, 77, 106, 111, 123, 174, 174e, 175