Category Archives: Japanese

Momosan Aburi Sushi Bar

Address: 26 Baldwin St.  Toronto, ON.  M5T 1L2
Phone: (416) 901-8892

Momosan Sushi Bar is a new sushi joint, where Bocca once was, opened in semi-Chinatown this late spring 2017.  They are extremely young to the industry and when I visited, I could tell that everyone are trying to get into the groove and move with the natural flow.  Everyone looked a bit nervous and at times, displaced.  I am sure with time and experience, they will improve.


The revamped interior looked hip and modern, especially the combination of black and gray colours.  One complaint I have are the circular booth or benches.  They looked cheap, like made of plastic and looked like sitting in a burger joint.

The manager should take their printed menus into consideration.  They are so filthy and oily that I barely want to touch them.  They are not cleaned and when they accidentally land on the floor, workers just pick them up and hand it to the customers.  Proper hygiene is required.


Sashimi Sampler ($30.00) was in no doubt very fresh.  We were served scallops, salmon, albacore tuna, and yellowtail kampachi.  The texture of the sashimi was very soft.  Except, I am confused with the salmon which tasted and looked smoked.


Saba Oshi ($14.00) is pressed rice with a layer of house-cured mackerel topped with miso sauce and blow torched.   Salmon Oshi ($14.00) is pressed sushi with a layer of salmon marinated with Momo sauce, sweet soy, black pepper, then blow torched and finally topped with jalapeno.  Each oshi sushi comes in six pieces, hence we ordered two different ones to sample.  Both oshi sushi have a strong smokey flavour.  However, salmon oshi won in this particular competition.  I liked how the sweetness of the momo sauce is paired with the heat of the jalapeno in the salmon oshi.  Also, the blow torch released the fatty oils from the salmon, making the oshi melt and dissolve in your mouth.   The saba oshi tasted good too, but, there is a slight sour flavour to the overall sushi, making it less appetizing.  The miso sauce sort of heightened the sourness too.  However, I liked the crusty skin on the saba, a very interesting texture.


Crispy Hokkaido Roll ($12.00) is made with chopped Hokkaido scallops with tobiko, brushed with sweet soy, and topped with aonori tempura bits.  If you require more flavours, a soy pippete is also served on the side.  The tempura bits gave the roll a definite crunchy texture, however, it was unnecessary.  The avocado and fresh scallops were so soft, making the roll very tender to the bite.  Overall, the roll was quite standard and there was nothing special that would blow my mind away.


Aburi Slow Braised Pork Belly ($20.00) is made with a moromi maple glaze.  This was the tastiest entree of all that was ordered.  Pork belly was so soft and tender that you do not need to chew.  It just naturally disintegrates in your mouth.  The maple glaze was savoury and added dimension to the course.  It matched well with the side potatoes and brussel sprouts.  The salt and sugar elements were well balanced.

In general, the food quality was great!  I loved the flavours and the freshness of the ingredients.  But, this restaurant is only a good place for large group gatherings, or during happy hour.  The food portions were small, kind of like tapas style, where the pricing of the menu does not match the portions.  It would break my bank to continue ordering to fill my hungry belly during dinner.  I would recommend this restaurant if you are looking for something light to eat, or if drinking is more focused than food.


Food 4/5
Ambiance 3.5/5
Service 3.5/5

Momo San Menu, Reviews, Photos, Location and Info - Zomato


Sushitto On the Road (Food Truck)

Address: Downtown Toronto, commonly found on University Ave & College Street, Dundas St & University Ave, Royal Alexandra Theatre, Mel Lastman Square *Check their instagram for daily updates of location and time*  They will serve till Oct 31, 2016.



**updates*  They have a permanent store now named Rollipub!**


I finally got my hands on these sushi burritos, the first and original creative mobile makers of this snack in Toronto, before they wrap up and disappear for the winter.  After trying Rolltation, I really wanted to taste the founding fathers for comparison and ofcourse, to follow the trend.

Food trucks are short lived, finding its popularity throughout late spring, summer and early fall.  Once the weather starts dropping in temperature, turns cold and muggy to snowfall, these trucks find it hard to make business.  In fact, in the cold seasons, Torontonians like hearty hot foods to keep warm.  Hence, it is especially short lived with the cool sushi burritos.  Also, the expense in the long run to maintain the truck in the winter can not be covered by selling sushi burritos.


They have a wide selection of burritos and sizes.  The cheaper prices reflect the half burrito size, approximately 6 inches.  Meanwhile, the higher prices reflect the full burrito size, approximately 12 inches.  Order appropriately.  There is always something for everyone.

On the left, lobster sushi burrito ($9) was made of tempura lobster, crab meat, cucumbers, lettuce, egg, avocado, fish roe and topped with a creamy mayo soy sauce.  On the right, spicy salmon sushi burrito ($10) was packed with cucumbers, lettuce, avocado and copious amount of salmon mixed in with a spicy mayo sauce.  They were packed with ingredients and were generous in size.  The seaweed nori was barely large enough to pack the ingredients.  If they were not held by the cup to keep its shape, they would have exploded and became a big mess.

Lobster Sushi Burrito: The lobster tempura was probably made before hand because it was a bit soggy from age and mosture of the ingredients, but, it had a flavourful salty tempura batter.  The crab meat was sweet, balancing the salty lobster and neutral flavours of the vegetables.  The roe, cucumbers and lettuce added a lot of crunch to each bite, quite captivating.  The avocado made the roll very creamy, a melt in mouth sensation.

Spicy Salmon Burrito: The salmon was very fresh and a nice grade of salmon sashimi, very smooth and soft; no tendon like bits to the body, making every bite very easy to digest.  This burrrito only had cucumber and lettuce, nonetheless, added a lot of crunch.  While the avocado complimented the spicy mayo, making the burrito very creamy and neutralized the spiciness a bit.

The flavours and texture of the sushi burritos were definitely better than Rolltation’s.  *Sorry!!*  The selection of burritos were better.  The flavours were far more distinct, rich or diverse and true to taste, also, had a much better texture.  The burritos were very clean to eat because the sauces were mixed into the ingredients.  By having the sauce mixed into the ingredients beforehand, made the flavours spread evenly across the burrito.  Out of the two ordered, lobster burrito won.

I thoroughly enjoyed eating them, to a point that, they were not enough to satisfy my taste buds.  Stay in tune because the owners announced a permanent store location.  For those who lucked out on the truck, the store will definitely fulfill your desire.

These sushi burritos, in reality, is a ginormous sushi roll.  There is still a lot of room for improvements and room for more creation.  A lot of variations can make this concept succeed.

On the side, because the idea should be a fusion between sushi and burrito, the appearance defintiely looks like a packed burrito but the ingredients do not.  This will be time consuming, but in my mind, maybe the rice can be ground finely to flour and make flat breads out of it, to give an appearance of a true burrito.  OR, the outer layer should be rice instead of seaweed.  For structural purposes, the cooked rice can be pan fried to give a crispy outer layer to keep the roll intact.  These are just some suggestions, if plausible.


Food 4/5
Servicce 3.5/5
Ambiance – nothing to rate because it is a truck

Soba Canada = Ichiriki Japanese Restaurant

Address: 120 Bloor Street East. Unit 103.  Toronto, ON M4W 1B7
Phone: (416) 436-7997

Please be advised, this review is only on Soba Canada, not Ichiriki.

Soba Canada only opens on Tuesday evenings at Ichiriki Japanese Restaurant.  Call ahead to make sure they are opened.  I was told the owner has the restaurant sublet to the soba maker to spread the health benefits of buckwheat noodle and to show Japanese cuisine has other varieties than just sushi, iazakaya tapas, udon and sashimi.  It is nice to know there is a eatery that is dedicated to only soba.

Located in the heart of Toronto, on Bloor and Yonge intersection, surrounded by numerous corporate companies, majority of the clientele come from employees or whitenecks of these local corporates.  Lunchtime is the busiest moment of the day, when there is a high concentration of people around the strip.  At the end of a working day, everyone rushes to go home, therefore, dinner is usually quiet.  Therefore, I was not surprised to see just six tables occupied when I went to try the soba.

The soba noodles are handmade the day of and to order, with ingredients – flour, water – shipped freshly from Japan.  Waiting for the food or service can be long bcause of the kneading and cooking process.  The waitress sometimes disappeared to assist the chef in the kitchen.  Our bowls of soba took a minimum of thirty minutes to arrive.  Do expect waits or delays.  Is it worth it?  Yes!


Chirashi Soba ($21.00) is a mixture of shrimp, roe, strips of pan fried egg, cucumber resting on top of cold soba in tsuyu sauce, topped with seaweed, green onions.  This was scrumptious, like eating a salad, very fresh and crunchy.  It was a very light and clean combination.  Nothing can go wrong.


Oboro Soba ($19.00) is a cold soba noodle in Tsuyu sauce, topped with oboro tofu and minced green onion.  Their oboro tofu is made using only natural grown organic soybeans and natural extracts of seawater.  No chemicals are used. This was my favourite soba of the evening.  The tofu was in excellent harmony with soba.  The tofu was so soft, melts with every strand of soba.  Tofu had a strong natural soy bean flavour, just extremely refreshing.  It adds a subtle flavour to the tasteless soba, and with the tsuyu sauce, it just heightens the palette, giving the combination a dash of saltiness.  This is a great vegan option, and a healthy one too.  This unexpected combination was just outstanding!


Deep Fried Soba (approximately $19.00) is rested in tsuyu sauce, topped with grated daikon, green onions and shrimp.  This was the only hot soba ordered.  Initially, the fried soba was very crunchy, but gradually became soggy after absorbing the sauce, making it oily and salty.  The minced daikon aka raddish and green onions made the sauce sweet, which was absorbed easily by the shrimps and noodles.  I find this cooking style kind of wasted the soba, lost the natural flavours and health benefits.  Overall, this was an interesting selection.

Rutin of buckwheat and isoflavon of soybean keep you young and healthy.  Soba has a lot of health benefits, if ingested occasionally.  There are many variations as to how soba can be cooked.  Experimenting with the selection from Soba Canada gives me the inspiration and creativity to attempt making a soba feast.  No doubt, I really liked the restaurant and is a great choice for a light meal, especially after festive eating events.  I highly recommend.  Remember to bring cash~


Food 3.75/5
Service 3/5
Ambiance 3/5

Ichiriki Menu, Reviews, Photos, Location and Info - Zomato

Nome Izakaya


Address: 848 Yonge Street, Toronto, ON M2N 5N2
Phone: (647) 347-7937

Nome Izakaya, known for their a buck a shuck oysters on Tuesday and Wednesday, makes a successful appearance on Yonge Street, near Sheppard Avenue.

Their interior decor is of the natural dark gray stone and wood, making the enviornment really cool and clean.  But a lot of restaurants have the same decor, more or less, but plays around with the colour schemes.  The atmospere is great, considering how the stone paved walls help block sound from neighbours, hence, conversations between friends are a lot more clearer and understandable.  The livelihood of the restaurant is quite enchanting, making you feel energetic and happy.


Grilled Beef Tongue ($8.5)  is grilled beef tongue using salt and pepper, topped with green onion.  Beef tonge was thinly sliced and grilled to a crunchy texture on the edges, but maintaining a soft middle.  The salt and pepper heightened the natural meat flavour, with the green onion giving a fresh aroma and crunch with ever bite.  Overall, I enjoyed the appetizer, but nothing spectacular.


Takoyaki ($5.5) is deep fried octopus ball,  served with tonkatsu sauce, mayo and bonito flakes.  It was crispy on the surface, leading to the chewy texture in the middle.  The octopus was fried perfectly, where it was not to tough.  The snack was not oily at all, but tasted salty, from the bonito flakes and the soy based sauce.  Nonetheless, this was one of the best takoyai I have ever tried because it was able to keep its form and rich flavours.


Spicy Sashimi Tortilla Bites ($9.8) is fresh tuna sashimi mixed with mayo and topped with spicy jalapeno salsa on crunchy tortilla cups.  The bites tasted fresh.  I enjoyed the different textures provided by the appetizer.  It was crunchy and soft.  The flavours were strong, where the tasteless mayo was put to life by the tangy salsa.  With every bite, you taste the burst of the salsa exploding in your mouth.


Apple Salmon Sushi ($16) is filled with cucumber, crab meat and avocado, salmon topped with apple, mayo and green onion.  This was a very creative roll, as I have never encountered an apple-related sushi roll before.  The overall effect of apple surprised me, made the roll much more crackling than the softness I am used to, making it more attractive.  Every bite was full of sweet fruity flavours, making the roll refreshing and savory.


Unagi Risotto ($8.8) is a creamy rice dish mixed with butter and cheese, rested in a stone bowl, topped with bbq eel and sweet unagi sauce.  The rice was really creamy and soft.  The teriyaki like unagi sauce did give the rice a pleasant umami taste, or otherwise, salty.  Do flake up the eel fillet and mix it with the rice for heightened texture because with each bite of the sticky rice, you will feel the fatty muscular bits of the eel.  I did notice the hot stone bowl absorbed the moisture of the rice in the long run, turning bits into rice crisps, very crunchy, but lost the purpose as a risotto.

Nome Izakaya is a great place for friends to gather and coworkers to enjoy a drink or bite after work.  The convenient location and growing neighbourhood gives strong business.  There is a variety of options on their menu, and there is always a bit of everything for everyone.  It is hard to find a good izakaya, for a good value, uptown.  I do recommend coming here for small eats, that can make you full.


Food 3.5/5
Service 3.5/5
Ambiance 3.5/5

Nomé Izakaya Menu, Reviews, Photos, Location and Info - Zomato

Rolltation Sushi Burrito

Address: 207 Dundas Street West.  Toronto, ON.  M5G 1C8
Phone: (647) 351-8986

Sushi Burrito, finally a hit in Toronto, despite the idea originated in United States a few years back.  Afterall, Canada is always a bit slower than everyone else for any type of trends.  Dundas Street West, between Yonge Street and University Avenue has become the Little Japan of Toronto because there is a high concentration of Japanese restaurants and cafes along this strip of Dundas Street.

Rolltation adds diversity, variation and selection for the general public.  It does not always have to be the izakayas nor the bento boxes.  Rolltation has a small store front, with only maximum fouth seats, if you want to eat there.  But, majority of the population orders take out to the nearby parks, which has no shortage of, or to home and school.


The staff take pride of their burritos and are very focused in the making process.  The counters are so clean, no cross contamination.  They wash their knives with every cut, but need to learn to change their gloves more often because never mix the sashimi with cooked shrimp.  They always ask for feedback of their burritos and always ensure us their burritos taste amazing or really good.

But I do not find them amazing, like flying colours.  However,  I thank the staff for putting generious amounts of toppings for us, to the point they struggled with the wrapping.

Classic Salmon ($13.99) , on the left, is wrapped with salmon, kale, avocado, red onion, carrot, sweet corn, tangerine, wasabi tobiko and topped with spicy mayo sauce.  No doubt, the ingredients were fresh.  But I find the selection of the fillings kind of odd.  The ingredients did not mix well, especially the corn and tangerine.  The spicy mayo was not spicy enough either, tasted more like regular mayo to me.  The burrito tasted mostly sweet, with the random hint of tangerine citrus sour juice but lacked the spiciness.  The flavours were not distinct enough.  Also, the burrito felt soft, could not hold very well.

Wasabi Tuna ($14.99), on the right, is wrapped with tuna, green lettuce, red peppers, avocado, seaweed salad, lotus chip, tomago and topped with wasabi mayo.  This was a better burrito, out of the two.  It maintained the freshness of the ingredients.  Overall, I liked the texture of the burrito with every bite.  The seaweed salad and the lotus chip added crunchiness.  The seaweed added sesame flavours to the burrito too.  The wasabi mayo was fragrant and hot, which was unmistakable, acting as the soul or the interest of the whole burrito.

There is a lot of room for improvement.  I suggest having tempura flakes in between for added texture.  They can also have crab meat in selected burritos.  I also suggest mixing the sauce with the diced sashimi, instead of a drizzle on top of all the toppings, for an even flavour.  The drizzle can sometimes be hard to control, as some burritos might have more sauce than others.

Basically, a sushi burrito is a normal sushi roll in steroids, and is not cut into smaller pieces.  Sushi burrito is the current popular food choice, and is the new hype of the city.  Eventually, this popularity will slow down, when a new creative food is produced.  I still recommend trying a sushi burrito for fun, though quite heavy in calories and carbohydrate.  Rolltation is a good choice because they have a fixed store front location, fixed hours and food stocked, making hunting down for the burrito easy, compared to a food truck’s limited stock, limited hours, daily different locations and possible mechanical truck issues that leads to sale failures.

*If you do not want a burrito, they can make it into a poke bowl, aka, a salad.*


Food 3.25/5
Service 4/5
Ambiance 3.5/5


Kasa Moto


Address: 115 Yorkville Ave, Toronto, ON M5R 1C1
Phone: (647) 348-7000

Situated in the heart of Yorkville neighbourhood in Downtown Toronto is a chic Japanese restaurant of Kasa Moto.  It is one of the restaurants under the Chase Hospitality Group.  Once again, a big applause to their success in bringing diversity in their culinary empire.  The attention to detail makes the dining experience pleasurable.

The beautiful decor was an awe and was splendid to dine in such an environment.  The natural lighting from the side windows brought an airy sensation into the space, brightening every corner, very relaxing.  But in the dark, the dim lights made the environment romantic, a great date restaurant.  The wall art were very pretty.  Closer to the entrance, they are more of a pastel themed sakura trees.  As you make the way to the back of the restaurant, the theme suddenly becomes more vivid or serious, with traditional Japanese cultural geisha hair styles, dark against pastel colours.  Everything seen within the restaurant is a strong representation of the American influenced  Japanese culture, and sets the theme for the fusion menu.


These beautifully designed, unique, one-of-a-kind menus were exciting to look at.  Drinks, dessert and a la cart menu has its own design.  I must compliment how the colour theme of the menus compliments or follow the interior decor of the restaurant.  Who knew the designers were that considerate to coordinate every little bit of detail with one another to give the restaurant a certain form of grandeur and class.


Kasa Moto Roll ($22), a house specialty, has spicy scallop, lobster and salmon, topped with avocado and sprouts.  The roll was made with daily fresh ingredients from the market; flavour was sweet.  I enjoyed the bite size, where the roll had a consistent thin layer of rice, making the texture less powdery.  However, there was nothing special to note about.


8oz American Wagyu Skirt Steak ($36) is made with steak spice and yakiniku sauce.  The even spread of the fat on the wagyu beef was used to the chef’s advantage, making the steak extremely tender, a melt in your mouth texture.  It was cooked to perfection.  However, the steak was on the saltier side, which was expected, as Japanese cuisine loves salt to bring out the freshness of the ingredients.


Kamameshi ($18) is a hot rice dish mixed with wild mushrooms, burdock root and truffle soy butter.  This was my favourite selection of the evening.  The rice was brought to us in a stainless steel warmer, with the truffle soy butter on the side. The server mixed the ingredients and the sauce into the rice in front of us, to keep the rice moist and the wild mushrooms tender.  This prevents the rice from over absorbing the sauce.  The thought of having the rice in the stainless steel warmer ensures the rice does not dry out and stick to the sides, hence, scraping the rice is much easier.


The rice had a resemblance to risotto, in both appearance and texture.  The rice was very creamy, soft al dente in texture.  It tasted very savory and rich in butter.  The mushrooms were nicely infused into the rice too, where the truffle oil helped bring out the natural flavours of the fungus.  I highly recommend this rice dish.  After all, how Asian are you without eating rice?!


Hamachi Ponzu ($18) is yellowtail fish marinated with yuzu ponzu sauce, topped with crispy carrot and shiso oil.  The ingredients were very fresh.  The thin slices of hamachi fish were submerged in the sauce and was made easy for the sauce to penetrate through.  The fish was thoroughly marinated.  Yuzu is a citrus fruit related to pomelo that is found in Asia and ponzu sauce is a Japanese cirtus based sauce.  Therefore, the dish tasted a bit tart, but the sweet freshness of the fish and shiso oil offset the sourness.  Texture was crunchy becuase of the crispy flakes and the sprouts sprinkled on top.  Nonetheless, this is quite a basic Japanese appetizer that can be easily found at other restaurants or easily replicated.


Rock Shrimp Tempura ($16) is chopped fried shrimp pieces mixed in yuzu pepper aioli and wasabi.  This is not the typical deep fried strips of tempura that you find at ayce or any restaurant.  The creativity of this appetizer was admired because the chef made a twist to it by chopping up the fried shrimp and mix it with the tart citrus juice, hot wasabi and garlic.  It was extremely refreshing, with a candy like texture.  It overall tasted a bit like the thousand island sauce  but slight bit more fiery.

With no doubt, I admired the freshness of all the ingredients, the magic mix of the elements to creative distinctive savory pieces.  All was like an artwork, that ends up in my belly.  Good job!


Food 4/5
Service 4/5
Ambiance 4/5

Kasa Moto Menu, Reviews, Photos, Location and Info - Zomato



Address:  5469 Yonge Street.  Toronto, ON M2N 5S1
Phone: (416) 229 – 6191

Conveniently located on Yonge Street, near Finch Avenue makes this udon specialized restaurant easily accessible and noticeable.  But you have to be walking to really notice the entrance because the sign is on an angle and indifferent from a lot of other storefronts, on the darker shade.  When we drove down Yonge Street, we missed it twice, as big as our eyes were.  But, if you are purposely making a trip to visit the restaurant, just use a GPS, especially to find parking because we had to park at the church on the side street.  Hopefully, they were not mad at us.  Thank you God. =)


The restaurant is quite narrow and sits roughly around 60 at most.  I arrived on Friday at 7pm, thinking it will still be early, as everyone might still be stuck in rush hour traffic.  Was I ever wrong;  I was the tenth on the waiting list, mostly groups of two or three.  In the end, I was standing for minimum forty five minutes.  Therefore, I highly recommend making reservations on Friday evenings and on the weekends, otherwise, the wait can be quite tedious.

Because it is situated on an angle, there are two large windows with tonnes of natural sunlight flowing into the restaurant, brightening every corner.  The layout is pretty straightforward, maximizing the space to the best they could.  Since MeNami has the same owner as Han Ba Tang, which is ten minute drive south, the restaurant has a similar theme and touch to the latter.  MeNami has a rustic look with the stone wall, wood both like chairs, bar table, cabinets and concrete flooring.  A flow was created from the natural material finishings, and the matching colours like the congruent cabinets, table and bar top, consistent grey floor to grey stools to grey walls.  Harmony and comfort is achieved.

The day we arrived, a party of twelve, who arrived and seated way before us, were celebrating a friend’s birthday, therefore all orders were delayed approximately ten to fifteen minutes.  The service was amazing, informing what was very popular on the menu and recommended items based on what your palette was looking for.  Because we studied the menu before being seated, we knew for a very long time what we were going to order.  But the food took so long to arrive, at least thirty minutes.  Our stomachs were growling like crazy.  The server was so apologetic that she gave us an appetizer on the house, so nice.  Alas, our food finally came!

Three udons were ordered to share between us, to try the different flavours.  The portions may look small, but the approximately 2 cup portion of udon per dish was definitely enough.  The noodles can be quite filling, especially on hungry stomachs.


Tako-Wasa ($3.50) is a common and standard Japanese izayaka dish of chopped up octopus sashimi seasoned with wasabi and green onions, served with seaweed.  The dish was very stimulating, with the pungent flavours of wasabi.  The ingredients were very fresh, especially the octopus, which had remnants taste of the ocean water.  The fresh green onions and seaweed gave added crunchiness when the juicy octopus was dabbed or wrapped within.  Overall, this was a delightful appetizer, getting your nervous system spiced up and preparing your stomach for the upcoming food.


The Original Tsuke Udon ($7.95) served on a bamboo mat is dry udon topped with seaweed and sesame, with a sauce made of grated ginger, daikon, onion, on the side.  The udon arrived with steam emitting from the noodles but after a couple minutes, it became cold serve.  The simplicity of the udon brings us back to the basics or to the natural aroma of Japanese cuisine, where the vital ingredients always used were shown.  The sauce was fresh, had strong aroma of the raw daikon and onion, cleaning our the palette for other heavily flavoured udons ordered.  I thoroughly enjoyed the udon.


Curry Udon with Shrimp Tempura ($11) is udon submerged in the thick Japanese style curry, topped with tempura shrimps and onions.  The dish had the exact same essence of a don or a rice bowl dish, but with udon.  It was nicely paired.  Curry clung and lingered onto the strands of udon.  Our mouths were filled with the fragrant spice with every slurp.  The tempure shrimps were crispy and crunchy, thankfully lightly battered.  Overall, there was no surprise to the curry udon, and was quite self explanatory or as how I envisioned it to be.


Salmon Cream Sauce ($13) is a udon topped with pan seared salmon, tomato oil, and green onion.  Couple of eating ways, breakup the salmon to smaller pieces and mix into the noodles or eat the salmon as an individual.  The salmon was fresh, soft and had residual pink in the center.  Nonetheless, the udon dish reminded me of alfredo pasta but lot less heavy or strong in taste.  Thankfully, not so cheesy.  The tomato oil did not contribute much to the overall flavour, but sure gave a nice appearance.

All the udon noodles were handmade in the restaurant because they were of different thicknesses and lengths.  Texture was al dente, just done the way I like.  The portions were quite filling and generous for the price.   There were no wow-factor to the restaurant but MeNami will be returned for sure, just to fix my udon crave.  Popularity was given because it is the only restaurant dedicated to udon.  The restaurant was full of inspiration for those who likes to cook and be adventurous with their food.  Different styles to make udon were learned and “stolen”.


Food 3.75/5
Service 4/5
Ambiance 3.5/5

MeNami Menu, Reviews, Photos, Location and Info - Zomato