My Favorite Japanese Udon in New York--Raku

—————— Beef Udon 🍜 🌟🌟🌟🌟🌟 From the shape, you can tell that the udon is hand-pulled by the master. After repeated kneading and a long period of resting, the udon is smooth and elastic, with just the right firmness. It's the kind of dish that makes you want to have another bowl with the soup 🍜 To highlight the texture of the noodles, udon is usually served with a simple clear broth. The soup base, seasoned with light soy sauce, blends perfectly with the sweetness of the beef. This combination still makes me salivate when I think about it. Pot-Boiled Udon 🍜 🌟🌟🌟🌟🌟 Compared to the previous bowl, this one features a chicken broth with a unique savory flavor, and it's also enriched with fish cakes and a beautifully cooked soft-boiled egg 🍤. The accompanying tempura shrimp is crispy on the outside and tender on the inside, not greasy, and without any oil seeping through. Dipped in the soup, it surprisingly gives a pleasure similar to that of eating fried dough sticks with soy milk. Mackerel Sushi 🍣 🌟🌟🌟🌟 After being smoked, the fishiness of the mackerel is mostly gone. The rice grains are distinct and chewy, and the only area for improvement is that the rice portion could be reduced a bit. —————— 💛Raku 📍48 MacDougal St, New York, NY 10012 #Raku#New York #food diary