The tuckshop styles of Udon Yasan are interesting, but it can be a bit of a mixed experience in the end. The sign proclaiming the $4.80 noodle dish is enticing for one, but that’s for a basic dish and exclusive of the extras in terms of meat and snacks. It’s not an expense by any means and I do like the fact there’s no minimum on card here.
The udon here is handmade and cooked fresh to order but some of the side items like the tempura egg and chicken katsu can feel like they’ve been out a little long. Nothing like lukewarm fried chicken to drop an appetite. Most of the options are the tried and fried, I quite liked the inari like most.
I do especially enjoy the DIY topping station at Udon Yasan and the ability go nuts on the sesame seeds, seaweed and spring onion is an indulgence. The experience is fast and fun, but doesn’t always make for the most memorable meal around.