Epicureans, rejoice! Udon Kamon has just opened at Eat At Seven, Suntec City. “Kamon” refers to “family crest”, which is used in Japan to indicate one’s origin, family lineage and status. Sanuki udon as its calling card, the restaurant offers the widest range of udon broths in Singapore, including shoyu-based dashi, tonkotsu, house speciality Japanese spicy magma and tom yam.
The restaurant imports premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years. The bonito flakes are freshly shaved and used to make dashi broth as well as garnish. Udon Kamon will offer two types of shoyu-based udon broth. Available in spicy and non-spicy options, its tonkotsu broth calls for white miso and pork collar, and is cooked for eight hours.
Helmed by Executive Chef Kamogi Noriyuki, Udon Kamon specialises in sanuki udon, the most popular type of udon in the Shikoku region. Made with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges. At Udon Kamon, the noodles are homemade and freshly made on a daily basis.
A few of the signature dishes here include the Prawn Tonkotsu Udon (S$14.80++), a heartening bowl that features treasures of the sea such as tiger prawns and sakura ebi. The bouncy globes of homemade prawn paste are an addictive delight.
Served in a hot stone bowl, the Tom Yam Spicy Udon (S$13.80++) is a splendid offering that showcases tiger prawns, mussels, asari clams, squids, straw mushroom and tofu. The spicy-sour broth is a marriage of central and northern Thai tom yam.
Equally delectable is the Smoked Duck Udon (S$11.80++), which is topped with smoked duck specially air-flown from Italy. The traditional wafu broth, made with bonito flakes and kombu, is used here, each spoonful umami and moreish.
There is also the Magma Spicy Udon (S$13.80++), served in a hot stone bowl that brims with tiger prawns, kampong chicken and Ajitama (Japanese soft-boiled egg).
3 Temasek Boulevard #03-315
Sky Garden Suntec City