WHY YAMAMOTO
At Yamamoto Udon, we are passionate about preserving the rich culinary traditions of Japan while offering an unforgettable dining experience in the heart of Australia. As the country’s first udon restaurant dedicated to authentic Edo Period recipes and techniques, we bring a taste of history to every bowl we serve.
Our specialty lies in two iconic styles of udon noodles: Himokawa Udon from Gunma and Sanuki Udon from Kagawa. Himokawa Udon, renowned for its wide, flat shape and silky-smooth texture, was once a delicacy served to emperors and shoguns. Sanuki Udon, slightly thicker and famed for its bouncy firmness, boasts a legacy stretching back over 1,200 years. At Yamamoto Udon, we blend these time-honored traditions with modern craftsmanship, creating noodles that honor the past while delighting contemporary palates.
What sets us apart is our meticulous approach to noodle-making. Each batch undergoes a unique double-fermentation process at varying temperatures, ensuring exceptional texture and flavor. Our broths are equally celebrated, crafted using three stock bases to create up to ten distinct and delicious flavors. This harmonious pairing of handmade noodles and richly layered broths offers a dining experience that is both authentic and innovative.
But Yamamoto Udon is more than just a restaurant—it’s a journey through the history, culture, and artistry of Japanese cuisine. From the delicate preparation of our noodles to the warm, inviting atmosphere of our dining space, every detail is designed to transport you to the heart of Japan. Whether you’re savoring the unique textures of Hirauchi Udon or indulging in the bold flavors of a Sanuki classic, you’ll taste our dedication in every bite.
Join us at Yamamoto Udon and discover the true essence of Japanese tradition, one bowl at a time.
HIMOKAWA UDON: SILKY, WIDE, AND REGAL
Himokawa Udon is a specialty from Gunma Prefecture, renowned for its wide, flat shape and delicate texture. These noodles, ranging from 5 mm to over 15 cm in width, offer a unique dining experience that is both smooth and refined. Steeped in history, Himokawa Udon was once a prestigious dish served to emperors and shoguns during the Edo Period over 400 years ago. Their thin, flat nature allows for shorter boiling times, resulting in a velvety texture that pairs beautifully with light, flavorful broths. At Yamamoto Udon, we honor this heritage by crafting our Himokawa noodles with traditional techniques, offering you a taste of royalty in every bite.
SANUKI UDON: FIRM, CHEWY, AND TIMELESS
Sanuki Udon, hailing from Kagawa Prefecture, is a classic Japanese noodle celebrated for its firm, bouncy texture. This slightly thicker style of udon has a legacy dating back 1,200 years, when it was first brought to Japan by a Buddhist monk. Known for its hearty, satisfying chew, Sanuki Udon is boiled to perfection to achieve a “sufficiently gelatinized” texture that distinguishes it from other noodles. Whether enjoyed in a simple broth or paired with bold, rich flavors, Sanuki Udon delivers a comforting and timeless dining experience. At Yamamoto Udon, we stay true to tradition, ensuring every strand of Sanuki Udon captures the essence of Japan’s culinary artistry.