Inaniwa Yosuke - Singapore

This udon restaurant delivers a superb dining experience with genuine Japanese flavors. I recently sampled their highly recommended hot and cold udon set, accom... read more This udon restaurant delivers a superb dining experience with genuine Japanese flavors. I recently sampled their highly recommended hot and cold udon set, accompanied by mixed tempura, and I was pleasantly surprised by the upscale experience it offered. The udon here is not the usual thick and rubbery type; instead, it boasts a delicate, chewy texture that I thoroughly enjoyed. The soups and sauces pair beautifully with the udon. Moreover, the tempura is perfectly crispy, fresh, and non-greasy, making it an ideal complement to the udon. This is a significant improvement compared to other places I've visited, where the tempura tends to be soft, soggy, and oily. The only downside was the wait time, as the chefs attentively prepare each dish. However, I don’t mind the longer wait when I know I’ll be savoring such a well-deserved meal. Overall, I would give this restaurant a solid five stars.

For the main courses, the chicken karaage featured beautifully fried, tender pieces of chicken, enhanced by a hint of spicy roe—a truly unique and delightful pa... read more For the main courses, the chicken karaage featured beautifully fried, tender pieces of chicken, enhanced by a hint of spicy roe—a truly unique and delightful pairing. The second main was grilled medium-rare beef tataki, served on a bed of lettuce with a mustard-infused soy dressing. While some might find the dressing a bit on the salty side, I recommend flicking off any excess and adding a dab of wasabi to the beef for a heavenly flavor experience! The chirashi was good; the seafood was fresh (not the tube wasabi), but I found the rice slightly overcooked and lacking the fluffiness I was hoping for. The highlight of the meal was definitely the soba. It had a light, springy texture, quite different from the thicker udon. I preferred the cold version, which wasn’t submerged in broth, allowing it to keep its delightful texture for longer. You pick it up from the plate and dip it into a mix of soy sauce, ginger, wasabi, and ground shiso leaves—a truly brilliant combination! Overall, I thoroughly enjoyed my meal, though it would have been even better had they not charged extra for the tea!

I remember watching the TV Champion Show about 10 years ago, where there was a Udon competition featuring four representatives selling Udon in Tokyo. Inaniwa Yo... read more I remember watching the TV Champion Show about 10 years ago, where there was a Udon competition featuring four representatives selling Udon in Tokyo. Inaniwa Yosuke emerged as the winner of that show. I often wondered if he won because his Udon was that good, or if it was simply because he priced it higher than everyone else. Today, I finally tried his noodles in Singapore, and it turns out the answer is yes to both! The Udon was on the pricey side—$22 for beef Udon and $18 for cold Udon with two sauces—which is quite steep compared to Tamoya Sanuki Udon, which costs about a third of that. However, the broth was incredibly delicious, and most importantly, the Udon was chewy and absolutely tasty! I preferred the cold Udon over the hot one, as the texture of the cold noodles was firmer and chewier. This is a lovely place, and I definitely plan to return!

I enjoyed the best udon prepared in tsukemen style during my time in Singapore. Unlike the typical thicker udon, this one was quite thin but had an excellent te... read more I enjoyed the best udon prepared in tsukemen style during my time in Singapore. Unlike the typical thicker udon, this one was quite thin but had an excellent texture. Overall, it was an incredibly authentic and refreshing experience!