Udon Tai

i found a bug in my food.

If you’re a noodle soup connoisseur, then this is the place for you. The broth is spot on and full of flavor. The noodles are made in the back room by the only living member of the Ming Dynasty.
And if you think you’re a Snake champion on your Nokia, come on Tuesdays and join their Snake Tournament with an entry-​free of only $ 5.

What you are about to read may prod you to try to get a reservation here, but here’s one thing to know: this place does not take reservations and this may be frustrating to eaters of all kinds.
Udon Tai doesn’t come easy, and that is why this may become one of the most talked about restaurants of the year. It combines Vietnamese and Japanese to form and intense revelatory of pleasures. Under the direction of Chef Jim Wong, who also moonlights as a wireless consultant, this eatierie will be sure to skyrocket to the top