Breaking Down the Menu at Tamoya, One Bowl at A Time

Shluuurrrppp! I love the sound a strand of udon makes as it whizzes from the bowl into your mouth. And the slippery, almost chewy texture of the noodle itself rewards you as you sink your teeth into a mouthful of springy, sauce covered noodle.

IMG_1955 (768x1024)Udon may not be for everybody, but safe to say, all the people at Tamoya Udon in Liang Court were probably enjoying themselves. We definitely were.

IMG_1961 (1024x768)

With so many different options on the menu there was only one reasonable thing to do – Try them all. Not an ideal situation for the stomach, but a neccessary ‘evil’ to ease the curious mind.

There are 2 main types of broth. Bukake, fish broth seasoned with salt, and Sanuki, fish broth seasoned with soya sauce. One way to have the udon is plain, in either hot or cold broth. The Sanuki or soy seasoned broth is more intense than the Kake version. It’s good for the not-so-subtle palate and wonderful when accompanied by a platter of crispy tempura. Which, incidentally, is laid out for the picking in all its golden glory. Talk about fried-food lovers paradise, but watch the roof of your mouth!

Cold Sanuki udon. Broth here is more intense than the Kake version. Good for not-so-subtle palate.

Cold Sanuki udon. So light and refreshing, it makes you as feel as if you could eat 2 bowls (which I am ashamed to say, I did).

The other way to have either broth with braised pork/beef. It also comes either hot or cold, but I recommend to have this version hot because the fat from the warm meat tends to coagulate in the cold broth; causing globules of oil to coat your lips each time you try to slurp up the noodles – not a good feeling.

The best

One of our favourites is the sweet, rich, porky goodness of the pork Sanuki udon.

By far the richest was the Kama Tama udon, freshly cooked noodles fished straight from the pot into a bowl of raw egg. The egg coats each strand of hot udon, cooking slightly in the process, adding an almost soft-boiled eggy element to the dish. A cup of Sanuki broth is offered for you to add as desired. The noodles in this dish seem almost more chewy because they come direct from cooking, compared to all the others where the udon is cooked, cooled and then added to the broth.


And if a half raw egg isn’t rich enough for your blood (or cholesterol level), order an extra portion of beef or pork ($4) and dump it over the Kama Tama. That would be the best version for me!

IMG_1844 (1024x768)There are a few other varieties on the menu, like curry udon, but that will have to wait til next time, after 3 bowls, my stomach could not take the strain.

About Mizdee

Food, food, food. Apart from love, it's the other thing that makes the world go round. When I'm sad it's a comfort, when I'm happy it's a celebration and when I'm not hungry, it's just greediness. But hey! Why not? Life is short too pass up a good meal.


  1. Of course, dirty minded gal that I am, I read bukake as bukkake and nearly choked on my coffee. If you have no idea what I’m talking about, do NOT google.

    Anyway, another excellent and hunger-inducing post. I hate you for that, of course, because there’s nothing around here to satisfy it. (Currently, I’m looking at a breakfast plate that includes blutwurst. Urgh.)

    • Miz Dee

      Hahaha! I almost choked. When reading your comment. Re udon in Berlin. Of course u have reprieve… Have u tried Susuru in Mitte? Near Rosa Luxemburg platz. If u haven’t I highly recommend it. They have a cold udon with fried chicken that’s perfect for the summer

      • Just once at Susuru when a rainstorm caught me by surprise. I ducked in and, as far as I recall, had something pretty wonderful. I’m surprised I haven’t been back, so thanks for the nudge!

        But keep it up with the bukake food porn, okay? ;-)

      • Miz Dee

        Just found out wat bukkake is. Hehehe.

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