Cosy CBD spot specialising in two types of Japanese udon.
By the team behind South Yarra’s Wagyu Ya and Yakikami, Yamamoto is the city’s latest Japanese hot spot that focuses on doing one thing, really well: udon.
There are two types of udon here: the wide, silky and ribbon-like himokawa udon, and the longer, thicker sanuki noodles known for their chewy and bouncy texture. Just 70 portions of each are handmade daily, before twice undergoing a 26-hour ageing process to achieve optimal hydration, flavour and dough elasticity. The dough is then pressed until reaching the desired texture, and cut into shape.
Pick your udon and choose from 18 soups, sauces and curries ready for noodle dunking, including umami-rich dashi broth alongside marbled wagyu or rich pork belly, plus contemporary twists like crunchy breaded salmon that sits atop creamy carbonara-style udon. The selection of snacks includes an entire fried tempura menu, while a tangy yuzu juice is also made in house.
The space is small but cosy – perch at the bar for a quick weekday lunch, or settle in on a cold winter’s night.
Emily Holgate – Emily is the Assistant Producer for the Good Food App at The Age. She previously wrote for the likes of Broadsheet and Urban List.Connect via email.
