Udon wanna miss this: You can try the viral udons from Tokyo at the new Kyo Komachi

If you are on any form of social media, it’s probably impossible to escape from the deluge of Japanese travel content that’s been taking over the web in recent years.

While there are many recommendations for sightseeing spots and activities, food is probably still the most popular category.

When it comes to food, something that’s constantly fed to us are videos of udon shops with long queues, such as Godaime Hanayam Udon and Udon Shin.

While udon is insanely popular in Japan, it’s still quite an underdeveloped niche in Singapore, which is why the new Kyo Komachi is such an exciting new opening.

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Kyo Komachi is the latest concept from the prolific Japan Food Holdings, which is behind a slew of Japanese restaurants.

Some well-known concepts include warabi mochi specialist Torori Tenshi no Warabi-Mochi and ramen brands such as Konjiki Hototogisu and Afuri.

The brand’s first outlet opened at Vivocity on Apr 29, with a second outlet following not long after at Changi City Point on May 15.

It’s a udon specialist that aims to bring together a variety of traditional udon styles from all over Japan.

For the best quality, Kyo Komachi’s noodles are also freshly handmade daily and use wheat flour made from ingredients imported from Japan.

Udon wanna miss this

One thing we were quite excited to see on Kyo Komachi’s menu was the signature white curry udon (from S$12.90), which brings back fond memories of Ebisu’s Shodai from a previous trip to Tokyo.

The unique udon has a beef curry base, but is blanketed in a layer of airy and fluffy whipped mousse. Mix well before you dig in, but we also recommend leaving some of the mousse to indulge in by itself.

This dish’s magic entirely lies in the mousse, which adds a delectable creaminess to the curry, nicely balances out the richness and mild spices, and pairs together well with the bouncy udon.

Kyo Komachi also offers it as a mentai white curry udon (from S$14.90) or white curry niku udon (uses chicken, from S$14.90), and gives an option to swap out the udon for matcha ramen.

Another extremely recognisable item on Kyo Komachi’s menu is the Himokawa udon (from S$12.90).

This dish is basically a style of extra-wide udon that is served by iconic spots such as Godaime Hanayama in Tokyo, where wait-times can stretch up to two hours.

Guests are served sheets of silky wide udon, cut and laid in a wooden bowl, and have a choice of two (of out three) sauces to dip them into — you can choose from shoyu, curry and sesame.

The noodles are extra delicate, silky and sport a nice bounce when you slurp it up. Of the sauces, we preferred just lightly dressing it in the classic shoyu dip!

Anyone who enjoys their noodles soupy can also opt for Kyo Komachi’s nabeyaki udon, which comes with a choice of soup between yose (chicken-based broth), suki (sukiyaki broth) and soup curry (all from S$16.90). 

The soup is served over a gas cooker so that it remains hot and the soup also gets thicker and more flavourful as it cooks.

Each order of udon nabeyaki also includes a choice of chicken or beef as the meat for you to dunk into the broth.

Rich, piping-hot broth, an assortment of ingredients and the bouncy udon? The perfect comfort for rainy days.

For anyone who’s missing Japan’s great food but hopes to save on airfare, Kyo Komachi is a great place to hit up to quench your wanderlust. Udon wanna miss this.

This was an invited tasting.

For more ideas on what to eat, read our stories on Fairprice Finest Sembawang which has a in-store kopitiam and the best work-friendly cafes for you to lock in at.

Kyo Komachi is on the GrabFood delivery service and offers free delivery (up to S$3 off) with GrabUnlimited. 

Enjoy up to 50% off when you dine with GrabFood Dine Out.

You can also book a ride to Kyo Komachi to try the viral udon from Tokyo.