What’s on the menu at Udon Kitanoya, a new Japanese noodle house in the Annex
Name: Udon Kitanoya
Contact: 513 Bloor St. W., 647-343-1188, udonkitanoya.com, @udonkitanoya
Neighbourhood: The Annex
Previously: Noka All You Can Eat Sushi
Owner: Benson Lau (Fuwa Fuwa)
Chef: Shikatani Masatoshi
Accessibility: No steps at entrance; washroom down a flight of stairs
The food
Osaka-based Masotoshi (who has over 30 years experience cooking in Japan) is behind the menu dedicated to udon, the thick wheat-flour noodle with origins in the southern-central region of Japan. There are seven udon dishes (some served hot, some chilled) and another six donburi (rice bowls). Many of the bowls feature Masotoshi’s dashi broth made from Japanese kombu and four different types of dried fish (tuna, mackerel, sardine, bonito).
The drinks
Currently there’s Japanese tea, juice, pop and milk-based slushes. Beer and sake are on the way, though.
The space
The 32-seat space is furnished simply, and decorated with vintage advertisements and imported Japanese lanterns. A commissioned mural flanks one wall.
Chef: Shikatani Masatoshi
Accessibility: No steps at entrance; washroom down a flight of stairs
The food
Osaka-based Masotoshi (who has over 30 years experience cooking in Japan) is behind the menu dedicated to udon, the thick wheat-flour noodle with origins in the southern-central region of Japan. There are seven udon dishes (some served hot, some chilled) and another six donburi (rice bowls). Many of the bowls feature Masotoshi's dashi broth made from Japanese kombu and four different types of dried fish (tuna, mackerel, sardine, bonito).
[caption id="attachment_490873" align="aligncenter" width="2047"] The kakiage ebi tempura udon features noodles with shrimp tempura, veggies, green onion and nori, in the restaurant's signature broth. $10.95.[/caption]
[caption id="attachment_490865" align="aligncenter" width="2048"] The niku bowl features simmered beef, green onions and nori. $12.95.[/caption]
[caption id="attachment_490872" align="aligncenter" width="2048"] The signature kitanoya gyu suki udon is a chilled udon noodle dish in their signature dashi. The noodles are topped with sukiyaki-style simmered beef, green onions, tempura flakes and soft-cooked egg. $12.50.[/caption]
[caption id="attachment_490864" align="aligncenter" width="2047"] The gyu don bowl tops rice with simmered beef and green onions. $9.95.[/caption]
[caption id="attachment_490860" align="aligncenter" width="2048"] The curry udon features noodles topped with a thick Japanese curry made with simmered beef, onion and carrots. $11.95.[/caption]
[caption id="attachment_490861" align="aligncenter" width="910"] Udon Kitanoya’s signature dashi broth is made from Japanese kombu and four different types of dried fish (tuna, mackerel, sardine, bonito).[/caption]
The drinks
Currently there's Japanese tea, juice, pop and milk-based slushes. Beer and sake are on the way, though.
[caption id="attachment_490871" align="aligncenter" width="910"] The fresh strawberry and matcha slushes are made with milk (but milk-free options are available). $4.95 each.[/caption]
The space
The 32-seat space is furnished simply, and decorated with vintage advertisements and imported Japanese lanterns. A commissioned mural flanks one wall.
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