Kodawari Menya’s first outlet has officially opened in Malaysia at 1 Mont Kiara. The brand is well known for their udon noodles that has its origins in the Sanuki Privince of Japan. The udon I made of superior wheat flour, water and salt that is then left to rest, cut and eventually kneaded to form the round-fisted Genki-Dama round chunks that has a soft, pliable consistency.
The technique to create the signature broth took 383 attempts with a rare sugar that is both healthy and irresistibly delicious. The first outlet was opened in Marugame, Kagawa and since then there are nine outlets and a brand in Taipei, Taiwan.
Present at the official opening was Kodawari Menya’s founder, Keisuke Konishi who shared his insight into how best t partake of this traditional Japanese dish. Among the types of udon at Kodawari Menya are Kake, Kamaage, Zaru and Bukkake. Elvin Siew, director of Nippon Delicious recommends slurping the noodles because that’s the best way to enjoy them. There are 9 ways in which udon is served at Kodawari Menya.
The traditional Kagami Biraki ceremony – in some instances referring to the breaking of a Kagami Biraki that is symbolic of the opening of a cask of sake at a party – was conducted.
Chong Kim Hang, Tan Poh Hoo and Ivan Boey were awarded certificates that verifies their competency as udon professionals.
Kodawari Menya is located at L1-21A, Level 1, 1 Mont Kiara, 1 Jalan Kiara, 50480 KL.
Thank you for the information. =)