Honolulu has several excellent Japanese noodle shops. Ramen and saimin garner the lion’s share of devotion. But udon deserves as much attention, especially those served at Jimbo. Made in the Hokkaido style (according to the waiter), the broth is rich, luscious, slightly smoky from specially imported katsuobushi (dried bonito flakes). We were told that one chef makes the broth and another, the udon; one in the evening, the other in the morning. The noodles have a soft, velvety exterior over a firmer, chewier middle. Though there are other Japanese entrées on the menu, the udon is likely the star of the restaurant.
The nabeyaki udon ($14.70), served in a traditional nabe, comes piping hot. I burnt the palate of my mouth. The tempura consisted of a single prawn and a Japanese eggplant, both wonderfully flavorful. The batters retain their crispiness unless you let them sit in the dashi too long. Thoughtfully, an empty bowl is provided if you decide to rescue the tempura. Rounding out the ingredients is a single piece of kamaboko, sliced baby bok choy and negi, snow peas, spinach, napa, dried shiitake, raw egg and fuki. As good as these additions are, you could argue that they almost take your attention away from noodles and broth.
The ume wakame udon ($11.40) is an impressive combination. The ume flesh, which the restaurant bothers to scrape from whole umeboshi and mince, lends an interesting tartness to the dashi and provides a nice contrast to the rich broth. A few slices of negi onion are sprinkled on top.
Ume wakame udon
For an extra charge, you can order different sizes of udon, large or skinny. Also for extra, you can substitute soba. The skinny noodles in my wife’s order were very good, though they didn’t have quite the same texture as the regular. All these variations are handmade at the restaurant. On hot summer days, you can also order many of the udon dishes cold.
A popular dish for slime fans is natto bukkake udon. It comes in a dark broth with the ultimate combination of natto, okra, daikon oroshi and nori. I’m surprised grated satoimo wasn’t included. The waiter said that the natto is particularly odoriferous, a big asset for natto lovers. Hmm, maybe on another visit.
Jimbo is another restaurant that is dedicated to offering an unparalleled experience by making everything from scratch and using the best ingredients. The waiter also indicated that most of the ingredients are flown in directly from Japan. The udon prices are definitely higher than you’d normally pay elsewhere, but with udon this good, you don’t really care.
1936 S King St # 103