"At Katsuo + Kombu there’s one clear objective: to slurp down a bowl of udon in record time. The counter-service NoPa restaurant makes their noodles in-house, and the dedication to the art of the chew pays off—just look to the cleaned-out bowls for proof. The curry version is a standout, with wagyu curry mixed into the dashi broth and a garden box’s worth of vegetables." - julia chen 1, patrick wong, ricky rodriguez