"Omakase Restaurant Group (Dumpling Time, Omakase and Okane, among others) debuted their 41-seat fast-casual noodle shop specializing in customizable bowls of udon in the trendy SoMa neighborhood last week. Helmed by executive chef Edgar Agbayani—who trained at the Sanuki Menki Noodle School in Kagawa, Japan—the noodles at Udon Time are slightly thinner and have been aged overnight before being prepared on-site in a Sanuki noodle maker. Broths, too, are made in-house; the Sanuki udon is swimming in the “signature” broth with green onion, wakame and tempura flakes (and can be served hot or cold), while the Kamatama bowl features Jidori egg, soy sauce, Parmesan and butter. A selection of tempura, onigiri and salads are also on offer." - Abbe Baker
