Katsuo + Kombu
Udon noodle restaurant · North Panhandle ·
Handmade Fukuoka-style udon with rich broth and tempura
Handmade Fukuoka-style udon with rich broth and tempura
"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
"If you're in NoPa when a noodle craving hits and you want to be in and out before the fog rolls in, here's excellent news: Katsuo + Kombu fits the bill. Going to this snug noodle shop is a comforting experience and one that involves diving into the city’s finest Fukuoka-style udon. Stroll up to the counter and choose anything from their simple menu of just eight bowls. The housemade noodles are thinner and chewier than other noodles around the city, and when combined with rich dashi broth (made of katsuobushi and wild kombu), you’ve got a winning combination. Go for the spicy tan tan dry noodles with juicy kurobuta pork or the incredible Fukuoka signature with the massive, crispy burdock root tempura on top." - julia chen 1, ricky rodriguez
"In the market for a solo night spent lost in thought? Get it done at Katsuo + Kombu. The NoPa udon shop is built for efficient, one-person meals that may or may not involve crying into a bowl of broth. Sitting near the front windows means you can glare at any passersby who are having a better night than you." - julia chen 1
"Chefs Jiro Lin and Takashi Saito of Hamano Sushi opened this new spot for rich broth and inspired udon after just about giving themselves tennis elbow cracking out noodles at their Noe Valley restaurant. Now guests flock here for bowls of imported wild kombu and tan tan dry udon noodles chockful of kurobuta pork and egg." - Paolo Bicchieri
"There’s no better way to get over your horrible new haircut (other than finding a new hairstylist) than by heading to Katsuo + Kombu in NoPa. Stroll up to the counter and choose anything from their simple menu of nine Fukuoka-style udon bowls. The housemade noodles are thin and chewy, and when the rich dashi broth (made of katsuobushi and wild kombu) is poured over, you’ve got a winning combination. Go for the spicy tan tan dry noodles with juicy kurobuta pork or the Fukuoka signature topped with massive pieces of crispy burdock root tempura." - julia chen 1, ricky rodriguez, lani conway
