Video
Introduction
Epicureans, rejoice! Udon Kamon has just opened at Eat At Seven., Suntec City “Kamon” refers to “family crest”, which is used in Japan to indicate one's origin, family lineage and status. Sanuki udon as its calling card, the restaurant offers the widest range of udon broths in Singapore, including shoyu-based dashi, tonkotsu, house speciality Japanese spicy magma and tom yum.
The restaurant imports premium bonito (katsuo fish) from Kagoshima that has been aged for at least two years. The bonito flakes are freshly shaved and used to make dashi broth as well as garnish. Udon Kamon will offer two types of shoyu-based udon broth. Available in spicy and non-spicy options, its tonkotsu broth calls for white miso and pork collar, and is cooked for eight hours.
Helmed by Executive Chef Kamogi Noriyuki, Udon Kamon specialises in sanuki udon, the most popular type of udon in the Shikoku region. Made with Japanese wheat flour, salt and water, the noodles are thick, squarish and have flat edges. At Udon Kamon, the noodles are freshly made on a daily basis.
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Opening Hours
Mon - Sun
11:30 - 15:00
17:30 - 22:00
Above information is for reference only. Please check details with the restaurant.
