31/7/2012
日本語ーEnglish
Recently opened at the end of June, NAMA NAMA prides themselves on their house made udon noodles. “Nama” meaning ‘fresh’ in Japanese, emphasizes on the restaurant’s policy to serve quality food. Located in Spring St, the restaurant is surrounded by glass and wooden fittings. Space is vast which creates a bright and comfortable atmosphere for everyone.
Exective chef at Izakaya DEN, Yosuke Furukawa makes the udon each morning and tells us that “homemade udon is no easy feat”. In order to produce the perfect udon, the ratio of flour and water varies depending on the temperature and humidity of the day. Different from manufactured udon, these are hand cut to preserve the slippery smooth mouth feel. Just like preparing the dough, the width of the udon also changes accordingly with the temperature and humidity.
Working in a Kansai-based udon restaurant for six years before coming to Melbourne, the udon Chef Furukawa serves has a distinctive Kansai flair. The udon are not only slippery and smooth mouth feel, they are also chewy.
Photo: Sliced kurobuta with house made udon noodles ($15)
Settling in Melbourne after getting married, he worked at the famous Izakaya Den for 2 ½ years. Occasionally, he would serve his udon which received much praise amongst the customers which eventually led to the opening of NAMA NAMA.
Photo: Chef Yosuke Furukawa, Ms. Yurie, Ms. Kaori
Apart from their popular udon, NAMA NAMA’s menu also includes customisable bento boxes, katsu buns and rolled-to-order nori rolls. Several staff members are also experienced baristas, so you can conclude your meal with a smooth cup of Market Lane coffee.
There’s also a small retail space where you can purchase stylish Japanese home ware and sake too.
