I was on my way to Smorgasburg, so I didn’t have breakfast, because I wanted to be able to sample all of that tasty food. Though as I got off the train, I was starving, and when I saw Samurai Mama on Grand Street, there was nothing I could do, but to give in and step inside.
At Samurai Mama, the udon noodles are made freshly on a daily basis, and they have this perfect, slightly bouncy, slightly chewy, texture. The broth is fish-based and very, very delicious, and there wasn’t a single drop left in the bowl, when I was done.
“Oops”, I thought, “wonder if I’ll be able to eat anything for the rest of the day?” but I know myself, and I know my appetite (it’s like the Godzilla of appetites), so I figured, I would get hungry again in due time to try some of the food at Smorgasburg.
Considering how hard the ramen wave hit New York, it’s funny that udon bowls still haven’t managed to make it really big. Personally, I’m a huge fan of the thick noodles, and I would love to see more places like Samurai Mama, which are rooted in tradition but aren’t afraid to spice it up a bit. I think this it what it takes to make udon the next big thing.