A fresh addition to the Greenwich Village dining scene has emerged with Sanuki Udon, a restaurant where the traditional Japanese noodle is given modern fast-casual treatment. Located at 31 W. Fourth Street, near New York University, the establishment has quickly become a foodie buzz for its authentic udon noodles and diverse tempura options. According to a recent feature by
ABC 7 New York
, the owner, Billy Wang, takes pride in his restaurant’s distinctive cafeteria-style setup claiming, “we haven’t seen anywhere in New York yet.”
By keeping an eye on speedy service, Sanuki Udon promises customers a from-line-to-checkout time of around two minutes, a pace that resonates with the city’s hurried rhythm. The restaurant’s commitment to freshness is evident as Wang assured ABC 7 New York that noodles unsold within 30 minutes are discarded –ensuring that patrons are only served the freshest possible product. But beyond efficiency, there’s transparency too. As Wang told
ABC 7 New York
, “our noodle-making room has just a giant piece of glass.” He says, “We have nothing to hide, we want people to see how we’re making it.”
As illustrated by
Eater New York
, the process of enjoying a meal here is akin to an assembly line experience, where customers can engage in the creative process of customizing their own bowls. The choices range from a simple bowl of udon in bonito broth to more elaborate iterations, like udon accompanied by a breaded pork cutlet in curry gravy. Going further, tempura selections — from shrimp to Japanese orange squash — add another layer to the personalized dining encounter.
The restaurant’s proximity to NYU not only draws in students for a quick and enjoyable meal but also reflects a personal success for Wang, an NYU Stern graduate from the class of 2011. “I just want to say thank you to NYU for the reception. It’s a little more personal for me, as I was the class of 2011, just across the street, and it’s great to be someone who has gone to Stern to learn business and is now operating a business right there,” Wang stated in an interview with
ABC 7 New York
. Despite the relative newness of Sanuki Udon in New York’s competitive food market, the early reception from the NYU community and beyond bears promising signs for the udon shop’s future.
However, while the noodle quality receives high marks,
Eater’s review
suggests that the other ingredients might not be as impressive, though the selection of noodles and tempura certainly provides an appreciated diversity to the city’s extensive noodle parlor roster. Going beyond the food itself, the experience is also augmented by Sanuki Udon’s sophisticated take on dining, the atmosphere of assembly, and a mural depicting Washington Square Arch with a whimsical noodle bowl, drawing those who seek to indulge in the culinary choreography of a meal that’s both process and presentation, lived and eaten in the heart of Greenwich Village.
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