By the team behind South Yarra’s Wagyu Ya and Yakikami, Yamamoto is the city’s latest Japanese hot spot that focuses on doing one thing, really well: udon.
There are two types of udon here: the wide, silky and ribbon-like himokawa udon, and the longer, thicker sanuki noodles known for their chewy and bouncy texture. Just 70 portions of each are handmade daily, before undergoing a two-day ageing process to achieve optimal hydration, flavour and dough elasticity.
Pick your udon and choose from 18 flavours including umami-rich dashi broth ready for noodle dunking alongside marbled wagyu or rich pork belly, plus contemporary twists like crispy breaded salmon that sits atop creamy carbonara-style udon. The selection of snacks includes an entire fried tempura menu, while a tangy yuzu juice is also made in house.