Jimbo

John and I were able to have a nice day off together and I was hungry for some freshly made udon noodles. So off to Jimbo we went! I haven't been there in awhile so I was happy.

Jimbo makes fresh noodles daily. That's right, fresh. You should have been there as I slurped, slurped, chewed and slurped some more. lol The chewiness of the noodles is great. But instead of the hot noodles, I opted for the cold version. Quite refreshing on a warm Hawaiian day! Above is a pretty basic one. You know the batter made for shrimp tempura? What they do it fry up just the batter only and sprinkle it over the top. Lot's of fresh green onion and chiso leaves (parilla leaves) really rounded everything off nicely. I love chiso leaves! Is has sort of a plumy, citrus flavor. Finish it off with some grated radish and sliced cucumbers and you are good to go. Don't forget the yummy dashi broth made out of a fish broth and shoyu (soy sauce). Oh and want more now. :/

John ordered a combo set. A plate of Japanese curry chicken and rice, cold udon noodles and a small salad on the side. Nice combo for a hearty appetite!  The only thing I was dissapointed about was the inari sushi. I could have sworn that it used to be gomoku inari. Inari is pocket made out of tofu rice and stuffed with sushi rice. Gomoku inari also has veggies in it; but it it was just the plain one. Oh well. It was still good. The mains star really is their homemade noodles, which by the way also includes the flatter cousin of udon and buckwheat soba.

If you don't live in Hawaii, try making some udon for yourself. This is a classic recipe for nabeyaki udon. Enjoy!

Jimbo Restaurant
1936 S King St Ste 103
Honolulu, HI 96826