Tamoya is an udon restaurant franchise from Japan. It hails from the "Home of Udon", Sanuki (now known as Kagawa) and the newly opened shop at Liang Court is its first overseas outlet. On weekday evenings and weekends, you can see many Japanese eating there.
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| From left clockwise: 4 steps to buying food, Tamoya shop, toppings. |
The restaurant adopts a self-service ordering system.
Step 1: Order the type and size of udon at the udon counter.
Step 2: Choose the side dishes (tempura, onigiri rice ball, etc) at the next counter.
Step 3: Pay at the cashier.
Step 4: Add toppings, spices and sauces at the condiments table.
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| From top left clockwise: Pork Udon, Kama-age Udon, Kama-tama Udon (after adding broth and toppings), Kama-tama Udon (before adding broth). |
Tamoya's udon has a smooth and chewy texture. My personal favorite is the Pork Kake Udon ($8.80). The thinly sliced pork is delicious and the slightly salty broth goes well with the udon.
The Kama-age Udon ($5.30) and Kama-tama Udon ($5.80) are quite unique. The former is eaten like soba. It is served in hot water and comes with a bowl of broth, which you dip the udon in before eating. The latter is served in raw egg and you pour the hot broth that comes with it into the udon, and let the egg cook slowly.
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| Tempura: pumpkin, mushroom, sweet potato, croquette, prawn, chikuwa. |
There is a variety of tempura ($1 to $2.50) to choose from, and they are best eaten hot. Some are out on the counter for too long and don't taste as good. Personally, I like the chikuwa (Japanese fish cake) tempura and the sweet potato tempura. Somehow, I don't like the mushroom tempura.
Overall, the food is satisfactory, though not fantastic. Given the affordable prices, it is still value for money and worth a try!
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