LWIN LEE | Japanese Noodles [Arata ] @ Uptown Damansara

Itatatakimas!!!

To the udon fans out there, this is the place for you to hunt for, if you are yearning for some real good and original taste Japanese udon, all the way under the belt of Chef Yukihiro Arakawa. Currently, this Chief Cook is managing a humble outlet at Uptwon Damansara, that goes by the name of Arata,  decked out in its own unique simplicity yet comfy atmosphere.

It too adopt the open-kitchen concept, where you get to see the busy chefs at work, behind the scene, oh….also behind the boldly orangey cloth banned which is bearing its proud name, Arata, in kanji, of course :) The word actually signifies 'Fresh' or 'New', which is then reflected in its agreeably wide choices of authentically dished up menu. No wonder the restaurant design is kept to the minimalistic concept, so to reflect the true feel of Japanese restaurant environment.

Its udon is homemade and then freshly cut to serve the discerning gourmands. Here at Arata, they vow to serve the best and the freshest cut of Udon. No wonder you get to see a lot of our Japanese folks who hails from the country itself, been patronizing this place quite often.

Karaage Kake Udon (MYR 14)

A bowl of freshly made udon served in a hot broth, accompanied by some minced ginger and some thinly chopped green onions, alongside crispily fried chicken karaage on top of a gentle bed of lettuce.

Chicken is good, having a tender texture with agreeably juiciness, but could appear a tad bland at some point. Now it comes to me that if only there are a humble squeeze of Japanese mayo would actually does it some good palatably.

Nevertheless, I really enjoy the clear soup which it is very flavoursome indeed. It brings back the familiar taste of dashi, which is common in Japanese cuisine where shaved Katsuobushi (smoked skipjack tuna) and kombu (dried kelp), are usually used as the main ingredients to prepare this nourishing stock. Heavenly to be paired with the thick but not floury udon. Delish!

Meat Sauce Udon (MYR 14)

Joining us next is a bowl of seemingly unassuming Meat Sauce Udon with miso soup to complement it.

Love the soup as it comes with generous helpings of my favourite kelps. The soup too is decently sapid, not so thick in miso taste (as I prefer my soup not to be too salty or thick in body) and I feel that it is the same stock base use in hot udon earlier. The stock is really saporous, and amazes you with its distinct, pleasant umami flavor.

As for the udon, it might appear to me somewhat similar to napoleon-paste pasta. But surprisingly, it amuses my taste bud surprisingly with its savory and light meaty sauce, that somehow or rather goes really well with the silky homemade udon. You could  literally have your noodle slipping and sliding easily just the way you like it. I find myself relish in this fare more than the usual Italian where when it comes to red sauce. Guess a good fusion is being dished up! Ooishi-ne……….

Chawanmushi (MYR 7)

An ideal sides to any Japanese meal,  silky smooth Japanese egg custard with scallop, flavoured by premium grade "Konbu" (kelp) and "Katsuobushi" (okaka, something similar to bonito flakes). As plain as it might seem on the surface, but deep down in the custard shall you reveal the treasure :) The scallops and  surimi have actually enhanced the velvet steamed egg awesomely with irresistible oceanic sweetness. Yum yum!

Hot Ocha (MYR 3)

None can beat these hot ocha for a rejuvenating and subtle finishing for a hearty Japanese fare.

I would definitely be back for their udon soon. Trust me, they do serve one of the best originally made udon in town. Head over here one day to try it out yourself (=

Arigato gozaimasta!

Cheerios………….

Location:

No.72(GF), Jalan SS21/35, Damansara Utama, 47400 Petaling Jaya.

Contact: 03- 77324088