Tsuru Udon: My Way (and the Only Way to Eat It)
I’ll be honest: I’ve never been a big fan of udon. But when a lunch date at Tsuru Udon’s original Thonglor branch introduced me to the concept of “Koshi”—the perfect, chewy rebound of freshly hand-pulled noodles—I was completely converted. From a rich, seasonal Kamatama Mentaiko Butter pivot to an aggressive insider tip on why you must always order the thick noodles, here is how a self-proclaimed udon skeptic found her perfect bowl.
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