Udon are usually known as a causal, quick meal, but Azabu Tei gives this traditional dish a new twist. The café-like eatery aims to attract carb-conscious customers with their new concept of creating 'noodle dishes that make your body smile'. This is achieved by cutting down the percentage of carbs to 50-percent by blending different types of domestically grown flour and slicing the noodles much thinner than common-known udon, To top it all off, the udon's flavourful broth is made simply from natural kelp and dried bonito.
Convince yourself of these new-born udon dishes by sampling creations such as the 'espuma udon' (¥1,380) which is topped with seasonal vegetables, or the 'yakuzen curry udon' (¥1,200), which uses a range of spices found in traditional Chinese medicine. Since Azabu Tei follows a healthy concept, you won't find any food additives or synthetic colourants in any of their dishes.