FRESH HOUSEMADE UDON DAILY
A BOWL STEEPED WITH INSPIRATION.
For some, food begins and ends within the confines of a plate, a bowl or even just the greasy wrapper in front of you. For Chef Jerome Ito, preparing a meal means drawing from centuries of tradition—in this case, the craft of handmade udon, and bringing it to the contemporary dining experience. In this humble noodle, Chef Ito found the perfect opportunity to express his artistic balance of subtlety, delicacy, and of course flavor— all in a bowl that can be enjoyed by everyone that sits down at Taro San Japanese Noodle Bar.