Shiki Zen

HK Magazine - - DINING -

Ja­panese. 29/F, Mid­town Sound­view Plaza II, 1-29 Tang Lung St., Cause­way Bay, 2970-3218.

The newly re­branded Sushi-To on the 29th floor of Cause­way Bay’s Mid­town Plaza, Shiki Zen spe­cial­izes in hand­made udon, pro­duc­ing it fresh in-house ev­ery­day with im­ported Ja­panese in­gre­di­ents, in­clud­ing the flour, sea salt and water used.

HIT There are nine types of hand­made udon on the lunch menu, with pre­mium top­pings rang­ing from Kagoshima pork to wagyu beef shabu shabu and men­taiko with on­sen egg. We opted for the snow crab­meat and egg soup ($148) with Sanuki-style noo­dles. Al­though one of the lighter udon op­tions, it was still hearty and fill­ing, with a gen­er­ous amount of sweet snow crab, onion slices and beaten eggs swimming in a slow-sim­mered fish base soup. The udon noo­dles them­selves were fan­tas­tic—sup­ple yet firm, with an al dente tex­ture hold­ing up well against the steam­ing hot broth. For our tem­pura udon ($148), we went for the rec­om­mended thin­ner-cut Ky­oto­style noo­dles. Soft yet sturdy, the long noo­dles were sat­is­fy­ing served cold with a soy-based dip­ping sauce, ac­com­pa­nied by lightly fried prawn and veg­etable tem­pura on the side.

MISS While prices were rea­son­able for the size and qual­ity of the udon bowls, we were dis­ap­pointed by the other of­fer­ings, in­clud­ing a small por­tion of grilled miso cod for $148 and an av­er­age soft shell crab maki roll ($108), topped with un­ripe av­o­cado.

BOT­TOM LINE Stick with the udon— it’s what they do best.

Open daily noon-10:30pm. $$

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