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. $$