Your guide to Seattle's udon scene
Our town was made for soup. The sooty dusks of December. The dampness of March. We dive into caldrons of smoking pho and ramen.
So, why not udon?
On today’s episode, Tan ventures out to find some of the best udon in Seattle. He visits Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.
Read more about Tan’s udon picks.
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Recommendations in this episode:
- Azuki, Madison Valley
- Marugame Udon, Tukwila
- U:Don, University District and Capitol Hill
- Onibaba, Chinatown International District
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Tan Vinh
Food and Drink Writer, Seattle Times
Tan Vin is the food and drink writer for The Seattle Times. Tan has won numerous regional and national awards for restaurant criticism and most recently took first place for excellence in food writing from the Society for Features Journalism.
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Jim Gates
Senior Editor
As Senior Editor Jim heads up the development of podcasts for KUOW’s AudioShop and helps guide reporters and producers through their stories. He helped develop KUOW’s daily news podcast Seattle Now and currently oversees THE WILD with Chris Morgan and Ten Thousand Things with Shin Yu Pai.
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Lucy Soucek
Senior Podcast Producer
Lucy Soucek is a senior producer at KUOW. She helped launch and now produces Booming, a podcast about the economic forces shaping our lives here in the Pacific Northwest. She also produces THE WILD with Chris Morgan, a podcast about the wonder and resilience of nature.
More stories from Lucy Soucek »
