This retro-looking diner used to be a rice mill from the early Showa era, and was later turned into a restaurant. All the food is made with natural ingredients from Shodoshima—so delicious!
Komame Shokudo | Review by 簡蓉
Other Reviews by 簡蓉
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Each piece is small and looks simple, but it has a lot of character. The outer shell is lightly crisp, and the inside is hollow. When you bite into it, there’s a subtle brown sugar aroma. It’s not overly sweet, and it goes perfectly with tea. The flavor is traditional and not flashy.
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The noodles are super chewy, and the broth is light—not too salty and really easy to drink. The toppings are simple, but the flavors are spot on. Overall, it's a humble, local, and really satisfying kind of udon. Totally worth the visit—no regrets at all.
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The exterior of Phoenix Hall is designed to blend in beautifully with the designated scenic gardens.
