Sanuki Udon.

When you look at a bowl of udon, it is like meeting a stranger with a familiar face – "Excuse me, didn't I just slurped you down at the other Japanese restaurant?"

Then when you finally get to taste the Kitsune Udon at Sanuki Udon, Jalan Bukit Desa 5, in Taman Desa, KL, you'd ask yourself how something that looks so plainly ordinary can taste so uniquely wonderful?

The simple truth are in the freshly made udon (Sanuki-style) and the broth it is served in.

Through further research, Sanuki Udon appears to be a household name for one of the most delicious tasting udon in Japan. Apparently, the flour from Kegawa Prefecture (formerly known as Sanuki Province), is the most favourable ingredient in the making of udon noodles.

When compared to the more sophisticated hot bowl of Kitsune Udon at Sushi Zianmai, The Gardens, MidValley, KL, the distinct difference in texture and taste of the udon confirms the Sanuki urban legend.