When Japanese udon chain TsuruTonTan opened in New York last year, the noodle loving masses descended upon on it en masse.
The chain known for slinging in-house created udon with toppings like caviar and uni in Japan for nearly 30 years. The restaurant sets up in massive spaces and serves broad menus with items ranging from more traditional Japanese dashi-based broths to noodles cradled in Korean stews. Its debut near Union Square was the first time people stateside could give it a try.
Cult Following host Serena Dai stopped by the NYC location and talked to the man running the U.S. operation, Joji Uematsu, to find out what TsuruTonTan is all about.
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