Taro San Japanese Noodle Bar

The preparation of a noodle can mean all the difference when it comes to texture, chewiness, and ultimately taste. After an exhaustive search through Japan and Singapore, Taro San brings home a superior method of making udon in the Shinuchi, one of the first to be used in Silicon Valley. Rivaling Te-Uchi handmade noodle technique, Shinuchi brings authenticity while offering superiority in taste. These delicate, yet bouncy noodles are prepared fresh and coupled to a variety of flavors from the richest to the lightest, all bathed in a light but distinctly flavorful broth unique to Taro San.