I heard so many great things about Azuki that I left Bainbridge Island early to try their handmade Japanese udon noodles. Was it worth it? Definitely!
Tip #1: Arrive right when it opens so you get a seat! If there are too many customers, they might turn you away. And no, they don’t take reservations.
We ordered our food at the front, then found a table to sit at. There were cups (for tea and water) on the side for you to grab yourself.
We started our meal with the Crab Roll Sushi – 100% real crab, no mayo added.
Tip #2: If you’re in a rush, you might want to choose another spot.
Our crab roll took around 15 minutes to come out, then after another 10 minutes, the owner brought a chawanmushi (steamed egg) for each of us. It was delicious!
The udon took another 20 more minutes – that’s how fresh the noodles were. The portions were pretty big. Each udon came in a big (and by big, I mean, HUGE) bowl with some sides and dessert. I was so excited.
Hiyakake Brisket – Cold noodle, cold soup with beef brisket – My favorite! This is a summer special and was very refreshing. I did not know udon could taste so good!
Niku Udon (Signature Beef) – One of Azuki’s most popular noodle soups. The sliced beef is seasoned with bonito flake broth and soy sauce and topped with dried burdock root, green onions and pickled mustard leaf.
Kamo Nanban (Duck Breast & Leek) – Seasonal Duck Udon. Served in a duck and bonito flake based broth topped with duck breast and leek.
Mentaiko (Spicy Cod Roe) – A sauce-based udon which uses a significant amount of spicy cod roe. The cod roe is loaded with umami and salt, giving a nice flavor to the udon.
Tip #3: Go to Azuki.
I would definitely come back to Azuki again. The food here was amazing and this was one of the best meals I had in Seattle! There are still other items on the menu that I want to try, like their donburi and chibi-don. Make sure to include Azuki in your itinerary!