436 Union Avenue
The two-year-old spinoff of Hanon in Tokyo, here udon––the thick, chewy wheat noodle born in Japan––is the focus, made in-house every morning and served both hot and cold. In fact, depending on the prep, Hanon uses two different kinds of udon: The classic white noodles (zenryu fun), and green noodles (asauchi). Think various forms of udon soup (curry, braised pork), or a more summer-friendly option of chilled noodles served beside a bowl of tempura. There’s also small izakaya dishes like Japanese fried chicken and sashimi.
How to book: Call 347-799-1433 or DM on Instagram
Hanon’s natural wine program was created by Jorge Riera, current wine director of the wildly popular Frenchette (and formerly of The Ten Bells, Wildair and Contra), who crafted a smaller list designed to complement the restaurant’s umami-focused style of cooking. This NYC outpost of the original namesake—which is in Kamakura, a Japanese city known for its soba—revolves around udon. The menu, led by sushi veteran and chef Takahiro Yanagisawa, includes two different types, both made in-house. Riera’s approach to the noodle-based fare focuses on Italian wines (also more affordable, he notes), which naturally contain underlying umami notes as a result of the maceration and bubbles in the glass. The rosé, by contrast, includes lesser-known varietals (and brings out deeper flavors in the dashi); for the reds, Riera kept the options fresh and light, aiming to uplift the palate especially when richer meats were paired with the udon.
How to order: Delivery available via Seamless. For more information, call 347-799-1433.