There's a glass pane on Simon-Dach-Straße, and behind it someone pulls udon.
By hand, with flour shipped from Japan, every single day. Shōdo Udon Lab turns the process itself into the main act: you stand at the counter, watch the dough grow, hear the slap on the board, and end up with a bowl that tastes exactly like that discipline. Sanuki style means firm, glossy strands with the kind of bite that only gives way after minutes of slurping. The menu stays short — warm in clear broth, creamy-spiced in the curry, or chilled with a dip. Dashi and tempura come out of the same kitchen, with the same care. No reservations; watching costs nothing.
