Experience a slice of Japan at Perth’s first udon noodle house, where chef Daisuke Hiramatsu handcrafts fresh udon noodles swimming in flavour.
Join the throng of people queuing down the alley off Murray Street in the CBD for this bustling noodle house, where the craft of making fresh, silky udon noodles with satisfying spring and chewiness takes centre stage. Guests are warmly welcomed into the large dining hall featuring a wall of sake and lined with wooden tables and benches, and take in the sights and sounds of the heaving open kitchen as they move through the efficient canteen-style ordering system.
Hifumiya transports diners to Japan and back, all within the span of a lunch break.
Order the Hifumiya original and it comes with a sheet of fried bean curd and onsen egg topping noodles and balanced, umami-laden iriko-dashi broth accented with dried sardines. Or take it to the next level with spicy miso pork or Japanese curry versions. Bukkake-style udon, which originates from chef Daisuke Hiramatsu’s hometown Kurashiki, is another specialty, and sees cold udon topped with a chilled thick and strong dashi that’s refreshing and rich at once.
With the service, the food (including deep-fried side dishes and complimentary noodle toppings) and the atmosphere, Hifumiya transports diners to Japan and back, all within the span of a lunch break. Haven’t joined the line? It’s time to.
