Hifumiya

Perth’s premier udon house nails the holy trinity of fast, affordable and quality.

Japan-born chef Daisuke Hiramatsu changed the game with Perth’s first dedicated udon restaurant. It’s become known for its fast-moving but lengthy lunchtime queues and, importantly, the housemade noodles of exceptional slippery texture and pliant chew. With a Japanese bric-a-brac decor and blondwood dining room, it feels more bustling canteen than temple to noodles, but in the simplicity there’s immense charm. Customers select from a menu divided into udon served in warm broth, or udon served in cold, bukkake-style sweet-soy based sauce, both dished up in regular or large sizes. As guests shuffle down the canteen queue, there’s the option to add toppings that include vegetables in tempura, skewers of chicken, and varied hunks and chunks of fried seafood. It’s hard to resist the bolt-ons. While traditional dashi broth comes brimming with savouriness and seaweed-laced fragrance, a crowd favourite seems to be the piquant and warming spicy miso pork udon. Curry udon bolsters the offering, a sweet and comforting, warm spice-laden soup that delivers distinct richness. Try an exotic Japanese soda alongside as a palate-cleansing foil. Perth has been gifted something very special, and a benchmark, here.