Sodam

Visiting Open Times Oden udon noodles, Tempura udon noodles, Grilled dumplings The dumplings are delicious but I didn't have enough udon in my appetite It's very unfriendly for a woman to serve before taste I arrived 5 minutes before the opening, but I'll understand that it's an open match, but I'm trembling outside about 3 teams. I'm going to sit down and order it. I went to eat comfortably, I just got hurt.

He came to Baek Jong-won's Three Great Heavens, and the local residents said it was famous, so he went there. But well... the store is quiet and the service is so good. It felt like the udon had a lot of ingredients, but it wasn't particularly different. Did you expect too much?

A few days ago, YennaPPa's review of this store's stone-pot udon was a favorite of Dongbu Ichon-dong, a now-defunct Bocheon, or I went to almost a day later, but now I haven't been there for quite a while, so I wonder how it changed. When I was a lot younger, my father used to go to the gym, but now Seoul Square is a strange name, but it reminds me of Donggyeongam, which was famous for udon in the underground arcade of Seoul Square opposite Seoul Station, which still remains as Daewoo Building to me. I did it. If it's completely autumn, the maple trees along the road have turned completely yellow, so it feels a little bit ugly, but it reminds me of the hot old udon, so I decided to stop by Sodam. The store was located in a back alley near Bomun Station, so it was a popular store, so when I visited after lunch, fortunately, there were no seats or there were only tables for 4 people, so I sat at an empty table and asked for tempura shrimp udon as I thought. I haven't remembered that the stone pot udon was so hot that I really liked it since I was young, and I liked tempura rather than oden, so I never hesitated. The water and additional side dishes were self-serving, so I sat down along the water, so my wife brought me a white pickled radish and kimchi, which I felt a little more advanced than the common yellow pickled radish. If you're an old-style udon restaurant, you're used to serving kim sushi or tofu sushi in addition to udon and rice noodles, but the menu at this house also has whole dumplings and stone-cooked bibimbap, so it feels a little less like a udon restaurant to me. Wait a bit and finally the shrimp tempura udon came out, but the shrimp tempura topped with a topping contains three fairly large-sized ones, and when I later saw what the other tempura was, it was a sweet potato tempura that seemed unfamiliar to YennaPPa's review. In addition to that, there are garland chrysanthemums, pink kamaboko, and seaweed in the broth. First of all, when I tasted the soup, it was a bit embarrassing, unlike the taste I expected because it was a restaurant because there was no such thing as the subtle sweetness of katsuobushi that you would expect from a common old Japanese udon. The noodles are smooth, chewy, and moderately soft, but the taste of the soup is not the taste of katsuobushi, which is what I expected, but the noodles themselves are good, but they feel less matched with the soup. Take a bite of shrimp tempura, and the shrimp inside is poor, but I'm not surprised that this is an old-style Japanese-style udon shop rather than a Japanese-style udon shop these days. Rather, the tempura was full, so Tenkatsu was prepared to eat more if you wanted in a place like Dongmun Udon. I ate a lot, but I don't have to, and I like the greasy and savory flavor of the fried clothes and smile. From here and there, I hated that the tempura gets wet with the udon broth, but I like it because I like the feeling and taste that the tempura in the udon is soaked in the udon broth and gradually becomes softer. It didn't feel like there was enough udon noodles, so I wished it had more, but the shrimp tempura soaked in the udon broth soaked it up soaked in the udon soup relieves my regret. Eat moderately and get up from the seat and come out after calculating. Overall, in YennaPPa's review, I missed the old-style Japanese udon, which is different from the traditional Japanese udon of these days, and I stopped by.I was curious about the fried shrimp tempura that was full of tempura, but the taste of the soup is different from what I expected, and it is not like udon noodles I don't think it really suits me, so when I want to taste this old type of Japanese udon, I don't think I'll be reminded of it.

I went for lunch on the first day of vacation because I didn't have dinner business. Still taste, quantity, and a hearty meal. The state of the oyster mushroom that day was a bit poor, but it was still cool. delicious.

The seasoning is a bit strong, but it's delicious. If you get the lunch time wrong, you can wait 30 minutes.