Grabbed an early dinner on Saturday night with the family. I don’t go to Jimbo as often as I used to, since recently I’ve been simply taking out an order of their fresh udon noodles and making them at home instead. The noodles at Jimbo are soft and silky, which makes their nabeyaki udon “oh so delicious”! The broth has a lot of depth of flavor, but is very subtle. It definitely embodies the new “umami” concept in cooking.

I also LOVE their katsu donburi. So many places cook the egg too much for my taste, but Jimbo makes the egg a perfect “medium” (not sure what else to call it…), firm but still a little runny. Perfect!

Service is always fast at Jimbo. I’d recommend going early or at an off hour though since they do get packed pretty fast. We managed to sneak in on the last big table right at 5:15PM and within minutes of ordering we noticed a growing crowd of people waiting outside!

Katsu Donburi Combo with Hot Udon

Nabeyaki Udon

Lychee Sorbet