NEKOBUSHI
Udon, and the dashi
under it.
Ten seats at the counter and two small tables, at Orchard Plaza. Two bowls, one broth, made in the amount the day allows.
Book a seatWednesday to Saturday from 5.30pm · Sunday from 11.30am
NEKOBUSHI
Ten seats at the counter and two small tables, at Orchard Plaza. Two bowls, one broth, made in the amount the day allows.
Book a seatWednesday to Saturday from 5.30pm · Sunday from 11.30am
NEKOBUSHI · うどん
DASHI · 出汁
This is udon that comes with a unique dashi: lighter, cleaner, but not necessarily less flavourful.
Bonito, mackerel, sardine, flying fish and kombu combine for a slow simmer. Our dashi isn't built to impress you on the first sip. The best moments are at the very end.
Tip the bowl and enjoy the remaining dashi. Those final sips shouldn't just touch your tongue, they will nourish your body, mind and spirit. The same way your shoulders drop as you sink into a hot spring.
This is what bliss should taste like…
This is Nekobushi udon!
出汁が主役のおうどん。繊細で澄み渡る味わい。けれど、旨みが薄いわけではありません。
かつお、さば、いわし、あご、昆布。
じっくり時間をかけて抽出。私たちの出汁は、最初のひと口で驚かせるためのものではありません。本当の瞬間は、最後にやってきます。
どうか急がず、最後の一滴まで飲み干してみてください。その一滴は舌に触れるだけでは終わりません。じんわりと体と心に染み渡り、まるで温泉に浸かった時のように、肩の力がすっと抜けていく。いわば、飲むマイナスイオンです。
口福から始まる、幸福を。
それが、NEKOBUSHIのうどんです。
Our dashi is specially concocted by Chef Koki Miyoshi. Made with bonito, mackerel, sardine, flying fish and kombu, and no MSG, it is the base for every udon at Nekobushi.
Why such a simple udon? Because it is the best way to enjoy our dashi.
To make it uniquely Nekobushi's, our Kitsune is served with two kinds of imported beancurd: aburaage (simmered tofu) from Niigata Prefecture, and a crisp version from Chef Koki's hometown of Ehime. Enjoy the contrast, and the flavours, with our dashi.
The Kitsune showcases our dashi; the Gyu shows its versatility. Beef short rib, covered with chopped leek and chives.
But here's the magic. Adapted from Osaka's popular kasu udon, it is topped with crispy chunks of wagyu beef intestine (think of them as delicious beef-lard cubes), then finished with sizzling oil rendered from the intestines: a gorgeous emulsion on our dashi, and a gyu aroma at the same time.
Hungry? Have both. Choose both bowls when you book, and your seat is held for 45 minutes instead of 30. Prices are nett.
Our specially crafted noodles are thin and flat-cut, unlike the usual off-the-shelf versions. They are made to absorb the dashi, so every slurp is a pleasure. A "ribbon" noodle, about 3cm wide, gives you an udon chew we enjoy. Two textures in one bowl, to keep the experience interesting and unique.
Noodles made for a bowl where the dashi takes centre stage.
NEKOBUSHIの麺は、出汁と一緒に味わうために作られた、細めの平打ち麺。薄く平たい形がほどよくスープをまとい、つるりと滑らかに、自慢の出汁の旨みをまっすぐ届けます。そこに、幅約3cmの麺帯を添えました。細麺はすする喉越し、麺帯はひらりともちっと。一杯で二つの食感を楽しめます。どちらも旨みをたっぷり抱え、最後のひと口まで飽きさせません。出汁が主役の一杯のための麺です。
Remember, every udon needs to be reserved, so that we can maintain the standards of our craft.
Both bowls contain fish, egg, wheat and soy, and the Gyu includes beef offal. Neither has pork. Nothing here is vegetarian, and we are not halal certified. Sesame is not in the bowls, but it is on the counter. The kitchen cannot change the bowls, so if anything here is a problem for you, please message Dashimaru before you book.
NEKOBUSHI
All condiments are free. Help yourself!
Start with just 1 or 2 drops.
Not on Telegram? I will WhatsApp you once, when bookings open
Done. You will hear from me once, the moment bookings open, and nothing else.
Day
Time
People and bowls
Kitsune $14.80 · Gyu $18.80. Prices are nett.
You
Singapore mobile: 8 digits, or with +65. Overseas number: start with + and the country code; if WhatsApp cannot reach you, connect with Dashimaru on Telegram after booking.
From Dashimaru, who keeps the book. Booking a seat means you are happy with these.
Or 45, if anyone in your party is having both bowls. Every bowl is made when you sit down, so please come on time. The next guests are already on their way.
If you are running late, WhatsApp me and I will tell the counter. After fifteen minutes without word, your seat and your bowls may go to someone waiting at the door.
Each booking is for up to three people, and each mobile number can hold one booking per day. For a bigger group, make separate bookings at neighbouring times. You may not be seated together.
A child who has their own bowl needs their own seat, and counts as one of the three in your booking. A child on your lap, without their own bowl, does not need a seat. We are a very small space, with no room for baby chairs or prams; a toddler can sit on a lap, or on their own stool with their own bowl.
Every seat is booked, so please book rather than walk in. If you do stop by, whether we can seat you is up to the manager on the day, and we cannot promise it.
There is only so much dashi each day, so your bowls are set aside for you. To change them, message me before 12 noon on the day and the team will sort it if the bowls are there.
Tap "Cancel my seat" on my WhatsApp message, or just tell me. It is free, it takes a second, and it gives your seat to someone who wants it.
A booking is under your name and number and cannot be sold or transferred. Bookings made by software, or to resell, will be cancelled.
Both bowls contain fish, egg, wheat and soy, and the Gyu is beef. Neither has pork. Sesame is not in the bowls, but it is on the counter. Nothing is vegetarian, and we are not halal certified. The kitchen is small and cannot change the bowls, so please tell me about allergies before you book, not at the counter.
Your name and number are used for your booking: a confirmation, a reminder the day before, and anything that changes. If you asked to hear about new weeks, reply STOP at any time and I will stop. What you write to me on WhatsApp or Telegram is kept so the team can see what was said and help you. We never sell or share your details. Nekobushi is operated by Vibe Dining Pte Ltd, which looks after your data under Singapore's PDPA. To see or remove what we hold, message me or write to nekobushi.udon@gmail.com.
If we ever have to move or cancel your booking, I will message you straight away.
Dashimaru
The cat on our door is Dashimaru. Koki named her: dashi, for the broth, and maru, the fond ending Japanese gives to cats and boats.
She takes the bookings, confirms them on WhatsApp, reminds you the day before, and gives your seat to someone else the moment you tell her you cannot come. On Telegram, she sends each new week's booking link.