Samurai Mama

At Samurai Mama, our udon noodles are all made in-house, right in Brooklyn! Our udon soup is carefully prepared during a two-day process. The broth consists of an elaborate and balanced blend of konbu seaweed, shiitake mushrooms, flying fish, saba mackerel, katsuo bonito and maguro tuna, all of which are imported from Japan. In Japan, the preparation of udon varies from region to region, which results in distinct broth flavors and noodle textures, as well as the way the soup is put together and eaten. With this in mind, we are dedicated to creating udon that is unique and characteristic of where we are; to be enjoyed only here in Brooklyn. Since the texture of udon noodles is defined by the balance of protein and starch in the flour, we have thoughtfully sourced our original house blend from a mill in California. We use only freshly made and cut udon every day. We invite you to take a sip of the broth, taste the delicate flavors, and savor the aromas of the ocean.

Watch this experience →

At Samurai Mama, our udon noodles are all made in-house, right in Brooklyn! Our udon soup is carefully prepared during a two-day process. The broth consists of an elaborate and balanced blend of konbu seaweed, shiitake mushrooms, flying fish, saba mackerel, katsuo bonito and maguro tuna, all of which are imported from Japan. In Japan, the preparation of udon varies from region to region, which results in distinct broth flavors and noodle textures, as well as the way the soup is put together and eaten. With this in mind, we are dedicated to creating udon that is unique and characteristic of where we are; to be enjoyed only here in Brooklyn. Since the texture of udon noodles is defined by the balance of protein and starch in the flour, we have thoughtfully sourced our original house blend from a mill in California. We use only freshly made and cut udon every day. We invite you to take a sip of the broth, taste the delicate flavors, and savor the aromas of the ocean.

Watch this experience →

At Samurai Mama, our udon noodles are all made in-house, right in Brooklyn! Our udon soup is carefully prepared during a two-day process. The broth consists of an elaborate and balanced blend of konbu seaweed, shiitake mushrooms, flying fish, saba mackerel, katsuo bonito and maguro tuna, all of which are imported from Japan. In Japan, the preparation of udon varies from region to region, which results in distinct broth flavors and noodle textures, as well as the way the soup is put together and eaten. With this in mind, we are dedicated to creating udon that is unique and characteristic of where we are; to be enjoyed only here in Brooklyn. Since the texture of udon noodles is defined by the balance of protein and starch in the flour, we have thoughtfully sourced our original house blend from a mill in California. We use only freshly made and cut udon every day. We invite you to take a sip of the broth, taste the delicate flavors, and savor the aromas of the ocean.

Watch this experience →

At Samurai Mama, our udon noodles are all made in-house, right in Brooklyn! Our udon soup is carefully prepared during a two-day process. The broth consists of an elaborate and balanced blend of konbu seaweed, shiitake mushrooms, flying fish, saba mackerel, katsuo bonito and maguro tuna, all of which are imported from Japan. In Japan, the preparation of udon varies from region to region, which results in distinct broth flavors and noodle textures, as well as the way the soup is put together and eaten. With this in mind, we are dedicated to creating udon that is unique and characteristic of where we are; to be enjoyed only here in Brooklyn. Since the texture of udon noodles is defined by the balance of protein and starch in the flour, we have thoughtfully sourced our original house blend from a mill in California. We use only freshly made and cut udon every day. We invite you to take a sip of the broth, taste the delicate flavors, and savor the aromas of the ocean.

Watch this experience →