My yearning for Inaniwa udon brought me to Inaniwa Yosuke , housed in Japan Food Town in Wisma Atria . By chance, my first taste of this legendary udon was at Sen of Japan and its superior texture amazed me. The production of Inaniwa udon is very labour intensive, a handmade process that takes up to 4 days. Back in 1665 when it was first developed by the Yosuke family, it was only served to the Imperial, till it was made available to the public in 1860. With 300 over years of heritage, rather than having it somewhere else, the best I feel is to have it back at its birth place. Tempura, with SyouyuTare 3.8/5 You could choose to have it hot or chill but I feel that having it chill allow me to really appreciate the texture of the udon. I chose Tempura & Seiro set ($25) which consists of udon, a prawn and assorted vegetables tempura together with SyouyuTare (Soy sauce dip). Th...