Food Review: Nekobushi Udon At Orchard Plaza | Hidden Udon Specialty Restaurant

Posted on October 16, 2026 by theRantingPanda in Food

The Place Located in Orchard Plaza is a new bespoke Japanese Udon restaurant, Nekobushi Udon. It occupies the space of what was previously Yet To Name Ramen, and is the brainchild of Leon Chua, Hoe Lon, and Chef Koki Miyoshi (of izakaya Hearth). It is literally a hole-in-the-wall space reminiscent of those you can find in Japan, where seating is extremely limited with just ten counter seats and two small tables.

There is no signboard at its entrance, so you have to look out for the unit number #01-36.

The Food A concise menu of just two udon options – Kitsune and Gyu udon.

The Kitsune Udon (S$14.80) is a lighter version as compared to Gyu Udon where it is topped with fried beancurd with two distinct versions – simmered tofu from Niigata Prefecture and crisp tofu from Chef Koki’s hometown of Ehime.

The udon texture itself is thin and flat-cut, unlike the usual thick noodles texture. The dashi is prepared from four types of fish – bonito, sardine, mackerel and flying fish — along with kombu. The simmered tofu is probably my favourite part of the udon which soaks up the dashi broth very well.

Comparatively, the Gyu Udon (S$18.80) spots a more robust flavour with beef short ribs and is topped with crispy chunks of wagyu beef intestine. The broth here is also oilier than the Kitsune Udon, as the beef fat oil is splashed over the udon before serving.