So it was a surprise when we finally located the Shota Udon Japanese Restaurant at the south-wing entrance of the mall. It definitely had an authentic Japanese feel to it from the entrance alone, and even has a strong recall of charming street restaurants you’re likely to find in Kobe or Tokyo. The restaurant had small doors with grilled paper designs, Japanese lanterns and even a ‘temple’ ceiling decorating the facade. The place was undeniably Japanese.

Yakiudon

There was nothing fancy about the ambience. However, its unapologetic Japanese setting–-bonsai arrangements on every table, tatami used as curtains, little purple flags lining the open kitchen, and even the videoke machine and the tacky ‘90s ‘saigono iwaki’ music playing in the background--surprisingly reinforces the restaurant’s authentic character. It’s enough to make you look forward to a Japanese meal.

Shota Udon’s resident chef, Hori Shota, was visibly working hard behind the kitchen counter, as all meals are prepared upon order. During weekday lunch periods the restaurant is packed, mostly by pilots and other personnel from the nearby airport. A few Japanese nationals also go there to enjoy a bowl or two of soba.

The really good thing about Shota Udon dishes is that everything comes in big bowls and plates--all heaping with hot food you know came straight out of the kitchen.

For starters, you can’t go wrong with sushi and sashimi. Our mixed sashimi order was a delightful combination of unbelievably fresh tuna and salmon, which was cut big enough to satisfy any serious sashimi fan. If available, the order also comes with the seasonal uni. A welcome treat was the wasabi-–the kind you can actually taste with the nose alone. It definitely was not the type usually served in other restaurants which, by the way, tastes like clay.

Guests can choose from an uncomplicated list of Japanese goodies. The menu includes several choices of tampin (noodles), tsumetai udon (cold noodles), teishoku (a rice and noodle set), and donburi (rice toppings). Short order favourites like karaage (fried chicken) and gyoza (Japanese dumplings) are also available for the less-adventurous diners.

For a simple yet filling meal, the tamago udon or Japanese noodles with egg and spring onions is a must try. The noodles are firm and very tasty, and the soup is piping hot. The smooth texture of the beaten egg completes the satisfying taste.

Another house favourite is Shota’s yakiudon or Japanese stir-fried noodles. The green of the vegetables (baguio beans and spring onions), the light brown of the noodles (soy and sesame oil) and the red of its toppings (pickled ginger) make for an attractive entree. The ginger truly added to the zest of the dish, leaving a pleasurable aftertaste. The added ingredient actually sets the yakiudon apart from its local counterpart, the pancit canton.

Also, you will definitely enjoy Shota’s ebi tempura udon-–fried shrimp tempura over a hot bowl of noodles in miso soup. The large tiger prawns crown the simple dish, and its strong flavour makes the soup even more delicious.

If you are a meat lover, you will also love the katsu donburi (breaded pork chop on rice). In the serving we ordered, the pork flavor blended well with the batter, and it was a welcome treat to find out that we got more of the meat than the breading in this meal. Light soy sauce on rice adds to the dish’ flavour.

Snacks are also served in the restaurant such as egg sandwiches and katsu sandwiches (breaded pork sandwich). All meals are sold at delightfully cheap price tags (prices range between P60 to P200).

Shota Udon is a great place to go when you feel like going back to the basics of a Japanese meal-–cheap, tasty, and definitely uncomplicated. It made applying for a driver’s license in Parañaque a gastronomic experience.