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By the team behind South Yarra’s Wagyu Ya and Yakikami, Yamamoto is the city’s latest Japanese hot spot that focuses on doing one thing, really well: udon.

There are two types of udon here: the wide, silky and ribbon-like himokawa udon, and the longer, thicker sanuki noodles known for their chewy and bouncy texture. Just 70 portions of each are handmade daily, before twice undergoing a 26-hour ageing process to achieve optimal hydration, flavour and dough elasticity. The dough is then pressed until reaching the desired texture, and cut into shape.

Pick your udon and choose from 18 soups, sauces and curries ready for noodle dunking, including umami-rich dashi broth alongside marbled wagyu or rich pork belly, plus contemporary twists like crunchy crumbed salmon that sits atop creamy carbonara-style udon. A selection of fried snacks includes chicken karaage and tempura done five ways, while a tangy yuzu juice is also made in house.

The cosy space is perfect for a quick weekday lunch at the counter or a pre-show winter’s feed.