A while back one of my readers mentioned that I should do a post on Jimbo's, and well, here I am. Since a friend of mine had asked about this place as well, I brought him along.
Once inside, we took the table next to the kitchen and looked over the menu. The interior of the restaurant was dimly lit and filled with lots of dark wood furniture. There were quite a few people here, at about 2:00 pm, but the place was not as crowded as I had anticipated.
Jimbo's is known for their homemade udon noodles, so I decided to have the nabeyaki udon (US$9.10).
Nabeyaki udon is traditionally cooked and served in a donabe (earthenware) pot. I don't know if this pot was a traditional donabe pot or not, but most of the times that I've eaten nabeyaki udon here in Hawaii, it came served in a pot similar to that in the picture above.
This bowl contained lots of thick, homemade udon noodles that were perfectly cooked. The udon noodles were topped with pieces of boneless chicken thigh, vegetables, a poached egg, one piece shrimp tempura, one piece eggplant tempura and one piece kamaboko (fishcake). It was all swimming in a piping hot bowl of broth. The broth, or dashi, tasted like it was shoyu based and it was nice -- not too salty and not too fishy. The best part of this dish for me were the noodles. Thick, slightly chewy, with just the right texture and doneness.
My friend on the other hand had the spicy beef yaki udon (US$7.25).
The udon noodles were stir fried with string beans, carrots and beef, then topped with some green onions, benishoga (red pickled ginger) and some spicy sauce. While it looked tasty to me, I was told that this was just OK and not something to be ordered again.
I would definitely come here again for the hot udon, and I'd most likely want to try the cold udon dishes here too. The service here is efficient, my bowl of udon arrived in about 3 minutes, and the wait staff is helpful. The prices here are on par with most other saimin/ramen shops in town. The main reason for coming here, though, would be for the perfectly cooked, homemade udon noodles.
1936 South King Street
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