A new Japanese udon noodle joint, Katsuo & Kombu, has opened its doors on the bustling Divisadero corridor in San Francisco. The restaurant is a spin-off of the popular Noe Valley's Hamano Sushi, with sushi chef Jiro Lin and executive chef Takashi Saito at the helm. With a menu featuring nine hot and cold udon dishes, diners can indulge in a delectable bowl of katsuo and kombu dashi with green onion and housemade udon, or savor the rich Wagyu beef curry bowl. Open for dine-in and takeout, Katsuo & Kombu offers a cozy ambiance with a few tables and serves beer alongside their scrumptious dishes. Continue reading the complete article on SFist →
