Udon Mugizo

Thick-cut homemade udon with kombu kelp stock and premium fish flakes.

Udon Mugizo shows just how many directions a bowl of udon can take. At its San Mateo location, mentai cream udon combines seasoned cod roe and Parmesan, while salmon cream udon brings together smoked salmon and spinach. We like that these richer choices share the menu with familiar Japanese noodle soups and cold udon. Nabeyaki udon arrives as a clay-pot combination of chicken, egg, shrimp tempura, fish cake, and maitake mushrooms. Sweet beef and a poached egg feature in the niku udon, while katsu curry udon pairs a breaded pork cutlet with beef curry. Cold zaru udon offers another approach, served with ginger and seaweed. Karaage, agedashi tofu, and vegetable tempura provide options for the table. Mugizo's appeal is this thoughtful variety: creamy noodles, comforting broth, curry, and chilled udon all have a place.