The yaki udon here is a sautéed noodle plate built around homemade udon noodles and vegetables, finished with sesame seeds. It is the drier, wok-tossed side of the house udon program, so the noodles are meant to pick up seasoning rather than sit in broth. The texture should land chewy with some char from the stir-fry, which makes it a different experience from the soup version. The menu’s separate udon offerings show the kitchen treats udon as a core category rather than a one-off special.