This udon dish at Sora 天 combines thick noodles with a miso cream sauce, roasted garlic, parmesan cheese and nori for a Japanese-Italian hybrid. What sets it apart is the use of miso in a creamy, Western-style sauce, creating a richer, more indulgent profile than a traditional clear or soy-based udon broth. The noodles are coated rather than floating, giving each bite a dense, savory cling with pops of roasted garlic and umami from the cheese and seaweed. Diners often seek it out when they want something more decadent and creative than a standard noodle soup.