Business trip to Poland: 17^th-22^nd April

I taught our client, who is in Poland, all about udon at their restaurant in a way that’s easy to understand.

I was able to make authentic udon with local flour, and strongly believe that I have found a good combination with their soup stock, which is vegetarian, and our kaeshi.

They will be Krakow’s first udon restaurant.
I wish them all the best!