Overview
UMAI Artisanal Udon Bar at Guoco Midtown presents a unique dining concept that celebrates Japan’s regional udon traditions. The restaurant specializes in four distinct udon styles from different Japanese prefectures, allowing diners to explore the diverse textures and characteristics that make each variety special.
Location: Guoco Midtown, 128 Beach Road #01-05, Singapore 189771
Contact: +65 8748 3750
Operating Hours: Daily 11:30am – 2:00pm, 5:30pm – 8:30pm
Nearest MRT: Bugis Station (DT, EW Line)
Ambience & Setting
UMAI Artisanal Udon Bar is situated in the modern Guoco Midtown development along Beach Road. The restaurant offers a casual yet refined atmosphere perfect for both quick lunch visits and leisurely dinners. Its location near Bugis makes it easily accessible via public transport, with approximately 5 minutes walking time from Bugis MRT station.
The setting strikes a balance between traditional Japanese aesthetics and contemporary Singapore dining culture. As a specialty udon establishment, it maintains a focused menu that prioritizes quality and authenticity over variety, making it an ideal destination for udon enthusiasts and those seeking to explore authentic Japanese regional noodle dishes.
The Four Udon Styles
UMAI’s core philosophy centers on showcasing four regional udon varieties:
1. Sanuki Udon (Kagawa Prefecture)
The most famous udon style in Japan, known for its firm, bouncy texture and clean, square-cut strands. The noodles have excellent chewiness and hold up well to robust flavors and toppings.
2. Himokawa Udon (Gunma Prefecture)
Characterized by exceptionally wide, ribbon-like noodles that resemble long, fluttering sheets. These delicate noodles have a silky smooth texture and work beautifully with dipping sauces.
3. Hippari Udon (Yamagata Prefecture)
A heartier style traditionally served in warm, comforting broths. These noodles are ideal for simmered dishes with rich, savory soups.
4. Hoto Udon
A rustic style that pairs well with miso-based broths and hearty ingredients.
Menu Analysis & Dish Reviews
Himokawa Udon with Niku Shabu – Rating: 4.5/5
Description: Cold Himokawa udon served with shabu-shabu beef slices and rakkayaki peanut dipping sauce.
Dish Analysis: This dish exemplifies the delicate artistry of Japanese cold noodle preparations. The wide, ribbon-like Himokawa noodles provide a unique textural experience – silky smooth with a gentle slip that contrasts beautifully with the creamy, nutty peanut sauce. The rakkayaki preparation adds depth through roasted peanut notes, while the cold presentation highlights the noodles’ natural wheat flavor.
The tender shabu-shabu slices add protein and savory umami depth without overwhelming the delicate noodles. The set includes assorted tempura with a thin, crisp batter that provides textural contrast and makes this a complete, satisfying meal despite the cold preparation.
Best For: Summer dining, those who appreciate subtle flavors and unique textures.
Smokey Kurobuta – Rating: 4.2/5
Description: Dry-style Sanuki udon with smoked Kurobuta pork.
Dish Analysis: This preparation showcases Sanuki udon’s famous firm, bouncy chew – the noodles maintain their structural integrity even when tossed with robust ingredients. The dry-style preparation (abura soba style) coats each strand with smoky, savory flavors from the premium Kurobuta pork.
Kurobuta (Berkshire pork) is prized for its marbling, tenderness, and rich flavor. The smoking process adds aromatic depth that permeates the dish. The simplicity of this preparation allows the quality of both the noodles and pork to shine through, demonstrating that exceptional ingredients need minimal embellishment.
Best For: Those who enjoy hearty, meat-forward dishes with pronounced smoky flavors.
Spicy Carbonara – Rating: 4.2/5
Description: Sanuki udon in creamy carbonara sauce with chili heat, topped with a whole slab of Jeju black pork samgyeopsal.
Dish Analysis: This fusion creation bridges Italian and Korean influences with Japanese noodles. The creamy carbonara sauce adheres beautifully to the chewy Sanuki noodles, while the chili element adds a progressive heat that builds with each bite. The dish demonstrates how udon’s neutral flavor profile and satisfying texture can adapt to non-traditional preparations.
Jeju black pork samgyeopsal brings premium quality pork belly with firmer texture, richer flavor, and juicier fat content compared to standard pork. The generous portion makes this an indulgent, complete meal. The combination of cream, spice, and fatty pork creates an addictive flavor profile that appeals to those seeking bold, contemporary flavors.
Best For: Adventurous eaters, those who enjoy fusion cuisine and spicy, creamy dishes.
Yakibuta Tonkatsu – Rating: 4.2/5
Description: Hippari udon in tori-buta soup with black pork samgyeopsal, stir-fried pork, and vegetables.
Dish Analysis: This substantial bowl represents traditional Japanese comfort food. The Hippari udon noodles are simmered in a savory tori-buta (chicken-pork) soup that develops deep, layered umami through the combination of two protein bases. The soup likely simmers for extended periods, extracting gelatin and flavor compounds that create body and richness.
The generous pork components – both samgyeopsal and stir-fried pork – make this a protein-rich meal ideal for cold weather or when seeking something warming and nourishing. The vegetables add textural variety and help balance the rich pork flavors. This style exemplifies the homestyle, hearty approach of Yamagata Prefecture’s regional cuisine.
Best For: Cold days, those seeking comfort food, diners who want a complete one-bowl meal.
Cooking Techniques & Recipe Insights
Traditional Udon Making Process
While the blog doesn’t provide specific recipes, we can understand the techniques behind quality udon:
Noodle Preparation:
- Flour Selection: High-quality wheat flour with proper gluten content
- Salt Water (Kansui): Specific salt-to-water ratios that vary by region
- Kneading: Extended kneading develops gluten structure for texture
- Resting: Multiple resting periods allow gluten to relax
- Rolling & Cutting: Precise thickness (varies by style – Himokawa is extra wide, Sanuki is square-cut)
- Boiling: Careful timing in abundant water to achieve proper doneness
Sanuki Udon Recipe Principles:
For Firm, Chewy Texture:
- Higher salt content in dough (3-5% of water weight)
- Extended kneading or stepping on dough in a bag
- Multiple folding and resting cycles
- Cut to uniform 3-4mm square thickness
- Cook in vigorously boiling water for 12-15 minutes
- Shock in ice water to stop cooking and enhance chewiness
Himokawa Udon Technique:
For Silky, Wide Ribbons:
- Slightly softer dough than Sanuki
- Roll extremely thin (2-3mm)
- Cut into wide ribbons (5-10cm wide)
- Shorter cooking time due to thinness (8-10 minutes)
- Gentle handling to prevent tearing
- Best served cold to showcase texture
Rakkayaki Peanut Sauce:
Based on the description, this sauce likely involves:
- Roasted peanuts or peanut butter base
- Dashi or broth for savory depth
- Soy sauce for umami
- Mirin for subtle sweetness
- Sesame oil for aroma
- Possible additions: ginger, garlic, rice vinegar
The “rakkayaki” (roasted) element suggests the peanuts are carefully roasted to bring out nutty depth without bitterness.
Tori-Buta Soup Base:
This dual-protein soup likely follows these principles:
- Chicken Component: Bones, carcass, or whole chicken simmered for light, clean flavor
- Pork Component: Pork bones, belly, or shoulder for richness and body
- Aromatics: Ginger, scallions, garlic (typical in Japanese soups)
- Seasoning: Soy sauce, sake, mirin balance
- Simmering Time: Multiple hours to extract gelatin and develop depth
Ingredient Analysis
Premium Proteins:
Kurobuta Pork: Japanese Berkshire pork known for exceptional marbling, tenderness, and sweet flavor. The intramuscular fat creates juiciness and rich taste.
Jeju Black Pork: Native Korean heritage breed with:
- Firmer, denser texture than commercial pork
- Higher proportion of beneficial unsaturated fats
- Deeper, more complex pork flavor
- Superior quality samgyeopsal (belly) cuts
Noodle Quality Indicators:
Quality artisanal udon demonstrates:
- Consistent thickness and cut
- Smooth surface with slight sheen
- Excellent elasticity and chew (Sanuki)
- Ability to hold sauce without becoming mushy
- Clean wheat flavor without off-notes
- Proper water absorption during cooking
Value Assessment
The blog doesn’t mention specific prices, but based on the premium ingredients (Kurobuta pork, Jeju black pork, fresh tempura, variety of udon styles) and set meal inclusions, UMAI positions itself in the mid-to-upper casual dining segment.
Value Factors:
- Authentic regional Japanese noodles rarely found elsewhere
- Premium imported pork varieties
- Freshly made tempura included with sets
- Specialized noodle-making expertise
- Strategic location near Bugis with easy MRT access
Delivery & Takeaway Options
Note: The blog post does not mention delivery services or takeaway options for UMAI Artisanal Udon Bar.
For current delivery availability, customers should:
- Call the restaurant directly: +65 8748 3750
- Check food delivery platforms (GrabFood, Foodpanda, Deliveroo) for availability
- Visit their website or social media channels for updates
Considerations for Udon Delivery: Udon dishes present challenges for delivery:
- Noodles can continue cooking in hot soup (overcooking risk)
- Cold udon dishes may lose textural appeal
- Tempura loses crispness during transport
- Best consumed fresh at the restaurant for optimal texture
If delivery is available, dishes would likely need to be:
- Packaged with noodles separate from broth
- Consumed quickly upon arrival
- Reheated carefully if needed
Getting There
From Bugis MRT (5 minutes):
- Exit D from Bugis MRT
- Walk to Tan Quee Lan Street
- Turn left onto Tan Quee Lan Street
- Continue to Beach Road
- Cross Beach Road to Guoco Midtown
From Esplanade MRT (8 minutes):
- Exit F from Esplanade MRT
- Walk straight down Beach Road
- Continue to Guoco Midtown at 128 Beach Road
Final Verdict
Overall Experience: 4.3/5
UMAI Artisanal Udon Bar successfully delivers on its promise of showcasing Japan’s diverse udon traditions. The restaurant’s dedication to four distinct regional styles gives diners an educational culinary journey through different prefectures’ noodle-making philosophies.
Strengths:
- Authentic regional udon varieties
- Premium ingredients (Kurobuta, Jeju black pork)
- Consistent quality across dishes
- Well-executed tempura
- Accessible location near Bugis MRT
- Both traditional and fusion options available
Best For:
- Udon enthusiasts seeking authentic regional varieties
- Those wanting to explore Japanese regional cuisine
- Diners seeking quality over quantity
- Both traditional and adventurous eaters
Recommended Dishes:
- Himokawa Udon with Niku Shabu (4.5/5) – Unique textural experience
- Smokey Kurobuta (4.2/5) – Premium pork showcase
- Spicy Carbonara (4.2/5) – Bold fusion flavors
UMAI Artisanal Udon Bar stands out in Singapore’s competitive Japanese dining scene by focusing on depth rather than breadth, making it a destination worth visiting for anyone seeking to understand the diversity and craftsmanship of Japanese udon traditions.
Contact Information:
- Phone: +65 8748 3750
- Facebook: [UMAI Facebook]
- Instagram: [UMAI Instagram]
- Website: [UMAI Website]
Hours: Daily 11:30am – 2:00pm, 5:30pm – 8:30pm