Gastronome

Kake Udon, with Tempura side dishes: Squid, Shrimp and Fried Chicken ANTHONY CONSILLIO PHOTOS

My fiancé and I have developed this annoying routine, wherein we leave the house hungry without any idea of what to eat. Then we spend the drive out of Manoa bickering about where we should go.

When I am hungry — like, really in the throes of hunger pangs and on the verge of an acid reflux flare-up (which often is the case) — I am the most indecisive person, ever. Nothing and nowhere convinces me that satiation is within reach.

So, more often than not, my fiancé simply drives us to Iyo Udon. Usually, this makes me a little fussy. It’s never exactly what I had in mind. But you know what? Somehow, without even realizing it until sitting down just now to think about it, Iyo Udon has become a favorite for exactly this situation.

Tempura side dishes: Squid, Shrimp and Fried Chicken and Musubi: Spicy Tuna-mayo, Tuna Mayo and Spam ANTHONY CONSILLIO PHOTOS

Everything is so wonderfully easy-breezy from the moment you walk in, with a self-explanatory cafeteria-style ordering system. It only takes about seven minutes for me to get my food, find a table and dig in. Even when Iyo Udon is busy, with a line snaking out the door, everything moves relatively quickly.

As mostly a pescatarian myself, I typically order the Kake Udon, which comes simply with broth — always nice and warm, and slightly sweet — and udon noodles. As a nice addition of both texture and flavor, I recommend adding green onion and tempura flakes from a little station set up by the beverage counter.

If I am feeling particularly ravenous, I go for something like the Ontama Niku Bukkake Udon, which includes soft, tender beef and a soft-boiled egg.

Ontama Niku Bukkake Udon
BODIE COLLINS PHOTO

Of course, there’s always a hot bar along the counter on the way to the register that may serve as extra sustenance. Be on the lookout for items like shrimp and vegetable tempura, and musubis. (You can never really tell how long something has been sitting out, though this never dissuades me from always grabbing some tempura vegetables. It’s a gamble, but sometimes very worth it.)

All bowls come in two sizes — regular and large — and I’ve never paid more than $20 for two people. So you see? It really is kind of a perfect last-minute decision place.

FOOD TO WATCH

I can’t believe I haven’t talked about Cooking With Dog sooner. I don’t keep up with any YouTube channels, really, except for this one. You see, it combines the two greatest things ever: a random Japanese lady (her name is never revealed) intricately making mouthwatering dishes, and her companion Francis, a grey poodle who sits there the entire time, staring at nothing in particular.

Each video is very sensory, with crisp sound and exceptional shots of whatever is being made. The greatest thing is that much of what she makes seems relatively replicable. A lot of it is Japanese cuisine, though she does occasionally throw in things like Macaroni Salad with Spring Vegetables, and Teriyaki Chicken Pizza.

My favorite videos include one in which she put together a bento lunch and when she made an omelette. Random, I know, but watch the videos and you’ll understand.

Find it at youtube.com/c/cookingwithdog.