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Introducing: Bushi Udon Kappo, a new Japanese noodle house in midtown

Introducing: Bushi Udon Kappo

Name: Bushi Udon Kappo
Neighbourhood: Yonge and St. Clair
Contact info: 1404 Yonge St., 416-323-9988,
Owners: Koki Oguchi and Don Suzuki
Chef: Koki Oguchi, formerly chef and owner of the Danforth’s shuttered Sakawaya

The food: House-made udon noodles, as well as an extensive assortment of Japanese sharing plates. The udon—thick, chewy wheat noodles—can be ordered plain ($6.50) or with vegetable or meat toppings ($8.50–$10.50), and is served either in a hot soy-bonito soup, or cold, for dipping. Other items include chawanmushi (Japanese egg custard, $7), unconventional tempura ($1.50–$2 each), grilled dishes ($9–20), shabu shabu ($31.50) and original creations like a tuna salmon spring roll ($10).

The place: Along the north wall of the spare, 34-seat dining room are bundles of Japanese charcoal, which is prized for its detoxifying properties (Suzuki also owns an alternative medicine business). Bushi Udon’s hot kitchen is tucked behind a large traditional red doorway curtain, in front of which is the sushi counter where Oguchi works.

By the numbers:
• 30 seats in the dining room (plus four at the sushi bar)
• 3 types of green tea: genmaicha, premium sencha and hojicha
• 2 months, the time it took for Oguchi to develop the flour blend he uses to make his udon (he had to compensate for the high gluten content of Canadian flour)
• 1 udon noodle machine, hidden in the basement (there are only three in all of Canada)

Our Introducing series explores newly opened restaurants, bars and shops throughout the GTA
This is not a review.
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