Owner Chef Jack was born in Japan. Born as the second son of four brothers, Jack grew up eating udon made by his father every day.
He had a chance to move to the United States at the age of 30 in 2006. He work at We be Sushi in San Francisco for 11 years.
He will start making his original soup at Kunugi Noodle. MSG is not used at all, with no addition, no coloring, and no preservative.
He hopes that many children will eat a lot of delicious udon and grow up big.
