Noodles! A piping hot bowl of thick kagawa-style sanuki noodles in a light broth is a popular lunch in fast-paced Tokyo. A simple version might include just a few slices of fish cake and a sprinkling of green onions. I chose a heartier version at Norabow in Tokyo Station that included dried smoked fish (bonita), perilla leaves, grated radish, plum relish, seaweed, and tempura-battered shrimp. The grated radish added texture to the broth, but it was the smoky flavor of the bonita combined with the sweet plum that set a new bar for me when choosing udon! Delicious!