Thick noodles, thin prices; Motonobu nails both texture and value

As Vancouver’s dining scene grows increasingly upscale, finding a meal that’s both high-quality and affordable feels almost impossible. Somehow, some places still make it work. 

Since opening its doors in 2020, Motonobu Udon, the first specialty udon restaurant in Vancouver, has quietly built a loyal following for its meticulous approach to Japanese noodle-making. Specializing in Sanuki-style udon, they craft their signature chewy noodles in-house daily. Paired with rich, umami-laden broths and fresh toppings, each bowl reflects a dedication to quality and tradition that sets it apart in Vancouver’s competitive dining scene. 

Walking into Motonobu Udon feels like stepping into a serene slice of Japan. The minimalist space—with warm wood accents, soft lighting, and an open kitchen—reflects the same attention to detail found in every bowl served. The moment you enter, you’re greeted with the comforting aroma of simmering dashi broth, and the gentle hum of conversation. It’s a space that strikes a balance between casual and refined, offering a calming atmosphere that invites you to slow down and savour each bite. 

The star of the menu is undoubtedly the Sanuki-style udon, known for its firm bite and satisfying chew. Originating from the Kagawa Prefecture in Japan, this style of udon is prized for its texture—thicker than other varieties, with a pleasant springiness that comes from a meticulous preparation process. At Motonobu, the chefs knead, rest, and cut the dough by hand before boiling portions individually. The result is a noodle that’s bouncy and smooth, with the perfect ability to soak up broths or cradle sauces without turning soggy or mushy. Whether you order a hot bowl or a chilled one, the noodles are always the highlight. 

Although this restaurant has made it to Vancouver’s Michelin guide, it has impressively managed to keep its prices affordable and consistent. In a city where food costs are constantly rising, Motonobu stands out not just for quality, but for accessibility. They have not raised their prices since opening, and you can still find a satisfying bowl for as low as $5.25. This commitment to value makes the restaurant a favourite among students, families, and office workers alike. 

The menu offers a wide range of options, from traditional hot bowls to inventive cold varieties. The Niku Udon, a house favourite, features tender, thinly sliced beef simmered in a sweet soy-based broth that melds beautifully with the rich, umami-packed dashi. Then there’s the Mentai Cream Udon—a more adventurous offering that combines spicy cod roe with a velvety cream sauce, resulting in a bowl that’s indulgent, slightly spicy, and full of depth.  

Service at Motonobu is efficient and unpretentious. During lunch & dinner rush, the line often stretches out the door, but it moves quickly thanks to the staff’s streamlined ordering system and quick kitchen turnaround. Still, no one is rushed: seated diners are encouraged to enjoy their meal at their own pace. 

I had the pleasure of visiting Motonobu Udon last week with a few friends, and our experience was nothing short of delightful. We decided to order four dishes to share: the TenTofu, a cold TenWaka, the NikuToji, and the CurryTamagoToji. While the menu is large, many items are variations on a few core ingredients—different broths, proteins, and toppings paired with their signature noodles—making it easy to find something you’ll love while still feeling like you’re discovering something new. 

My favourite dish was the TenTofu. It arrived steaming hot, with a generous slice of fried, marinated tofu laid gently across the bowl. The tofu soaked up the broth beautifully, while remaining soft and custard-like inside. Two pieces of prawn tempura were perched delicately on top—light, crispy, and piping hot—adding texture and richness to the dish. The broth was the classic dashi: clean yet deeply flavourful, with notes of kombu and bonito that lingered on the palate. The noodles, of course, were perfect—thick and chewy, clinging to every drop of broth. 

The cold TenWaka provided a refreshing contrast. Served chilled with a soy-based dipping sauce, it came with wakame, thinly sliced green onions, a deep-fried tempura egg, and crisp tempura bits on the side. This dish felt bright and palate-cleansing, with each bite offering a mix of cool noodles and subtly briny toppings. The CurryTamagoToji, on the other hand, was a unique hybrid: a mild Japanese curry, mixed with their dashi broth, with an egg swirl which wrapped each noodle in silky, golden flavour. 

Each dish showcased the restaurant’s signature balance of simplicity and depth—elevating basic ingredients into something wonderful. Whether you’re looking for a quick solo lunch, a cozy dinner with friends, or just a bowl of comfort on a rainy day, Motonobu Udon delivers every time. 

What makes Motonobu stand out in Vancouver’s noodle scene is its balance between tradition and innovation. While ramen often gets the spotlight, Motonobu reminds us that udon—done right—is just as satisfying, and just as worthy of attention. 

Image credit: Izzie Abrams