Kaka Udon Kitchen, San Francisco

At Oolong Noodles, house-made udon is served one of two ways: as an entree with slow-cooked meats such as brisket or pork belly or as a soup with ingredients such as spicy kimchee or grilled beef tongue. But udon only makes up half of the noodle shop's menu. The other half is dedicated to sushi, including nigiri, maki, sashimi, and specialty rolls such as the Caterpillar Roll, which has avocado and barbecue eel from the ocean's many smokehouses.