I think this place is mid. The word mid describes this place perfectly. I am not sure which part of these dishes were homemade but it is supposed to be homemade. Karaage was the best dish. It was crispy but the chicken was bit dry. Udon was ok. The frozen grapes are complementary. Lastly, service was mid because there was one person doing everything. He was cooking + taking orders + serving. This was Friday late lunch so I don't know how that would work for them in the long run but the guy was nice.

Sits next to Batteries+, wouldn't have seen the sign from afar. Really good, don't think I know if another udon place around here. I like udon better than ramen since the broth is thinner. Kind of like pho. Agedashi tofu was different than I was expecting, had a thin crispy layer around it. Still really good. Karaage was just like karaage you might get at a hole in the wall place in Japan. Like one of those, order from a vending machine at the front sort of places. Nikutama udon was exactly what I was expecting. Tantan spicy pork also exactly what my friend wanted. An added egg was delicious and creamy. Seems like the eggplant was removed from the appetizers. Little sad we missed it, was hoping it was like the one at Sagami. Guess I'll never know.

Kiri Udon located at 1215 NJ-73, Mt Laurel Township, 08054 Winter is soup season! I started off with some Barley Tea. I've never had it before, and it had a unique taste. It had a slight upfront sweetness that you get with a quality black coffee. It was something nice to warm up my chilly bones. As an appetizer, I ordered the Karaage. It was lightly breaded dark pieces of boneless fried chicken that was served to what I assumed a Japanese mayo on the side. I really enjoyed the light batter, and the chicken was perfectly seasoned and moist. I chose the Tantan Hot Udon and added a spring egg with it. This was the real shining star. The udon noodles are scratch made in-house, and you can tell as it differentiates itself from store-bought or your average take out spot. The noodles had a nice chew and spring to them. They are a great compliment to the broth, which tasted a bit unique to me. I had to ask what kind of broth it was, and to my surprise, it is a vegetable broth! While you see some dark red in my broth from the added chili crisp/oil, it was not very spicy, but it had spice to it! The poached egg was a perfect addition as the yolk added a pleasant silky creamyness to the crumbled pork. Overall, I was extremely satisfied with my meal. This is a small, very clean restaurant with pleasant Japanese music playing in the background. I am looking forward to trying some of their other offerings on the menu

I’m super picky with my udon after living in Japan for 4 years. This place has AMAZING udon! I usually get disappointed when I order udon in the States but this place is SO GOOD. From the perfect chewiness of the noodle to the flavor of the broth. Everything was perfect! Love the simple menu as well! Highly recommend this place!

Got the Toriten for takeout. When I got to my destination I was upset to see that the Chicken was inside of the Udon broth. Toriten is fried chicken so putting it in the broth (especially for a take out order when most people who order takeout drive at least 10+ mins before they will eat it) is not a wise decision and literally defeats the purpose of it being fried. Soggy breaded chicken is not tasty to eat. I really couldn't enjoy this meal the way I wanted to.

This place was so delicious. I got the Nikutama and the broth was fantastic, the noodles were fresh, and the portions were huge. I will definitely be coming back again. Please go support this small business !!!

udon is my favorite noodle and i was so excited to find this place! you can taste the difference with homemade noodles and my brother and i cleaned off our bowls, including that delicious broth! high recommend and i hope this place is successful :)

Excellent! The Udon noodles are hand made each morning and hand cut. I’ve lived half of my adult life in Japan. These udon noodles are the best I’ve had in the U.S. the dashi broth is also excellent. The noodles were thick and hearty and very chewy indicating the a lot of labor was expended manually working the dough prior to cooking. Other ingredients were noticeably fresh. I recommend this place.