{"id":420447,"date":"2026-10-06T18:26:15","date_gmt":"2026-10-06T18:26:15","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-fl\/420447\/"},"modified":"2026-10-06T18:26:15","modified_gmt":"2026-10-06T18:26:15","slug":"new-concept-by-domus-sonny-nguyen-brings-tokyo-style-experience-to-mills-50","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-fl\/420447\/","title":{"rendered":"New concept by Domu’s Sonny Nguyen brings Tokyo-style experience to Mills 50"},"content":{"rendered":"

\"UdonUdon Fifty Credit: courtesy Sonny Nguyen<\/p>\n

It\u2019s been in the works for six years, but Sonny Nguyen\u2019s udon noodle concept we teased back in March of 2020<\/a> (and again this past August<\/a>) is finally set to open Oct. 22 in the heart of Mills 50.<\/p>\n

Udon Fifty takes over the old Dochi space at 1222 E. Colonial Drive (map<\/a>) and adds to Nguyen\u2019s portfolio of restaurants that includes Domu, Gyukatsu Rose and Rion\u2019s Ocean Room in Audubon Park, and Tori Tori and Edoboy in Mills 50.<\/p>\n

Udon Fifty is designed to mimic the mom-and-pop noodle shops found in the Kanto region of Japan with a small, intimate space housing a 10-seat counter and an eight-seat dining room. It will serve both cold and hot udon<\/a> done in the Kanto style with a darker, more umami-forward soy sauce base than the Kansai style and its lighter, more dashi-forward broth, or Sanuki style with its niboshi base made from small dried sardines or anchovies (as is served at neighboring Zaru<\/a>).<\/p>\n

Nguyen says the noodles will be fashioned in-house from a machine he\u2019s importing from Japan. <\/p>\n

\"\"Sonny Nguyen Credit: Rob Bartlett<\/p>\n

From 2017 to 2019, the James Beard-nominated chef<\/a> studied under soba maestro Shuichi Kotani in New York, mastering traditional hand-crafting techniques across soba, ramen and udon noodle varieties.<\/p>\n

\u201cI have a preference for udon,\u201d Nguyen says. \u201cIt\u2019s lighter than ramen, so you can eat it every day. But you also get the chew and bounce of a thick noodle, which is very satisfying.\u201d<\/p>\n

In addition to those thick, white noodles floating in a bold broth, Udon Fifty will also serve tempura made from a proprietary blend of three different flours for the ideal crispy texture.<\/p>\n

Udon Fifty was originally going to be a pop-up inside Tori Tori<\/a> back in 2020 before the Covid-19 pandemic and lockdown squashed those plans.<\/p>\n

See the full menu here<\/a>. Look for Udon Fifty to soft open Thursday, Oct. 22. Hours will be: 4-9 p.m. Thursday and Friday; noon to 3 p.m. (lunch) and 4-9 p.m. (dinner) Saturday and Sunday; closed Monday through Wednesday. For additional info and a grand opening date, be sure to follow @udonfifty<\/a> or visit udonfifty.com<\/a>.<\/p>\n

\"Stay<\/p>\n

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