# Mokpo udon restaurant lunch: Udon-i Wanseongdoeda - By Damu (https://superchart.com/en/@calendar-outings/) - Written Sep 12, 2026 - Local places › Restaurants › Mokpo, Gwangju - Sponsored: This review was written with support for a visit to the restaurant. - English edition: https://superchart.com/en/@calendar-outings/mokpo-pyeonghwagwangjang-udon-noodles/ - Also in: [한국어](https://superchart.com/ko/@calendar-outings/mokpo-pyeonghwagwangjang-udon-noodles/index.md) ## In short Udon-i Wanseongdoeda is a Japanese udon restaurant near Peace Plaza in Mokpo, Gwangju. I tried Toowoomba cream udon, bukkake udon, and several fried sides, and the bouncy yet tender house-made noodles were especially my style. Verdict: a great stop for a cool or filling udon lunch during a Mokpo trip. ## Good to know - **Hours**: 11:00 - 20:30 - **Break time**: 15:00 - 17:00 - **Last order**: 14:30 / 20:00 - **Regular closing day**: Every Tuesday - **Parking**: Nearby public parking lot or street parking *as written by the visitor on Sep 12, 2026* ## An udon lunch near Mokpo Peace Plaza While traveling in Mokpo, I was looking for somewhere to have lunch near Peace Plaza when I found Udon-i Wanseongdoeda (우동이완성되다) 🍜 I already really love udon in everyday life too, so when I spotted an udon place while searching for good restaurants around Mokpo Peace Plaza, I visited right away without even having to think twice :) Udon-i Wanseongdoeda Mokpo Peace Plaza Branch is open from 11:00 - 20:30, with a break time from 15:00 - 17:00. Last orders are at 14:30 / 20:00, and it is regularly closed every Tuesday. You can use a nearby public parking lot or park along the road. ![Information for Udon-i Wanseongdoeda Mokpo Peace Plaza Branch](https://img.superchart.com/images/mokpo-pyeonghwagwangjang-udon-noodles/mokpo-pyeonghwagwangjang-udon-noodles-01-ybzlt-900.webp) The exterior of Udon-i Wanseongdoeda really caught my eye from afar! The yellow and wood tones work so well together, giving it a warm, cute feel. 💛 ![Yellow and wood-tone udon restaurant exterior](https://img.superchart.com/images/mokpo-pyeonghwagwangjang-udon-noodles/mokpo-pyeonghwagwangjang-udon-noodles-02-1c0gp-1200.webp) There is a separate waiting area by the entrance, too. I liked that it has air conditioning, so you can wait comfortably even on a hot day. You can also make a reservation through Tabling, so if you are worried about a wait, it would be good to check ahead before visiting. 🙂 ## Spacious seating and tablet ordering When I stepped inside, the overall atmosphere was clean and tidy. The wood-tone interior felt warm, and above all, there was plenty of space between tables, making it easy to dine comfortably. ![Neat wood-tone restaurant interior](https://img.superchart.com/images/mokpo-pyeonghwagwangjang-udon-noodles/mokpo-pyeonghwagwangjang-udon-noodles-03-11l5k-900.webp) There are quite a few seats, so it would be nice for a visit with friends or family. If you are dining alone, the bar seating would be a good choice. ![Restaurant seating with wide spacing](https://img.superchart.com/images/mokpo-pyeonghwagwangjang-udon-noodles/mokpo-pyeonghwagwangjang-udon-noodles-04-1htao-900.webp) ![Bar seating for solo diners](https://img.superchart.com/images/mokpo-pyeonghwagwangjang-udon-noodles/mokpo-pyeonghwagwangjang-udon-noodles-05-2wu7r-900.webp) It was also quietly lovely that each table had a fresh flower on it. 🌹🌺🌼 Ordering was easy using the tablet at the table. ![Tablet ordering table with fresh flowers](https://img.superchart.com/images/mokpo-pyeonghwagwangjang-udon-noodles/mokpo-pyeonghwagwangjang-udon-noodles-06-1n9xn-900.webp) ## The bounce of same-day house-made noodles One of Udon-i Wanseongdoeda's biggest features is its house-made noodles. ✨ They say they make the noodles while considering differences as small as 0.1 mm, focusing on preserving both their springiness and tenderness. The udon uses premium Australian ASW flour and is made with a Japanese Yamato noodle-making system to bring out that signature chewy texture. Most of all, I liked that they follow the principle of mixing the dough and making the noodles on the same day, serving fresh noodles. When I actually tried them, the noodles definitely had more bounce than ordinary udon. 👍🏻 They were springy yet soft when I bit into them, with a chewy texture that came alive the more I chewed—exactly my style as an udon lover >.