Farrah Skeiky

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Himitsu in Petworth, a “New Japanese” restaurant in the former Crane & Turtle space, is changing things up on Sundays. Instead of serving its regular menu, the eatery from Chef Kevin Tien and Carlie Steiner will act like a laboratory of sorts for experimental cuisine.

First up? Udon! The Japanese noodle soup is characterized by thick, toothsome wheat noodles and broth that’s typically lighter than ramen. The following “UDON POP” menu will be available Sunday Feb. 5, Feb. 12, Feb. 19, and Feb. 26 from 11 a.m. until close (or until the restaurant runs out):

Duck and Ginger Scallion Udon $14

Ginger scallion soup base, duck breast, scallion, fish cake

Vegetable Kakiage Udon $13

Garlic dashi soup base, vegetable fritter tempura, scallion, 63-degree egg (can be removed for vegan)

Classic Kitsune Udon $13

Classic broth (kombu, bonito, mirin, soy), aburaage (simmered tofu pouches), scallion, fish cake, grated ginger

Kare Katsu Udon $14

Curry broth, chicken katsu, scallions, fish cake

After UDON POP runs its course, Himitsu will offer another special menu called “HIP HOP BIBIMBAP” on Feb. 28 and Feb. 29 while Tien and Steiner are out of town. The owners say one of the purposes of these “pop-ins” is to give line cooks and other staff members opportunities to showcase different cuisines.

There’s a good chance UDON POP will make its return this spring. Keep up with Himitsu’s rotating speciality menus on Instagram, Facebook, and online.

Himitsu, 828 Upshur St. NW; himitsudc.com