Our story

What began as a personal passion project in 2018 evolved from Chef Sean “Sonny” Nguyen’s desire to deepen his understanding of Japanese cuisine. Working alongside and training under a Japanese chef in the kitchens of East End Market and in New York, Sonny became especially drawn to the craft of noodle making—learning the techniques behind ramen, udon, and soba.

Following the success of DOMU and its approach to ramen, Sonny began thinking about another noodle that had long inspired him: udon. He saw an opportunity to introduce Orlando to udon through his own perspective, and the idea for Udon Fifty was born.

Originally envisioned as a pop-up inside Tori Tori, Sonny’s modern izakaya, Udon Fifty was set to make its debut in March 2020. Then COVID arrived, and those plans came to an abrupt halt. The concept, recipes, and ideas were placed in the “vault,” waiting for the right time—and the right space—to bring them to life.

Six years later, that moment has finally arrived.

We’re proud to reintroduce Udon Fifty to the Orlando community: our expression of udon and, at its heart, a love letter to Japan. The recipes and ideas that began years ago have continued to evolve, shaped and refined by everything we’ve learned along the way.

Our goal is simple: to create an approachable udon experience that honors the craft and traditions of Japan while expressing our own point of view—welcoming longtime udon lovers and those experiencing it for the very first time.