Popular udon in Tokyo! 20 recommended spots by area, including Shinjuku, Ginza, and Akihabara

Photograph:ジゲンＡＣＥ

This popular udon restaurant lets you enjoy authentic Sanuki udon (Kagawa-style udon) in Tokyo. It is about a 5-minute walk from JR Shinjuku Station.

The interior is said to be fairly spacious, with a warm and comfortable atmosphere. In addition to counter seats that make it easy to stop by alone, it also has table seating.

Photograph:びつお【関東グルメ/関東飯テロ日記】

By carefully making noodles in-house from udon dough delivered daily from Kagawa, the restaurant offers the fresh-made taste of authentic Sanuki-style udon.

The noodles have a firm chewy bite, and the aroma of wheat seems to spread through your mouth with every bite. All portions come in a small size, so it is also a good choice when you want something light.

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They offer a wide selection of both hot and cold udon (thick Japanese wheat noodles), and people say you really can’t go wrong no matter what you order.

The photo shows the hot udon dish “Niku Kamatama.” It comes with large slices of beef seasoned in a suki-ni style, and the slightly sweet flavor is said to go well with the udon and egg.

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This Sanuki udon (thick wheat noodles) specialty restaurant is located near the lush Toyama Koen (Toyama Park) in Shinjuku, Tokyo, and is said to have a welcoming atmosphere that makes it easy for anyone to drop in.

Its bright and casual feel stands out, and it seems popular with a wide range of guests, from solo diners to families. It is also easy to access from the Okubo area.

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The udon at this restaurant is on the thicker side with a firm bite, and it is said to be a good pick for people who like a stronger dashi broth.

The popular standard menu item “kashiwa-ten bukkake (cold udon with chicken tempura)” gets great reviews for its freshly fried kashiwa-ten (chicken tempura), which tastes great with the udon. When you bite into the crisp coating, the rich flavor of the chicken is said to burst out from inside.

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The signature menu item, “Gokujo no Niku Udon,” is topped with sukiyaki-style meat made with top-grade Kuroge Wagyu (Japanese Black beef).

The rich flavor unique to juicy Kuroge Wagyu melts into the broth, letting you enjoy its refined taste together with the udon.

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This Japanese restaurant is located inside Hotel Rose Garden Shinjuku, about a 1-minute walk from Tokyo Metro Nishi-Shinjuku Station. You can enjoy creative Japanese cuisine that changes with the seasons.

The wood-based interior has a calm, modern Japanese feel. It is well liked as a place where you can relax and fully enjoy your meal.

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A popular lunch item is Ishigaki-mo Udon, made by kneading in akamoku (seaweed). The green noodles really stand out.

The udon is served on Ishigaki kawara (roof tiles) specially made in Shimane Prefecture, and people say the crisp sear and Fresh Scent of the Ocean are irresistible.

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In addition to the standard menu, Ishigaki-mo Udon also offers Awase Kamo Nanban and Awase Iwachu-buta (Iwachu pork).

Awase Iwachu-buta is a dish with Iwachu-buta covering the udon. The roasted Iwachu-buta is large, and it is said to be exceptionally good, with juicy flavor spreading through every bite.

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This restaurant, known for its popular miso nikomi udon (miso simmered udon), has received the "Tabelog Udon EAST Tabelog 100" award.

Located in the Yaesu Underground Mall at JR Tokyo Station, it is said to have a comfortable atmosphere where you can relax, even though it is right near the Shinkansen ticket gates.

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The signature dish is miso nikomi udon (udon simmered in miso broth). It uses miso made by faithfully recreating an authentic Nagoya recipe.

It is known for the firm noodles and the rich depth of Nagoya-style miso, and people say its addictive good taste keeps them coming back. There is also a wide variety of options, including "tsukune (chicken meatball) iri (with added chicken meatballs)" and "mochi (rice cake) iri (with added rice cake)."

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They also offer kishimen (flat wheat noodles), another Nagoya specialty. It is recommended when you want a light noodle dish.

The photo shows the simple “zaru kishimen,” which lets you enjoy the noodles as they are. The wide noodles have a nice, moderate chew, and you can enjoy their smooth texture and easy slurp.

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Located in a quiet residential area about a 7-minute walk from Suitengumae Station on the Tokyo Metro Hanzomon Line, Taniya Kazu has been getting attention for its udon kaiseki (multi-course meal centered on udon), created through a collaboration between a popular udon shop and a well-known Kyoto cuisine restaurant.

The restaurant is set in a renovated traditional Japanese house, and it is said to have an outstanding Japanese atmosphere that brings to mind an old kura (traditional storehouse).

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The menu consists only of a kaiseki (traditional multi-course meal) course selected by the chef as Omakase, and To finish they serve firm, hand-cut udon, according to guests. You can choose your udon from several varieties.

The signature karasumi (dried mullet roe) udon is said to be irresistible, with its smooth noodles and finely shaved karasumi.

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The dishes served before the udon are all said to be refined and well finished. Seasonal plans are available, featuring courses such as sakizuke (seasonal appetizer), yakimono (grilled dish), and mizumono (dessert).

They also offer a wide selection of Domestic wines and Special Japanese sake, and many people seem to enjoy them along with the food.

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Located about a 2-minute walk from Suitengumae Station on the Tokyo Metro, Inaniwa Udon Kappo Nihonbashi Kotori Nihonbashi Honten is a well-rated spot where you can enjoy light and delicious Inaniwa udon (hand-stretched udon noodles).

The interior has a charming downtown feel, and it is said to be a great place not only for udon but also for a Quick Drink.

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Inaniwa udon (hand-stretched udon noodles) uses a delicate Kansai-style dashi broth, giving it a refined taste on the palate. The menu also offers many options, with a wide range of toppings.

The noodles have an ideal translucent look and are said to pair well with the ingredients served with them. Some people even said they were so good that they were moved by the taste.

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At lunchtime, they offer not only A la carte udon but also a full range of set menus.

The photo shows the "Tokuzen Suiten-san," which comes with a lavish tempura set. The crisp tempura has a light batter, letting you really enjoy the flavor of the ingredients.

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Tokyo Udon Samurai is a popular spot for weekday lunch, where udon noodles take center stage. It also serves dinner on Saturdays, and is well liked for its many Japanese dishes that show off the chef's skill.

The restaurant has a hideaway feel with a warm wooden interior, and is about a 5-minute walk from the Ginza Exit of JR Shimbashi Station.

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The udon selection is extensive, and they use an original blended dashi made with kombu kelp, bonito flakes, and iriko (dried sardines).

The "Kamatama Mentaiko Udon" is a bowl of kamaage udon enjoyed with mentaiko (spicy cod roe) and Okukuji Tamago (Okukuji eggs) mixed in. You can also add toppings like Calpis Butter and grated cheese.

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Besides udon, they also offer finely prepared Japanese dishes such as piping hot oden (Japanese hot pot dishes) and crispy tempura.

They also have a Special selection of Japanese sake from all over Japan, so it is a good idea to enjoy that before the To finish udon. Many people also seem to order tempura along with the udon.

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Hashida Honten is in a great location, just a few minutes on foot from several stations including Shimbashi Station and Saiwaicho Station, and is popular as an easy place to use for many occasions, from a meal to izakaya dining, with Hakata udon (Fukuoka-style udon) as its main draw.

In addition to counter seats that are comfortable for solo diners, it also has table seating where you can relax.

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The broth is made a bit rich with katsuobushi (dried bonito flakes) and ago (flying fish) so that it pairs well with the noodles. The soft and gentle texture that is unique to Hakata udon is said to be a big draw.

The photo shows the "Kashiwa Zaru Udon," with healthy Domestic chicken breast marinated in shio-koji (salted rice malt) and lightly fried until tender, served together with chicken tempura and udon.

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When you want to enjoy tempura and udon at the same time, the signature Taikichi Udon is a great choice. This luxurious set comes with meat, onsen tamago (soft-cooked hot spring egg), and tempura.

The tempura has a nice light and crisp texture, and when dipped in the dashi broth, it becomes moist and easy to eat.

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Takeya is known for its tasty thin udon noodles, a style passed down since its founding in 1987. It has been selected for the "Tabelog Udon EAST Tabelog 100".

In addition to udon, it also offers a wide range of seasonal small plates, so it is also recommended as an izakaya at night. The nearest station is Ochanomizu Station, but it is also within walking distance of Akihabara Station.

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The udon at this restaurant is known for its thin noodles with a firm bite. Another draw is its secret broth, blended with kombu kelp and many kinds of shaved bonito flakes.

The most popular item of all is the "Ebi Ten Curry Udon," which recreates the flavors of Kyushu. It is said to be a satisfying bowl where the creamy Western style broth and freshly fried shrimp tempura pair well with the noodles.

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The winter-only "kaki-toji udon (udon with oysters and egg)" is a popular menu item that people say is perfect for the cold season.

It is packed with plump oysters, and the gently flavored dashi broth bound with egg is said to be irresistible. Some also say the aroma of mitsuba (Japanese parsley) adds a nice accent and keeps the flavor interesting until the last bite.

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About a 2-minute walk from Jimbocho Station. This Japanese restaurant focuses on udon in the daytime and works as an izakaya (Japanese pub) at night.

The interior is compact and cozy, making it easy to visit whether alone or with a group. It has counter and table seating.

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They offer a wide lineup of both hot and cold udon (Japanese wheat noodles), and a nice bonus at lunchtime is that your meal comes with either inari-zushi (seasoned fried tofu sushi) or kayaku gohan (seasoned mixed rice) as a set.

The udon has a clear, glossy look with sharp square edges, and you can enjoy its nice springy texture and smooth slurp.

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Among the many udon dishes on the menu, the most popular is said to be “sudachi (Japanese citrus) oroshi (grated daikon radish) kashiwa-ten (chicken tempura).” It seems to be especially recommended for summer.

People say the freshly fried kashiwa-ten goes perfectly with the tartness of the sudachi. Reviews also say the tender, flavorful kashiwa-ten is a great match for beer as a snack.

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Hakata Chosuke Nakameguro Ten, a udon izakaya (Japanese-style pub) located under the elevated tracks near Nakameguro Station on the Tokyu Toyoko Line, is a popular spot known for its wide selection of udon and snack dishes.

The lively space makes it easy to enjoy drinks and food in a fun atmosphere, and it is said to be just right for spending a good time together with a group.

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Popular for Hakata udon made with wheat carefully selected from Itoshima in Fukuoka Prefecture. It is said to have a supple bite and a gentle mouthfeel.

In addition to standard toppings like onsen tamago (soft cooked egg) and wakame (seaweed), they also offer Hakata-style toppings such as goboten (burdock tempura) and maruten (fried fish cake).

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One of the big draws is that you can enjoy a wide range of Hakata specialties in Tokyo, including goma-saba (sesame dressed mackerel) and menta(i)-age? Wait

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This popular udon dining spot lets you enjoy Musashino udon, a style passed down in northern Saitama Prefecture, right in Tokyo. It is about a 2-minute walk from the Setagaya-dori Exit of Sangenjaya Station.

The interior is said to be compact yet clean. It is recommended for a casual lunch during the day, or for enjoying a few dishes with a drink in hand at night.

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The udon made by the owner, who was born in the birthplace of Musashino udon, follows a handmade style rooted in traditional methods. It is known for its glossy look and pleasantly firm bite.

The house made dipping sauce uses no chemical seasonings and is made by drawing out flavor from natural ingredients such as katsuobushi (bonito flakes), ago (flying fish), and kombu kelp.

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The restaurant’s most popular dish, the "Niku Negi Tsukejiru Udon," is said to be a great way to fully enjoy Musashino udon (firm, chewy udon noodles) with its satisfying bite.

The dipping broth includes pork belly, grilled naganegi (long green onion), and aburaage (fried tofu), and is packed with the good flavors of the ingredients.

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This udon restaurant is about a 5-minute walk from Yutenji Station on the Tokyu Toyoko Line, and serves Sanuki udon (Kagawa-style udon) made with careful attention to flour and dashi (Japanese soup stock).

People say the restaurant has a bright, homey feel, and at night it turns into a retro space with Showa-era pop songs playing. It also has fully private room seating where you can relax.

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The flour for this restaurant's udon comes from a milling company in Kagawa Prefecture and is made with the simple ingredients of wheat flour and salt water.

It is known for its springy texture and firm bite, and it goes very well with the restaurant's original dashi (Japanese soup stock), which is blended without additives.

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Not only the udon menu but also the freshly fried tempura and the wide variety of piping hot oden (Japanese stew) are popular.

If you want to enjoy all the recommended dishes, a course menu with All you can drink is perfect. It comes with udon, plus oden and tempura as well.

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Ishiusu-biki Udon Shuhari, about a 2-minute walk from the north exit of Kinshicho Station, is a popular spot where you can enjoy Edo Tokyo Udon, made using a method from the Edo period, in a casual izakaya-style setting.

The interior is small but has a cozy, homey feel where you can take your time and enjoy your meal.

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Their signature item is a special udon made with great care using an Edo-period method in which wheat is milled with a stone mill.

It looks a bit like inaka soba (country-style buckwheat noodles) made with buckwheat flour, but once you take a bite, you can really taste the flavor of the wheat flour. Its chewy texture is also said to be one reason for its popularity.

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The udon menu has a wide lineup, from classics to more unusual options, including meat, tomato, and curry.

The highly rated kamo-jiru udon (udon with duck dipping broth) is said to let you enjoy refined duck meat that is moist and tender. It is also well known for pairing nicely with the broth, which has a deep aroma and rich flavor.

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This udon izakaya has a good reputation for serving Japanese cuisine made with seasonal ingredients along with rare Japanese sake, and it is about a 5-minute walk from Kinshicho Station on the Tokyo Metro Hanzomon Line.

The interior has the warm feel of wood and a casual atmosphere that makes it easy for anyone to drop in. It is also a good choice when you want to enjoy a quick drink.

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The udon shipped directly from Sanuki in Kagawa is said to stand out for its firm noodles and flavorful dashi broth.

The photo shows the “kamatama mentaiko butter udon.” Mentaiko (spicy pollock roe), butter, and fragrant nori (seaweed) are beautifully topped over the udon, and people say it delivers both great looks and Manzoku in flavor.

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At night, the lineup of dishes pairs well with Japanese sake, shochu, and wine, so you can enjoy it like an izakaya.

The fresh oysters the restaurant proudly recommends are said to have an irresistible concentrated umami flavor. It seems they source oysters from all over Japan, choosing the ones in the best condition at the time.

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Located on the 7th floor of the directly connected commercial complex Shibuya Hikarie, linked to (Each) Shibuya Station line, Saryo Isetojiro is a popular restaurant where you can enjoy local dishes from Mie Prefecture.

Inside, a refined Japanese modern space opens up, and the window seats let you enjoy your meal while taking in the views of Shibuya, Tokyo.

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One of Mie’s local specialties, the Ise udon (thick local udon) menu is popular. It features the thick, soft, chewy noodles you only get in the area, along with a rich sauce based on tamari soy sauce.

Despite its simple appearance, reviews say it is full of aroma and umami, and so good it naturally brings a smile to your face.

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The restaurant offers a full lineup of dishes made with ingredients from Mie, including Matsusaka-gyu (Matsusaka beef) and Matsusaka Premium Pork.

For those who want to enjoy both Matsusaka-gyu and udon, the Matsusaka-gyu Curry Udon Set is recommended. The key point is the sukiyaki-style flavor of the Matsusaka-gyu in the udon.

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Kangaeruna, Udon Kue. is about a 3-minute walk from Tamachi Station and is well known for its tasty Sanuki udon and tempura, both specialties of Kagawa Prefecture.

Popular as a Sanuki udon restaurant during the day and an izakaya serving local Kagawa dishes at night. Seating is available on the 1st and 2nd floors.

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Among the several udon menu items, the most recommended seems to be the “hiyakake” made with iriko (dried sardine) broth.

It is a reliably tasty dish that lets you simply enjoy the firm bite of the udon noodles and the carefully made broth, and it is recommended on both hot days and cold days.

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For lunch, the popular choice is a set that lets you enjoy udon and tempura at the same time. You can choose between kake udon and bukkake udon.

On this day, the "Tempura Three-Item Assortment Udon" came with chicken tempura, sweet potato tempura, and chikuwa isobe-age (fried fish cake with seaweed batter). Everything was freshly fried and crispy, and it seems very filling.

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Nikutsuke Udon Utsuke Kasumigaseki Iino Biru Ten, about a 1-minute walk from Tokyo Metro Kasumigaseki Station, is well known for its hearty udon.

Lunch centers on udon, but the dinner menu is also extensive, so it is also recommended for use as an izakaya (Japanese pub). It seems to be an easy place to stop by whether you are alone or with a group.

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The specialty here is tsuke-udon (udon served with dipping broth), a menu where you dip the noodles into the broth before eating. You can choose from three sizes: regular, large, and extra large.

The dipping broth for the “Gyuniku Kara Tsuke Udon” has just the right spicy kick, and adding an egg makes the flavor milder. It also seems to come with a good amount of beef.

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According to reviews, the popular hot kake udon menu item is "toriten udon (udon with chicken tempura)." Diners say you can enjoy thick, firm flat noodles and large pieces of chicken tempura.

The toriten is served freshly fried and crispy, and some reviews say that when you bite into the meat, the juices burst out, making it irresistibly good!

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This restaurant lets you enjoy udon (Japanese wheat noodles) that have been carried on for more than 30 years since its founding, in a stylish space. It is on the 7th floor of a building, about a 1-minute walk from Roppongi Station.

At night, you can look out over the Roppongi night view, and it is said to have a wide range of seating, including Private room and terrace seats. There were also reviews saying it has the feel of a cafe or dining spot, where you can spend an elegant moment.

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One of the specialties here is a udon (thick Japanese wheat noodles) bowl bigger than your face. You can increase the amount of udon up to 3 portions for free, so it is also perfect for people who want a filling meal.

They also offer seasonal limited-time dishes and original menu items exclusive to the Roppongi location, making this a lineup that will keep you coming back again and again.

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There is also a wide range of Western-style cream-based udon, and the refined presentation is part of the appeal. The photo shows the "mentaiko (spicy pollock roe) cream udon".

The salty, rich flavor of the mentaiko blends well into the mild cream soup, and it coats the smooth, pleasantly chewy udon nicely.

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This popular dining spot near Akabane Station in Kita City, Tokyo, is known for its homemade Sanuki udon (thick wheat noodles). They also offer a wide selection of drinks and à la carte dishes.

The restaurant has a casual, homey feel that makes it easy to drop by, and many people seem to stop in whenever they are in the mood for udon.

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There are about 40 udon menu items available at all times, and you can also enjoy seasonal and limited-quantity specials.

The house-made noodles have a chewy texture, and are said to be perfect for people who like udon with a firm bite and sharp Kaku. They also pair perfectly with the gently flavored house-made dashi broth.

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The curry udon, said to be a great pick for the cold season, comes in several varieties, including one with eggplant and one with meat.

One of the kake udon menu items, “cheese curry,” is a warming bowl topped with melted cheese over spicy curry broth.