Ten Udon Shops in Tokyo

Udon noodles are everywhere I look. TV programs, food magazines, and newspapers are all covering the different types of udon noodles, ways of eating it, and where to go in Tokyo.

My fall back restaurant has always been the chain store Hanamaru. Mainly because it was close to where I was working, it’s cheap, and very good for the price. The menu changes throughout the year offering seasonal specialties. At home we usually have dried udon noodles in our pantry for a last minute meal or a light snack. If we are making a nabe (hot pot) we’ll get some frozen udon noodles to throw in the pot at the end of the meal.

However, now restaurants are making their own udon noodles or serving them as traditionally served in different regions around Japan. Here is a list of ten udon shops worth seeking out in Japan. If the restaurant has a website I’ve included a link. Just click on the restaurant name.

Here are tips to demystifying an udon menu.

1. Sanuki Udon Nenotsu 讃岐饂飩　根の津

Bunkyo-ku, Nezu 1-23-16

03-3822-9015

Handmade noodles. To try very simple noodles order the kama-age udon.

2. Taniya 谷や

Chuo-ku, Nihonbashi Ningyocho 2-15-17

03-5695-3060

Handmade Sanuki udon noodles at this modern restaurant near the Suitengumae temple.

3. Udon Kokuwagata うどん　こくわがた

Bunkyo-ku, Hongo 2-39-7

03-5689-2132

Tight quarters at this tachigui standing bar with handmade Sanuki udon noodles.

4. Sato Yosuke 佐藤養助

Chuo-ku, Ginza 6-4-17

03-6215-6211

Inaniwa udon from Akita prefecture are thin noodles. Sato Yosuke is a 7th generation shop in Akita. This Ginza shop has been open since 2006. A modern take on the dish are tsuke-men noodles can be dipped in Italian, French, or Thai curry broths, as well as the traditional soy based broth.

5. Nanakura 七蔵

Minato-ku, Shinbashi 2-20-15, Shinbashi Eki-mae Bldg. 1 Go, 2F

03-3571-5012

In the basement of a building in front of Shinbashi station, this popular 30-year old shop usually has a line of customers at lunch time for the Inaniwa udon. A popular dish is cold noodles served with a hot sesame dipping broth made from katsuobushi broth with minced duck and seasonal ingredients.

6. Fuji Yoshida Udon Marunaga 富士吉田うどん　まるなが

Shingawa-ku, Ebara 1-22-4

03-3786-4777

Fuji Yoshida udon noodles are thick and known for having a dense texture.

7. Misonikomin 味噌煮込罠

Bunkyo-ku, Hongo 3-31-15

03-3812-2286

Nagoya udon is famous for using the very hearty Hatcho miso in the broth.

8. Kushi Katsu Kasu Udon Tanaka 串カツかすうどん田中

Meguro-ku, Kami-Meguro 2-21-4

03-6426-8866

Osaka udon is the speciality of this shop with very simple settings.

9. Koko Nagasaki ここ長崎

Toshima-ku, Sugamo 3-38-4

03-6426-2717

Nagasaki udon are thin and light.

10. Sawanoi 澤乃井

Shibuya-ku, Shibuya 1-8-5, Ogawa Bldg. 1F

03-3409-1058

Miyazaki Kama-age udon noodles are the specialty of this shop.

Shibuya Hikarie

Shibuya’s newest addition to the skyline is Hikarie. The restaurants are on floors six and seven. Lots of interesting spots including Umauma Ramen from Hakata serving hitoguchi (bite-size) gyoza and skewered and grilled chicken skin alongside ramen. Kashiwa for okonomiyaki and teppanyaki. Sendai’s famous Rikyu for grilled gyutan (beef tongue), Maisen tonkatsu, and much more. With over two dozen restaurants there is something for everyone.

Bills at Tokyu Plaza Omohara

Opening April 18th is Bill Grangers newest restaurant bills in Tokyu Plaza Omohara. What a brilliant naming for this corner that sits between Omotesando and Harajuku. The old Gap building for anyone who is familiar with this crossing.

The entrance on the corner of Omotesando and Meiji Dori is big and will naturally bring in fashionistas coming to visit the new shopping mall.

The Japanese press release includes a list-up of the shops in the spacious mall.

bills is known for his brunch menu of pancakes or hotcakes and egg dishes. A lot of the Western comfort foods that I think is perfect for the trendy youth of Omohara.

Karaage at Ranman Shokudo in Ebisu

Karaage

Japanese fried chicken, karaage, to me is so much better than American fried chicken because it is usually boneless and is always tender. Karaage is usually marinated in sake and some other seasonings before being deep-fried. The sake helps to tenderize the meat.

I am recipe testing karaage for Postmark Chef in the USA and I always look forward to the tastings. Karaage is very popular in Tokyo at the moment and one restaurant to check out is Ranman Shokudo in Ebisu. The karaage here is made from thigh meat, making it all the more tender. This photo comes from Tarzan magazine issue 590.

Ranman Shokudo

Shibuya-ku, Ebisu Nishi 1-4-1

03-5849-4129

What and Where to Eat in Tokyo

Iron Chef Kimio Nonaga at Nihonbashi Yukari

I often am asked for restaurant suggestions in Tokyo. Wow. Where does one begin? The food is amazing, from the high end kaiseki restaurants and sushi counters to the neighborhood ramen shop or izakaya. Even on a budget it is very easy to eat well in Tokyo.

Let me put here just some of my recommendations of restaurants based on the types of food one should try when visiting. Also, one should consider location as the city is so big and there are so many great restaurants, it may not be necessary to traverse the metropolis.

Sushi – Ginza Harutaka or Kyubey for high end. Both are in Ginza.

Low end sushi – Tsukiji Market outer market. I like Nakaya for their donburi.

Tonkatsu – Maisen (Omotesando) or Katsukura (Shinjuku)

Soba – Yabu Soba (Kanda) NOTE Yabu Soba suffered from extensive fire damage on 2/19/2013 and is temporarily closed, Kanda Matsuya (Kanda), or Narutomi (Ginza)

Tempura – Kondo (Ginza), Zezankyo (Monzennakacho), or Tenko (Kagurazaka)

low end tempura – Tenmatsu (Nihonbashi)

Tofu – Tofuya Ukai (Shiba Koen)

Pickles – Kintame (Tokyo Station or Monzennakacho)

Meat – Ukaitei teppanyaki (Ginza or Omotesando) or New York Bar and Grill (Shinjuku)

Izakaya – Yamariki (Morishita) or Saiseisakaba (Shinjuku or Monzennakacho)

Kaiseki – Nihonbashi Yukari  (Nihonbashi) or Waketokuyama (Hiroo)

Ramen – Ivan Ramen or Ippudo (Ueno) or Kyushu Jangara (Nihonbashi or Harajuku)

Unagi – Nodaiwa (Higashi Azabu)

Monjayaki – Okame Hyottoko Ten (Tsukishima)

Yakitori – Birdland (Ginza) or Isehiro (Kyobashi)

Oden – Otafuku (Asakusa) or Ogura (Ginza)

My short list of where to drink in Tokyo.

A similar list of culinary highlights in Tokyo from Indagare.

And, now that Tokyo Sky Tree has opened up, here is my shortlist of shops in the Solamachi Mall at the base of the Sky Tree.

Japan Times Review – Hosokawa Soba in Ryogoku

Soba Master Takashi Hosokawa

Robbie Swinnerton introduces Hosokawa Soba in Ryogoku. This soba-ya looks like it worth the trip across the Sumidagawa.

 

Roma Pizza in Tokyo

Napoletana pizza are not the only type of pizzas tempting diners in Tokyo. Roma pizzas, with a thinner and thus crispier crust, are also popular and authentic versions too are available in the city.

Pizzeria Romana Gianicolo

Pizzeria Romana Gianicolo

Minato-ku, Azabu Juban 2-8-8, Watanabe Bldg. B1

03-6435-2080

11:30 – 14:30; 18:00 – 22:30

closed Monday

http://www.gianicolo.jp/

Pizzeria Romana Bernini

Pizzeria Romana Bernini

Chuo-ku, Ginza 2-11-13

03-6228-4774

11:45 – 14:00; 18:00 – 23:00

no holidays

http://www.bernini.jp/pizzeria/

Pizzeria Sabatini Aoyama

Pizzeria Sabatini Aoyama

Minato-ku, Kita Aoyama 2-13-5, Suncrest Bldg B1

03-3402-2027

11:30 – 14:30; 17:30 – 22:30

no holidays

http://www.sabatini.co.jp/pizzeria_aoyama/index.html

Il Pentito

Il Pentito

Shibuya-ku, Yoyogi 3-1-3, AXIS 1F

03-3320-5699

19:00 – 22:00

closed Sunday and holidays

http://www.meridionale.com/index.html

bigote

bigote

Chuo-ku, Nihonbashi Honcho 4-7-4

03-5203-1919

12:00 – 16:00; 18:30 – 22:30

closed Saturday, Sunday, and holidays

Napoletana pizza in Tokyo.

Napoletana Pizza in Tokyo

aogi pizza

Peppe

Perhaps the best place to get a really great pizza outside of Italy is not New York City but in Tokyo. The website for the Associazione Verace Pizza Napoletana lists thirty-five authentic Napoletana pizzerias in Japan.

Many of the pizzaiolos have apprenticed in Italy, bake their pizzas in wood burning ovens, and do an outstanding job of replicating authentic Italian pizzas. Alan Richman wrote an excellent piece about this (as well as French and Chinese cuisine in Japan) in this piece in GQ magazine. His piece opens up in Nakameguro with Kakinuma-san of Seirinkan, who is one of the most revered pizzaiolos in Japan. There are only two pizzas on his menu, marinara or Margherita as well as some salads, pastas, and other dishes. I always get the broccoli sautéed with garlic and then save the garlic oil to dip the crust of the pizza into later.

Thanks to Tokyo’s pizza boom there are now several more restaurants in the metropolis to satiate your craving for pizza. Here are just some (of many).

Seirinkan

Seirinkan 聖林館

Meguro-ku, Nakameguro 2-6-4

03-3714-5160

11:30 – sold out; 18:00 – 21:30

no holidays

http://r.tabelog.com/tokyo/A1317/A131701/13003188/

la bicocca

la bicocca

Setagaya-ku, Kamiuma 4-5-1

03-3410-7710

11:30 – 14:00; 17:30 – 22:00

closed Monday

http://www.la-bicocca.jp/

Peppe, at only twenty-six years old, may appear to be young for a pizzaiolo but has said that he has been helping out in pizzerias in his native Naples since he was twelve.

Tarantella da Luigi

Tarantella da Luigi

Minato-ku, Shirokane 3-22-2

03-6408-5552

12:00 – 14:00 Saturday and holidays

17:30 – 23:00 Monday – Saturday (until 22:00 on Sunday)

no holidays

http://tarantella-da-luigi.com/

Teratoka-san has apprenticed with seven pizzerias in Naples and has spent more time in Italy making pizza than in Japan.

aogi Soshigaya

aogi Soshigaya

Setagaya-ku, Soshigaya 2-4-7, Soshigaya Danchi Building #1

03-6411-9676

12:00 – 14:00; 18:00 – 22:30

closed Tuesday

http://r.tabelog.com/tokyo/A1318/A131814/13117590/

Goto-san serves authentic Napolitan pizza as well as a local version which is topped with shirasu (boiled baby anchovies) and nori.

Pizzeria e Trattoria da Isa

Pizzeria e Trattoria da Isa

Meguro-ku, Aobadai 1-28-9

03-5768-3739

11:30 – 14:00 (until 14:30 on Saturday and holidays)

17:30 – 22:00

no holidays

http://www.da-isa.jp/

Yamamoto-san prides his pizza on its ingredients. The flour and salt are imported from Italy. The dough is slowly fermented at room temperature for eight to ten hours.

Roma pizza in Tokyo.

Monjayaki – Okame Hyottoko Ten

Okame Hyottoko Ten

Mentai Mochi Cheese

Mentai Mochi Cheese 2

Tsukishima and Tsukuda are on an island in the Sumidagawa River just as it flows into Tokyo Bay. It is very close to Tsukiji Market and offers two local foods of Tokyo, monjayaki  at Tsukishima and Tsukudani at Tsukuda.

Monjayaki is just one of those foods that everyone should try once in their life if they are wanting to experience different types of Japanese cuisine. I love coming here with my girlfriends, drinking cold beers over the hot stove.

The “Monjayaki Association” has a stand near the exit of the subway station and they will give you maps. If you know where you want to go they can show you where it is on the map and how to get there. They are not very good at answering your question about which place is the best.

Tsukishima near Tsukiji is ground zero for monjyayaki. Similar to the more famous okonomiyaki of the Kansai region, monjayaki is made from a thinner base. Instead of a thick, savory pancake, diners eat thin, crispy bits right off of the teppan (iron) grill, using a small, tiny metal spatula. The environment lends itself to drinking beer or other chilled drinks to keep cooled down while eating off of the hot grill. It’s good to try while you are in Tokyo as you won’t see it much outside of the city.

If you like being in the kitchen, then monjayaki is great fun as you cook your own meals on a hot iron grill that diners sit around. Best to have the wait staff make the first one for you, which they will. The base monja mix has many variations. A popular combination is mentaiko (spicy cod roe), mochi (sticky rice taffy), and cheese. An Italian version would be tomatoes, cheese, and pesto, or a Korean version may include kimchi and thin sliced pork. Ask at the shop if they have any original specialties and try them.

The best time to come is in the evening as the main street, Nishi Naka Dori Shoutengai, is closed off to cars making it easy to carefully peruse the shops before deciding on one. Most of the shops have low tables at tatami mats so if you are not flexible, look for a shop with tables and chairs. In selecting a shop, go with the one that gives you a warm welcome.

Okame Hyottoko Ten おかめひょっとこ店

Chuo-ku, Tsukishima 3-8-10

03-5548-1508

11:00 – 22:00, no holidays

http://www.monja.gr.jp/monja/hyottoko/hyottoko.htm (Japanese)

Okame Hyottoko is open for lunch if you come during the day. The friendly staff can help you navigate over 100 options. Okame has two other shops in the area if this one is full ask them to direct you to the other ones.

Kintame Kyoto Pickles Restaurant 近為

Kintame Bubuchazuke

One of the great delights of dining in Japan is the cornucopia of restaurants that specialize in one type of cuisine, as in the recent reviews of ramen at Ivan Ramen.

Another unique dining experience is a meal based on pickles. Kintame, a store based in Kyoto, has two restaurants in Tokyo where diners can indulge in a colorful variety of salty, tart, piquant, and sweet pickles.

This type of restaurant is more commonly found in Kyoto, which is renowned for its pickles. So the opportunity to have this in Tokyo is a fun treat.

Pickles find their way to most Japanese meals. At curry shops the fukujinzuke of seven different pickled vegetables often accompanies the dish.

Yakisoba is garnished with bright red pickled ginger, benishouga. Sushi is served with thin sliced ginger, gari, as a palate cleanser between bites.

What makes Kintame worth the trip? It is the opportunity to try so many different pickles at the same time. There are a variety of pickling methods that include salt (shiozuke), vinegar (suzuke), miso (misozuke), soy sauce (shouyuzuke), and nuka (nukazuke).

Regionality also plays a role. Narazuke, or pickles originating from Nara, are melons and gourds that have been pickled for two to three years in sake lees (sake kasu) and are quite heady. Kyozuke, the pickles from Kyoto, are often delicate and refreshing.

Kintame’s most central location is at Daimaru department store’s restaurant floor (12th floor) at Tokyo station’s Yaesu exit.

The menu is limited, and the suggested dish to order is the bubuchazuke. Select a fish that is marinated in miso or sake lees; it is then grilled and will accompany an impressive variety of pickles, usually over a dozen.

The meal ends with ochazuke (rice with green tea). Come on an empty stomach and delight as you nibble your way through seasonal vegetables that may include eggplant, daikon, cucumber, bamboo shoots, gourd, melon, radish, and ginger, just to name a few.

If there are any in particular that you like, be sure to ask your server who will write down the name. On your way out of the restaurant prepackaged pickles are sold to take home.

Kintame is good for groups but is also great for the solo diner looking to have a nourishing, contemplative meal.

The Monzennakacho location is very popular on weekends and there is usually a line. Also, the schedule changes depending on if there is a holiday, so it is best to call ahead if you are making a special trip.

A meal at Kintame is one that you will remember for a long time. And, if you are lucky, you may be introduced to some new pickles to incorporate into your meals at home.

Kintame at Daimaru
1-9-1 Marunouchi, Chiyoda-ku,
tel: 03-6895-2887
www.kintame.co.jp

This article first appeared in the American Chamber of Commerce Journal:

http://accjjournal.com/kintame/

My personal favorite location of Kintame in Tokyo is at Monzennakacho.

Koto-ku, Tomioka 1-14-3

03-3641-4561