A very local udon shop near Kikukawa station(Toei Shinjuku line). I eat here often because, 1) it is delicious, 2) it is cheap to start off with and you get a 50yen discount coupon everytime, 3) it opens everyday and all day, 4) even when it is crowded, they won’t ask you to share tables with strangers, 5) I live (sort of) nearby. ^^;;; There are many good udon shops in central Tokyo so I guess there is no need to come all the way here just for the udon(there is nothing to see in Kikukawa), but anyway….
Udon with chicken dipping soup. Tori no Kara-age(fried chicken). Both are good.
For udon with dipping soup(which this place has a large variety), you can choose the udon from cold, atsumori(hot), or kama-age(see below).
Motsu-nikomi(giblet stew) udon. Fried aubergine.
Chikara udon(udon with mochi).
Motsu-jiru Udon(udon with giblet dipping soup).
Lunch set with motsu-nikomi, zaru-udon, and rice cooked with vegetables. Curry udon.
Tendon(not so recommended). Udon with curry chicken dipping soup.
Kamojiru(duck soup) udon (kama-age). Simmered squid and satoimo.
Chicken wing stuffed with minced pork. Very good!
Udon with sesame and spring onion. Udon with aubergine dipping soup.
Tenzaru soba(tempura is so-so). Tororo-Kombu(shredded kombu in vinegar) udon.
Motsu-nikomi. Tastes better when you order it on its own.
Udon with prawn dipping soup. Gyoza(don’t recommend this).
Yakiniku don(the beef a bit tough). Nikujaga(portion quite small).
Udon with salt and chicken dipping soup. I like this one the most out of all the udon with dipping soup. Buta no kakuni(the pork is not simmered enough and the portion is small for the price).
Lunch set with shumai and kitsune(aburaage) udon.
Kimchi udon, and I asked for natto and raw egg topping. I think this combination would be better for cold udon without soup. ^^;;;
Menu(J): 1, 2, 3, 4, 5, 6, 7, 8.
Add: 2-6-16, Kikukawa, Sumida-ku
A friend recommended this little soba place in the middle of an office area. There is always a long queue at lunch hour.
Aimori(soba+udon). Soba is thick and hard type, while udon is soft and springy type. Both are homemade and are very good. Eat with a light dipping sauce, and also spring onion, wasabi, shiso, grated radish and grated ginger. Kenchin-jiru with lots of root vegetables in it.
Very cooling Hiyamugi. Though I ended up ordering a small portion of hot Kenchin-jiru.
Kenchin-soba. Hot soba in Kenchin-jiru.
Five-colour soba. Hot soba with kamaboko, aubergine tempura, quail egg, shiitake mushroom and leek.
Tororo Aimori: soba and udon with grated yam and quail egg.
In general, I like the soba more than the udon, and menu that are served cold are better than the hot ones. The staff are very friendly and the atmosphere is warm.
Lunch menu(J): 1, 2.
Add: 3-1-4 Higashi Nihonbashi, Chuo-ku
Tsukimi-yama: cold udon with raw egg and grated yamaimo. Nice sanuki udon with chewy and solid texture. In my first visit, I didn’t expect the tsuyu sauce for the udon to be that salty and I added too much without tasting it first….it was my fault but the waitress was kind enough to change the whole thing for me. Considering it was packed at lunch time, service was friendly!
Omusubi: rice ball cooked with the water used to boil the udon.
Curry udon(winter menu) and vegetable tempura.
Kama-tama: hot udon with egg. Kashiwa-ten: chicken tempura.
Niku-udon: udon with pork. Tori-meshi: rice cooked with chicken. Niku-udon and Tori-meshi are Saturday-only menu.
Kake: udon with hot soup. Maruten: Satsuma-age with squid in it. Geso-ten: octopus leg tempura.
Bukkake udon. Ebi-ten(on the side). The staff told me Ebi-ten is kamaboko with “whole shrimp” in it, but I didn’t expect it to mean “whole shrimp with shell and head and everything”. Not used to eating shrimp’s shell….
Kama-age: hot udon to eat with warm dipping sauce.
Kama-tama-yama: Hot udon with raw egg and grated yamaimo – this is my favourite! Gobo-ten: I thought it was tempura of gobo(burdock root) but it was actually a cold kamaboko with gobo inside.
Tsuke: cold udon to eat with cold dipping sauce. Tai Chiku-ten: chikuwa tempura. The fish used is “Tai”.
As common for this kind of cheap udon places, the tempura are not made on order – only if you are lucky that your tempura will come hot. Once I tried asking the staff “Can you bring me whatever tempura that are just fried and still hot?” and she said she couldn’t do that. ^^;;; From what I have tried, the vegetable tempura was hot, octopus leg tempura and Tai chiku-ten were warm, but the chicken tempura was already cold and didn’t taste so good. There is always queue at lunch time and you will usually have to share the huge long tables with strangers.
Menu(J): 1, 2.
Also an English review here.
Add: 3-16-1 Ogawamachi, Kanda, Chiyoda-ku
Famous soba place established in 1884. The present building – dated from 1925 – is one of the historical architectures in Tokyo.
Soba toro(grated yam). Tendon(rice with prawn tempura).
Kashiwa(chicken) Nanban. Chikara(grilled mochi) udon.
Nishin soba – soba with smoked sweet-flavoured herring(Kyoto origin). The fish tastes like the canned ones…not my cup of tea.
Kamo-nanban(Duck soba). Very good!
Oyako(chicken and egg) Nanban. Hana-maki – soba with seaweed.
Kamo(duck) Seiro. Curry Nanban.
Nabe-yaki udon – udon hotpot.
(Right)Okame soba : soba with Yuba, tamago-yaki, shiitake mushroom, kamaboko, bamboo shoot, seaweed, spinach.
(Left)Okame-toji soba: Okame soba with egg on top. Very good!
Yosenabe Udon. Super delicious! So many ingredients(including my beloved mochi) in it.
Odamakimushi: chawanmushi with udon(just a little bit) at the bottom. Need to wait for 15mins but totally worth it.
かき揚天丼、￥１０００。 雛そば くさきり、￥１０００。
Kakiage-tendon. Not only kakiage, but also two prawn tempura. The prawns are smaller than the more expensive “Tendon”, but tasty enough.
Soba made with yomogi(limited period).
Not only soba, udon is good too. Tsuyu(soup) is delicious. Nothing I ordered was disappointing but yosenabe and okame-toji stand out the most. Portion is not big, so I always order L portion, which is an extra 100yen(the price quoted above are all for regular portion). The staff are very friendly but they don’t keep very good track of who ordered what. I always order L size but they never remember that – I have to remind them to charge me 100yen more each time. ^^;;
Look at the queue during New Year holiday…normally it is crowded and you may have to wait a bit and share a table during busy lunch hour, but I’ve never seen a queue like this outside a soba place…
Menu(J): 1, 2.
Add: 1-13, Sudacho, Kanda, Chiyoda-ku
Kakiage(mixed tempura fritter) seiro. Very good! The udon is soft and chewy. Newly open, very clean and female-friendly inside.
Very famous shop for Sanuki(讃岐) udon – thick, firm and chewy type from Kagawa Prefecture. I visited twice and had the cold zaru udon with tempura, and the hot soup udon with Kashiwa(chicken) tempura and grated radish. Both are very good but I prefer the cold udon which has a firmer texture. The shop is very tiny and always very crowded.