Our favourite Udon in Tokyo! (Better than Udon Mandajiro) They make Musashino Udon which are thicker and chewier than normal udon. The udon is freshly handmade so it’s not that uniformed compared to those pre-packed noodles that some restaurants use. The shop is quite small, and there is usually a queue, but it’s definitely worth it!

Freshly made udon noodles. Thick noodles. Really thick! You can choose the portion size. Super delicious. Highly recommended!太麺最高。

+3

Easily a top Tokyo noodle! Amazing fresh hand cut udon noodles (watch them make in window). The noodles with dipping sauce is my favourite because focuses on the noodles (with udon water to turn dip into a soup). Spicy, duck etc options. But soup noodles also good. Queue appears but moves fast. Ordering vending machine can do in English. Super friendly.

+3

We came here at 8pm and there was a short queue outside so you know it’s popular with the locals. It took nearly 20mins to be let in. Make sure you order your food while waiting in the queue. There’s a self-service kiosk just outside the front door and thankfully there’s English language option because some restaurants in Japan don’t have that option. The price is very good. The noodles came out in about 5 minutes. It’s a bit chewy and firm but very fresh. Broth is delicious. It’s an express type restaurant where you sit in, eat and get out. If you want a place to eat and relax (having a chat with your mates) then it’s not for you.

+1

Handmade Udon freshly made everyday right in front for you to watch. A local's favourite as apparently always a line. The Udon is chewy and a bit on the hard side, not like normal Udon. It's quite similar to Chinese handmade noodles. The white miso soup base we ordered has a lot of toppings and vege. It is also similar to Chinese cuisine. The portion is quite big and we only ordered the normal size. We had the dipping Udon and both the Udon and dipping sauce are cold. Overall it's not bad but not exceptional. The turnaround is quick so we didn't queue for long.

+3