π£ Tokyo-do-must — Only-in-Tokyo experience.
A fusion of Sanuki udon craft and Tokyo’s stand-and-slurp culture.
Last updated: 2025-12-05
Introduction
When people think of udon, they often picture Kagawa. But Tokyo has its own udon culture, shaped by speed, craft, and the flow of city life. Shops like Onyanma in Gotanda show how “stand-and-eat udon” turns a quick stop into a crafted bowl: hand-stretched noodles, tempura fried to order, and a clean, fragrant broth—served in a minute or two. It’s Tokyo’s efficiency meeting a chef’s hands.
What to Try
Tori-chiku udon (chicken tempura + chikuwa tempura). The chikuwa’s light batter drinks in a little broth as you eat, deepening the flavor; the chicken stays tender and juicy against the gentle salt of the dashi. The noodles have a pleasant spring and slide down smoothly.
As you work through the bowl, broth, noodles, and tempura start to meld—the moment where Tokyo’s fast rhythm and careful cooking feel like one.
Tokyo or Trip?
π£ Tokyo-do-must — Only-in-Tokyo experience.
Kagawa has superb udon, but the stand-up style—and the trio of “fresh-fried tempura × handmade noodles × rapid service”—is quintessentially Tokyo. It’s the city’s pace meeting honest craft. Drop in mid-commute or late at night and you’ll taste a small slice of everyday Tokyo.
Explore Nearby
- Tokyo Shoyu Ramen π
- Daikokuya Tendon π€
- Kura Sushi in Tokyo π£
- Fuji Soba in Tokyo π
- Tsukiji Tamagoyaki π₯
Similar Dishes
- White Shrimp Kakiage Soba (Kanazawa) π€
- Kitakata Ramen (Fukushima → Tokyo) π
- Sapporo Miso Ramen (Hokkaido) π
External Links
About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping arcade (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- π Local-First: Best experienced in its home region. Worth a trip.
- π’ Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- π£ Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.