Tori-Chiku Udon at Onyanma, Gotanda — Tokyo’s Stand-Up Udon, Fresh and Fast

🟣 Tokyo-do-must — Only-in-Tokyo experience.

A fusion of Sanuki udon craft and Tokyo’s stand-and-slurp culture.

Last updated: 2025-11-09

Tori-chiku udon served at Onyanma in Gotanda, Tokyo — freshly fried chicken and chikuwa tempura over handmade udon in clear dashi.

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?

🟣 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.

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