🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
A bowl of Kansai-style udon in the heart of Tokyo—clear broth, gentle flavors, and a taste of western Japan served right in Togoshi-Ginza.
Last updated: 2025-12-07
Introduction
In eastern Japan, soba culture is strong, and many soba shops serve udon as a secondary option. In contrast, western Japan has a deep-rooted udon culture, where udon shops often include soba on the menu.
While Sanuki-style udon dominates the Tokyo scene, Sagano in Togoshi-Ginza is a rare spot that serves authentic Kansai-style udon. Its clear broth and delicate flavor offer a taste of Kansai culture right in Tokyo.
💡 Did You Know?
"Clear" doesn't mean "Light Flavor"!
The transparency of Kansai broth comes from using Usukuchi (light-colored) soy sauce. Surprisingly, this light soy sauce actually has a higher salt content than the dark Koikuchi soy sauce used in Tokyo.
Why use it? In Kansai cuisine, chefs prefer not to darken the ingredients with soy sauce color, allowing the natural golden hue of the dashi (soup stock) to shine through. It’s a choice made for visual beauty, not just taste.
My Memory
I remember visiting this place at night with a group of 5 or 6 friends when we explored Togoshi-Ginza. They have a tatami room (ozashiki) and a good selection of alcohol, making it a great spot to relax with a group.
Another great point is that even at night, you are welcome to order just a bowl of udon without alcohol. It is a reliable spot when you want a proper, non-drinking dinner a bit late in the evening.
What to Try
Kansai-Style Udon
The first thing you’ll notice is the clear, light-brown broth. Rich with kombu and katsuobushi, the flavor is distinctively Kansai—and delicious even when sipped on its own.
The noodles sit comfortably between two extremes: firmer Sanuki-style udon and softer Hakata-style udon. They have a pleasant springiness and pair beautifully with the broth.
Kitsune (Sweet-Simmered Fried Tofu)
In Kansai, the classic udon topping is kitsune—sweet and savory simmered aburaage (fried tofu). Its flavor matches perfectly with the kombu-forward Kansai broth. Simple, traditional, and a representative taste of Kansai’s dashi culture.
Toriten Curry Udon (Chicken Tempura Curry)
If you crave something hearty rather than gentle, this is the answer. At Sagano, patience is rewarded: they boil the noodles and fry the tempura only after you order.
The Toriten (Chicken Tempura) arrives piping hot—crispy on the outside and juicy on the inside. The curry broth is also noteworthy; unlike many mild Japanese curries, this one is quite spicy and rich in spices. It’s a bold, satisfying bowl for spice lovers.
Tokyo or Trip?
🟢 Great-in-Tokyo — Great experience you can enjoy in Tokyo.
A friend from Kansai once told me, “I was shocked when I ordered kake-soba in Tokyo—the broth was pitch black.” As someone from Kanto, I felt the same surprise when I first saw Kansai-style udon—the broth was so clear. But one sip revealed the gentle richness of kombu dashi, and I immediately understood its appeal.
If you come across a Kansai-style udon shop in Tokyo, it’s absolutely worth trying. The stark differences in color, aroma, and seasoning offer a direct experience of Japan’s regional food cultures.
The contrast between Kanto’s dark broth and Kansai’s clear dashi is fascinating—and tasting that difference is a cultural experience in itself.
Explore Nearby
- Tokyo Oden at Togoshi-Ginza — 5-Item Set at a Classic Fish Cake Shop 🍢
- Onigiri / Omusubi in Tokyo — Japan’s Rice Ball Culture in Togoshi-Ginza 🍙
- Kaisendon in Togoshi-Ginza — All-Day Salmon Rice Bowl 🍱
- Korokke in Togoshi-Ginza — Tokyo’s Shopping-Street Croquette 🥔
- Taiyaki in Togoshi-Ginza — Rice-Flour Fish-Shaped Cake 🍡
Similar Dishes
- Tokyo Ramen — Classic Soy Sauce Noodle Bowl 🍜
- Okinawa Soba — Heartwarming Noodle Soup 🍲
- Tori-Chiku Udon at Onyanma Gotanda — Tokyo-Do-Must Standing Udon 🍲
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.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.