Hyperlocal Tokyo

I recently visited this restaurant, known for its udon noodles and drinks, after a concert at the Triphony Hall. It was past 9:30 PM when I arrived. The restaurant is located in the basement. I started with a draft beer. They served a complimentary appetizer of yuba (tofu skin), dried daikon radish, and konjac. It was quite delicious. As expected from an udon restaurant, the broth was flavorful, and the three appetizers were all seasoned with a refined taste. They also had a selection of delicious sake, including Taketsuru and Sawaya Matsumoto. Among them, I tried a sake I had never seen before, a 19 La fee des fleurs -Ranhanakamakiri- Origara Mi-Noro-Namagen-shu R5BY from Nagano. It was a refreshing drink. I also enjoyed sake from Nagasaki's Yokoyamaya, Yamagata's Cho Ura Miyabiyama-ryu, and Hiroshima's Taketsuru while savoring the food. The grilled fish was excellent, and the sashimi platter featured four types of fish, including sea bream and golden eye snapper, with the bonito being particularly delicious. The water eggplant was also good, and the meat tofu, cooked in broth, was delicious as well. Finally, I had the udon noodles for my final dish. The thick noodles had a firm texture, truly impressive. The entire meal cost around 5,000 yen per person, making it excellent value for money. I definitely plan to visit again.

It's a one-drink, one-order system. They seem to accept all major electronic money and cards. **Order:** - Cold Kitsune Udon - Cold Tanuki Udon - Non-alcoholic Otoko Ume Soda - Highball **Appetizers:** - Spinach with Dashi - Potato Salad with Corned Beef - Edamame The appetizers were very refined and delicious. The edamame were perfectly cooked and plump, with a nice salty flavor. The saltiness was from the boiling process, not just sprinkled on top, which made the edamame sweeter and more flavorful. The spinach was also delicious with a gentle dashi broth. The udon noodles, made using an Edo-era technique, had a soba-like color and a strong chewiness. The flavor of the wheat became more pronounced with each bite. The kitsune udon had thick, fluffy pieces of aburaage (deep-fried tofu) that had been thoroughly drained of oil. They soaked up the dashi broth beautifully, resulting in a sweet but not overly sweet flavor. The katsuo dashi broth was also excellent, with no hint of saltiness. It was perfectly chilled and smooth, and I felt no guilt finishing it. The highball was also delicious, and they had a wide variety of snacks, so I'd definitely like to come back for drinks next time. Thank you for the meal! ♪

I went to "Shuhari" located a short walk from the north exit of Kinshicho Station. It was selected as one of the top 100 restaurants in 2020. Although it's described as a udon izakaya, it had a lovely Japanese restaurant atmosphere. They have great value-for-money courses with all-you-can-drink options, so I highly recommend it. (They even have a soft drink all-you-can-drink option for 1,200 yen, which is very reasonable!) The spicy beef tendon and tofu stew is a must-try. The udon noodles were firm and the broth was excellent! It was a delicious meal. The staff were very kind and helpful in recommending sake. ■ Today's meal Appetizer 550 yen Tempura 850 yen Beef tendon and tofu stew 760 yen Low-temperature cooked chicken liver with scallions, salt, and sesame oil 650 yen King crab yukkе 790 yen Cold udon (regular portion) 830 yen Steamed udon (small portion) 780 yen Sake (Otafuku) 600 yen Draft beer 690 yen Oolong tea 450 yen Total 6,950 yen ■ Order via smartphone

Located a 3-minute walk from the north exit of Kinshicho Station, this udon restaurant also serves as an izakaya. They make their udon using a traditional Edo-era method, grinding the flour with a stone mill. It's quite romantic to be able to taste flavors passed down from the Edo period! The restaurant is located in the basement, giving it a slightly dim atmosphere. First, the three-item appetizer was incredibly delicious. There were many menu items besides udon, and everything I tried was tasty. Looking at other reviews, I realized that the menu changes quite a bit, likely using seasonal ingredients. This time, in late May, the bamboo shoot tempura and fresh shirasu were absolutely amazing. It's already great that they have an all-you-can-drink menu, but they offer three tiers, allowing you to choose the perfect option for your needs. There are many sake options, so I was tempted by the all-you-can-drink menu for 120 minutes (¥2,990). ◆ All-you-can-drink Moon Course, 120 minutes (¥2,350) I chose the course that included standard cocktails, sours, whiskey, and wine, along with a welcome beer and two types of sake. The beer was Sumida River Brewing. One of the sake options was Matsumoto Shuzo's 'Shuha Ri' from Kyoto, which I also love, so I was happy to see it. It's fruity and easy to drink. ◆ Assorted Sashimi, 4 types, 2 pieces each (¥1,360) (tax included) - Bonito, Oonibe, Flying Fish, Water Octopus They can also serve each type individually for one person. ◆ Fresh Shirasu (¥550) ◆ Bamboo Shoot and Itaya Shellfish Tempura with Seaweed (¥690) The tempura batter is light and delicious! The bamboo shoots are tender and have no bitterness. ◆ Flat Udon Noodles, Sashimi Style (¥500) As expected from an udon restaurant, it's delicious!! ◆ Grilled Miso Myoga (¥530) ◆ Kitsune Udon Smooth and chewy! Slightly sweet.

While it's a udon noodle shop, this place has the potential to be a great izakaya! First, the draft beer was perfect! We started with a toast using a full-bodied beer from Sumida River Brewing. The appetizers, sashimi, and marinated tomatoes were generous in size and reasonably priced. The flavors were delicate and full of umami, making them delicious. They had a wide selection of sake, which made for a very enjoyable experience! We finished with a large bowl of udon noodles that we shared. The brown udon noodles, which I had never seen before, were smooth and delicious!