Hyperlocal Tokyo

This renowned establishment was founded by Takeshi Kida, a charismatic figure in the Kansai udon world. They serve thick udon noodles made with domestic wheat, known for their smooth, chewy texture. They have been selected for the Tabelog Udon TOKYO 100 Best Restaurants for four consecutive years since 2017! I ordered the Chikutama Bukkake (¥930 for a regular portion). The udon noodles were soft yet springy and chewy, perfectly complementing the crispy chikuwa tempura and the melt-in-your-mouth tamago tempura. The broth was delicious! It's conveniently located near the Yaesu North Exit of Tokyo Station, making it easy to enjoy a taste of Osaka.

I visited around 6:50 PM on the last Sunday of Obon. There were about three groups waiting, but I was able to get in right away. This place has counter seats, so it's perfect for solo diners. I ordered the chikuwa and tamago tempura udon set with negitoro donburi, which is located on the top right of the menu. The udon comes with chikuwa and tamago tempura, and you can choose between hot or cold. The udon here is chewy and has a nice bite, and it's delicious! The tempura is also freshly fried and delicious. However, it takes about 10 to 20 minutes to prepare because the udon needs to be cooked. It's not suitable for those who want a quick meal before catching the Shinkansen. It was delicious!

Located on the first floor of Gransta Yaebikita, directly above Kurobeicho Yokocho, a six-minute walk from Tokyo Station on the JR Yamanote Line. The connecting passageway from the Marunouchi Line to Yaesu can be confusing, making it difficult to tell what's on the first floor and what's on the second. But this is definitely the first floor. I visited on a weekday evening at 8:00 PM and found the restaurant quite crowded. The staff were running around. This is a "Sanuki Udon" (讃岐うどん) restaurant. The menu and overall feel are very similar to "Sanuki Men'gyo" (さぬき麺業) on the first basement floor. The presentation is almost identical. The restaurant is quite spacious for an udon shop. There's a counter facing the center, and the rest are all tables. I ordered the "Tempura Zaru Udon" (天ざるうどん) (regular size). So, how was it? Well, it was delicious! The udon noodles were thick, long, and had a good chewiness. They were also pleasantly cold. The udon broth was flavorful and strong, which I liked. The tempura included two large shrimp tempura, pumpkin, two green beans, and maitake mushrooms. I think they could charge extra for this tempura if it were served separately. This time, I asked for warm "tempura sauce" (天つゆ). Without it, the udon broth would be too oily. The price was 1,450 yen, and I was about 80% full. The quality of the udon was excellent. The price was also good, and I'd like to try other menu items next time.

A popular udon restaurant in Tokyo Station, also recognized as one of the '100 Best Udon Shops' in Tokyo. While its location is a bit tricky to find, it's situated in a commercial area within the connecting passage between Yaesu and Marunouchi. I was lucky to snag a seat, but soon after, the place was packed with a waiting line. The noodles were soft, and the giant chikuwa tempura and egg tempura had a crispy, crunchy batter with a fluffy interior. The tempura was absolutely delicious.

Located right outside the Yaesu North Exit ticket gate of Tokyo Station, on the Daimaru side. This is a Michelin Bib Gourmand restaurant serving Sanuki udon from Osaka. Their signature chiku-ten tama-bukkake (regular) costs ¥930. It takes 15-20 minutes to prepare, and the quality of the freshly boiled noodles and freshly fried tempura is excellent. For this quality in Tokyo Station, ¥1,000 is understandable. I should have ordered the set with negitoro (tuna belly) for a more filling meal. Both the noodles and the thick broth were delicious. They also serve oden in the evening, making it possible to use the restaurant as an izakaya (Japanese pub).