7 Recommended Luxury Udon Restaurants in Tokyo

Authentic Udon, Not to Be Missed When Visiting Japan

Across the country, Japan boasts a rich diversity of regional udon styles, including Sanuki udon from Kagawa, Inaniwa udon from Akita, and Mizusawa udon from Gunma. While many establishments serve soft, thick noodles, udon varies dramatically by region—each defined by its own balance of firmness, texture, and the nuanced flavor of its dashi (broth).

For those dining in Japan, we recommend seeking out handcrafted udon or artisan-made udon. True udon is far more than a simple noodle dish; it is a harmonious expression of skilled craftsmanship and local culinary heritage. The restaurants featured here offer an opportunity to experience the very essence of Japan’s authentic udon culture.

Udon in Tokyo

Udon has long been a beloved staple of Japanese cuisine and is often compared to soba (buckwheat noodles). Even today, it remains widely enjoyed across all generations thanks to its accessibility and everyday appeal.

While most udon shops do not require reservations, highly regarded establishments known for serving truly authentic udon often draw long queues or require booking. When possible, making a reservation is strongly recommended. In this article, we introduce select restaurants—reservable through this OMAKASE platform—where you can experience udon at its most authentic.

7 Recommended Luxury Udon Restaurants in Tokyo

1. Ginza Bettei Hanayama (銀座 別邸花山)

Ginza Bettei Hanayama is a discreet, hideaway-style restaurant tucked away beneath Hanayama Udon, a storied establishment with a 130-year history. Here, guests can enjoy Himokawa udon, a regional specialty from Gunma, presented in an elegant course format. Distinguished by its exceptionally wide, flat noodles, Himokawa udon is prized for its silky smooth texture and effortless glide down the palate.

The noodles are crafted using the finest Joshu wheat, cultivated exclusively for udon production. By combining time-honored techniques with proprietary methods, the restaurant achieves noodles with a distinctive resilience and deep wheat aroma. Guests may choose between the strikingly wide, approximately 5-centimeter “Oni Himokawa Udon” or the more delicate, finely cut Kiribori wheat noodles. The kitchen’s dedication to dashi is epitomized by the opening course: a refined broth made from long-aged kombu kelp.

The refined setting features seven generously spaced counter seats and two private dining rooms, creating an atmosphere of quiet elegance. English menus are available, ensuring a seamless experience for international guests. Four course options are available for reservation via the OMAKASE platform.

2. TsuruTonTan UDON NOODLE Brasserie Shibuya (つるとんたん UDON NOODLE Brasserie 渋谷)

TsuruTonTan UDON NOODLE Brasserie Shibuya is part of TsuruTonTan, a Kansai-born udon chain celebrated for its refined take on Sanuki udon, the firm-textured regional style from Kagawa.

Freshly made in-house—kneaded, cut, and boiled to order—the udon is soft upon first bite, develops a pleasantly chewy elasticity as you chew, and finishes with a smooth, clean glide. The accompanying broth is prepared from Rishiri kombu kelp sourced from Hokkaido and katsuobushi (dried bonito flakes) from Makurazaki, Kagoshima, resulting in an elegant, aromatic dashi. The restaurant’s diverse menu is another draw, featuring Shibuya-exclusive creations such as crab tomato cream udon and spicy fermented mapo udon.

The modern interior, where sound, visual elements, and graphic design converge, offers a total of 101 seats across counter and table seating. English-language menus are available, making it welcoming for international guests. Five course options can be reserved via the OMAKASE platform.

3. TsuruTonTan Shinjuku (麺匠の心つくし つるとんたん 新宿)

TsuruTonTan Shinjuku is the Shinjuku outpost of TsuruTonTan, an udon chain with a 36-year history. The restaurant showcases authentic Sanuki udon, prized for its harmonious balance of springy chew and smooth, satisfying finish.

Prepared fresh in-house—kneaded, cut, and boiled to order—the noodles feel tender upon first bite, then gradually reveal a pleasing elasticity and gentle chew as you eat. This is true koshi: a resilience distinct from mere firmness. The refined Japanese-style broth, made from premium katsuobushi (dried bonito flakes) and kombu kelp, pairs beautifully with the udon’s robust texture.

The restaurant offers a wide variety of seating options to accommodate different dining needs. English-language menus and touch-panel ordering systems are available, ensuring a comfortable experience for international guests. Six course options can be reserved via the OMAKASE platform.

4. TsuruTonTan UDON NOODLE Brasserie GINZA (TsuruTonTan UDON NOODLE Brasserie 銀座)

TsuruTonTan UDON NOODLE Brasserie GINZA is the Ginza location of TsuruTonTan, an udon chain with an international presence. Here, guests can enjoy authentic Sanuki udon crafted using traditional techniques, alongside an extensive selection of à la carte dishes and alcoholic beverages.

Following the Japanese custom, many diners begin with small plates and drinks before concluding the meal with udon. The menu is expansive, featuring numerous limited-time offerings. Among them, the seasonal sour-and-spicy tantan-style udon stands out for its finely balanced acidity and heat, generously garnished with mushrooms and vegetables for a deeply satisfying dish. Exclusive to the Ginza location are items such as two varieties of iron-griddle omelets, roasted Japanese beef, and sukiyaki-style grilled beef.

The spacious interior accommodates 160 guests and includes table seating, private rooms, and a bar counter. English-language menus and touch-panel ordering systems are available. Seven course options—including plans with unlimited drinks—can be reserved via the OMAKASE platform.

5. Oniyanma (おにやんま)

Japan Restaurant Award, Best 100 (2017 - 2024)

Oniyanma is a standing-only udon shop that has been named to the Top 100 of one of Japan’s most respected gourmet review platforms on six occasions. Offering Sanuki udon of a quality comparable to that found in its place of origin, the restaurant allows diners to enjoy authentic flavors in a fast, casual format.

The udon features a pleasingly springy chew and smooth finish, paired with a light, clean broth that highlights the noodles themselves. The tempura (lightly battered and deep-fried seafood or vegetables) toppings are of remarkable quality for a standing-style shop. Among them, the chicken tempura is particularly popular—crisply fried on the outside, juicy within, and an excellent complement to the restrained broth.

The interior consists solely of a U-shaped counter with 10 to 12 standing places. Thanks to the quick turnover inherent to the standing format, waits are rarely long even during busy periods. The ticket vending machine supports English; however, diners must purchase their meal ticket before joining the line. Selecting your order in advance from the menu posted outside will ensure a smooth experience.

6. Godaime Hanayama Udon (五代目 花山うどん)

Japan Restaurant Award, Best 100 (2020 - 22,24)

Founded 130 years ago, Godaime Hanayama Udon is a highly acclaimed establishment, having been selected three times among the Top 100 on one of Japan’s leading gourmet review platforms. Guests can enjoy two signature styles: the strikingly wide, approximately 5-centimeter Oni Himokawa Udon, and a more traditional udon prepared using time-honored methods.

Hanayama’s udon is distinguished by its rare balance of tenderness and resilience. The wheat used is sourced from Gunma—the founder’s hometown—and comes from heritage varieties that have not been modified through modern breeding. During the hand-kneading process, the dough is repeatedly worked by foot, a traditional technique that imparts both elasticity and a smooth finish to the noodles.

The menu offers around 20 udon variations, most of which can be prepared with either Oni Himokawa udon or standard udon. For those wishing to sample both, the Ginza Gozen set is particularly recommended.

The serene interior features casual counter seating as well as comfortable table seating. As the restaurant may close once the day’s supply of noodles is exhausted, an early visit is advised.

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7. Nara Seimen (楢製麺)

Japan Restaurant Award, Best 100 (2022 - 2024)

Nara Seimen, selected twice for the Top 100 on one of Japan’s leading gourmet review platforms, is a branch of Udon Shin, a popular Shinjuku restaurant. Here, diners can enjoy innovative noodle dishes that combine udon with ramen-style broth for a truly unique experience.

Although it is styled as a ramen shop, the noodles are made without kansui, the alkaline water typically used in ramen, keeping them closer to udon in texture. The chicken-rich broth and carefully arranged toppings mirror traditional ramen offerings, with menu options including chicken paitan, shoyu (soy sauce–based broth), and shio(salt-based broth), reflecting the ramen-inspired approach.

The house-made thin noodles boast a firm, satisfying bite while retaining the chewy, springy texture characteristic of udon. Since no salt is added to the noodles, they pair perfectly with the richly seasoned ramen broth without becoming overly salty. The noodles also carry a distinct aroma from a proprietary wheat blend.

The stylish, bar-like interior features eight counter seats and a four-person private room (reservation required). English menus are available, ensuring an accessible experience for international guests.

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