Opened in 2007 in Takadanobaba. The owner, Mr. Oyama, trained for 5 years at the famous Kagawa restaurant "Udon Honjin Yamadake". In Tokyo, there are not many places that offer authentic Sanuki udon, especially with such a dedication to taste. The udon noodles are made to replicate the taste of Kagawa by using a soft water machine. They blend two types of domestic wheat flour and let it mature through daily preparation. They serve freshly made, freshly cut, and freshly boiled udon. The broth is a blend of Hokkaido-grown ma-kombu, Kagawa's iriko, and bonito flakes from Kagoshima, including saba, muro, and soy sauce from Kagawa. A shop that is particular about water, flour, and broth. Zaru udon costs 600 yen, and a vegetable topping (naruto sweet potato, pumpkin, eggplant) costs 400 yen. The udon is well kneaded, with a chewy texture and density of wheat. It's not hard, but pleasantly chewy and slips down the throat smoothly. The broth has a strong flavor of iriko with a slightly sweet and rich taste that may suit the preference of people in Kanto. The tempura is crispy and delicious! The sweet naruto sweet potato, sweet pumpkin, juicy eggplant, and tempura alone are enjoyable! It gets crowded during lunchtime, but for this price, I would definitely want to go back! Thank you for the meal!

Before the store opened, I saw three people waiting in line, so I became curious and decided to go in. It was a Sanuki udon shop. I ordered the Chikuta Tenbukkake Udon. The egg yolk in the tempura was very rich and beautiful. The udon was chewy and delicious. The condiments were served in a separate dish, but in the photo, they are all placed on top. I felt like going on a tour of authentic Sanuki udon again. When I left the shop, there were more than 10 people waiting in line. I thought about going back in the evening to enjoy tempura and snacks while drinking, but there are few seats, so I wonder if I can relax. I'll go back and try it again.

On September 22, 2023, Friday, I ordered the grated meat on rice (cold) for 900 yen with a hot spring egg for an additional 150 yen, and the jacquard rice for 200 yen. For lunch, I got a discounted udon set with tempura and rice for 300 yen, udon with tempura for 200 yen, and udon with rice for 150 yen. This time, I ordered udon and rice, and the total bill came to 1,100 yen.

I decided to visit a restaurant in Takadanobaba occasionally based on reviews on Tabelog. It was almost noon, but I only had to wait in line for a short time before being seated. I ordered the tempura udon, and both the noodles, broth, and tempura were delicious. I couldn't help but wonder if there was any other place where everything is so tasty. And all for less than 1000 yen...

Cost performance quality 88 points, service 48 points, cleanliness 75 points. Overall rating is 83 points out of 100. Store information: Overall satisfaction (5 counter seats, 3 table seats. Announcement that it will take 15 minutes when ordering. Udon is served freshly cut after ordering. It is as delicious as Maruka in Jimbocho. However, the inconvenience of the location is a downside and usability is poor). Order: Sudachi Hiyakake Udon. ¥750. Appearance: Taste: Green onions, sudachi, ginger. Lightly flavored with bonito broth, the udon is smooth and chewy, with the refreshing taste of sudachi. Location of the restaurant: About a 20-minute walk from Takadanobaba Station. I would like to visit again. Thank you for the meal. #japan #foodporn #tabelog #foodie #foodwalk #tokyo #TokyoGourmet #Top100Restaurants #foodgram #restaurantlover #foodwalk #TokyoLunch #TokyoRestaurant #udon

I was planning to go to a nearby Tonkatsu restaurant, but there were more than 10 groups waiting in line, so I felt like the 2-hour wait was too much and decided to visit this place instead. I was in the mood for Udon, almost as much as Tonkatsu. The service was a bit dry, but the taste was definitely authentic and not inferior to what you would find in Kagawa (although it's Tokyo prices, haha). The presentation was beautiful and I was excited even before I started eating. It's great that there is also Daichi no Udon in Bamba, so you can enjoy different types of Udon. Both are restaurants I would like to visit regularly.

On Saturday at 1:30 PM, I entered the restaurant without having to wait in line, although the aisle was quite narrow and felt like the udon bowls could easily tip over. I ordered the chilled sudachi udon. After about 15 minutes, they informed me that it would take a bit longer. What stood out was that when they brought out other customers' orders, they just placed them without saying "sorry for the wait." They did the same when bringing my order. I wish they had said something, even if they didn't mean it. It can make a big difference. The udon itself was excellent. It had a chewy texture and the broth was flavorful with just the right amount of saltiness.

What kind of flour is used and how is it kneaded to make it so chewy? Udon noodles with good elasticity are easy to find, but the initial bite is unexpectedly soft, the teeth pass through smoothly, and the final bite is so sticky that it's hard to chew through. This is different from what is typically referred to as "elasticity." The soup, made with bonito dashi, neither overwhelms nor fades into the background, complementing the noodles while making its own presence known. The vegetable topping, which becomes 200 yen when ordered with noodles for 400 yen, is a great deal and served piping hot and freshly fried. Last time I had the sudachi hiyakake for 750 yen, but this time I tried the Nankou Ume hiyakake for 850 yen, along with the vegetable topping for 200 yen, totaling 1,050 yen. It was described as a perfect match with Nankou Ume, and although it was tasty, the plum flavor didn't quite blend into the soup or noodles, so I found it best to take a bite of plum while slurping the noodles. If they offered 1.5 servings of noodles, it would be nearly perfect. In August, they are closed on the Wednesday before Obon, and after Obon, there was a wait with 5 customers, so I had to give up. Today, I was able to easily find a seat at the counter and enjoy a satisfying bowl. Thank you for the meal.

Located on a quiet street about a 7-minute walk from Takadanobaba Station, this udon noodle shop serves authentic Sanuki udon. The owner trained for 5 years at a famous shop in Kagawa, the home of Sanuki udon, before opening this shop in 2007. The noodles are handcrafted each day to suit the weather, creating a texture that cannot be replicated by machines. The shop uses a blend of two types of domestically produced flour, salt from the Seto Inland Sea, and soy sauce and dried bonito from Kagawa, carefully selecting each ingredient. The cheapest kake udon starts at 600 yen. When I visited 10 minutes before opening on a Saturday, there was no line, but by the time the shop opened, there were four people waiting. More customers continued to arrive afterwards. I ordered the Dashi Tsuki Namamen (serves 2, 900 yen) for takeout, and was reminded to call ahead for takeout orders. I was told to wait for about 30-40 minutes, so I wandered around the area until it was ready. The noodles were perfectly cooked, with a shiny surface that looked beautiful. They had a nice chewiness and were easy to slurp. The aroma of the dashi was rich and satisfying, adding depth to the dish. Being able to take home authentic Sanuki udon noodles was a real treat, and I followed the cooking instructions provided to enjoy a delicious meal at home.

I arrived at Takadanobaba at just the right time. I decided to have lunch at Kuranosuke to try their "Menekiryoku" right when they opened. I was the first customer, with no one else around, as it was right after their day off, but the service was as friendly as ever (laughs). I ordered the recommended "Sudachi Hiyakake" from August, and also added the Sanuki Tempura (soft-boiled egg, fish cake, and chicken) since it was a lunch special. The total came to 1,050 yen. I've had delicious cold noodles at several Sanuki udon restaurants this summer, but each one has a unique taste. The noodles here were firm, and the cold, flavorful broth was delicious.

The food was incredibly delicious, I even finished all the soup! The tempura had just the right amount of coating, thin and crispy, really tasty! The customer service, as mentioned in reviews, was something to watch out for, but once you know that, there wasn't anything unpleasant, in fact it was quite interesting. The staff greeted us with a smile and provided normal service.

Lunch on 08/17 (Thursday) ... Sanuki Udon Kuranosuke ... Tempura Udon 1,300 yen ... Cash payment ... Good customer service, fast service, delicious taste, very cold water, good portion size, great cost performance ... All in all, delicious! The price was also excellent ... Both the udon and tempura were excellent.

Udon East is a renowned Sanuki udon shop. Located about 6 minutes from Takadanobaba, it opens on Sundays at 11:30 AM. I arrived about 5 minutes late and was able to enter without waiting. The atmosphere is nice, with a spacious counter and a Japanese-style interior, accompanied by soft jazz music playing in the background. I ordered the Sanuki bukkake udon with a warm boiled egg for 850 yen. The shiny and beautiful noodles were topped with a light soup made from bonito dashi. The noodles were smooth, firm, and thin, giving a true taste of Sanuki udon. The shop's specialty is their basic udon, which is the most delicious. The toppings such as boiled egg, sesame seeds, green onions, and grated daikon were served separately and thoughtfully. However, adding all the toppings at once may make it difficult to appreciate the flavors. There was a wait of 5-6 people when I left. Thank you for the meal.

I arrived at Handmade Udon Kuranosuke 30 minutes before opening. They said they didn't have Kitsune Udon that day, so I ordered regular Kake Udon with Sanuki Tempura on top. It took about 15 minutes to be served! The udon was smooth and chewy, very delicious! The broth had a nice punch to it, it was excellent. The Sanuki Tempura consisted of chikuwa tempura, egg, and kashiwa (chicken). Everything was delicious! Thank you for the meal!

I visited at 11:30 on a regular day. I added the summer limited cold bukkake with plum and zucchini tempura. The bukkake had a delicate and delicious broth, and the tempura had a crispy and crunchy coating, which was very tasty. Although they offered a set of chikuwa tempura, egg tempura, and quail tempura, they did not sell them individually, which was disappointing. Please note that they only accept cash for payment.

7/30 Takadanobaba Udon Kurano-suke The seasonal conger eel was delicious! The udon noodles were not too firm, which I personally prefer, and the broth was just right. The beer was cold, but the glass was not chilled. Conger eel tempura - ¥650 Sapporo Lager Red Star - ¥700 #UdonKurano-suke #HandmadeUdon #NotChilledGlass

The udon noodles were chewy, but there was too little broth, so it was almost like eating plain udon. It felt like a serious competition between the noodles and the broth. If there was a bit more broth, I would have rated it +2 stars. The tempura was crispy and had a nice texture, but it was also seasoned with a sauce that tasted like soy sauce, so it was very simple.

I entered the restaurant right when it opened, ordered the cold dipping noodles with soup on the side and the Sanuki Tempura. The noodles arrived 15 minutes later as the staff had mentioned. The noodles had a nice firm texture while being smooth and slippery, and the soup had a gentle flavor, very delicious. The Sanuki Tempura (chikuwa, half-boiled egg, and chicken) was crispy and tasty. With a lunchtime discount of 200 yen, the total came to 1,050 yen. Thank you for the meal.

On a Saturday afternoon, feeling like having some udon, I walked from Takadanobaba Station. I didn't know this area well, so I relied on Google Maps to find my way. Takadanobaba seemed to have a mix of changing and unchanged aspects. It's a lively, youthful area with lots of students around. The restaurant didn't take reservations, so I arrived 15 minutes before the 11:30 opening time. It was hot, so I got some tea from a nearby convenience store and waited on a round chair outside the restaurant. Finally, a few more people arrived, and at 11:30, the restaurant opened. I ordered cold udon with grated meat and a soft-boiled egg on top, and hot udon with tempura. The food arrived after a 15-minute wait. The tempura udon had a refreshing broth and medium-thick noodles. The grated meat udon had firmer noodles, which I liked. The dish came with a soft-boiled egg tempura, which could have been runnier for my taste. I thought adding more grated daikon radish would have enhanced the flavors. The restaurant was quiet, allowing me to enjoy my meal and contemplate. It was a pleasant experience at "Sanuki Udon Kuranosuke." I imagine the atmosphere would be different and lively at night, with tempura snacks and sake before finishing with udon. I look forward to returning.

*Waiting time* I arrived at a bad timing, being the 6th in line for the 2nd rotation, and was told to wait for about 20-30 minutes. Arrived: 12:05 Served: 12:08 Finished eating: 12:32 *Order & Price* Chikudama Tempura Udon: 900 yen *Atmosphere* Easy to enter even if alone. *Service* Kind service. Cash only. *Impressions* The udon was not cold, more like lukewarm. The thick noodles were smooth with a good texture, not too firm. The broth had a gentle flavor. The half-cooked egg tempura was warm with a deep orange yolk. The chikuwa tempura was chewy, thick, and delicious. *Expectations* I left feeling full. It was delicious, but not particularly distinctive, more like a classic dish.

I have been in Takadanobaba for over 40 years, and I have known about this restaurant along the road that I sometimes use as a shortcut since it opened. However, this was my first visit to the restaurant. I like udon as well, but I think I prefer soba. Anyway, it was my first time. I arrived at 12:30. I had to wait outside the restaurant for about 5 minutes, during which I was given the menu. I had already decided on my order - I got the Sudachi Hiyagake for 750 yen and added a vegetable topping for 400 yen, making it a total of 1,150 yen. But with the lunch set discount of -200 yen, it came to 950 yen. They told me to "please wait for about 15 minutes", which only increased my anticipation. When the udon was served, it looked beautiful. I love vegetable tempura, and with the discount of 200 yen, I definitely wanted to order it. The cold broth lightly drizzled over the noodles was excellent! No, it was beyond excellent! I drank it all up. The noodles had a firm texture but were not too hard, and the seasoning was superb. I wanted to eat more. I wondered if they take orders for 1.5 servings? They have a 2-item set, but it doesn't mention anything else. I'll ask next time. But maybe one serving is just right since udon expands in your stomach after eating. As I was leaving, I told the cute female staff, "I've been in Takadanobaba for over 40 years and I've known about this place since it opened, but this is my first visit." I made sure the owner heard it too. Now, I must visit again before I forget. Thank you for the meal!