Arrived at the opening time of the popular restaurant, Mizu Tenjin, and found nearly 30 people already in line. Thought the wait might be long, but as soon as the curtains were raised at opening time, people were quickly seated, and I just managed to get a seat on the first round! Inside, the owner, who became famous for his udon-making videos, was seen stretching the noodles. I wanted to capture the noodle cutting and flour bundling videos too, but missed the timing. The freshly made, cut, and boiled udon was served. It's a joy that you can have up to 2 servings for free! At first, I mistakenly thought I ordered beef bukkake udon instead of beef kamatama, so I ate the noodles without soy sauce. The noodles had a good firmness and chewiness, with a sweet wheat flavor that was already quite delicious even without any sauce. When I added the soy sauce, a fragrant aroma filled the air, enhancing my appetite even more! The beef was seasoned on the sweeter side. The tempura looked delicious too. The zaru udon and mentaiko kamatama also looked tempting.

Title: I Love the Udon Noodles Here As the title suggests, I love the noodles at this place. The texture is really firm and it's the best noodles. Today, I had the kashiwa tempura cold udon. The cold noodles and the balance of the sauce were just right, and I quickly finished it, picking up the deliciousness of the tempura. I also bought fresh udon as a souvenir to take home. I'll have it for breakfast tomorrow. Thank you for the meal. Oh, the portion size is extra large.

Visited around 11:45 on a holiday. There was a line of about 10 people, but I was able to get through after a short wait at the counter. It seems like there would be a wait for a table. The meat udon had plenty of bonito flakes, meat, and seaweed on top. The broth was clear with a rich umami flavor and was delicious. You can see the artisans making the noodles while waiting in line. It was 1.5 servings, but surprisingly I was able to finish it.

At lunchtime, this popular udon restaurant was quite crowded compared to a few years ago. I waited about 10 minutes before being seated. I ordered the recommended chicken tempura udon (cold dipping noodles). The udon noodles were thick, with a light chewy texture. The tempura consisted of three small chicken tempura pieces and three assorted vegetable tempura pieces. The tempura was a bit small and lightly seasoned, while the vegetables were large. The udon portion was just right in size. The dipping broth had a strong flavor and was a bit spicy when drunk on its own (perfect for dipping). The meal was delicious, but I think I preferred the way it used to be. Good points: generous amount of tempura, choice of udon size, tasty. Bad points (preferences): I would have liked the udon noodles to be a bit chewier, and the chicken tempura to be a bit larger for more satisfaction (since the udon portion was small).

I arrived at the restaurant near evening. It was not crowded. I ordered the seafood tempura udon at the counter. The seafood tempura included small shrimp x2, scallop, mackerel, and squid. The appearance of the tempura was a bit heavy on the batter. However, when I tasted it, the cooking was well done and everything was delicious, especially the small shrimp. The udon noodles were thick and chewy. The broth was light. I didn't pay attention to the menu, so I forgot to ask for ginger. There was no ginger available at the counter, so be careful. Since it was a hot day, I also ordered a glass of beer. The appetizer is not included in the price.

Today, I had work in Ningyocho in the afternoon, so I decided to stop by Suitengu Shrine for a meal before heading there. It had been about 10 years since I last visited this Sanuki udon restaurant, and it seemed to be even busier than before. Despite the constant flow of customers, there was no line. The operation was well organized, and the hospitality was decent. I ordered my favorite Kama Tamago Udon (medium size for 700 yen), Toriten (150 yen), and Half-Boiled Egg Tempura (150 yen). Having spent 4 years working in Shikoku, I consider myself to have a refined palate for Sanuki and Iyo udon. The udon at Ya Ya had an amazing aroma of wheat when I chewed it. The glossy shine of the udon in the photo was very appetizing, and the actual taste did not disappoint. Ya Ya has achieved a high level of completion as a Sanuki udon restaurant. I believe that even if they were to open a branch in the countryside of Kagawa, it would become popular. The strong aroma of the wheat flour, the al dente texture of the noodles with a slight firmness, and the glossy appearance all contribute to the appeal of this udon. In Tokyo, I am not aware of any other restaurant that serves such high-quality authentic Sanuki udon. Ya Ya seems to have improved their skills during my absence. However, personally, I prefer the slightly softer texture of Iyo udon. The wide variety of udon cultures in different regions such as Inaniwa, Yamagata, Himi, Komatsu, Kozo, Tokorozawa, Yamanashi, Osaka, Fukuoka, and others have been firmly established. It all comes down to personal preference, and there is no definitive "best" udon. I hope Ya Ya continues to pursue their own unique path. Their commitment to quality improvement and dedication to their craft is reminiscent of Joseph Colin's bold efforts in the world of Domaine wines. Ya Ya's Sanuki udon is like a fine Premier Cru from Domaine Joseph Colin in the 2020 vintage. *The Colin family tree has branched out so much that it can be confusing. I bought this bottle without much thought up to 10,000 yen, and I enjoyed it with homemade sushi rolls at home. I thought it might still be young, but it had a good balance of acidity and a subtle oak influence, making it quite easy to drink. It felt like a Burgundy Blanc that matures with grace and allure as a wealthy girl grows into a woman. I would love to try it again.

This is a popular udon restaurant near Suitengu-mae Station. The freshly made Sanuki udon, with its chewy and smooth texture, is incredibly delicious! The "Taniya Special" allows you to enjoy various toppings at once, although it is a bit pricey for udon. If you visit around 1:30 PM on a Sunday, you may have to wait in line, but watching the udon being freshly made and cut in the booth in front of you is quite fascinating. The sound of the udon being cut, the precise movements, and the perfectly even noodles all build up your anticipation. The udon comes in different sizes, and the texture is outstanding with a great chewiness and smoothness. The "Taniya Special" includes large shrimp tempura, soft-boiled egg tempura, beef, seaweed, and grated yam all in one bowl. It's a luxurious dish that allows you to enjoy different flavors in one meal. The "Seafood Tempura Udon" is also a deluxe option with various tempura items. The tempura is crispy and delicious. This restaurant is part of the Moriya group, which has been selected as one of the top 100 udon restaurants in Kagawa Prefecture. The quality of the food is truly exceptional. Despite the slightly higher prices, the popularity of this place is well deserved due to its delicious food. The staff, especially the udon maker, was always smiling, which left a lasting impression. The restaurant is open on Sundays from 11 AM to 9:30 PM, which is convenient for visitors.

Located a 5-7 minute walk from Suitengumae Station, there is a popular udon restaurant called "Taniya." Even before opening, there is a long line of customers waiting, as this place is known for its authentic Sanuki udon. It was selected as one of the top 100 udon restaurants in 2020 and 2022 by Udon East. The restaurant is open from 11:00 to 21:30, and although there may be a line during meal times, it is relatively easy to get in if you time it right. The interior has table seating at the back and counter seating at the front, creating a welcoming atmosphere for solo diners. I tried the Taniya Special Bukkake Cold Udon this time. It was a lavish dish topped with crispy large shrimp tempura, soft-boiled egg tempura, sweet and savory simmered beef, plenty of grated yam, and seaweed. The balance of the udon's texture and the richness of the broth was exquisite, creating a delicious harmony of ingredients, udon, and broth. The variety of toppings and the acidity from the lemon allowed me to enjoy various flavors in one bowl, making it even more appealing. This is a rare find in the Kanto region where you can enjoy authentic Sanuki udon, so be sure to visit with some extra time for waiting in line. Bon appétit!

・Atmosphere: ★★★★☆ ・Customer service: ★★★★☆ ・Taste: ★★★★☆ ・Overall rating (likelihood to revisit): ★★★★★ ■Ordered items ・Taniya Special (plain) - 1,600 yen I was surprised to find such a famous restaurant near my workplace! I usually only go between the station and the office, never crossing a certain boundary. It was a shock to me. I arrived at the store before it opened around 10:40 and waited. It was hot and exhausting. I wished for some simple chairs or parasols. But that didn't matter as long as the taste was good. I waited outside for quite some time, so I was guided to a cooler area in the back. I actually wanted to see the performance, but... When I was waiting, there was no one behind me, but once I entered the store, it quickly became almost full. I particularly like the chewy texture of Sanuki udon, but I'm not sure if Taniya's udon is overcooked or naturally soft, which was a bit disappointing. However, the taste was not bad at all. It was actually very delicious. It seems like it would be good to visit about once a month. Next time, I would like to see that performance on Instagram. Why did it become private even though it wasn't a criticism?

Chicken Tempura Udon (cold dipping) ¥1,200. This restaurant is usually crowded, but when I visited after having drinks at another place, I was able to get in within 5 minutes even on a weekend around 8 pm. I ordered and received my food in less than 10 minutes. The udon looked a bit plain in the photos, but in person, it was neatly presented with 3 thin pieces of chicken tempura (great for finishing off a meal), along with tempura eggplant, zucchini, and sweet potato. They tasted great with salt. Especially the sweet potato had a nice sweet flavor and was satisfying. The chicken tempura was delicious as expected, but personally, I prefer a larger portion for finishing off a meal. Now, onto the udon. The thickness was just right, cut into square-like shapes that were about 2 chopsticks wide, and had an irresistible chewiness. The more you chew, the more flavor you can enjoy, making you truly appreciate the happiness of eating udon. I had 1.5 servings for my meal, and I finished it all in no time. Thank you for the wonderful meal.

Kashiwa Tempura Udon for ¥1,200. It left an impression of being a "definitely not to be missed" udon. It's a classic choice, with little surprises but solid and reliable. The udon was delicious, and the fact that there was a TV station filming on the day shows that it's a place that lives up to expectations.

Taniya-san is located about a minute away from the company, so this is my third visit. Around noon, there are nearly 10 groups lining up, so if you have time, it's best to avoid lunchtime to avoid waiting in line. I strongly recommend choosing from the three specialty dishes here! The udon here is Sanuki udon with a very firm texture, so I think it's udon to enjoy the refreshing feel in your throat. Therefore, I recommend having it cold rather than with toppings like mentaiko kama-tama, as it may mask the goodness of the udon. The tempura is also delicious, so please try choosing from the three specialties and adding cold dipping sauce! To be honest, I think this udon has a strong texture, so opinions may be divided, but when you come to the Ningyocho area, please try it at least once.

I visited the shop for the first time because I was curious! There were about 5 groups waiting, but we were able to get in smoothly. The customers were mostly young people. The crispy texture of the tempura chicken spread a fragrant taste in my mouth, and with each bite, my satisfaction increased. The chewy udon noodles paired perfectly with the soup, providing a satisfying and flavorful experience with each bite. -----order----- Tempura Chicken Udon (cold dipping) ¥1,200

This is a place where you can enjoy authentic Sanuki udon. [Ordered items] Bukkake udon (700 yen), Kashiwa tempura (150 yen). On a day when I was feeling better, I wanted to eat the udon from Taniya-san! This time, I ordered the simple bukkake udon. The udon was chewy and had a nice texture! It was delicious as always. The portion size for the large serving was amazing, I was surprised! It's very reasonable that the large serving is the same price as the regular serving. If you ever feel like eating udon in the Nihonbashi area, be sure to visit! Thank you for the meal! If you'd like, please check out my other posts! I also have an Instagram (@ranko_foodie). Thank you!

Hello everyone, ZMA here. Today, I will introduce a uniquely Japanese restaurant that will blow away the lingering summer heat. Joining me on this adventure is the gourmet hero from M78 Nebula, Ultra ZMA (a silly hero from outer space, haha). We are visiting "Taniya" located in Suitengu-mae. This restaurant specializes in authentic Sanuki udon made with traditional methods and served with broth that is free from additives and artificial seasonings. It's almost noon, and the counter is still empty. I will try their Kashiwa Tempura Udon for ¥1200. The sound of udon being cut and the aroma of bonito broth fill the air. Looks like we've found a gem of a restaurant! The dish arrives with not just one, but four pieces of Kashiwa tempura, and even eggplant and pumpkin tempura! I dip the udon in the broth and slurp it up eagerly. The udon has a chewy texture, and the broth with bonito flavor spreads deliciously in my mouth. The tempura is crispy on the outside and juicy on the inside, complementing the udon perfectly. It was a satisfying meal. The udon here is so good that I might become a regular customer. Suitengu-mae is not too far from Ningyocho, so it's a convenient spot for a quick lunch. Well then, see you later!

The other day, my junior was constantly talking about wanting to eat udon, so I took them to a popular udon restaurant for lunch. Even though it was past 12:40 when we arrived, there was a wait of 5 people, and before we knew it, there were 8 people waiting behind us. At the entrance, there was a noodle-making station where the noodles were hand-stretched and cut. We ordered cold soy sauce udon with chicken tempura and a mini curry rice bowl. The noodles were freshly made and boiled, and had a chewy texture, but lacked a bit of firmness. When I dipped them in the curry bowl halfway through, it became absolutely delicious. I felt that the noodles went better with soup-based dishes rather than cold ones. The curry had a strong flavor from both the broth and spices, so I decided to revisit and try the curry udon next time. The chicken tempura had a crispy coating that was a new and enjoyable texture, so I've already decided to add it as a topping to my curry udon on my next visit.

8/21 Ningyocho Suitengu-mae Taniya I think the udon here is delicious, but I wish it was firm with cold water and the portion of 1.5 servings was too much. The vegetable tempura udon was tastier than the chicken tempura. Chicken tempura udon (cold dipping) ¥1,200 Ebisu beer ¥550 Non-smoking PayPay #Taniya #udon #Suitengu-mae gourmet

The restaurant has very high ratings on Tabelog, but honestly, I didn't find the food to be as delicious as the reviews suggest. The noodles were more chewy than firm, and they seemed a bit undercooked and cold due to the crowded conditions. The tempura was not as crispy as I expected, with a slightly crunchy texture. It seems like this place might be a hit or miss depending on personal preference.

Visited a highly rated Sanuki udon restaurant near Suitengu-mae intersection around 11 am on Thursday, August 17, 2023. The place was almost full. I ordered the seafood tempura udon (¥1380) in a regular size. It was served in about 10 minutes. The dish included two small shrimp tempura, scallop tempura, sand borer tempura, squid tempura, along with green onions and lemon. The udon itself was as described in reviews, with a strong wheat aroma, chewy and thick texture, and satisfying bite. The portion size was ample even in the regular size. The broth had a refreshing taste, initially crisp but surprisingly rounded with the fragrance of bonito, kelp, and dried fish. Squeezing the lemon over the noodles added a refreshing touch.

On August 14th, I went to a restaurant I was looking forward to, but it was closed for the Obon holiday. I thought that most likely all the good restaurants would be closed, but I found out that Taniya, a popular restaurant on Tabelog, was open. I arrived at 11:45 am and the place was packed, it was a pretty big restaurant which surprised me. I ordered the Taniya Special, a cold noodle dish with lots of toppings, for 1,600 yen. The udon noodles had a nice chewy texture typical of Sanuki udon, and were delicious. The tempura was crispy without being too oily, and the meat was well-seasoned and tasty. I mixed in the grated yam and slurped up every last bit. After finishing my meal, I noticed a line of more than 10 people forming behind me, extending all the way outside. I felt lucky to have been able to eat without waiting in line.

The udon noodles cost 700 yen, half-boiled egg tempura costs 150 yen, and squid tempura costs 300 yen. The portions are the same price, even for a large serving. The person next to me ordered a large serving and it was huge! The broth is gentle and delicious. If you like strong flavors, adding shichimi pepper would be good. The noodles are thick and you can only eat about two at a time. They have a firm texture. The tempura is freshly fried and hot. However, the taste is just average.