I revisited the restaurant because I couldn't forget the deliciousness of their udon. I strategized in advance and ordered the following: - Kama-tama Chuu (udon with a raw egg in a hot pot) for 610 yen - Butter Double (extra butter) for 60 yen x 2 - Kake Chuu (cold udon with broth) for 510 yen - Naruto Wakame (udon with seaweed) for 150 yen - Toriten (chicken tempura) for 150 yen Total: 1540 yen This time, I upgraded my order from last time. I made the Kama-tama even richer with extra butter. It turned out great. I also added pepper as recommended by the staff, and it was a perfect match. The Kake udon was topped with wakame for a more luxurious taste. The chicken tempura was also recommended by another customer, so I added that to my order and it was good too. I may have eaten too much with two medium-sized udon and other extras, but I was completely satisfied. No regrets. I ate here twice and I am convinced that this udon is amazing. It's definitely the best in Tokyo. Next time, I might try the following: - Kama-tama Chuu -> Gyu Niku Udon Sho (small beef udon, hot) - Kake Chuu -> Buta Bukkake Sho (small pork udon, cold) But then again, the Kama-tama is just too good, so I might end up ordering it again. Oh, adding a raw egg to Shoyu Sho (small soy sauce udon) sounds delicious too. I feel the happiest when I think about these things. I always think that I love restaurants that make me ponder like this, whether they are Western-style or izakaya. I wish all such restaurants the best. Thank you for the meal.

This was my second visit this month, and I was impressed by the owner's passion for serving each bowl of udon with care. This time, I tried the recommended "Hiya Hiya" udon. Unlike last time, this udon had a firm texture with a satisfying chewiness, making it very delicious. This place is truly a gem. To show my respect, I will reevaluate it. I also had the shiitake mushroom tempura this time. The freshly fried tempura here is incredibly tasty.

After my metabolic health check-up in Nakano, I decided to stop by "Udonya Daimon" for some healthy udon noodles as recommended for lifestyle improvement. When I arrived at 11:30, there was a line of 8 people waiting as usual. I ordered the "kake" udon with chilled broth and some tempura with chikuwa and squid. The menu is displayed outside the shop for those unsure of what to order. After a 30-minute wait, I was seated. Upon tasting the broth, I was pleasantly surprised by its high quality - clear yet with a strong umami flavor reminiscent of Marukou dashi. The udon noodles were thinner than typical Sanuki udon, soft yet chewy with good elasticity. While the tempura was delicious, it didn't quite match the level of the udon. Overall, it was a fantastic meal. I wonder if this place will become one of the top 100 udon shops? I personally prefer the chilled "kake" udon, but the "pork bukkake" or "meat udon" options seem like they would also be a good match for this udon. I look forward to coming back here after my next metabolic health check-up! Bon appétit!

I had the soy sauce udon at Nakano B.Way "Daimon". It was served with ginger, green onions, and a few drops of soy sauce to enjoy the udon itself. The result was a bit spicy and the firmness of the noodles was disappointing. I wonder if this udon would be better suited for cold or dipping style. Thank you for the meal.

Let's have some delicious udon for lunch... at "Daimon" in the basement of Nakano Broadway. It's a popular place with always a long line, so I decided to go early and arrived 15 minutes before opening. There was already a line, with 5 people ahead of me. The restaurant only has 6 seats, so I was the first in line. Lucky me! I waited for the opening. Steam was rising from the boiling pot, and the bright aroma of tempura oil filled the air, making my stomach growl. The owner came out to take orders in advance. Everyone ordered without looking at the menu, probably regulars or those who had studied beforehand. I also ordered "cold and hot udon with tempura, ginger, tempura bits, green onions, normal size" without hesitation. When the restaurant opened, everyone was seated in order. I got the last seat. I ordered "cold and hot" udon, which is boiled noodles rinsed with water and served with hot broth poured over them. The noodles had a wheat aroma and a slippery, chewy texture. I had been hooked on "kamaage" udon here, where the noodles are not rinsed, but today I decided to try "cold and hot" udon. First, the tempura arrived. It was cut into bite-sized pieces for easy eating, with a crispy coating. The aroma of nori was also delicious. It had a luxurious taste similar to tempura bits. I took a bite. It was hot and the oil aroma was vivid. The crispy tempura coating broke apart, and the squid crunched in my back teeth. It had a unique taste and aroma like takoyaki. Then the udon arrived. The broth was clear and refreshing. The transparency of the noodles showed that they were rinsed well. When I slurped the broth, I felt the umami and aroma strongly. The temperature was just right for the rich flavor of the broth to come out. This is great! I smiled. The noodles had a good chewiness and firmness, smooth and slippery. It was sensual as it brushed against my lips. The heat gradually softened the noodles in the hot broth, but the firmness remained. The broth was incredibly delicious. The aroma of dried fish, the light bitterness of kelp, and the acidity of bonito flakes made the broth rich and refreshing. When I added the tempura, the oil enhanced the umami of the broth, and I slurped it all up eagerly. It filled my stomach.

I moved to Nakano and I can't count how many times I've been there already. I just crave this noodles! They remind me of the noodles from the Buzen Uchidachi Association. After trying it once, I became a big fan of Daimon. Even my kids say "Daimon" when they think of udon, that's how much they love it. I always want to be seated right when they open, so I line up by 10:30. The broth is a bit salty, but not overpowering. Both the cold and hot versions of the noodles are delicious. And the tempura is a great deal. It's always crispy and fresh. I usually order the Naruto wakame udon, and the wakame is crunchy and tasty, which I love. I haven't tried the butter topping yet, but I want to challenge myself someday. It's an exciting udon shop where you want to try everything.

"Cold dipping udon" is usually eaten at a restaurant where the udon is firm, but today I was in the mood for softer udon, so I visited "Udonya Daimon" after a long time. The medium size, priced at 550 yen, has thin udon that is soft and chewy even when served cold. The 300g portion was satisfying for me. The dipping sauce may look light, but it has a strong salty flavor that may divide opinions, but I enjoyed it till the last drop. The toppings of grated daikon radish, fried tempura bits, and ginger are offered separately upon request. The grated daikon radish was a nice touch, and I even used some as a side dish. Green onions are already included in the udon. The table condiments include dashi soy sauce, salt, shichimi pepper, ground sesame, and lemon juice (replaced with lemon juice due to sudachi shortage). The seaweed topping, priced at 150 yen, was served separately and complemented the udon well. The tempura items were reasonably priced and fried upon ordering: chicken (160 yen) had a large and tender piece, corn (130 yen) was a seasonal treat, and okra (100 yen) had a rich flavor. I also enjoyed a bottle of Akahoshi beer (550 yen). After finishing the meal, customers are expected to return their dishes to the return shelf on the left side. It was a delicious meal as always, and I might try the "Kamatama" or "Shoyu" udon with butter topping next time. Thank you for the meal.

- Name: Udonya Daimon - Rating: 3.57 on Tabelog (as of September 2, 2023) - Price: around ¥1,000 - Location: Nakano Station - Drink: Beer starting from ¥550 - Customers: Solo, with friends - Waiting in line - The restaurant is located in the basement of Nakano Broadway. There are about 6 counter seats, and people start lining up as soon as it opens. Customers include those with small children, friends, couples, and solo diners. The basic udon comes with customizable toppings. I personally added pickled plum and ordered tempura, all for around ¥1,000 per meal, which was very satisfying. The broth is incredibly delicious, paired with chewy noodles, providing a high level of satisfaction. I also enjoyed tempura toppings like shiitake mushrooms and half-cooked eggs with salt. Although it can be a bit challenging to wait in line at this popular udon restaurant in Nakano, it is definitely worth it for the delicious udon experience.

Friday. I arrived at 11:10 because I saw that the store opens at 11. There were 10 people waiting in line. I got seated at 11:47. I couldn't decide between pork bukkake and meat udon, but ended up ordering cold bukkake for 450 yen, with extra noodles for 100 yen. The tempura included fried mochi for 110 yen, lotus root for 100 yen, and corn for 130 yen. The food arrived at 12 o'clock. The tempura was crispy like rice crackers, the corn was lightly sweet and easy to eat, and the lotus root had just the right thickness. Each piece of tempura was the perfect size and price, and it was delicious. When I left at 12:10, there were 15 people waiting in line. It had been about 3 years since my last visit, and I was surprised to see that the restaurant had become extremely popular.

When I walked through the underground mall in Broadway, I noticed a few people lining up and decided to join them. Despite the small number of people in line, I waited for about 30 minutes before finally getting my udon. Each bowl seemed to be made with care. The thin noodles had a firm texture and a wonderful aroma of wheat, with a satisfying mouthfeel. It was a long time since I had such delicious udon. The tempura was also freshly fried and tasty. This time, I ordered the cold udon, but the dipping sauce was a bit on the strong side. Some people may find it too intense. If you plan to visit, I recommend allowing for more time than just waiting in line, as it may take longer than expected.

Udonya Daimon in Nakano: "Cold udon with Naruto seaweed, tempura without shrimp, chikuwa tempura, half-boiled egg tempura" for 930 yen. There are 6 counter seats. Men boil, women fry, so the turnover is slow, but the noodles are really delicious this season. Despite being thin for Sanuki udon, it is exquisite. The broth is rich with bonito, and it comes with ginger, tempura bits, and grated daikon radish by default, with options to choose from when ordering. If you happen to be in Nakano this summer, check out Daimon in Broadway B1.

I visited the restaurant for the first time and arrived at 12:30, joining a line of 20 people waiting. The small shop with 6 counter seats on the B1 floor of Nakano Broadway was not too uncomfortable to wait in as the air conditioning inside was effective, but the turnover was slow. At 13:30, they announced that they had run out of noodles. While waiting at 13:40, I ordered tempura toppings including tempura with squid and chicken for a total of 850 yen. Finally, at 13:55, I was able to sit at the counter seat, and at 14:00, the bowl was served. The clear golden broth with thin noodles, neatly arranged, reflects the owner's commitment. The thin straight noodles were very smooth with a good chewy texture and delicious taste. The broth had a solid bonito flavor but was light, with a subtle saltiness that made it easy to drink up. The chicken tempura was hot and juicy, while the squid tempura had a strong seaweed flavor that brought out the umami with each bite. I was impressed with the high quality offered at such a reasonable price. It was a restaurant worth the long line. I enjoyed the meal very much. Thank you for the delicious food!

Popular Sanuki udon with long lines at Nakano Broadway underground. Arrived at 12 o'clock on the weekend and was 8th in line. Surprisingly, it didn't seem too crowded, but the turnover was really slow haha. Got a seat 35 minutes later. Mealtime was only 5 minutes haha. They took our order while we were waiting in line. In times like this, the menu on Tabelog is convenient. They asked if we wanted grated daikon radish, tempura flakes, and ginger toppings. Negi (green onions) were default. Ordered the "kake hiyahiya chuu" (550 yen) with chikuwa tempura (100 yen) and toriten (160 yen). It's cheap. The prices are really fair for this place. Declined all toppings because if they're already included, it changes the flavor of the broth and we also ordered other tempura. The grated daikon radish and ginger are good, but I don't like them to be already in the udon. Chose the "hiyahiya" as the owner recommended it as their best. It was really cold, just as the name suggests. Some places serve lukewarm udon, but I prefer cold dishes to be served really cold. The broth was quite salty. Maybe to match the hot weather? It's good at first, but I hesitated to finish it all due to the strong saltiness... haha. Still, it makes you want to gulp it down. The udon was chewy and had a good texture. It was quite filling. If this place wasn't in Nakano, I would want to eat here often. The tempura was fried by the owner's wife and it was delicious. It was crispy and a must-try. They offer a variety of tempura, making it hard to choose. They politely greeted us as we left, making our visit pleasant. Definitely a top-notch udon shop.

I decided to go to Nakano during the day and have lunch before running errands. I felt like eating udon today. And not from a certain chain. So I decided on this place after searching on Tabelog. I had been to Broadway underground many times before, but I wasn't aware of this place until now. I also found out that it has a deep connection with a certain studio, so I had to go! I heard there would be a long line, so I went right when they opened, but there were already about 10 people waiting. Everyone was waiting patiently. While waiting, I looked at the menu and the tempura lineup at the storefront to decide on my order. The shutter was open, and the owner and a woman were in the midst of preparing. It's a small shop with about 5 counter seats. I finally got a seat after waiting for about 45 minutes since lining up. I ordered a small size udon and 4 kinds of tempura. I had already placed my order while waiting in line, so all I had to do was wait. The tempura arrived shortly, but I wanted to eat it with the udon, so I waited. Soon, the udon arrived. The hand-made noodles seemed to have some thin parts. The slightly thinner and flatter noodles that I had never had before were smooth and amazing. They had a addictive texture. The tempura was piping hot, with a light batter, also amazing. Only the okra seemed slightly overcooked... I ate the noodles while they were cold and the tempura while it was hot, completely engrossed in the meal. I paid at the counter, and they had a self-return system for the dishes. There were still people waiting in line, so I vowed to come back again! I left without lingering. Thank you for the meal.

There is a restaurant located in the food court on the basement floor of Nakano Broadway. The name of the restaurant, "Daimon," comes from the old Chinese restaurant "Chuka Daimon" that used to be in this location. The owner of the restaurant trained at the renowned udon restaurant "Udon Ichifuku" in Takamatsu, Kagawa, before opening this place. The udon noodles here inherit the main characteristic of Ichifuku, which is the "stretchy thin noodles." The menu includes various udon dishes such as plain, bukkake, soy sauce, kamaage, and kamatama, allowing customers to choose according to their preferences. You can also order more than one bowl if you like. The tempura is handled by a woman (perhaps the wife?), offering over 10 types of tempura including standard and seasonal options, freshly fried upon ordering. The restaurant has only 6 seats, and with a diverse selection of udon and tempura, the turnover seems to be slow. When I visited on a weekday, arriving around 10 minutes before the 11 am opening, there were already 15-20 customers in line ahead of me. By the time I got a seat, it was around 11:45 am with another 20 people waiting behind me. It was quite a hectic lineup, so it may not be ideal for a quick lunch break udon meal. On that day, I ordered the cold udon, kamatama, chikuwa tempura, and geso tempura. As mentioned earlier, the udon noodles are quite thin for Sanuki udon, lacking the firm chewiness but instead having a moderate elasticity, which may not suit those who prefer firm udon. The broth for the plain udon is a versatile type with a hint of bonito and dashi flavors, although I personally found it slightly too salty, so it would be better if they could reduce the saltiness. Additionally, you need to specify if you want toppings like ginger, grated daikon, or tempura flakes when ordering, aside from green onions. The kamatama allows you to adjust the soy sauce to your liking, so I was able to enjoy it with my preferred flavor intensity. Overall, if they can increase the turnover and slightly reduce the saltiness of the plain udon broth, it would be perfect.

This time I visited "Udonya Daimon"! I ordered the Kamaage Oo for 700 yen, with additional toppings of chikuwa for 100 yen and chicken for 160 yen, totaling 960 yen for lunch. I went during lunchtime and as usual, there was a line! I waited for 30 minutes before being seated. Even while waiting in line, my order was already taken, so the food arrived quickly once I was seated! Last time I had the Kama Tamago, but this time I ordered the Kamaage! The texture of the udon here is always amazing! It's delicious every time I eat it here! I wish I could eat it every day! It's a must-visit place with great value for money! The tempura is crispy and goes well with the udon! If you haven't been yet, you should definitely go! Thank you for the meal ===========

Recently, I've been more into udon and soba than ramen. Today, I visited "Udonya Daimon" in Nakano Broadway, a popular spot where you can enjoy authentic Sanuki udon. The place is always crowded, and they often sell out and close around 2 PM, so it's recommended to go early! I ordered: - Kake Hiyahiya (¥550) - Nankou Ume (¥110) - Namatama (¥120) - Tori (¥160) - Maitake (¥110) - Mitsuimo (¥90) It's fun to watch the owner working in the shop, you can tell they really love udon. The udon noodles are thick and chewy, with a great texture. The broth has a rich flavor from the bonito dashi. The toppings of plum and raw egg play their roles well. The tempura of chicken, maitake mushrooms, and sweet potatoes are also delicious, with the ingredients being showcased nicely. You can understand why this place is so popular once you visit. If you're in Nakano, be sure to check it out!

I went there after a long time. It was Saturday afternoon, so I waited in a long line for about an hour. I had a small size of "hiya-hiya" and "bukkake hiya" all by myself. First, the "hiya-hiya" had thin, elegant noodles in ice water, with a light yet flavorful broth that had a strong dashi flavor. The noodles were smooth and had a firm texture, making it hard to stop once you start eating. Then, the "bukkake hiya" was slightly sweet with a strong soy sauce flavor. The noodles were also soaked in ice water, providing a good chewy texture. The "bukkake hiya" had less broth compared to the "hiya-hiya," allowing you to feel the texture of the noodles more. The way the owner boiled the noodles, soaked them in water, and plated them in a bowl was like a beautiful piece of art. You can enjoy such high-quality udon for less than 500 yen per bowl. I had been on an udon-eating tour in Kagawa a month before, trying over 10 bowls in two days, so my udon taste level was already high, but this experience was truly impressive. I think it's a masterpiece that you can't find even in the udon mecca of Kagawa. Thank you for the meal, I will definitely visit again.

I went to Nakano Sun Plaza to buy antique kimono items and decided to stop by Udonya Daimon for lunch. It was my second time at the plaza and I was tired from looking at so many kimonos, so I decided to wait in line at this small udon shop with only 6 seats. After waiting for about 30 minutes, I ordered cold noodles with cold soup (bukkake) topped with maitake and okra tempura, along with umeboshi. The noodles were not too thick and seemed to be hand-cut, with a nice texture. The soup had the perfect balance of saltiness, sweetness, and dashi, and the roughly grated daikon added a nice crunch. It was the perfect dish after the wait.

I visited around 1:30 pm on 23/06. There were 3 people waiting. The udon menu includes: - Kake udon 450 yen - Bukkake udon 450 yen - Shoyu udon 450 yen - Kamaage udon 500 yen - Kamatama udon 500 yen - Niku udon 700 yen - Buta bukkake udon 700 yen, etc. Tempura options include: - Chikuwa 100 yen - Soft-boiled egg 120 yen - Fried mochi 110 yen - Squid 140 yen - Chicken 160 yen, etc. You can choose the noodle portion size: small 200g, medium 300g, large 400g. When ordering, they also ask about adding tempura flakes, grated radish, and ginger (I only chose ginger, but you can add all). I ordered the large portion of bukkake udon (cold). I also ordered chicken and chikuwa as side dishes. The udon is a bit thinner than before, with less chewiness, but the dashi broth with the right amount of soy sauce (saltiness) is well blended. It's still delicious, just like before. The freshly fried chicken and chikuwa tempura were also delicious. I visited after 2 years and was surprised that the prices hadn't changed much. Thank you for the meal!

After coming back from the sauna alone, I visited this place. After the sauna, I always crave for something to eat. Now, how about "Udonya Daimon"? There was a line in front of the store. The chef boiled the udon noodles, while the hostess fried the tempura. The udon had a gentle flavor, and the tempura was crispy. Thank you for the meal!