Udon restaurants in Tokyo
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Udon goes international at this new spiffy little white-walled cafe. Creative young chefs make the noodles right there and put them in so not Japanese dishes: carbonara, chicken with mushrooms in cream sauce or spicy Sichuan eggplant. It’s eaten with chopsticks, so staff supply you with a paper bib. There’s also stellar traditional udon for purists, and side dishes including grills.
Connoisseurs of udon say that Osaka-style broth is lighter in colour and more delicate in flavour than what Tokyoites favour. Try for yourself at this Osaka original that’s said to have invented udon-suki (¥3700 per person), udon cooked sukiyaki-style in broth, with seafood, vegetables and meat. Look for the stately black building.