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The chef trained as a soba craftsman before wheat pulled him toward udon, and that soba discipline shows in every bowl at this small udon shop in Hiranomachi. Grain is stone-ground in house, then rolled and boiled to order. The Michelin Guide awarded it a Bib Gourmand. Noodles arrive with salt and wasabi rather than the usual dipping sauce, and the meal closes with udon water instead of soba water, a small but pointed statement of allegiance.
The awards strongest first
- Michelin Guide Bib Gourmand
One number, weighted & current 74
How we scoreThe dishes from the writeups
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Arabiki zaru udon
“We recommend the Arabiki Zaru Udon (coarse-ground udon served on a wicker basket).”
Michelin Guide
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