Udon is a dish we often eat at home for lunch. Udon noodles are sold in the supermarket as dried noodles that need to be boiled and rehydrated or fresh (and also frozen) that just needs to be blanched in hot water. While both of these versions are fine for a simple meal at home, there is nothing that compares to freshly made udon noodles at a restaurant that also makes an excellent broth that is served with the noodles.
Taniya in the historic district of Ningyocho is one of these places. Walking by on the street that leads up to the famous Suitengumae shrine it is hard to miss the handsome chef in the window rolling out the udon dough and then cutting it with a large knife. The style of udon noodles here are from the Sanuki region of Kagawa prefecture.
Tempura udon is one of my favorites. Seasonal vegetables such as kabocha, mushrooms, and lotus root are deep-fried in a thin tempura batter with a bowl of hot noodles. This portion size, the medium, was actually too much for lunch. Next time I go back I’ll order the smaller size.
The staff had recommended this bukkake udon topped with grated yamaimo, shrimp tempura, and a tempura-fried egg with a soft yolk inside. When the egg is broken in the middle the yolk spills out onto the rest of the dish. My friends loved this dish.
Taniya blog (with photos of their seasonal udon dishes). At the moment, the two seasonal dishes are a hot bowl of noodles topped with three types of mushrooms and a tsuke-udon where the noodles are dipped in a meaty “nikujiru” broth.
Tani-san cutting the udon dough into long, thick noodles.
Chuo-ku, Nihonbashi Ningyocho 2-15-17
The menu at Taniya.
Taniya blog (with photos of their seasonal udon dishes).
Here are tips to demystifying an udon menu.