A recent issue of Dancyu magazine featured the hot noodle of the moment, udon. Udon noodles are thick flour noodles. Restaurants are popping up around Tokyo and it’s not unusual to see long lines forming at lunchtime. Many of these shops have been around for a long time are seeing a new appreciation for these hearty noodles. In the Dancyu magazine I was thrilled to see a restaurant in our neighborhood of Kokubunji. It’s about a 15-minute walk from Kokubunji station. If you are ever near Kokubunji, it’s a good shop to have on your radar.
My first time there I asked the proprietress her recommendation and she suggested going with the standard inaka udon. She said that all of the udon comes with the tempura side dish. And, she did warn me that the portions are generous, echoing what Dancyu had also mentioned in their article. The photo above is the inaka udon which comes with a flavorful dipping sauce.
The niku-jiru udon is a meaty soy broth with beef and onions and my favorite.
Creamy sesame dipping sauce with udon and kaki-agé tempura, a melange of vegetables chopped up and deep-fried in a cake, and kabocha tempura. This is the small “sho” portion, for a bargain 600 JPY.
This area of Tokyo is known for Musashino udon which is a dark-colored udon that is very chewy. Nana does not serve the Musashino udon. The noodles are softer yet still have a nice texture.
The entrance, which is hard to see from the street.
I had a hard time finding Nana as not only is it in a residential area, it’s a home. This is the exterior of Nana, and no, there are no signs signifying the restaurant.
Actually, once I saw all of the bicycles parked in the driveway, I knew this must be it.
The interior. Very simple, basically the living room of the home. This was a very early lunch, but it filled up quickly after we were seated. The husband and wife team are very kind. Portions of udon are very large so I suggest going for the smaller size. If you can’t finish your bowl of noodles you can put them in a plastic bag to take home.
On our second visit the wife gave us a bag of kombu Tsukudani to take home with us. She had warned us that it was spicy as it is made with tōgarashi, dried red chili peppers. We loved it over a bowl of steaming rice.
The shop’s great name is “Foot Stomped Udon” as the noodles are traditionally stomped by feet.
Ashi Uchi Udon Dokoro Nana 足打ちうどん処七
Tokyo-to, Kokubunji-shi, Honda 5-28-2 東京都国分寺市本多5-28-2
Saturday – Sunday 11:00～14:00 (or until sold out)
Monday – Friday 11:30～14:00
Closed Tuesday, Wednesday, and each month on the 30th and 31st