The udon noodles at Hoshino in Nihonbashi are mocchiri chewy. The Sanuki style of handmade udon noodles is a popular lunch spot. I usually get chilled noodles with a splash of soy sauce or in a chilled dashi broth. The meal is rounded out with vegetable tempura – maitake mushrooms, onions, sweet potato, and Satsuma imo sweet potato. I added geso squid legs tempura. The crispiest tempura I have ever had. I was self-conscientious each time I took a bite as it was so loud. This whole meal was 1,300 yen ($10).

At the counter guests can add tenkasu tempura bits, green onions, chili oil, grated ginger, soy sauce, shichi mi seven spice, or salt (for tempura).

Many diners were ordering the niku udon topped with thin slices of sweetly soy sauce seasoned meat.

Hoshino is down a quiet pedestrian alley. It’s busy at the noon lunch hour so come before noon or after about 12:45 p.m. Look for the large white lantern in front of the shop.

Hoshino ほし野

Chūō-ku, Nihonbashi Muromachi 1-11-2

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