This little udon shop, with six seats at the counter and just two tables, serves freshly made noodles that go down nice and smooth, plus great side dishes like tempura and deep-fried tofu. You should really try its signature 'carbonara udon', where the noodles are topped with grated cheese, a runny soft-boiled egg and a thick slice of bacon tempura, much like its namesake Italian counterpart. Don’t be put off by the long wait at Shin.

Whether you’ve avoided this place because of the horrendously long queue, an udon lover or have this place on your eat list – I’m here to convince you why you should absolutely visit during your next trip. With the new virtual queue system, you must plan properly so you don’t waste time!

Udon Shin is known as the Western Creative Udon because they pioneered the Carbonara Udon – the Udon taking social media by storm. While the traditional ways of having Udon here are subpar and the noodles are on the softer side, Udon Shin makes up for it with some creative combos such as Carbonara Udon with Bacon Tempura, Mala Chilli Beef Udon and Cheese Tempura. If you want pure Udon excellence, best to look elsewhere but if you want to taste the OG Carbonara Udon and still one of the best renditions of the dish, you have to come to Udon Shin.

At Udon Shin, you can enjoy udon made with their motto of "freshly kneaded, cut, and boiled." Their specialty udon is prepared by cutting the dough upon order and adjusting the boiling time according to the day's weather conditions to create the ultimate bowl. My recommendation is the tempura shrimp and seasonal vegetable udon. The noodles have a smooth texture followed by a springy and firm consistency, with a noodle presence unlike anything I've had before.

Ramen gets all the hype these days but what about its friendly, slightly chubbier cousin udon?. Well friends, not to worry because udon is making a comeback here at one of the few restaurants we actually waited in line for. We didn’t know what to expect when our friend jotted this place down in a Whatsapp message a few days before leaving but the timing of our hunger worked out when we ended up in Shinjuku.

These thick wheat flour noodles are thought to have been introduced to Japan from China around 800 years ago, and one of a staple traditional Japanese food. Nowadays, udon is a hearty and inexpensive lunch option, usually boiled and then served with a simple broth. Kake udon features those two ingredients alone, and although it might look basic, it actually makes for a very hearty meal by itself.

For those on a limited budget udon can be another delicious go-to-meal. Traditionally Udon is made and topped with meat and fish meaning it can often be off-limits to vegetarians. But do not fear, if you head to the tiny, traditional and infamous Shin Udon restaurant in Shibuya you can slurp on a tasty veggie friendly version of the dish along with crunchy veggie tempura and deep-fried tofu.

With six seats at the counter and two tables, Udon Shin can only accommodate a maximum of 12 people. Despite its small size, the shop is one of the best places in Tokyo to get superb wheat noodles. Using carefully sourced wheat flour, Shin’s udon is freshly kneaded at the store and the boiling time is adjusted based on the day’s temperature and moisture level to ensure the perfect texture.

So when you see locals forming snaking queues, you know a place is worth the wait. Udon Shin is one of those places. A tiny shokudo (a small, casual restaurant serving local cuisine at a reasonable price) less than a minute away from Shinjuku station, Udon Shin has only six counter seats, but it offers delicious udon with side dishes like tempura and deep-fried tofu.

Udon Shin is a specialty restaurant that takes the time and effort to serve freshly cut and freshly boiled udon noodles without any compromise. They give visitors the best udon experience possible and do not leave the udon cut or boiled. The time and effort they put into their udon is directly reflected in the flavor and texture of their udon.

Even in the world of Japanese cuisine, udon noodles are known for their simple yet deep flavor. Among the many specialty udon shops in the Tokyo area, Shinjuku's Udon Shin is a famous spot for freshly made, superb udon noodles. The rich flavor of the dashi broth and chewy noodles is a delightful combination that will easily have you hooked!

If you are quite familiar with Udon noodles, you may already heard this restaurants. Shin Udon is often called the best Udon in Tokyo and it is very very popular. The passionate owner chef has been on the quest for the perfection of Udon noodles, and truly committed to the process of making good Udon dishes for each customers everyday.

If you are quite familiar with Udon noodles, you may already heard this restaurants. Shin Udon is often called the best Udon in Tokyo and very very popular. The passionate owner chef has been on the quest for the perfection of Udon noodles, and truly committed to the process of making one good Udon dish for each customers everyday.

Another Japanese noodle that deserves your attention is udon (うどん). Chewy, slippery, smooth, and supple, udon is the kind of noodle that can melt all your troubles away. You can get udon in hot dashi soup broth topped with flash-fried tempura, cold in the umami mentsuyu sauce, or a creative fusion dish like udon carbonara.

A Tokyo favorite noodle spot we always revisit is Udon Shin. On our first visit, we waited hours in line for these noodles, but now they have a ticketing system. Go a couple of hours before you want to eat, take a ticket from the machine, and receive a QR code with your queue number and estimated wait time.

Udon are thick white wheat noodles eaten cold or hot with sauces or in soup. Some restaurants make their udon on site, and you'll have the opportunity to watch the noodle-maker transform the dough into the chewy noodles. A bowl of hot soupy udon is served with thinly sliced kamaboko fish cakes or tempura.

Japan, 〒151-0053 Tokyo, Shibuya City, Yoyogi, 2-chōme−20−１６ 相馬ビル １F. Udon Shin in Tokyo stands out for its noodles, which are prepared fresh for each order rather than being pre-cut or pre-boiled. This can mean a short wait, but many feel it’s worth it for the careful attention put into every bowl.

Udon Shin has built a reputation for serving what many consider the best udon in Tokyo. Its thick, chewy noodles are made fresh daily, and the bowls come topped with ingredients like soft-boiled eggs, butter, pepper, and tender beef. Be prepared for a wait, but the new virtual queue system helps.

Udon Shin is a specialty udon restaurant that has been ranked among the top 100 on Japan's leading gourmet review site for several years. They serve freshly made udon, hand-kneaded, cut, and boiled to order for each bowl. The restaurant is popular with a wide variety of customers.

Udon Shin is a hidden eatery in Shinjuku, Tokyo, located off the main street in an alleyway near a police box. The cozy interior offers six counter seats and two tables. Specializing in handmade udon, the restaurant serves both hot and cold variations with various toppings.

But not Udon Shin, because it is a fusion udon a.k.a. carbonara udon. There are reasonable udon that starts from 900 Yen, but if you plan to go to Udon Shin, you have to get the Carbonara udon. It is a bit more expensive than the other udon, but it is worth it.

Udon Shin in Tokyo is highly recommended for udon enthusiasts. Located near Yoyogi and Shinjuku, this popular restaurant is known for its freshly made udon with various toppings. Despite long wait times, its high-quality dishes attract both locals and tourists.

Udon Shin offers premium udon made with carefully selected flour. They only prepare as much as they need for that day. Their freshly cut and boiled udon noodles are so smooth that they feel like silk on your tongue!

Shin Udon is probably one of the more well known udon joints in Tokyo. A few years ago it wasn’t super busy, but these days there’s usually a line and it’s usually made up of tourists. Not like that’s a bad thing.

While the relatively unspicy curry udon noodles are the main seller here, the kitchen also turns out several other hot and cold varieties such as spicy natto, Chinese-style tantanmen, and ume-kitsune...