Restaurant 西新宿ビル 7 Chome-19-9 Nishishinjuku Shinjuku-ku, Tōkyō-to 160-0023 Japan Published on: 05-04-2016
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Why Mentsu-dan is special ?
Mentsu-dan's udon noodles aren't just super fresh—they're actually made right before your eyes. Upon arrival, you'll be greater by a towering illustrated menu board, especially helpful since everything's in Japanese. Red means a warm preparation, while blue is cold; some udon dishes can go either way. First timers should consider going for a cold preparation, which will best highlight the noodles' hallmark firm, chewy texture. Mentsu-dan has a classic feel with natural wood and lots of old, black-and-white photographs of Kagawa prefecture—home of the Sanuki-style udon you're eating.
Give your order to the person stationed right in front of the noodle-maker and you'll get your requested bowl in record time. Try the bukkake udon, which is "splashed" with tsuyu, or dashi sauce (a large bowl is 460 yen, or about $4.50).
From here, it's over to the agemono station, where you take the tongs and choose some deep-fried delights at the indicated à la carte price (most cost about 100 yen).
Try the Gesso (squid tentacles) and korokke (croquette, this one meat and potato), Tenkasu (tempura bits), negi (leek-like green onion), and shoga (grated ginger)
You can buy beer from a coin machine for 400 yen (or chuhai—a highball—for slightly less).
- Casual place and excellent Udon
- Great tasting udon
- Good simple food, excellent value
- Fresh udon and welcoming restaurant
- Authentic superb spongy udon
- Noise level Normal
- Budget Budget
- Alcohol NO
- Air condition YES
- Had kid menu NO
- Accept credit card YES
- Serve breakfast NO
- Serve halal NO
- Serve vegeterian NO
西新宿ビル 7 Chome-19-9 Nishishinjuku Shinjuku-ku, Tōkyō-to 160-0023 Japan
Tips for you
Visited this in early March and was not disappointed. Udon is prepared fresh in front of you and then you choose broth/toppings. Cold and hot udon available (cold marked as 'blue' in the menu, hot marked as -you guessed it- 'red') after you pick your noodles with soup you move onwards towards the cashier were you can choose from various tempura toppings-buffet style. Some of the tempura was lukewarm, but on the other hand some was divine i.e. the deep fried runny egg I added to my soup.The place is old fashioned, decorated with old timey pictures of Japan and popular with locals. The staff barely spoke English but provided us with ab english menu with the basic udon combos when we entered. Highly recommended. Relatively cheap, too.
We stumbled across this nondescript udon shop and there was a big variety of udon offerings; cold and warm udon bowls and soup or with dipping sauces. The udon is freshly made in the kitchen and the chef prepares the udon at the front counter as you enter as you order. Very reasonably priced and good value for the whole family
Three words: fresh homemade udons! Although none of the workers speak much English, it wasn't too hard to communicate what we wanted to order. All you really have to know is hot or cold and soup or curry. They have a menu on the counter so you can just point, too. The chef will ask you what you'd like so he can prep the udon. They make, stretch, and knead the noodles in shop, so it might take a few minutes for your bowl of udon to be ready. Stephanie S. and I decided to go with the regular soup udon since the main thing we wanted to try was the udon itself. After you grab your bowl, you walk down to Tempura Heaven (not sure if that's what the restaurant called it, but come on, look at the pictures!) to pick what toppings you want to add on. I'm not a huge tempura fan, so I opted out of any of these items. There were three basic ingredients you can add on for free though: tempura crumble, green onion, and ginger. Bowls are around 550-750 yens (~$5-7). After we paid, we added in our soup from a spout next to the cashier. "Oh my god" were the first three words that came out of my mouth after the first bite. The noodles were thick, chewy, and ridiculously satisfying. I get why ramen is everyone's favorite Japanese noodle soup, but udon just doesn't get enough credit! This thick wheat flour noodle can be served hot or cold and in different flavors of broth. The broth is usually mild and simple, and the noodles are most commonly topped with scallions and tempura. Simple ingredients combined into a comfort meal! What's not to love about it? When people asked me what my favorite things to eat in Japan were, udon always made the list. It really is a bummer there are no udon shops in the bay area, so the closest thing I can get is the frozen type. But now that I've had the fresh kind, there's no way I can go back to the frozen kind! Oh Japan, how you've ruined so many things for me... This was such a cute and homey little restaurant. :) I was so in love with their noodles, I told Steph to buy some packaged udon to take back to California. After a short discussion, we decided we wouldn't be able to replicate the bowl of udon we ate here, so we decided not to buy any to bring back to the states. So much regret!