I have been going to this restaurant for over 10 years since high school. Even now, whenever I pass by, I can't help but stop by to eat... It's chewy, fluffy, and has a rich flavor. Please note that it takes some time to boil. Also, personally, I feel like there are hits and misses with the tempura.

I felt like having some slurpy udon, so I headed to a udon shop near Nishi-Shinjuku Station. It's a place called Men-Tsudan that's celebrating its 20th anniversary this year. It's a self-service style shop, but they serve authentic udon. I arrived a little after 11 am and there were already a few customers there. It seems like there are a lot of udon lovers out there. As a fan of kettle-cooked udon, I naturally ordered the kettle-cooked udon. I opted for a small size with even less noodles. Next up was the fried food zone. I was torn between the deep-fried tofu and the kelp tempura, but I went with the kelp tempura. It looked like a snack bar sauce cutlet. Since it's a shop specializing in Sanuki udon, the texture is different from the soft udon in Hakata or Miyazaki. The long noodles were glossy and smooth. Udon is known for its smoothness, but these noodles seemed like they would flow smoothly from the mouth to the stomach without any stops. The rich broth paired perfectly with the kettle-cooked udon. The kelp tempura was crunchy and delicious, almost like a snack I would want to have. I couldn't help but laugh at the splashing water dispenser, but everyone else was using it without a second thought. The splashing was quite impressive. If they were open in the morning, it would be perfect for breakfast.

During the day, I found a shop that piqued my interest and decided to have lunch there. The shop is called "Imagawa Shokudo" and it is known for serving safe raw mackerel. It seems to have several branches mainly in the Miura Peninsula, and the first branch in Tokyo is operated by Odakyu Restaurant System. The location is a bit of a walk from Shinjuku West Exit, in an area where restaurants are clustered. It is located on the second floor, up the stairs between "Men-Tsudan" which is a pioneer of self-service Sanuki udon, and a sushi stand that focuses on quality ingredients. When I saw the sign of the shop saying "A place where you can eat raw mackerel", I decided not to go in. I couldn't trust that the raw mackerel served by such a shop would be safe. Instead, I decided to have udon at Men-Tsudan. The shop was bustling with almost full seats and a small line of people waiting for Kama-age udon. I ordered the cold bukkake udon, and it was served promptly. The variety of tempura was plentiful, and there was also a pot of oden. The term "bukkake" is quite famous internationally as a word that means "to pour out the essence of life emitted by a man onto someone". When I loudly ordered "cold bukkake", I might have looked like a perverted old man to the waiting inbound customers. I chuckled at the thought. I picked chikuwa and koya tofu tempura, and a selection of beef tendon and egg oden. You pour the broth yourself here. The udon comes with cold broth, and you pour hot broth into a cup for dipping the tempura. I like to soak the chikuwa tempura in the broth until it softens, and the tempura batter oil adds flavor to the broth, making it even tastier. On top of the udon, there are free toppings of green onions and ginger. I tear the koya tofu tempura and float it, using it as a substitute for tempura flakes. There was also tempura made from simmered kombu, which is a Kagawa-style touch. On days when we made simmered vegetables or koya tofu at home, we would turn them into tempura the next day. The simmering broth seeps out, and the crispy batter has a unique texture. It brings back memories. The oden simmered in Kagawa soy sauce and udon broth is quite dark in color. Eating it with ginger miso is the Kagawa way. The shop's oden is sweet with a strong ginger kick, giving it a rural taste. The noodles are firm and muscular. The broth is slightly blurry in flavor. Nowadays, there are many more delicious Sanuki udon shops in Tokyo. But this shop was a pioneer. What's remarkable is the diverse range of products besides udon, each with solid quality. If you think of it as a theme park for Sanuki udon, then it's all good. Even with a small size of udon, my stomach was full. I was satisfied.

I had heard that on Mondays, tempura is only 88 yen, but in September, there are special events every day to celebrate the 20th anniversary. You can check the details on the app or the latest information on Google Maps. I wonder why I went at the end of August... The name of the restaurant does sound familiar, but it was my first time eating there. Maybe the reason why there is no Marugame Seimen near Shinjuku Station is because of this place. The udon here is better than Marugame Seimen.

This udon restaurant, which used to be open late at night, has a fairly spacious interior. Customers choose the type of udon at the entrance, receive their order, and can add tempura, etc. It's nice to be able to easily enjoy authentic Sanuki udon with a firm texture. It is convenient for both individuals and large groups, but if you only drink, there may be limited options for side dishes.

There is a restaurant in an area with many dining options near the left side of Ome Kaido when heading from Nishi-Shinjuku to Shinjuku West Exit. I have been curious about this place for a while. During lunchtime, it tends to be quite crowded and I never had the chance to go in, but on this day, it was past 2 o'clock and relatively empty, so I decided to give it a try. It is a self-service style restaurant like many Sanuki udon places. First, I ordered the udon. Since it was hot outside, I chose cold udon. I thought the spicy cod roe would be refreshing, so I ordered a small portion of cod roe soy sauce. I received my udon and headed to the tempura area. I was torn between squid tempura and chicken tempura, but I chose chicken tempura. After paying, I added chopped green onions and headed to my seat. I started eating right away. I mixed the cod roe into the udon and took a bite. The udon had a strong texture and was delicious! It exceeded my expectations. The cod roe was not as spicy as I thought, but it paired well with the cold udon. After eating about half, I started to crave some spiciness, so I sprinkled some shichimi pepper. I may have added a bit too much, but in hot weather, you tend to crave spicy food. I enjoyed the delicious udon and finished it. The small size was just right. I could understand why it gets crowded - it offers tasty udon.

I finally visited a restaurant that I've been curious about for a while! As the hot days continue, I find myself craving something cold. That's why I chose this place. I've been to nearby places like Fish, Fukushin, and Ichigen before, so I was aware of this place but never got around to visiting until now. The style is similar to Marugame Seimen, where you order udon and then choose side dishes to go with it. The udon, being Sanuki udon, had a nice chewy texture and was delicious! They offer a variety of side dishes like rice bowls and tempura, and you can even order alcohol. It's like an evolved version of the traditional udon shops. I just realized that I ordered tempura instead of the chicken nanban rice bowl that I intended to order. Oh well, it was a feast of chicken dishes!

I passed by this place and decided to visit for the first time. I ordered the cold mentaiko soy sauce udon and chose the kashiwa tempura and shrimp tempura. By the way, on Mondays, all fried foods are only 88 yen, which is a great deal! The udon noodles were firm and had a nice flavor with plenty of mentaiko. The tempura had a thick coating. Even though the portion of noodles was small, there was a decent 200g serving, so I probably could have just ordered one tempura. I left feeling full and satisfied.

[Overall Impression] Located less than a 10-minute walk from Shinjuku Station. Tokyo Men-Tsudan, a pioneer in introducing Sanuki udon to Tokyo, celebrated its 20th anniversary this year (^_^) Feeling a bit nostalgic, I visited after a long time, and even though I have become somewhat knowledgeable about udon, it still tasted delicious. Choosing between hot and cold udon, receiving the udon, self-service style including adding the noodle soup, and serving your own tempura, were all quite innovative at the time. I think their contributions in popularizing these systems and the taste of Sanuki udon were significant. I used to frequent this place in the past but then drifted away, as it happens with some restaurants, right? For me, that place is Tokyo Men-Tsudan (^_^;) I remember feeling inspired by Sanuki udon after reading about it on Satonao's website, over 20 years ago. Later, I got information from Satonao's website that Men-Tsudan, supported by Masahiko Katsuya, opened a shop in Tokyo. I visited with high expectations. The first time I tried Sanuki udon and experienced the various innovative systems was quite moving. It was somewhat emotional. Since then, 20 years have passed. I have tried renowned shops like Sumita, Maruka, and Nenotsu in Tokyo and even finally made it to Kagawa Prefecture a few years ago. Now, I consider myself an old man who has evolved to have a bit of knowledge about Sanuki udon (^_^;) With some sentimental feelings, I visited Tokyo Men-Tsudan after a long time. However, I felt relaxed and natural. The exterior of the shop is a wooden facade with a large udon menu photo. This scene hasn't changed in 20 years. The interior is a spacious area without partitions, intentionally simple in design. There are counters, tables, and a large central table for about 40 people. The background music is J-POP. This view is the same as before, but one difference is the presence of many foreigners! Could this be due to inbound tourism? The menu includes various basic udon options such as bukkake, nama shoyu, hiyakake, zaru, kamaage, kamatama, etc., which are now familiar. You can customize with toppings like tempura and condiments. Adding rice dishes like inari sushi or curry is also an option. The ability to customize according to your preference is a significant appeal. I prefer plenty of tempura and condiments (^_^) I keep the udon simple but indulge in three kinds of tempura. I always want to eat a lot, you know~ - Hiyakake Chilled Udon 500 yen The noodles are firm with a slight elasticity. When chewed, you feel a moderate resilience followed by a subtle taste of flour. Oh~ It's quite delicious! The thickness of the noodles is standard, slightly on the firmer side. It's an udon to enjoy the smooth slurping sensation and the umami extracted when chewed. The dashi poured over the chilled udon is made with dried baby sardines, I think? It's a refined taste with a slightly strong saltiness, drinkable as it is (^_^) The tempura available for self-service has seaweed flakes and is crispy. I served generously, but be slightly cautious as the flavor is strong. - Soft-Boiled Egg Tempura 150 yen - Eggplant Tempura 180 yen - Chicken Tempura 160 yen All tempura have a thin crispy coating. It seems to be finished with the assumption of being made in advance and matched with udon soup. Especially the chicken tempura is quite delicious on its own. It's even more delicious when eaten with udon, so it's the most recommended tempura (^_^) [Final Thoughts] I visited after a long time. The Sanuki udon here may feel slightly firmer and the soup a bit salty, but it's still delicious. Although many Sanuki udon shops have opened in Tokyo now, the taste of this place still resonates as authentic (^_^) The bill for today was settled at 1,089 yen. Thank you for the meal.

In Oedo Line, there is a place called Men-Tsudan where you can enjoy authentic Sanuki udon from Kagawa. It is located near Nishi-Shinjuku Station, on Kotaki Bridge Street towards Takadanobaba, a little further into the Kashiwagi Park side. The shop is so authentic that even locals from Kagawa love to visit. This time, I was only half full from my first lunch stop, so I decided to drop by another place. As soon as you enter, you'll see a pot where you can order your udon. This time, I ordered the cold Kake-Small (396 yen). Even though it's a small size, it comes with about the same amount of noodles as a regular serving. Sometimes there is a wait for the udon to be boiled, but this time it came out quickly. The prices have gone up compared to the past, but they are still reasonable. After ordering your udon, you can help yourself to the toppings like green onions, tenkasu, and ginger, which are free. The cold broth is located near the register, so you can add it after paying. The shop operates on a semi-self-service system. The interior was quite empty around 2:30 pm, so there were plenty of seats available. There are various condiments on the table, such as shichimi, ichimi, salt, and soy sauce, and sesame, sauce, and vinegar are placed on the wall around the middle. The clear and flavorful broth made from dried fish is delicious. The udon noodles have a nice chewy texture, just like authentic Sanuki udon. The portion size is quite satisfying, maybe suitable for a woman's appetite. The tenkasu I added for free was crispy and tasty. It's really great to have a place nearby where you can easily enjoy such authentic Sanuki udon. I never thought I would have a day where I go on a lunch crawl, but it turned out to be just right. Thank you for the meal.

The Sanuki noodles have a great firmness and chewiness, making them very satisfying and delicious. I want to express my gratitude to the shop staff who boiled them in the heat. However, the fried toppings... that's the only downside. The tempura chicken is small (didn't get it), the fish cakes are too crispy and hard, and the sweet potato and pumpkin are just okay. It's a shame to have such toppings with such great noodles.

2023.07.16 Revisited after several years at Men Tsudan. Despite it being a Sunday, I arrived around 14:20 and the restaurant was relatively empty, which was convenient. First, I ordered the type of noodles, got a plate, and chose my favorite tempura (although it's not necessary). Then, I slid over to pay. This process is similar to other chain udon restaurants. The Mentaiko Shoyu was 430 yen, and the Kashiwa Tempura was 100 yen, seriously. Just this alone was enough to fill me up, and the cost performance is fantastic. Although the prices have gone up, it's still very reasonable. And delicious! Thank you for the meal! I will definitely go back!

I watched the movie "UDON" and found an article about a restaurant run by the director's brother, so I decided to go check it out. When it comes to Sanuki udon, it's all about that chewiness, and I was relieved by the delicious taste. I recently went to a popular udon restaurant in Tokyo where we had to wait for 2-3 hours, but it was disappointing. I was starting to think that there are no good udon restaurants in Tokyo, but I found the taste of Sanuki here and it was comforting. It was delicious! I definitely want to come back for more.

Sanuki udon restaurant. Sanuki Udon Ambassador Tokyo Men Tsudan. Located a little off the West Exit of Shinjuku on Kotakibashi Street. On Mondays, there is a special promotion called Age Age Monday where all fried items are 66 yen each. The udon noodles have a nice firm texture, which I personally like. You can help yourself to plenty of green onions and ginger. When having cold udon it's good, but sometimes when having hot udon, the broth can cool down by around 1 o'clock, so it's better to go early. The tempura is pre-fried, so it can be quite cold and some items are hard. Also, at opening time, there may not be many tempura items available, but they gradually come out. Typically, a small hot or cold udon with 2 pieces of tempura costs around 550 yen. You can also ask for extra broth, so I usually get some broth at the end. I will definitely visit again!

Every Monday is "Ageru Ageru Monday" at Men Tsudan! Normally, tempura that costs around 140-330 yen each is all 88 yen. They offer a unique lineup of tempura such as "kombu" and "koya tofu." Taking advantage of the low price, I usually order about 3 pieces haha. The udon has a firm thick noodle, and of course, cold udon is delicious in this season. See you again next Monday!

Around noon on the weekend, I entered the restaurant and ordered udon at the counter, then got tempura, and finally paid at the end. The place was not really suitable for a date. I ordered the M size with mentaiko soy sauce udon, which had a lot of noodles. It didn't have much soy sauce on it, so when I added more soy sauce from the table, it became quite spicy. I learned that you have to add a little at a time. The noodles were chewy and delicious, so if I have errands around here, I would come back again. Thank you for the meal!

I feel like I got a little workout for my jaw at a random restaurant I popped into. I had plans in Shinjuku in the afternoon, so I decided to have an early lunch and ended up finding a place with a familiar name. It had been a year since my last review of a Sanuki udon restaurant. It was self-service except for the noodles, and I debated between the simple option, the classic kama-tama, or the bukkake. Ultimately, I chose the simple option. Since it was almost like a midsummer day, I ordered a medium-sized hiyakake (cold udon) for 550 yen. I poured the cool broth myself, added some free negi and tenkasu toppings, and carefully carried the tray to my seat. The clear broth with a hint of umami flavor was delicious. The noodles had a firm chewiness that made me feel like I was working out my jaw muscles. It felt like I was tasting the authentic flavor of Kagawa in the heart of Shinjuku. I finished every last drop of the udon and returned the tray before heading towards the station. It was my first Sanuki udon in a while, but the memory of its texture lingered. Thank you for the meal.

On Mondays, you can eat tempura for only 88 yen! The chicken tempura was juicy and incredibly delicious. However, the cold tempura like squid, bacon, and egg weren't that tasty. I will definitely visit this place again!

The menu is displayed at the storefront of this semi-self-service restaurant. The interior is a bit messy. You order the udon at the entrance, which comes out from the water apparently already boiled. Then you move to the side dishes section. Overall, the food doesn't look very appetizing and is quite expensive. The udon itself is okay in terms of price, but if you're not careful, it can end up costing more than a regular meal at a diner. At the end, you pay for your meal and then you can pour the sauce over your udon yourself. As for the taste... I wouldn't come back. The udon is not bad but lacks firmness (probably boiled too long). The sauce (in this case for the bukkake udon) lacks any aroma of dashi and is quite bland. The color may resemble udon from Kagawa, but the taste and dashi are weak. The tempura is not even as good as supermarket tempura. The batter is not crispy but rather hard, and on top of that, it's salty. I'd rather go to Marugame for udon.

Self-service udon here gives off a slightly expensive impression. It's like, compared to Hanamaru, it feels a bit more upscale. Honestly, udon with just soy sauce is good enough, but they didn't have that so I ended up choosing this udon. The tempura wasn't anything special either. Overall, it's a fancy self-service udon place. I'd rate it a 60 out of 100.