Taste: 3.6 Cleanliness: 2.0 Customer Service: 2.5 Cost Performance: 3.5 Preference: 3.7 I was pleasantly surprised by this place. When I walked in, there were no other customers... I started to worry, but then I ordered the meat juice udon and waited. When it arrived, I first tried the udon noodles, which were exactly to my liking - smooth and chewy. The dipping sauce was full of pork, green onions, eggplant, and fried tofu, which I also enjoyed. There were many free toppings to choose from, so I added chopped onions, fish powder, and fish flake toppings, which gave it a taste similar to a certain tsukemen shop. It's great to find a place of this quality without having to wait in line (though I think I just got lucky this time). Next time, I think I'll order a larger portion.

Originally opened in 2022 on the site of the Ikebukuro branch of "Yoshoku wa Nomimono." is "Niku Jiru Udon Okumura." At first glance, you might think it's a new udon restaurant, but it's actually part of the "Nomimono" group, a brand of drinks. "Nomimono" is a brand created by the president of Mibu Corporation, with titles like "Why put chili oil in soba noodles," "Curry is a drink," "Tonkatsu is a drink," "Hamburg is a drink" (now closed), "Yakisoba is a drink" (now closed), "Western food is a drink" (now closed), "Beef Stroganoff is a drink." The long name of "Why put chili oil in soba noodles" is reminiscent of light novels (like "If I were reincarnated as a ___"). As for "Niku Jiru Udon Okumura," it combines the roughness and chewiness of Musashino with the suppleness and smoothness of Sanuki as its concept. The "Niku Jiru Udon Hiyamori" (regular 400g/80g pork) costs 820 yen, with vegetable tempura for an additional 100 yen (shiitake mushrooms, eggplant). It claims to be a hybrid of Sanuki and Musashino, but it feels more like Sanuki udon with its smooth texture. There's no roughness typical of Musashino, so if you expect that, you might be disappointed. The regular size is 400g, but it doesn't feel that heavy. The broth is a Musashino-style meat juice (made with dried fish and shiitake mushrooms). The pork belly is cheap quality, but the large-cut green onions are tasty. There are also deep-fried mushrooms and eggplants. You can add toppings like raw onions and garlic chili oil to create a unique flavor. You can also have the broth diluted with kombu dashi. The restaurant offers a variety of condiments for flavor customization, such as raw onions, chili oil, soybean pepper, ground sesame, vinegar-infused dried fish, red fermented tofu, kaeshi (sweet soy sauce), fish spice powder, homemade garlic chili oil, and basil ginger. The casual atmosphere makes it easy to visit without hesitation. Thank you for the meal!

This is an udon restaurant located a short walk from Ikebukuro Station, diagonally in front of Don Quijote. I was drawn in by the sign saying that Musashino Udon and Sanuki Udon collaborated. The interior of the restaurant is small, with mainly counter seats. I purchased a meal ticket from the ticket machine and handed it over. In about 5 minutes, the ordered Nikujiru Udon was served. The dipping sauce and udon are served separately. The dipping sauce has a rich flavor that complements the taste of the meat. There are various condiments for flavor enhancement on the table. Adding spicy chili oil and others made the taste even better.

As soon as I entered the restaurant, I felt like the air conditioning wasn't working. It might be because of boiling the noodles, but on a hot day, it was a downside. Also, even though the noodles were supposed to be cold, they felt lukewarm. However, the noodles had a good texture and were delicious. If they would rinse the noodles with cold water properly, it would be even better, but unfortunately they didn't. The dipping sauce had a strong flavor of soy sauce and dashi, and it had plenty of meat which I liked. If you are reading this, please make sure to rinse the noodles with cold water properly.

Ikebukuro's Nikujiru Udon Okumura-san arrived at the restaurant around 11:15. Seeing the signboard outside, it was a very hot day, so I decided to try the seasonal limited cold udon. I purchased a ticket at the ticket machine and sat at the counter seat waiting. I ordered the seasonal limited Cold Sesame Tan Tan Style Udon with extra Chikuwa Tempura. As a service, they also served Carrot Tempura and Shiitake Mushroom Tempura. The Cold Sesame Tan Tan Style Udon arrived in about 10 minutes. It was thinner than Sanuki Udon and surprisingly spicy due to the sesame sauce. I added finely chopped onions halfway through and enjoyed the Chikuwa Tempura, Carrot Tempura, and Shiitake Mushroom Tempura until the end.

I visited the restaurant alone around 8 o'clock in the evening. I ordered the limited cold meat broth udon, which came with tempura. The tempura consisted of shiitake mushrooms and eggplant, but I felt it was a bit lacking. The udon noodles seemed to be hand-made and were delicious. As someone who grew up in the Kanto region, I have a preference for the black broth. There were various condiments like basil and garlic chili oil for flavor enhancement. It was delicious.

Because I woke up late, I wasn't very hungry, so I avoided getting the extra-large portion (lol). The spicy ramen was spicier than I expected, but it was delicious until the end. The seasonal tempura was freshly fried and very good! Next time, I want to challenge myself with the extra-large portion.

You can choose between hot and cold options. The menu includes curry, chicken, and meat, all of which were delicious. The noodles were chewy and paired well with the soup. I think they are hand-made noodles! I like the atmosphere of the restaurant in the late hours. Thank you for the meal.

Black curry meat juice udon - regular size - 920 yen Personally, I love flavor-changing gadgets (^ ^) and I also enjoy trying out new items! Just like stylish women enjoy perfume, salarymen in Ikebukuro enjoy seasonings (^ ^) The restaurant has only an L-shaped counter. If 10 people come in, it will probably be full. There are two 2-seater table seats in one corner of the store. It's a small shop like that. The basic menu includes: - Meat juice udon - Chicken broth udon - Black curry meat juice udon - Spicy egg meat juice udon In addition, there are two seasonal limited items. You can choose the amount of udon, and the price increases accordingly, but it seems that the ingredients in the soup also increase. This is great. There are also toppings like tempura. * Black curry meat juice udon - regular size The dipping sauce is filled with pork belly, long green onions, eggplant, and fried tofu, among other ingredients! The taste is a bit European as described in the menu explanation. Personally, I felt it was a bit light, but I think this is where this restaurant really shines. Five spoonfuls of finely chopped onions (^^) Spices, fish powder, nice and dry~. This really brings out the depth of flavor. Garlic chili oil. Garlic that has been burned is soaked in chili oil with reduced spiciness. This is the number one hit! The garlicky aroma adds a nice touch to the sweet curry. The ultimate touch is basil ginger. This expands the range of flavors! Finally, there is udon soup next to the ticket vending machine (like a soup base). It contains kelp. When you mix your own soup with the broth, the aroma intensifies (^^) It's been a while since I had such a satisfying meal. by Hiroko Yakushimaru Ah, I almost forgot about the udon! It's a hybrid of the best parts of Musashino and Sanuki. Well, I'm not familiar with either in detail, but the right amount of firmness and smoothness was undeniable. Bon appétit.

"I started the chilled Nikujiru Udon. This seasonal limited menu 'Chilled Nikujiru Udon (regular)' (930 yen) was ordered, with the addition of 'Chikuwa Tempura' (170 yen) just like last time. The Chilled Nikujiru Udon originally came with 'Vegetable Tempura,' and on this day, it was Shiitake Mushroom Tempura and Carrot Tempura. The tempura, including the Chikuwa Tempura, was freshly fried and hot. I noticed that there was an extra sheet of 'Himokawa' noodle added, which was an interesting accent. The texture of the noodles felt firmer compared to last time. The chilled broth was flavorful, resembling the Yamasa 3 times concentrated type rather than the Ninen's soup base. It was rich and bold with a sharp taste. For flavor variations, adding raw onions and chili oil made it taste even better. Overall, I found it delicious. I would like to try the warm Udon again when the season is right, as I felt that the quality of the noodles has greatly improved. Thank you for the meal." (By Kyanatsushiku, 6/18/2023)

On a humid Thursday, I wandered around Ikebukuro for work in the morning. For lunch, I visited a restaurant located in a bustling corner of the city, known for their "Musashino x Sanuki Hybrid Udon." I ordered the "Niku-jiru Udon (regular size, served cold)" for 820 yen. The hot dipping sauce was filled with a sweet umami flavor from seafood and soy sauce, complemented by generous portions of pork belly, green onions, and eggplant. The udon itself was incredibly soft and smooth, with a rich flavor typical of Musashino udon. It was a unique and delicious dish that truly represented the concept of a hybrid udon. The restaurant was bustling with customers when I visited, and while I personally prefer firmer udon, I can see how this innovative dish could start a new trend. Overall, it was a tasty and interesting udon experience.

This is my first visit for lunch. From the north exit of Ikebukuro Station West Exit, walk north for about 5 minutes. There is a sign for "Meat Juicy Udon" and the concept of a hybrid of "Musashino Udon" and "Sanuki Udon" written on the storefront. There is also a display of the weight of each serving, with the "regular serving" being 400g, so I decided to go with that. I entered the store and selected "Meat Juicy Udon (regular serving) chilled" for 820 yen at the ticket machine on the left side as soon as I entered, then sat at the counter seat. The "Meat Juicy Udon" that arrived had white "udon" noodles like "Sanuki Udon" with a slightly flat "ear" like part similar to "Musashino Udon", indeed a hybrid look. The "meat juice" contained plenty of pork and green onions. The udon noodles were softer than I had imagined, with no firmness, so they slipped down the throat like soba noodles. The level of "meat juice" was high, so I feel like it would be even better if the udon noodles had more firmness.

Before I knew it, the shop had changed... I remember it was a yellow sign near the shop. I was intrigued by the udon shop's new flag and decided to try it for the first time. I bought curry udon from the ticket machine. Last time I was here, it was a green sign with a Western food drink series a year ago. Later, I knew it had changed to a yellow sign soba shop, but now it had become a meat juice udon shop. The udon had a chewy texture. The dipping sauce had pork, green onions, and eggplant. There were 10 types of self-service condiments available. Perhaps they are continuing the drink series trend. I enjoyed the meal and it was delicious.

During the Golden Week period, when I went to the restaurant, it was full and I couldn't get in easily, so I visited on a weekday. The dipping sauce had large ingredients and plenty of them, so even though it was a dipping sauce, it was satisfying to eat. It was rainy today, but the warm dipping sauce udon warmed up my body.

After sauna, I went to eat at a restaurant in Ikebukuro. After sauna, I always crave something to eat. Now, how was "Nikujiru Udon Okumura"? They have their own unique rules, such as having condiments like chili oil that you wouldn't find in a typical udon restaurant. Thank you for the meal!

- Visited around 2pm on a holiday - 2-3 seats were available so no waiting in line - Took about 5 minutes from buying the food ticket to arrival - Noodles were slightly thin with a strong chewy texture - The dipping sauce was packed with ingredients and felt like a good value for the price - Highly recommended for tsukemen lovers - Will definitely go back to eat again

Beef broth udon regular size 790 yen. Daily tempura 100 yen. The udon here is delicious, especially the Kansai-style. Personally, I prefer curry udon when I want to eat udon. Recently, I stumbled upon a big sign in Ikebukuro West Exit. It was a hot day, so I thought maybe I'd try the udon in tsukemen style. They served thick flat noodles and sharp angular noodles. The beef broth had plenty of pork and green onions. The sweetness from the pork belly adds a nice flavor. Even as someone who prefers Kansai-style, I found it delicious. They also had various condiments at the counter for flavor variations, which was fun to try. Although, I did wish they had shichimi spice available. Overall, I enjoyed the udon after a long time. I thought I could handle a large size next time, but I savored each bite this time. It was really delicious.

I was drawn in by the powerful atmosphere of the restaurant and realized it was a shop specializing in noodles and drinks. As a food lover, I wanted to try the pork, chicken, and curry dishes, but opted for chicken this time to keep it light. The Himo Kawa Udon noodle dish was so tempting, I had to order it. Even though it's not the main dish, I saved the Wonton Tonkotsu Ramen for last. The chewy noodles in rich chicken broth were satisfying. It's a great meal to fuel you up for the rest of the day. Thank you for the delicious meal!

Soft udon lovers gather here! It's similar to Musashino Udon, but leans more towards Osaka-style udon. The noodles are soft, not too thick, with a texture similar to lasagna noodles like at Ramen Nagi. The broth is soy sauce-based, rich in flavor, with a strong Kanto-style dashi. The udon comes with ingredients like fried eggplant, giving it a satisfying volume. There are plenty of condiments on the table, but personally, I didn't feel the need to add anything extra. Overall, this is the type of udon I love, so I give it a high rating. I hope more udon shops that cook their noodles properly become popular, as I'm tired of undercooked udon.

At Ikebukuro for lunch, on the west side, this place is known for serving large portions. It's a place where hungry people gather (laughs). I recommend the meat juice or duck soup, both are the same price and you can choose the amount: regular (400g), large (500g), mountain (600g), or only (700g). 400g is enough for me (laughs). The duck soup udon costs 790 yen for regular or cold. The delivery drivers like Uber are constantly coming in and out, so even though the number of customers inside is small, it takes some time for the food to be served, around 10 minutes? The dipping sauce has chunks of chicken and is slightly sweet in flavor. There are about 10 condiments on the table for flavoring, so no problem there. The udon comes with two types of noodles, regular thickness and "Ittanmo" noodles, both are smooth with a good texture. It's delicious. If you can eat about 400g, I recommend it (laughs). It's best to add some shichimi pepper for flavor, and maybe some chopped onions. If you finish the soup too, you'll be very full. I recommend it for those who are hungry.