The "Mankupuku Set" (thick dipping sauce udon + taro chicken tempura rice bowl) was delicious. The thick dipping sauce with plenty of dried fish flavor was perfect with the chewy thick noodles. You can get up to 3 servings of noodles for the same price, which is great when you want to eat a lot. There are also a variety of rice bowl options, and you can enjoy different toppings like fried foods to mix it up!

I ordered a regular size of cold udon with mushroom tempura and added a small fish tempura on top. The udon had a good texture and portion size, very satisfying. The mushroom tempura was quite large, so the fish tempura was not necessary but still delicious.

I ordered the full stomach set! I chose the Taru Chicken Bowl. In the heart of Roppongi, I found a high cost-performance restaurant. The dipping sauce made with dried fish flakes was very rich in flavor. The vinegar made with dried fish flakes on the table also went well with the dish. Additionally, there was a side of what seemed to be dried fish flakes simmered in soy sauce, which was also delicious. I was quite hungry, so of course I finished everything, but the Taru Chicken Bowl was quite filling, so next time I'll probably save some by ordering 1.5 portions of udon instead of 3.笑

It's Saturday afternoon in Roppongi. I plan to have sushi in Nishi-Azabu today, but before that, I want to watch Mission Impossible, and before that, I need to have lunch. I don't want my stomach to growl embarrassingly in the movie theater. I took a detour through the art museum from Nogizaka Station on the Chiyoda Line, aiming for a Chinese restaurant, but oh no, they start serving at 11:30. Well, that's too long to wait. After some thought, I decided to try "Ibuki" here, which is usually crowded and hard to get into, but at this time, it should be okay. When I arrived, there were no waiting customers, but it seemed like the place was full. I quietly said to the lady who had finished serving, "I'm alone..." and she gestured for me to sit at the counter where there was an empty seat. I ordered the rich dipping udon, and although you can choose the number of noodles, I cautiously chose one portion since it was my first time. Oh, it may seem small? Well, it comes with Illico rice, so it's okay. The dish arrived in a few minutes. Oh, the scent of Illico is amazing. It reminds me of my childhood in Hiroshima, even the smell. In the summer, Illico broth was a must for chilled noodles. First, I tried the noodles, and it was delicious without any powdery texture. Following the instructions on the wall, I added Illico chili oil and powder for extra flavor. Yes, this is also good! Finally, I finished with Illico rice in the dipping broth, turning it into a porridge with the added soup. Oh, Illico, the best. And that was a delicious meal.

A high-quality udon restaurant has opened in Roppongi Midtown! The prices are a bit high, but the udon is delicious!---------------------- 【Store Overview】Opened in September 2019. A luxury high-end brand udon operated by Marugame Seimen's Toridoll Holdings! They make freshly made udon with their in-house noodle making machine, just like Marugame Seimen, but the regular kake udon is priced at 790 yen, which is quite challenging compared to Marugame Seimen! However, they have many original menu items! It seems that you can use the special coupons you get as a Toridoll shareholder here, so maybe I should buy some stocks...--------------------- 【Food】I ordered their specialty "Ibuki Iriko Rich Dipping Udon". The default portion is 300g, and you can increase it by 150g each for the next sizes of 450g and 600g for free. They boast about their "cement-level dipping sauce", and you can enjoy a rich udon experience! I wonder if there is a connection with the famous ramen shop "Chuka Soba Ibuki"? The soup is thick and creamy! Eating this with udon is just amazing... It somehow feels less guilty than eating it with ramen. For those who love rich flavors, this was great! It may be a bit crowded during lunchtime, but the turnover is fast, so it's good! The prices are high-end, but definitely worth trying!

・Thick dipping sauce udon (1 serving) ・Pumpkin tempura ・Chicken tempura ◻️Visit time: around 6:20 PM on a holiday ◻️Crowdedness: No wait ◻️Reservation: No reservation made in advance ◻️Number of people: 3 ◻️Tabelog score: 3.38 (as of July 2023) ◻️Genre: Japanese cuisine ◻️Notes: The noodles seemed a bit less in quantity at first glance, but they were actually sufficient. The rice portion, on the other hand, was too much. The rich dried bonito soup base can be diluted to your liking. You can also adjust the flavor with ginger, chili oil, and dried bonito spicy powder. The dried bonito spicy powder tends to make it powdery and doesn't necessarily enhance the flavor, so it could have been omitted.

Today, I found myself in udon mode again, so I headed to Midtown and couldn't help but notice this place, Ibuki Udon. I decided to try their rich katsuo dashi dipping udon, and it was absolutely delicious. Cold noodles on a hot day hit the spot perfectly. Thank you for the meal!

I went to Ibuki Udon for weekend lunch, and I was a bit indecisive about what to order, but I ended up choosing the rich dipping sauce udon and the chicken and fish cake tempura udon. The soup with bonito broth was so delicious that I couldn't help but let out a "yum" with the first sip. It was shockingly tasty, and I even ended up eating my portion and my wife's dipping sauce udon. It is without a doubt the most delicious fast food udon place. I am planning to go to Roppongi this weekend, so I will definitely visit again soon.

Quick lunch when going to the office. Sometimes there is a line, but if you go at a different time, you can usually get in quickly because the turnover is fast. I always go for the hot udon with iriko (dried sardine) broth at Ichikura. I usually get 1.5 servings of noodles because it's free to add extra noodles. The rich iriko broth can be customized with toppings like ginger, iriko chili oil, sesame seeds, etc., so I often use it for a quick lunch.

The best udon I've ever had. It's a dipping udon, so even ramen lovers will enjoy it. The dipping sauce is made with dried fish, so those who like dried fish will also enjoy it. The udon itself is delicious, so udon lovers will be satisfied too. There are many other menu options to try on different occasions. Takeout is also available. I randomly stumbled upon this place, but it was a great choice.

There are times when you suddenly crave for udon. Today was one of those days. I wanted simple cold udon. The noodles had a firm texture and a strong wheat flavor. Considering the location in Roppongi, the price was reasonable. Thank you for the meal.

Despite being located in Midtown, this place is not pretentious and easy for solo diners to enter. The udon noodles are thick and the meat is delicious. Similar to Marugame Seimen, there is a possibility of people coming up to you, so it's better if you are used to that.

It's great that it's easy to eat quickly. The shrimp was crispy. ★3 or lower: not mentioned. ★3-★3.4: unlikely to revisit. ★3.5-★3.9: recommended. ★4-★4.4: highly recommended, want to revisit. ★4.5 and above: definitely revisit, top rank.

For more details, please visit the blog: https://tokyo-tabearuki.com/ibukiudon-roppongi This time's content: 1. Ibuki Udon under the Toridoll Group 2. Exterior, menu, and atmosphere of Ibuki Udon Roppongi Midtown Store 3. Seafood Tempura Nabe Yaki Udon at Ibuki Udon Roppongi Midtown Store 4. Directions, business hours, and Tabelog rating for Ibuki Udon Roppongi Midtown Store 1. Ibuki Udon under the Toridoll Group The Ibuki Udon in Tokyo Midtown, operated by Toridoll Holdings, opened on September 27, 2019. I recently discovered its existence after thoroughly reading the list of stores that accept shareholder benefit vouchers. I was already aware of the Ibuki Udon in Kichijoji, also under Toridoll, but it seemed that the shareholder benefit vouchers were not applicable there. Upon closer inspection, I found that Ibuki Udon and Ibuki Udon have completely different price ranges and offerings. Ibuki Udon offers udon at a higher price point, with prices starting at 770 yen. The menu includes rich dipping broth udon and items priced over 1,000 yen. I was intrigued by the products offered at this high-end price point, but what really caught my attention was the expiration date of the shareholder benefit vouchers, which is January 31, 23. I still had over 10 vouchers left, so I hurried to Roppongi to use them up. It seems that Ibuki Udon's second store in Otemachi has closed down. 2. Exterior, menu, and atmosphere of Ibuki Udon Roppongi Midtown Store I used to visit Roppongi two to three times a week about 20 years ago to meet foreign friends. Roppongi has an image of being expensive, but there are many restaurants that offer good lunch options at reasonable prices, making it surprisingly accessible to the general public. However, with buildings like Tokyo Midtown and Roppongi Hills, I wondered if there were any cheap restaurants in such expensive establishments. There must be some remnants of the old Roppongi somewhere. Ibuki Udon is located in the "Galleria" commercial facility on the basement floor of Tokyo Midtown. The exterior of Ibuki Udon in Tokyo Midtown doesn't exude as much luxury as Marugame Seimen. They use a commercial udon noodle-making machine called "Shin Da", offering homemade-style hand-cut udon and kettle-cooked udon. The menu includes winter hot gourmet udon dishes like shrimp and duck nabe yaki udon, priced at 1,600 yen. There is also a "cement-grade dipping broth" udon, which is reminiscent of the famous cement-style ramen shop "Chuka Soba Ibuki". Although the prices are high, the space is narrow, similar to Marugame Seimen, except for the locations in central Tokyo. When looking at the menu, I noticed that the nabe yaki udon cannot be served in a larger portion, unlike the regular udon dishes. I had exactly 16 shareholder benefit vouchers with me, so I decided to order the shrimp tempura nabe yaki udon (1,600 yen). It seems that there is no option for a larger portion, but that's okay. The table condiments include powdered bonito and bonito vinegar, as well as a jar of something that looks like bonito simmered in soy sauce. The chopsticks, hand towels, and disposable chopsticks are taken from a drawer in front, following a "yakiniku-like" style. This method of serving seems to be increasingly popular among restaurants.

I had the Iriko Shoyu Udon for 910 yen. I didn't order any toppings, so it was just the noodles. It was simple but I liked it. The thick and firm noodles had a great taste, aroma, and texture. The condiments included green onions, ginger, green chili pepper, sudachi, and grated daikon. Grating the daikon myself was a bit tiring but there was a generous amount. The daikon didn't overpower the udon and paired well with it. On the table, there were various condiments like iriko shoyu, iriko vinegar, iriko chili oil, and iriko powder for flavor variations, which was nice. The iriko shoyu was mild, and the iriko vinegar had a sweet taste like sanbai vinegar, which was delicious. For those who want a kick, adding more green chili pepper and chili oil might be good. The green chili pepper was quite spicy. Overall, it was a good find without much research, but at 910 yen for udon without toppings, it felt a bit pricey. Perhaps it's the Roppongi prices. By the way, it seems you can choose the amount of noodles, and the photo I took was with 1 serving.

The flavor of the dried young sardines was strong and delicious. You can choose between cold and hot udon, and in winter, eating the warm noodles softens and warms you up. It can also be ordered as a set, so you can feel satisfied. I recommend it to those who like tsukemen. It's really nice that you can adjust the flavor to your liking with the condiments on the table. It was delicious. Thank you for the meal.

Shopping is better at Hills, and dining is better at Midtown, that's the choice when in Roppongi. However, Midtown has been somewhat lackluster lately with some restaurants changing. Especially the food stands underground have been underwhelming since PARIYA. While avoiding udon and pasta as much as possible, I couldn't resist and ended up researching Marugame Seimen at the end of the year. I really wanted to eat it. It seems that the "Irigo Irigo Rich Dipping Udon" is their signature dish, but I wanted to savor the wheat flour, so I ordered the "Irigo Soy Sauce Udon" cold. I prefer cold udon and soba, even in this cold weather. When I saw the tempura showcase, I noticed the chikuwa tempura with nori coating, so I added that. The udon had a strong texture! I usually avoid wheat flour, but I wanted to indulge this time. The chikuwa tempura had a good crunch and flavor. However, grating daikon in such a small stand was inconvenient, and the cost-performance ratio was not great. The sudachi, ginger, and green onions were appreciated, but the pickled green chili was unnecessary. Perhaps I should have ordered the zaru udon instead. In any case, the prices are higher in Roppongi and Midtown, so it's to be expected. Midtown itself is not really a place for lunch for busy working women.

The shop is small, but you can eat quickly and sit down unlike standing eateries, which is convenient. There are shops lined up on both sides, and you can see inside, making it easy to find a place to sit right away. The broth has a good aroma and is delicious. The udon noodles are thick and firm. The portion size is large at 300g per serving. I chose the warm udon topped with chikuwa tempura and half-boiled egg tempura. I went around 7:30 pm on a weekday and more than half of the seats were taken, so it was a tight fit for three people. Most customers were dining alone or in pairs. The staff were very friendly and explained things kindly, leaving a good impression. It's nice to be greeted with a smile. The restaurant is popular and busy because the food is delicious. Since it's udon, the turnover is good. Keep up the good work with a smile! I will definitely visit again!

Located on the basement floor of Roppongi Midtown, this restaurant offers a rich dried sardine udon. I had been curious about it since seeing the sign in Midtown's basement, but hadn't visited because they didn't serve alcohol. However, I recently started having alcohol-free days during the week, so I finally had the opportunity to visit. The udon noodles come in 1 to 3 portions, with the price remaining the same for up to 3 portions. I opted for 1.5 portions, along with a side of enoki mushroom tempura. The restaurant mainly has counter seating, with dividers on large tables for privacy. The udon noodles were served in a thick dried sardine broth, which was surprisingly flavorful without any fishy smell. The noodles were chewy and coated in a sauce similar to olive oil, which paired well with the broth. I also enjoyed adding condiments like spicy powder, chili oil, and vinegar made with dried sardines. After finishing the noodles, I mixed the remaining broth with the complimentary dashi and rice to enjoy as a soup. The tempura was crispy and satisfying. Overall, I really enjoyed the unique flavor of the dried sardine broth and look forward to returning for another visit on my alcohol-free days.

On a regular night, the table seats were 80-100% full, but the counter seats were only 30-50% occupied. The restaurant's specialty was "iriko" (dried baby sardines), so I considered getting the iriko soy sauce udon, but it turned out that it was just adding the tableside iriko soy sauce to regular udon without broth. So, I opted for the cheaper zaru udon instead and poured the soy sauce on top of the noodles. As a result, I got to enjoy both the regular zaru udon and the iriko soy sauce udon experience. The noodles were served in portions ranging from 1 to 3 servings for free, with each serving being 300g and increasing by 150g increments. I chose 1.5 servings. The noodles had a good chewy texture and were delicious.