A udon restaurant located about a 6-minute walk from Koenji Station. This restaurant won the Michelin Bib Gourmand award in 2023. I arrived around 6:30 pm on a weekday. I visited without a reservation, but was seated immediately. I had the Course Meal 2 (6493 yen). - Appetizer: Simmered daikon radish in a light broth. The daikon soaked in the broth was amazing, with a subtle flavor. The soup had green onions and finely chopped young amberjack, which complemented each other well. - Assorted appetizers: Truffle-flavored rich tofu with egg yolk sauce, Miyazaki beef sushi, broccoli with egg yolk vinegar, karasumi (bottarga) with daikon, boiled sweet potato, and simmered Miyazaki beef with burdock. The assortment was delightful and delicious. - Foie gras chawanmushi: A flavorful chawanmushi with foie gras and balsamic vinegar that balanced the richness. - Sashimi: Fresh spear squid with karasumi, raw shrimp with shrimp miso, and young amberjack with spicy sesame sauce. - Seasonal changing udon: Whole grain soba noodles with blue cheese soup. The unique combination of strong flavors was surprisingly harmonious. - Refreshing vegetable dish: Naga-imo (long yam) somen noodles with various pickled vegetables. - Lightly seared Miyazaki beef: Served with yogurt sauce and tare soy sauce. Both preparations were delicious, highlighting the quality of the beef. - Warm udon in half size: A satisfying end to the meal with flavorful broth and perfectly cooked noodles. In conclusion, the restaurant exceeded expectations, and I ended up ordering three drinks instead of one. The restaurant's charm is best experienced through their course meals. Overall, a delightful dining experience.

The entrance only had a course menu, so I asked and it was okay! The atmosphere is great for drinking at night ♫ It was not crowded! I ordered the Truffle Scented Maitake Cream Udon with Half-Cooked Egg for 2420 yen! The cream was surprisingly light!! Very elegant!! Maitake mushrooms are scattered under the egg! It's nice to have truffle on top! You can faintly smell it. Maybe because it's summer truffle season? I enjoyed the truffle flavor before breaking the half-cooked egg in the middle, which made it even creamier! So that's why! The truffle aroma doesn't disappear when you break the egg later! The noodles are flat rather than chewy. They are not too firm but not too soft either. Overall, it was delicious♪ The portion is a bit small, so it might be better to order another dish? It seems like ordering the course menu rather than just udon would be better, probably this kind of experience would be tasty!

Koenji's udon specialty restaurant "Sanukiya" is a Michelin Bib Gourmand recipient in 2023, offering patented whole grain udon. The owner, who is a fan of sake, has a wide variety of sake available. The foie gras chawanmushi is delicious, with the richness of foie gras complemented by the egg and wasabi. The truffle-scented maitake cream udon has a refreshing cream broth, although personally, I would have preferred a bit more richness and flavor. The finely chopped maitake mushrooms provide a good texture and the truffle aroma adds a nice accent. I look forward to coming back to enjoy a course meal while savoring some sake.

On a cold night, I went to Sanukiya in Koenji for udon. I heard it has a Michelin star and is hard to get a reservation, but it was surprisingly empty on a Monday night. I had a hard time deciding what to order, but I went with the unusual choice of cream sauce udon with mushrooms. As a side dish, I also ordered komatsuna salad and lotus root tempura. The salad was delicious but the portion was quite stingy. I personally dislike when food is served in small portions on a large plate, so I was a bit annoyed. The tempura was served in a normal amount and the grated daikon radish was tasty. The cream sauce udon was excellent, with a good texture and a nice aroma of wheat flour. The sauce was not overpowering, with a subtle hint of mushroom flavor. I would definitely want to eat this again. Despite the disappointing portion size of the salad, the staff at the restaurant were kind and the overall experience was good.

I visited Koenji for the first time! Whenever I hear about blue cheese, I feel like trying it. I'm not a fan of foie gras, but I wanted to try it. The foie gras chawanmushi I had this time was really delicious. The blue cheese broth was also to my liking.

I visited "Sanukiya" in Koenji Minami along the Kan-Nana Road after a long time. I have been a customer since the previous owner's time. My first visit was about 15-16 years ago, and I was impressed by the appetizer "Foie Gras Chawanmushi." I think this is where the "Matsutake Cream Udon" was first created (the cream part?). I'm not sure, though. The current owner, the son who also holds a sake sommelier qualification, mentioned it to me. The restaurant offers a variety of dishes such as meat and sashimi, and it feels like a place to have udon as the finishing touch. I wonder if there are people who come here just for the udon? I think it should be fine, though. I arrived on Thursday at 21:50, with the restaurant closing at 23:00, so I was in a hurry! I quickly ordered a la carte items: - Fried asparagus with daikon and lemon, salt for ¥550 - Tofu with truffle-scented rich dashi in egg yolk sauce for ¥880 - Today's recommended sashimi for ¥1,606: Spring bonito with sesame sauce, shrimp with shrimp head sauce, and salted lemon with Spanish mackerel - Seared Yonezawa beef for ¥2,178 - Matsutake cream udon for ¥1,518 - Whole wheat udon with blue cheese for ¥1,100 The "whole wheat udon" created by the second-generation owner, which uses whole wheat as a binder, was a patent-pending success. The blue cheese was incredibly rich, and the texture was firm, making it very delicious. I love cheese, so I enjoyed it even more. The "dashi tofu" with truffle, which was created due to the difficulty in sourcing foie gras, was a good appetizer and also looked good for Instagram (it matches the color of the table top). And the classic "Matsutake Cream Udon" is a must-have item when visiting here. It's no longer a rare menu item, but I was really into it 16 years ago. I love matsutake mushrooms, so it was even more delicious. In the end, I was allowed to stay beyond closing time. Thank you! I will come back again!

I have started a gourmet site for Mitomi Emon. The homepage is "https://blog.33inc.jp/" and the Instagram is "@mitomi_emon". There are many surprises at the long-established udon restaurant "Sanukiya" in Koenji. Founded in 1964, the current owner is the second generation. Although they have no experience working at famous restaurants, this may have led to surprising services and dishes. The first drink served is sake, with an amazing lineup including Kuro Ryu Ishidaya, Jinzaemon, and Ryusen of the 14th generation. These high-quality sakes are offered by the cup at a very reasonable price. Even if you are not a soba lover, it is worth visiting just for this. The next thing you'll want after the sake is the soba. A specialty here is the foie gras chawanmushi, but unfortunately, it is currently not available due to a lack of supply. However, they offer a variety of elaborate dishes such as homemade smoked assortments. They also serve Yonezawa beef as a snack, lightly seared. Lastly, you must try the soba. The signature whole wheat udon is served in blue cheese dashi. The texture is unique with a slightly salty and whole wheat flavor. The rough texture pairs well with the blue cheese, creating a rich pasta-like taste. The soba has a high fiber content, and it is surprising to learn that it took 12 years to develop this unique dish. Sake, snacks, and soba - each offering a surprise. Thank you for the feast.

I made a reservation around 7 pm on a holiday, and the restaurant was about half full. We ordered Coedo beer, yuzu sake, sake, white komatsuna salad, smoked assorted platter, and more for snacks. For the finale, we had cream udon with dancing mushrooms. The total bill for two people was 8000 yen, which was a reasonable price. The selection of sake was great, with options for half sizes for those who prefer lighter drinks. The atmosphere of the restaurant was friendly, and all the dishes were delicious. The standout among the snacks was the smoked assorted platter, which paired well with the sake. The cream udon with dancing mushrooms was creatively presented and had a rich and garlicky flavor that complemented the sake. The small pieces of dancing mushrooms added a nice texture and umami taste. Overall, it was a quiet and pleasant izakaya with a variety of creative udon dishes. It would be great if they also offered lunch service.

I had the "Full 8-course meal" at a Michelin-starred udon restaurant in Koenji. The staff, only two of them, seemed very busy with both cooking and serving. The dishes that stood out were the "Tofu Milk Soup," "White Fish," and "Peppered Sea Bream with Shaved Ice and Plum Sauce, topped with grated radish" and "Yam and Mozuku Seaweed topping." Thank you for the delicious meal and great service.

I never thought I could enjoy a different aroma than wheat at an udon restaurant. After being turned down twice, I decided to make a reservation today. It seems that Fridays and Saturdays are busy, so weekdays might be a good opportunity. It pains me to make a reservation just for a bowl of udon, but the staff who took my reservation over the phone was very welcoming. Just a 5-minute walk from Koenji Station. It stands tall along the Kan-Nana road! The thoughtful BGM, subdued brightness, and wooden interior raise expectations. I took a seat at the counter and placed my order for today: - Udon with truffle-scented shiitake cream and a half-cooked smoked egg on top - 2420 yen - Chawanmushi with foie gras - 880 yen I originally planned to have whole wheat udon in blue cheese broth, but I decided to try the truffle scent today! The foie gras chawanmushi arrived in about 15 minutes. Oh, such a nice aroma! The foie gras is cooked perfectly! The creamy texture and richness combine beautifully with wasabi. The foie gras oil mixing with the egg is a flavor explosion. It's the perfect balance of aroma and quantity. After another 5 minutes, the udon arrived. This time, it's the scent of truffle! This is a taste that will make me work hard again tomorrow! The soup has just the right viscosity and milkiness, enhancing the flavors and scents of the noodles, truffle, and shiitake. The balance is amazing. If it leans too much in one direction, it could easily go wrong. The diced shiitake adds texture, aroma, and flavor support, while the truffle elevates the aroma. And these noodles bring everything together. The noodles themselves are delicious. The patented technology for making whole wheat noodles that the owner has may be different in method, but these noodles were excellent! As I ate about half, I cracked open the egg... What a wonderful illusion! Both the smoked aroma and truffle scent are present in this flavored egg. I'm looking forward to trying the course meal here as well. To have two of the world's three great delicacies on a plain weekday... I feel undeserving. It was a very satisfying meal. I will definitely visit again. Thank you for the meal!

I finished work early, so I made a reservation and went to a Michelin-starred udon restaurant that I had been wanting to visit. The restaurant is about a 10-minute walk from the station, and it has a spacious and calm atmosphere. I sat at the counter and ordered the blue cheese udon and foie gras chawanmushi. First, the chawanmushi arrived after about 20 minutes. It had a sweet aroma and a rich, smooth texture, almost like pudding. It was quite dark in color. The flavor was rich and the dashi was well-balanced. Next, the udon arrived. The flat, black noodles were quite different from soba, and the owner explained that they were specially made for the cheese. The noodles had a smooth and chewy texture, almost like konnyaku. There was a light bitterness to them, which paired perfectly with the sweetness of the cheese. It was delicious. I savored each bite slowly. I have tried other udon restaurants before, but this one was on a different level of deliciousness. The detailed explanations, delicious food, and overall satisfaction made it a great dining experience. Thank you for the wonderful meal.

I visited this place around 7 pm, located along the Kanjo highway, the restaurant had a spacious layout both inside and out. I was the only customer, creating a calm atmosphere. It seemed to be a Michelin Bib Gourmand listed restaurant. Looking at the menu, it was clear that this place wanted customers to drink. Although I, as someone who doesn't see the value in drinking at a restaurant like this, only paid attention to the udon menu at the end. However, there seemed to be a variety of appetizers and drinks available. I decided to order the recommended whole wheat udon with blue cheese broth for 1100 yen, which was also available for takeout. It was served in about 10 minutes, and I was pleased to find that I could try both the blue cheese and regular broth. The only downside was that the portion was small despite having two broths. Even an average woman would probably have room for dessert after finishing it. I understand that the focus is on the drinks, but it would be nice if they could cater to customers like me. As for the udon itself, it was delicious! I am a fan of whole wheat in general, and this experience further solidified my preference. The flat noodles had a great texture and mouthfeel, and the aroma was enticing. While I'm not an udon expert, I truly enjoyed the udon here. The blue cheese broth was indeed unique, with the blue cheese flavor hitting first, but strangely complementing the aftertaste. It's not a taste I would crave, but I think it's worth trying this unusual combination at least once. The regular broth was also delicious, with the perfect level of richness. Overall, I would recommend this udon restaurant to others.

It's dinner at one of the top 100 udon shops, "Sanukiya". The restaurant is located about a 6-7 minute walk from Koenji Station along the Koshu Kaido Avenue. I called ahead before visiting the restaurant. Inside, there were 3 groups of customers already seated. I ordered their signature dish, Foie Gras Chawanmushi (800 yen), and Whole Wheat Udon in Blue Cheese broth (1000 yen). The Foie Gras Chawanmushi had diced foie gras on top of the steamed egg custard, with sauce drizzled over it. The top part with the foie gras was delicious, while the bottom part was just regular chawanmushi. The Whole Wheat Udon in Blue Cheese broth had flat noodles made of whole wheat flour, with a color similar to soba noodles. The texture was chewy and slightly crunchy, creating a unique udon experience. The blue cheese flavor in the broth complemented the whole wheat udon perfectly, making it very delicious. The exterior of the restaurant gives off a traditional Sanuki udon vibe, so some may find the addition of foie gras and blue cheese a bit unexpected. Overall, the meal was a mix of pleasant surprises and slight disappointments. Thank you for the meal.

I visited "Sanukiya" in Koenji, where I have been a regular for about 15 years. From the outside, it looks like a typical udon restaurant, but inside, it is surprisingly elegant and slightly upscale for Koenji. I have been a customer since the previous owner, and I remember when the new owner, the son, became a certified sake sommelier and started pairing sake with the dishes about 10 years ago. For first-time visitors, I recommend the course menu (¥4,290 tax included). Today, I ordered a la carte! (see photos) Foie gras chawanmushi ¥800, Tofu with egg yolk sauce and truffle essence ¥800, Lotus root tempura ¥500, Asparagus tempura ¥500, Miyazaki beef sushi ¥1,000, Miyazaki beef seared sushi ¥1,840, Cream udon with maitake mushrooms ¥1,380. The portions are small so I recommend ordering extra. The foie gras chawanmushi used to come in a glass but now it is served in a lovely ceramic dish. The truffle tofu came in a glass. Fifteen years ago, I was amazed by how luxurious it was, and now more restaurants are offering similar dishes. The "maitake cream udon" that I have been enjoying for 15 years is excellent! It can rival the udon meccas in Osaka like "Kisuke," "Takeuchi Udon," and "Hyakuan." However, the price is ¥1,380, while chicken tempura in Osaka is around ¥800. There is a difference in price... However, this restaurant's style and flavor are unique, different from the typical Sanuki udon. I am thrilled that it has finally been recognized as one of the "Top 100 Udon Restaurants in Kanto."

On Wednesday, I visited "Sanukiya" for a double dose of udon, giving off a "shisuseso" vibe! The restaurant is rated 3.51 (at the time of visit) as a top 100 udon shop. It also has a Michelin Bib Gourmand. It's about a 30-minute walk from Shin-Nakano. I bought a plastic umbrella from the convenience store as it started raining. Upon arrival, there were two groups of customers already there. I sat at a table and ordered the following: Whole wheat udon in blue cheese broth for 1000 yen, and foie gras chawanmushi for 800 yen. The dishes arrived in about 25 minutes. The quality was Michelin-worthy! The whole wheat udon in blue cheese broth was served. It was more like soba at this point, with a brown color and thick, chewy noodles. It was delicious, with a unique richness and saltiness from the blue cheese broth. At first, I was skeptical about blue cheese broth, but it turned out to be incredibly tasty! I also ordered the foie gras chawanmushi, the restaurant's specialty, for 800 yen. The foie gras was delicious, and the egg was smooth and elegant in flavor. It was definitely Bib Gourmand quality. The udon turned out to be tastier than expected. Thank you for the meal!

Michelin Guide featured restaurant offering an 8-course meal for 5270 yen. This place serves handmade udon noodles made with whole wheat flour. The dishes are served in beautiful Arita porcelain and other carefully chosen tableware, with a gentle and light flavor profile that allows the ingredients to shine. The udon, their specialty, has a delightful aroma and was very delicious. However, the serving time was a bit of a concern as it took about 2 and a half hours for all the courses to be served. While the course meal was good, personally, I would prefer to visit for a la carte udon dining experience.

◆Located in Tokyo, this udon shop not only offers high-quality udon but also a variety of delicious appetizers and renowned sake. The smooth texture and firmness of the udon noodles are exceptional and just to my liking.◾︎ Sanukiya (Koenji Minami, Suginami-ku) Cold Tempura Udon: 1210 yen◾︎ Foodie Maro http://instagram.com/menterromaro/ https://ameblo.jp/korinai-menmen/

I visited the udon restaurant "Sanukiya" in Koenji on this day. It is a Michelin Guide Tokyo 2019 Bib Gourmand restaurant. As the name suggests, it is a restaurant specializing in Sanuki udon, but it feels more like an "udon kappo" (udon haute cuisine) restaurant. I am currently hooked on the course meal appetizer platter and the udon as the final dish (^_^;) The restaurant also offers a great selection of sake, making it one of my favorite places since my first visit. The course options include 3900 yen, 5270 yen, and 7200 yen. On this day, after 3 months, I chose the 3900 yen course. Menu highlights included: - Appetizer: Zunda (sweet edamame paste) mixed with jade eggplant - Assorted appetizers: 8 types - Foie gras chawanmushi (savory egg custard) - Original-style assorted seasonal fish: Black sea bass, shrimp, and alfonsino - Lightly seared Miyazaki beef (shoulder triangle and misuji cuts) - Recommended udon (half size) - Lotus root tempura - Drink: Kirin Ichiban Shibori bottled beer, seasonal sake: Kosen Junmai Ginjo, Kokuryu Daiginjo The dishes were impressive, especially the jade eggplant appetizer, the 8 assorted appetizers, and the foie gras chawanmushi. The seasonal change in ingredients and the quality of the food made for a delightful dining experience. The udon with green onions and tempura bits as the final dish was also outstanding. The variety of excellent side dishes made the meal enjoyable. The cost performance of the course meal was excellent, with the 3900 yen option being perfect for a light meal and drink. Thank you for the delicious meal.

This day we visited the udon restaurant "Sanukiya" in Koenji. Although the name suggests it specializes in "Sanuki udon," it feels more like an "udon kappo" restaurant. This was my fourth visit, and I am currently hooked on their course menu, especially the appetizer platter and the finishing kake udon. The course options are 3900 yen, 5270 yen, and 7200 yen. They also have a great selection of sake, making it one of my favorite restaurants since my first visit. On this day, I had the 3900 yen course which included: - Appetizer: Turnip, junna, young corn with soy milk dressing - Assorted appetizers: 8 types - Foie gras chawanmushi - Original style assorted seasonal fish (kanpachi, shrimp, bonito) - Lightly seared Miyazawa beef (shoulder triangle and misuji) - Recommended udon (half size) In addition, I had a side dish of deep-fried thick asparagus and a premium draft beer called Ruri. The complimentary sake was Kokusen Junmai Ginjo Muroka Nama Genshu, Hyogo, No.6 X-type from Akita, and Eclat from Akita. The dishes were delicious, and the 3900 yen course was perfect for a light drink. The value for money is excellent. The impressive dishes of the day were the appetizer platter (8 types), foie gras chawanmushi, deep-fried thick asparagus, and the kake udon as the finishing touch. The seasonal fish assortment of kanpachi, shrimp, and bonito was outstanding. The ingredients were fresh and delivered directly from the source. The sake pairings were exceptional, and the simple kake udon with green onions and tenkasu was superb. Another satisfying evening at Sanukiya. Thank you for the meal.

Sannukiya in Koenji. They only open at night, so we made a reservation and visited with three people. Located on the first floor of a building, with a large sign that says Sannukiya. Today's special drink is only 500 yen, so we started with that. It was a 1-go serving of Ganjo Junmai Unfiltered Namazake, and it was delicious. We ordered a three-item appetizer platter: simmered Miyazawa beef, truffle tofu, and white sesame spinach. The truffle tofu was recommended and had a great aroma. The sashimi included sea bream, kuruma prawn, and bonito, all very fresh and tasty. The lotus root tempura was large and delicious even without any condiments. Next, we tried the udon noodles. I had the Olive Oil Mixed Hops Udon with Spring Colored Soy Milk Pour. It was unexpectedly seafood-like with sweet shrimp, squid, firefly squid, seared white fish, seaweed, fish cake, octopus, rapeseed blossoms, and more. The thick udon noodles mixed with hops were soaked in soy milk broth and it was so delicious I drank it all up. My companions had the Maitake Cream Udon and the Local Chicken Stew Udon. The Maitake Cream Udon had a pasta-like finish and was very tasty. The Local Chicken Stew Udon had a strong garlic flavor with a punch. It would be great if they served udon for lunch too. The prices might be a bit high for lunch though.

I have always wanted to visit "Sanukiya" for over 10 years. Finally, I had the opportunity to dine there. I tried Course Dish 1. The first drink I had was Koedo Premium Draft Beer "Ruri". Since it was Japanese cuisine, I quickly finished it and asked for a hot sake. While sipping on hot sake, I enjoyed the appetizers and the first course. Each dish was meticulously prepared and truly touched my heart. The sushi with Yonezawa beef, peppers, and miso were incredibly delicious. Even the udon noodles at the end were outstanding, with a fragrant aroma that reminded me of walking through a wheat field. I apologize for the lack of variety in the photos, mostly focusing on the meat dishes. Thank you for the wonderful meal. I learned a lot and it was delicious. I will definitely visit again.