This tiny Tokyo udon shop near Shinjuku and Yoyogi Stations has become a quiet legend.
And here’s something worth noting.
Udon Shin うどん 慎 has opened at Takashimaya Shopping Centre basement 2 (where Gyutan-Tan used to be).
The Tokyo Udon Shin is about a 5 minute walk from JR Yoyogi Station (North Exit) or roughly 10 minutes from Shinjuku Station (South Exit). The shop sits on a quiet side street near FamilyMart and a few small cafés.
While it opens at 11am, the queue starts long before that. Many tourists and some locals form two lines outside the shop – one for the ticket, another for the queue.
The queue system can be quite confusing for first timers, and for those who do not understand Japanese.
Here’s a little tip: come in the morning (I went slightly before 9am) to get a queue ticket, take a quick coffee break, and return before the official opening time to join a different line.
Otherwise, it can be a tedious 2 to 3 hours’ wait.
Inside, the space is compact but spotless. Six counter seats and a few tables.
From the counter, you can see everything, from the flour being kneaded to the noodles dropped into boiling water at the exact moment an order is called.
The chefs work with the kind of focus you’d expect from a watchmaker.
The menu is surprisingly varied for such a small shop, with choices including Udon noodles with raw egg and seasoned cod roe topped with nori seaweed (¥1580), Hot soy sauce udon with butter, pepper and soft boiled egg (¥1180), Udon noodles with butter, pepper, soft boiled egg and seasoned cod roe (¥1490), and Udon noodles with butter, pepper, soft boiled egg and beef (¥1870).
As I tried Udon Shin a couple of times (before it became this viral), I decided to go for a more modern Udon Carbonara with raw egg, Parmesan cheese, butter, pepper and bacon tempura (¥2290).
In Singapore, the Udon Carbonara cost $24.
There is also a premium cold version with sirloin rib and yuzu citrus (¥4380). Fancy.
The noodles came arranged like a perfect coil, white and glossy, with a raw egg resting in the middle.
It sounded too strange to work, but it was surprisingly delightful. That creamy sauce coated the noodles evenly, the bacon tempura added crunch (and was so tender), and the butter and cheese gave it some savouriness.
I initially thought it would be too indulgent but it was never heavy.
As for the Udon Noodles with raw egg and beef (¥1720), the beef was tender and slightly sweet, the sauce light but deep with bonito and soy.
When mixed, the yolk turned everything silky.
The texture of the noodles was what really stood out. Firm, bouncy, and alive with freshness.
For those who enjoy some sides, options range from shrimp, pork and chicken tempura (¥490 to ¥1150) to bacon tempura (¥950), cheese tempura (¥730) and deep sweet potato (¥540).
Upgrades like Oku-kuji raw egg (¥280) and Takachiho fermentation butter (¥250) are available for extra indulgence.
Prices are mid to high for a noodle shop, but every yen feels justified.
If they manage to bring even half the magic of their Tokyo shop, Singapore’s Udon scene is about to get even more interesting.
Udon Shin Singapore
Takashimaya Shopping Centre B2-32, 391 Orchard Road, Singapore 238873
Opening Hours: 11am – 10pm (Mon – Sun)
Udon Shin うどん 慎
1 Chome-20-10 Yoyogi, Shibuya City, Tokyo 151-0053, Japan
Opening Hours: 11am – 10pm (Mon – Sun)
Google Maps – Udon Shin
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