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A noodle’s only as good as its slurp, a notion Japanese udon chain TsuruTonTan stands by. Its name breaks down the sloppy audio of the noodle experience: tsuro means “the sound of slurping noodles,” ton is the “sound of kneading and shaping udon,” and tan is “the sound of cutting the strands.” The chain’s first international location, set in Union Square, features 36 rotating udon options, including creamy mentaiko made with cod caviar, a curry udon and a kitsune with deep-fried tofu. The 128-seat space’s minimal design is punctuated by three artful walls: One is made of stucco bowls, another of wooden rolling pins and one of a custom fabric collage that mimics udon.