Ogimachi Udonya Asuro

Located near Tenjinbashisuji, arguably Japan’s longest shopping street, this Bib Gourmand-rated udon specialist also attracts a long line of its own. But it’s worth it, especially if you like your udon chewy and springy, and your noodle broth deeply savoury.

The hiyakake udon – a minimalist serve garnished with just spring onions, grated ginger and sesame seeds in a clear broth – is the best dish to appreciate that addictive texture. The cold seafood dashi broth is refined and flavourful, but not salty, making it easy to drink to the last drop. The kijoyu udon is another purist-pleaser: cold, soupless noodles served alongside grated daikon and ginger, spring onions and sudachi lime, with soy sauce on the side to drizzle as you please.

The menu is extensive, ranging from hot and cold noodles to a small selection of curry udon. For first-timers, you can’t go wrong with the popular toriten taichikuwaten ontama bukkake. This satisfying bowl offers a lip-smacking mix of texture and flavour. The noodles are topped with chicken and sea bream paste tempura as well as an onsen egg, all doused in a rich soy sauce packed with the smoky, umami punch of katsuobushi.

Best of all, Ogimachi Udonya Asuro cooks without MSG and offers an English menu with photos. Do note that the restaurant is unable to accommodate vegan and vegetarian diets, and payment is cash only.