Goro

Specialising in the sanuki udon of Kagawa, this Kinshicho shop is nothing if not particular about its noodles: the dough is made with the same mountain water used by sake breweries out in western Tokyo, while the udon is of the stiff, square type that keeps its shape and texture even when submerged into piping hot broth. You can choose to have your noodles either cold or warm, and the same choice can be made for the broth as well. Indecisive diners may want to go for the shoyu udon set, which lets you savour both varieties together with a soy sauce-based dashi. The tempura starts at ¥140 – try the chicken, chikuwa (fish cake) or konbu (seaweed).