Drop by Aonoyama in Ueno to slurp on Kagawa prefecture’s famed sanuki udon, characterised by its thick, chewy noodles.
Aonoyama’s noodles are hand-pulled daily and made from a blend of two flours, giving them the perfect texture and flavour. The noodles are then served with the restaurant’s special dashi stock made from dried sardines from Ibukijima Island in Kagawa and dried bonito flakes from Shizuoka prefecture.
On a budget? Don’t worry, because everything on the menu is under ¥1,000. Go for the classic niku udon (¥900) topped with slabs of beef over warm udon in soup, or the nama shoyu udon (¥700) where you’ll drizzle soy sauce over cold noodles with daikon radish – perfect if you’re looking for something more refreshing.