This little udon shop, with six seats at the counter and just two tables, serves freshly made noodles that go down nice and smooth, plus great side dishes like tempura and deep-fried tofu.
Don’t be put off by the long lines at Shin. The laborious work and artistry that go into making the fat wheat noodles will make it worth your time. The dough is aged overnight to achieve its optimal moisture and salt levels before being cut and cooked to order, to maintain the noodles’ signature springy, chewy texture.