I’d say this is one of the best Udon places I’ve been to in Tokyo. It’s Sanuki Udon style but the soup stock is different at this place — usually it’s bonito stock soup but it’s dried small sardine stock soup here. So, it may taste«fishy» for non-Japanese people who are not used to fish stock soups. If you are okay with it, this place should be on top of your Udon place list. It’s located a bit far from central Tokyo but Udon lovers should go check it out nonetheless. It’s definitely worth the travel. Their Tenpura dishes are also very good.
Chris K.
Classificação do local: 5 Vancouver, Canada
As a foreigner, chances are, getting freshly made udon in your home town might be a stretch. Thankfully, in japan, udon houses are plentiful and very cheap! Taniya is one of those places where it is a well known local establishment and offers freshly made udon, courtesy of a nice noodle room in which all the customers can view when they walk in. Taniya has table and bar seating, and the turn around is quite fast, so do expect a small line up and bearable wait time. When i was there many moons ago, i didnt really know what to order. Thankfully the servers are friendly and recommended(osusume) me some items, which included the gyudon kake udon which is basicly, whipped eggwhites with yolks ontop of udon and a nice serving of gyudon beef. It was divine, better than anything you could probably make at home because… come on, its fresh noodles! When your udon comes, it also comes with a small bottle of sauce, this is kinda like soy sauce but alittle bit sweeter so the udon wont turn into a horrid, sodium bomb in your mouth. You just need to pour enough to coat the noodles sparingly. Even now, i still yearn for taniya, not only because it was good, but because it was convenient. I still dont know why i didnt go more often, i just lived across the bridge, like a 10minute walk. Ill be back, taniya. Until then please dont move or change. 〜（ゝ。） A fresh Five, out of Five.
