Donden

The Den Kitsune Udon, topped with a fried tofu pouch so large it spills over the bowl, is a signature of Donden. Rich bonito dashi meets juicy, sweet fried tofu in this popular dish. One diner found the broth full-flavoured but easy to drink, and the tofu sweet. Try it with a sprinkle of shichimi, enjoying the noodles alongside the tofu soaked in broth. It is also available with soba, while simpler toppings let the bonito dashi take centre stage: choose kizami with thinly sliced fried tofu, or kombu with shredded kelp.

For a more substantial meal, consider udon topped generously with beef tendon or a beef tendon rice bowl. A diner who tried the bowl was pleased with the amount of tendon, adding a shake of ichimi and describing how they finished with a sip of the udon broth. Set meals pair beef tendon udon or soba with kayaku rice, a seasoned rice dish with carrot, shiitake mushrooms and fried tofu. It makes a more complete meal than noodles alone.

Curry is another option. Curry udon, made with bonito dashi and mellow spices, is also available as a set with kayaku rice. One visitor enjoyed the curry udon set with beef tendon, tempura scraps and spring onion, adding a separately ordered chikuwa tempura. Their account of eating it with the generously filled rice and drinking the broth to the last drop gives a sense of a meal where both noodles and rice have a starring role. For something lighter, mini curry rice and mini beef tendon rice sets are available with a choice of udon or soba. One diner who ordered the mini beef tendon rice set found both the bowl and the noodles satisfying.

The counter-style standing setup makes this a practical spot for a quick solo breakfast or lunch. It opens in the morning from 6 o'clock, then serves again in the evening after a midday break. Reservations are not accepted, so it is best suited to an informal meal.