Udon
Sumita Handmade Udon
Rating88SCORE
WHY IT'S A MESHI MAP PICK
Locals keep coming back. That is the real proof.
地元の人が、通い続ける。それが何よりの証明。
After training at the legendary Miyatake Udon in Kagawa, the owner opened Sumita in Shimo in 1999, and for more than twenty-five years has been keeping the spirit of authentic Sanuki udon alive in Tokyo.
香川・宮武うどんで修業を積んだのち1999年に志茂へ店を構え、以来25年以上にわたって本場讃岐の魂を東京に根付かせてきた。
Entirely handmade without any machinery, paired with a crystal-clear iriko dashi broth, the shop draws fans who line up before opening and agree that 1,100 yen for noodles of this quality is exceptional value for the capital.
機械を一切使わない完全手打ちと、いりこ出汁の澄んだスープが評判を呼び、「この麺とだし汁で1,100円は東京では安い」と感嘆するファンが開店前から並ぶ。
True to Sanuki tradition, both cold-cold and hot-hot styles are on offer, and the shop has earned recognition on Tabelog's Udon EAST 100.
讃岐ならではのひやひや・あつあつの提供スタイルも貫き、食べログうどんEAST百名店にも選ばれた正統継承の一軒だ。
Popular Dishes
Kashiwa-ten Udon
Chicken Tempura Udon (1,100 yen)
Kashiwa Oroshi Bukkake (1,000 yen)
Zaru Udon
What kind of place?
Fake reviews removedOpened in 1999 by a disciple of the legendary Kagawa udon master Miyatake. One of Tokyo's best handmade sanuki udon restaurants.
Tabelog 3.80 with 1514 reviews. Selected for Udon EAST Top 100 2024. Chewy handmade noodles with fragrant iriko dashi.
Business Hours
Tue・Wed11:00-14:00,18:00-21:30
Thu11:00-14:00
Fri・Sat11:00-14:00,18:00-21:30
Regular Holiday：Sunday・Monday
Access
志茂 立地. 赤羽岩淵駅 from 徒歩約8分. closes when sold out.
2-52-8 Shimo, Kita-ku, Tokyo
English Menu：Not AvailableCredit Card：Not Available
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