Tokyo’s celebrated Udon Shin, famous for drawing multi-hour queues at its compact Shibuya location, has officially launched its inaugural international outpost in Singapore, positioned strategically along the bustling Orchard Road within Takashimaya Shopping Centre. This expansion allows local diners and visitors to experience the brand’s renowned freshly made udon noodles, celebrated for their unique texture and traditional preparation philosophy, without the necessity of a trip to Japan.
Originating in 2011, Udon Shin quickly gained cult following in Japan for its dedication to the craft of handmade noodles, offering both hot soup preparations and chilled servings. While the original Tokyo establishment accommodates only 12 patrons, contributing to notorious three-hour wait times, the new Singapore venue offers significantly more seating, with capacity for 60 diners, including communal tables, separate booths, and counter spots ideal for solo consumption.
The Philosophy Behind the Perfect Strand
Udon Shin adheres to a strict “Four Fresh” philosophy, encompassing the daily kneading, cutting, and boiling of their signature udon, alongside the freshly deep-frying of tempura accompaniments. This stringent, in-house process ensures the noodles achieve an optimal balance of koshi (firmness) and nobi (stretchiness), rendering a distinctively slippery and chewy consistency often lost in mass-produced or frozen variations.
The Singapore menu incorporates many of the Japanese flagship’s best-loved dishes, spanning hot, cold, and soup-based udon, complemented by seasonal tempura.
Must-Try Dishes for First-Time Visitors
While the menu offers a range of traditional and fusion options, certain dishes stand out as essential tasting experiences:
- Carbonara Udon (Highly Recommended): This innovative signature dish ($24) is the primary driver of the Tokyo queues. It features kamaage udon (noodles served directly after boiling) tossed in dashi, topped with Parmesan, butter, pepper, scallions, a raw egg yolk, and a strip of tempura bacon. When thoroughly mixed, the ingredients coat the udon in a creamy, buttery glaze. Despite its richness, the dish maintains a surprising lightness and balance, making it remarkably palatable throughout the meal.
- Tempura Zaru Udon: An excellent choice for Singapore’s tropical climate, this chilled preparation ($28) showcases the silky, bouncy noodles dipped into a house-made chilled dashi sauce. Served with a side of crispy tempura, including shrimp and assorted vegetables, it provides a refreshing contrast of subtle sweetness and savory crunch.
- Tempura Kake Udon: For those preferring a warm, soup-based option, the regular tempura kake udon ($29) includes the exceptional noodles in a dashi broth, accompanied by a selection of tempura. While the quality of the noodles is undeniable, reviewers noted the broth carries a notably robust, salty bonito flavor, which might be intense for diners seeking a milder, more comforting soup. Simpler options begin at $11 for a standard kake udon.
Dining Considerations and Value
Udon Shin offers a high-quality noodle experience perfected over a decade, without the heavy, starchy aftermath often associated with lesser alternatives. However, the premium experience is reflected in the price. Diners should anticipate an average expenditure of around $30 per meal, placing it on the higher end for comfort fare.
Affordable alternatives are available, with several options priced between $10 and $20, including plain hot or cold udon with shoyu or dashi ($10) and variations like mentai-tamago butter shoyu udon ($15).
Udon Shin is open daily from 11 a.m. to 10 p.m. at 391 Orchard Road, Takashimaya S.C., #B2-32, Singapore 238872. While the initial fervor may demand a short waiting time, the opportunity to savor these expertly crafted noodles makes Udon Shin a significant and worthy addition to Singapore’s dynamic culinary landscape.