At Udon Shin, we believe that true craftsmanship lies in the details.
Every bowl of udon we serve is the result of patience, precision, and an uncompromising dedication to quality.
Founded in Tokyo’s Yoyogi in 2011, Udon Shin quickly became a hidden gem loved by locals and travelers for its dedication to craft and its creative approach to udon. Signature bowls like our Carbonara Udon reimagine tradition while staying rooted in the essence of Japanese noodles.
Now serving in Singapore, Udon Shin brings its celebrated craft from Tokyo to our very first location in Southeast Asia.
Freshly Made
At Udon Shin, our dough is freshly made daily with our philosophy of balance in mind, to ensure the perfect harmony between firmness and elasticity.
Freshly Cut
We cut the dough each time an order is placed. By using only a minimal amount of flour, to achieve the smooth texture on the tongue and the firm, chewy texture we strive for.
Freshly Boiled
By boiling the noodles in a cauldron filled with a large amount of hot water, we eliminate unevenness in the boiled noodles. The boiling time required varies depending on factors such as temperature and humidity, so we assess the optimal boiling time every day before opening.
Freshly Fried
We prepare our tempura only after receiving your order, never in advance. Each piece is coated lightly in batter and fried at the perfect temperature to lock in flavour while keeping the outside crisp and delicate. By serving tempura immediately after frying, we ensure it retains its signature light crunch.
