Best Dishes at Ginza Sato Yosuke
Double Curry Tsuke Udon
MainsA newer variation that splits the menu with the traditional tempura seiro. Two curry dips — one inspired by Thai green curry, one red curry — replace the tempura. The noodles are the same handmade Inaniwa, the curries provide a completely different flavor profile.
Tempura Seiro Udon
MainsThe signature dish. Thin, silky noodles made over three days are chilled to tighten their texture, then served with two dipping sauces: soy sauce broth and sesame miso broth. The tempura platter includes two shrimp, whiting (kisu), and vegetables like pumpkin and eggplant. The entire progression is designed so you switch between hot tempura and cold noodles.
Inaniwa Udon (Cold)
MainsIf you want to experience Inaniwa udon without the tempura or curry additions, this is the way. Just the noodles and a single dipping broth, allowing you to focus entirely on texture and the three-day production process.
Shrimp Tempura (Ebi)
SidesPart of the tempura seiro set, these large shrimp are fried until crispy on the outside and tender inside. They're meant to be dunked in the dipping broth before eating.
Whiting Tempura (Kisu)
SidesThe whiting in the tempura seiro is thin and delicate — different from the heartier shrimp. The batter crisps instantly in the hot oil but the fish inside stays moist.
About Ginza Sato Yosuke
Sato Yosuke is the Ginza outpost of an 8-generation Akita family famous for Inaniwa udon — a thin, silky noodle that takes three days to make and must be chilled to taste its best. The tempura seiro (dipping dish) is the star: two shrimp, whiting, and vegetables served alongside two broth options. A newer curry variation splits the dining room.
Top 5 dishes at Ginza Sato Yosuke:
- Double Curry Tsuke Udon – 85% recommended(Signature)
- Tempura Seiro Udon – 92% recommended(Signature)
- Inaniwa Udon (Cold)
- Shrimp Tempura (Ebi)
- Whiting Tempura (Kisu)
Details
- Cuisine:
- Japanese
- Price Range:
- ¥¥
- Phone:
- +81-3-6215-6211
- Website:
- Visit Website
- Services:
- Dine-in, Takeaway
Hours
- Friday:
- 11:30 AM - 10:00 PM(Open Now)
- Sunday:
- 12:00 AM - 12:00 AM
- Monday:
- 11:30 AM - 10:00 PM
- Tuesday:
- 11:30 AM - 10:00 PM
- Wednesday:
- 11:30 AM - 10:00 PM
- Thursday:
- 11:30 AM - 10:00 PM
- Saturday:
- 11:30 AM - 10:00 PM
Expect lines at lunch (11:30–13:30) and dinner (17:30–19:00). Coming after 7pm on a weeknight is a solid strategy — 15 minutes instead of 45.
Three-minute walk from Exit C2 of Ginza Station on the Marunouchi Line. Easy to find once you exit.
This is Inaniwa udon, not Sanuki or other styles. The noodles are thinner and silkier — almost delicate. If you've only had thick udon, this will surprise you.
The tempura seiro is the original star dish, but the new curry version is worth trying if you're adventurous. Don't sleep on the plain cold udon option either.
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