The tempura at Kirimugiya Jinroku is excellent, featuring a thin, shattering batter that stays crispy even when dipped in sauce. The vegetables include mushrooms, eggplant, and other seasonal items. Many diners order tempura as a standalone course before or after their udon.
Tips from diners
Watch the chef work at the counter — the tempura batter technique is refined and quick.
The signature oyako tenzaru (egg and chicken noodle dish) features house-made udon with a thin, shattering tempura batter coating. The standout is the soft-boiled egg with its intact amber and oozy yolk center. The cold noodles are refreshing and pair perfectly with the warm tempura.
Tips from diners
Order a large portion for just 50 yen more — it's excellent value and will fill you up.
The egg is the star here — the yolk is runny and complements the noodles perfectly. Don't skip the tempura dipping broth.
The summer seasonal special features cold udon topped with mentaiko (spicy cod roe) and soy sauce. The briny, spicy roe contrasts beautifully with the smooth noodles. The chill brings out the umami of both the roe and the dipping sauce.
Tips from diners
This is only available in summer. If you see it on the menu, don't miss it — the mentaiko pairs excellently well with udon.
The house-made udon noodles are chewy and smooth, prepared fresh daily. The broth is made from carefully selected ingredients with no additives. This simple bowl lets the quality of the noodles and broth shine without distractions. The noodles have a distinctive texture that sets them apart from other udon restaurants.
Tips from diners
If you want to taste the noodles and broth without complications, order this. It's the foundation of everything else on the menu.
The autumn seasonal special features house udon served hot with a mushroom dipping broth. The mushroom umami deepens the savory profile of the broth. The hot noodles are dipped into the concentrated mushroom dip for maximum flavor absorption.
Tips from diners
The autumn mushroom broth is earthy and rich. Ask which mushrooms are featured — it changes with the season's best pickings.
Kirimugiya Jinroku makes chewy, smooth house udon using carefully selected ingredients and additive-free broth. The tempura is excellent, particularly the soft-boiled eggs with runny yolks. The restaurant earned Bib Gourmand recognition in the 2023 Michelin Guide. Small location near Shinjuku Gyoenmae Station with a loyal local following — no reservations, so arrive early to avoid long waits.
No reservations — arrive before 11:30am at lunch or 5:30pm at dinner to avoid 30-60 minute queues. Popular with locals, especially on weekends.
The restaurant is a 2-minute walk from Shinjuku Gyoenmae Station (Tokyo Metro Marunouchi Line, Exit A8). Look for the LAND-DEN Building on the corner.
Earned Bib Gourmand recognition in the 2023 Michelin Guide. Excellent value for high-quality udon with no pretense.
The restaurant has an extensive sake selection sourced from across Japan. Sake pairs beautifully with the udon and tempura.
Everything on the menu is under 1500 yen. Excellent quality-to-price ratio — one of Tokyo's best meal values.
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