The restaurant's most famous and creative modern dish. The thick noodles sit in a luxurious, Western-inspired cream sauce that is seasoned with a generous amount of spicy mentaiko (pollack roe). It's finished with fresh, aromatic shiso leaves that cut through the richness. Reviewers highlight its incredible creaminess and the way the spice of the roe provides a building heat. It is a favorite for those wanting a 'maximalist' udon experience.
Tips from diners
This is very rich! If you're a pair, order one creamy bowl and one clear dashi bowl to share. The mentaiko flavor is strong and delicious, but the cream can be overwhelming by the end of the giant bowl.
A favorite for those wanting a traditional but high-end udon experience. The broth is a refined, clear dashi that highlights the savory, slightly gamey sweetness of premium duck. It's served with roasted leeks that provide a subtle charred aroma and a beautiful textural contrast. Reviewers consistently praise the quality of the duck and the depth of the soup. It's a brilliant example of how Tsurutontan elevates traditional flavors within its signature 'giant bowl' presentation.
Tips from diners
You can choose your noodle thickness: 'Hoso' (thin) or 'Futo' (thick). For the duck soup, go with the thick noodles—they hold up better against the savory broth. The portion size is huge, so you definitely won't need a side.
A study in refined simplicity. This version features an unusually large and juicy piece of deep-fried tofu that has been simmered in a sweet dashi broth. It sits in a clear, high-quality soup that highlights the subtle sweetness of the tofu. Reviewers often mention its incredible comforting quality and the superior texture of the house-made noodles.
A robust and flavor-dense main course. High-quality wagyu beef is sliced paper-thin and added to the boiling dashi just before serving, so it remains remarkably tender and juicy. The beef juices enrich the soup, creating a rich and indulgent bowl. Reviewers highlight the incredible fat quality of the beef as being a standout feature.
Tsurutontan redefined the udon experience by making it fashionable. Originally opening in Roppongi, the brand is known for its high-energy, lounge-like atmosphere and its signature 'giant bowls' that are larger than a diner's head. The kitchen focuses on a wide range of noodle thicknesses and innovative broth styles—from traditional dashi to creamy Western-inspired versions—making it a favorite for both late-night revelers and food-focused locals.
The Roppongi shop is open until 5 AM and is legendary for its late-night crowd. Arrive for an early lunch at 11:30 AM or a late dinner after 11 PM to walking right into a table. The line on weekend nights can be 45+ minutes.
The interior is very stylish and moody—it feels more like a bar than a noodle shop. If you're 1-2 people, the counter is the best place to sit. For larger groups, they have several spacious booths that are perfect for a celebration.
You can choose the amount of noodles (up to 3 servings) for the SAME price. Unless you're extremely hungry, 1.5 servings is usually plenty given how large the bowls and toppings are.
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