Udon Shin is a japanese udon restaurant in Shinjuku, Tokyo.
Editorially verified June 2, 2026 by Elliot Marsh, TableJourney editor. Source.
Guided tour · 2h 30m
Sit down and enjoy a full-course dinner, coupling multiple courses of delicious high-quality wagyu beef and premium Japanese craft sake.
Guided tour · 3 hours
Enjoy a classic Japanese experience at select Izakaya spots. Savor fresh local food and drinks while exploring Shinjuku's vibrant area. Price covers full dinner sampli...
Guided tour · 3.5 hours
2-time TripAdvisor #1 out of 10,000+ experiences. Golden Gai, Omoide Yokocho & Kabukicho, all-you-can-drink included. Japan's original bar-hop tour. The perfect first ...
Address: 2-20-16 Yoyogi, Shibuya-ku, Tokyo 151-0053
Rokurinsha in Tokyo Station's Ramen Street is the canonical thick-noodle tsukemen counter. Dense pork-and-fish broth, hand-cut noodles, queue from 09:00.
OrderTokusei tsukemen (special) with chashu, egg and extra noodles.
TipInside the JR Tokyo Station turnstiles in the B1 Ramen Street. Queue 30-60 minutes at peak.
Harajuku Gyozaro in Tokyo's Harajuku is the cash-only gyoza specialist on Meiji-dori. Two-item menu, pan-fried or boiled, six gyoza per plate.
OrderOne plate of yaki-gyoza, one of sui-gyoza, with a beer.
TipCash only; expect a 20-minute queue at lunch. Counter and small tables.
Yakitori Omino in Tokyo's Meguro is the one-Michelin-star yakitori counter where Akihiro Omino grills jidori chicken over binchotan in a hidden basement.
OrderThe 14-skewer omakase; the tsukune meatball with quail yolk is the signature.
TipClosed Sundays. Reserve through Pocket Concierge two months ahead; dinner only.
Sushi no Midori Umegaoka in Tokyo is the original branch of the value-sushi chain. Big-piece nigiri, queue-based seating, lunch sets under 2,000 yen.
OrderThe jo-nigiri set; an extra plate of anago and chu-toro brings it home.
TipClosed Wednesdays. Queue ticket machine outside; 60-90 minute waits at lunch.
Ginza Yoshihiro in Tokyo's Pola Ginza tower is the two-Michelin-star tempura counter where Yoshihiro Murata fries each piece to order on white-flame charcoal.
OrderOmakase tempura course with anago and maitake; lunch is half the dinner spend.
TipClosed Sundays. Reserve via Tableall 60 days ahead; lunch seating opens earlier.
Yoroniku Omotesando in Tokyo is the cult basement yakiniku counter on Minami-Aoyama, the room that built Tokyo's modern wagyu-tasting genre. Booking-only.
OrderThe omakase course with tongue plate, sirloin and Chateaubriand; finish with reimen.
TipReserve via Pocket Concierge 60 days ahead. The dinner course is the same omakase format every day.
