Kamachiku is quite possibly the most beautiful udon restaurant in Tokyo. It’s a special place, set in a lovingly restored century-old redbrick storehouse, complete with a modern glass-box extension which overlooks a verdant Japanese garden.
The menu is just as impressive. The chunky, chewy udon – you can also opt for a thinner version – are of artisanal quality. Made fresh everyday and cut by hand, they are best eaten simple and unadulterated in one of two ways: cold noodles with cold dipping broth, or hot, where the noodles sit in a bowl of hot water and served with a hot dipping broth. You’ll also get a tray of condiments to pack more flavour and texture into the classic soy and dashi dipping broth: chopped negi (Welsh onion), grated ginger, tempura batter croutons and shichimi-togarashi (seven spice).
The limited udon choices are more than compensated for with a substantial selection of quality sake and side dishes. Classic udon accompaniments are featured, such as onsen egg, tempura and pickled cucumber, but the restaurant takes it a step further by offering pub grub-style dishes that wouldn’t look out of place in a modern izakaya. Think grilled fish, shrimp with miso, beef sukiyaki, braised pork belly, smoke-cured horse meat and more.
You’ll be glad to know that the udon portions are more than generous. So it’s best that you stick to the regular size and instead, order a selection of side dishes to make it a full and satisfying meal.