This little udon shop, with six seats at the counter and just two tables, serves freshly made noodles that go down nice and smooth, plus great side dishes like tempura and deep-fried tofu. You should really try its signature 'carbonara udon', where the noodles are topped with grated cheese, a runny soft-boiled egg and a thick slice of bacon tempura, much like its namesake Italian counterpart.
Don’t be put off by the long wait at Shin. The laborious work and artistry that go into making the fat wheat noodles will make it worth your time. The dough is aged overnight to achieve its optimal moisture and salt levels before being cut and cooked to order, to maintain the noodles’ signature springy, chewy texture.
It's also worth noting that the restaurant now operates on a ticketing system rather than having you queue, so stop by early (from 9am) to grab a ticket to secure a spot.