For one bowl, the shop wakes with the morning.
Trodden by foot, rested, cut. Sixteen years, never in another order.
OPEN SINCE SEP 10, 2026
* This adds our official LINE. Order ahead from the menu in the chat.
UDON TANIYA · TOKYO YAESU
Authentic handmade Sanuki udon — Taniya, since 2010
The taste honed in Ningyocho,
now steps from Tokyo Station.
Cherished in Ningyocho for 16 years — true Sanuki craftsmanship.
From the dough trodden first each morning comes an unmistakable chew, and a swallow that glides.
That same spirit of the work, now in Yaesu — right by Tokyo Station.
SHIKOMI
朝踏仕込
Dough left to rest too long turns sleepy.
So Taniya treads in the morning. A few hours before opening, with care, leaning in the whole weight of the body.
The wheat wakes, and the chew stands at its strongest exactly when lunch is at its best.
ITreading the dough
Every day, in a kind of conversation with the dough, the craftsman adjusts how — and how many times — it is trodden, treading each day’s udon with care.
IIRest
Work only time can do. Hurry it, and the noodles turn angry.
IIICut
The day’s share, within the day. Nothing carried over to the night.
Asa-fumi-jikomi (朝踏仕込) — “morning-tread preparation”: the dough is carefully trodden in the hours before we open, rested briefly, and cut the same day.
Mountains of iriko. Thick-cut kombu. Coarse-split katsuobushi.
Leaning on MSG was never an option.
To reach an umami that is clean and true, we sink natural ingredients into the pot in quantities that make no commercial sense.
What fills the mouth is a depth only natural ingredients reach — deep, and clear. Taste it in full: the origin of dashi, as we understand it.
Start with the signatures.
Seasonal vegetable kakiage. Choose dipping or kake, hot or cold.
Fresh seafood tempura. Choose dipping, bukkake or kake, hot or cold.
Three pieces of chicken tempura and three kinds of vegetable tempura. Choose dipping, bukkake or kake, hot or cold.
Refreshing udon with pickled plum and grated daikon.
Noodles in aromatic dashi of iriko, kombu and katsuo — pure and simple.
Chilled noodles with concentrated dashi — the chewiest way to taste them.
At lunchtime by Tokyo Station, fifteen minutes is a lot to give away.
Order ahead on LINE, collect by number. No line to stand in.
From the LINE mini app, before you even sit down. Nothing to download.
LINE pings you when your bowl is ready. Wait nearby, not in line.
When your number is called — from the shelf, or at your seat.
Open every day the building is open. No midday break — the pot is always on!
Open since September 10, 2026. Add us on LINE to order ahead and hear our news.
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