Questions
The questions we hear most.
What is “asa-fumi-jikomi”?
Asa-fumi-jikomi — literally “morning-tread preparation” — is Taniya’s method of carefully treading the dough in the hours before opening. Instead of preparing the night before and resting the dough for a long time, we tread it a few hours before service, rest it briefly, and cut only what that day needs, so the noodles reach their firmest chew at the busiest lunch hour.
When do you open?
We opened on September 10, 2026, at TOFROM YAESU TOWER 1F in Yaesu, Tokyo.
Where are you located?
TOFROM YAESU TOWER 1F, Yaesu, Chuo-ku, Tokyo — a short walk from the Yaesu North Exit (east side) of JR Tokyo Station, or 3 minutes on foot from Nihombashi Station on the Tokyo Metro.
What are your hours?
Hours are 11:00–22:00 (last order 21:30 / lunch peak around 11:45–13:15). Hours are subject to change.
What kind of udon do you serve?
Sanuki udon: aromatic dashi from iriko (dried sardines), kombu (kelp) and katsuo (bonito flakes), with chewy noodles from asa-fumi-jikomi — morning foot-kneading and resting. We are the second shop of Taniya in Nihonbashi-Ningyocho.
Do you use MSG or additives in the dashi?
No. Our dashi is drawn for four hours or more every day from natural ingredients alone — iriko (dried sardines), kombu (kelp) and katsuo (bonito) — with no MSG and no additives, so it is gentle enough to drink to the last drop.
What flour do you use for the noodles?
A base of Australian wheat and locally grown Kagawa flour. Salt and water ratios are adjusted every morning to the day’s temperature, humidity and water temperature, and the dough is carefully trodden each morning (asa-fumi-jikomi).
What is the Bib Gourmand? Does it apply to this shop?
The Bib Gourmand is the Michelin Guide’s distinction for excellent food at a reasonable price — a listing category, not a star. It was given to our main shop, Taniya in Nihonbashi-Ningyocho, which was listed in the Michelin Guide Tokyo for four consecutive editions, 2016–2019 (it has not been listed from the 2020 edition onward). Udon Taniya Tokyo is the second shop and continues those methods and flavors; the listing belongs to the main shop, not to this location.
How do the styles differ (hot, cold, dipping, kamatama)?
Kake = noodles in hot dashi. Bukkake = chilled noodles with concentrated dashi. Tsuke = dip the noodles in dashi. Kamatama = just-boiled noodles tossed with raw egg and dashi soy. Many dishes can be ordered hot or cold (varies by dish).
Can I order on LINE? What if I don’t use LINE?
You can pre-order and pick up on LINE (no extra app to install — it works inside the LINE app): order from your phone before you arrive and pick up by number to skip the line at lunch. No LINE? You can also order at the counter in the shop.
Do you accept credit cards, e-money and transit IC cards (Suica/PASMO)?
Credit cards, IC transit cards (Suica etc.), QR payments and cash are accepted.
Do you accommodate allergies, vegetarian, or halal diets?
Our noodles contain wheat. Egg, dairy, shrimp, squid and soy vary by dish. Please ask our staff for allergen details. Vegetarian/halal options are under consideration.
How much should I budget?
Around ¥700–1,800 per bowl (tax included). Extras such as a larger portion cost more.
Can I eat in? Is there seating?
Yes — dine-in is available (15 seats, mostly at the counter). Takeout is also available.
Do you take reservations?
As a rule the shop is walk-in — no reservation needed.
Is there an English menu?
Yes — every dish is described on our English, Simplified Chinese and Korean pages, and multilingual guidance is planned in the shop.
From a new noren, a bowl deeper still.
Open since September 10, 2026. Add us on LINE to order ahead and hear our news.
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