Questions
The questions we hear most, before we open.
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 open 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 of Tokyo Station.
What are your hours?
Planned hours are 11:00–22:00 (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 continue the lineage of a shop listed in the Michelin Guide’s Bib Gourmand.
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 does “Bib Gourmand lineage” mean?
The Bib Gourmand is the Michelin Guide’s distinction for excellent food at a reasonable price. It was awarded to our main shop, Taniya in Nihonbashi-Ningyocho. Udon Taniya Tokyo continues that shop’s methods and flavors — the award belongs to the main shop, not to this new 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?
Pre-ordering and pickup on LINE are planned (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 planned.
Do you accommodate allergies, vegetarian, or halal diets?
Our noodles contain wheat. Egg, dairy, shrimp, squid and soy vary by dish. Full allergen guidance will be provided at opening; please also ask our staff. Vegetarian/halal options are under consideration.
How much should I budget?
Around ¥700–1,600 per bowl (before tax; prices are provisional until opening). Extras such as a larger portion cost more.
Can I eat in? Is there seating?
Yes — dine-in is available (seating details will be announced at opening). Takeout is also planned.
Do you take reservations?
The shop is primarily walk-in; any seat-reservation details will be announced at opening.
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.
That bowl, in Yaesu — by Tokyo Station.
Opening September 10, 2026. Add us on LINE and hear it first.
Order on LINE* Pre-ordering starts when we open, September 10, 2026. For now, this adds our official LINE.