Real Sanuki udon, here.
Carefully chosen ingredients, shaped by a craftsman’s hands — a springy, fragrant bowl awaits.
Dashi. Noodles. Vessels.
The three promises of Taniya.
A bowl at Taniya rests on three promises. The dashi: drawn for four hours or more every day from iriko, kombu and katsuo alone — no MSG, no additives. The noodles: blended to the day’s weather, carefully trodden every morning, and served kneaded-fresh, cut-fresh, boiled-fresh. The vessels: Tobe-yaki porcelain from Baizan-gama, a kiln with more than 120 years of history.
Dashi
Made to be drunk to the last drop.
No MSG, no additives. Natural ingredients alone — iriko, kombu, katsuo — drawn for four hours or more, every day.
Our kake dashi is built on one idea: a gentle bowl you can drink to the last drop.
Iriko, kombu, katsuo — the gifts of the Japanese sea, used without stint, drawn slowly for four hours or more each day.
Everything is natural, so the flavor sways a little with the season and the weather. That sway, too, is today’s bowl — today’s only.
Noodles
The blend is decided by the morning sky.
Australian wheat and Kagawa-grown flour. Salt and water ratios are adjusted every morning to the day’s temperature, humidity and water.
Noodle-making starts before dawn. Never the same blend twice: salt and water follow the day’s temperature, humidity, weather and water.
The first kneading of the morning is the most important step of all. It decides the day.
Then kneaded fresh, cut fresh, boiled fresh — the “san-tate”. Sanuki udon is born only inside those three freshnesses.
Vessels
The white that flatters white noodles most.
Tobe-yaki porcelain from Tobe, Ehime — a nationally designated traditional craft — made at Baizan-gama, a kiln with more than 120 years of history.
We walked a long way looking for the vessel that serves udon best, and arrived at Tobe-yaki.
The beauty of hand-forming, and a sturdiness that stands up to daily use. Thick white porcelain, each piece painted by hand with arabesque and chrysanthemum patterns.
White noodles, in white porcelain. The vessel is part of the flavor.
Everything on this page is the way of the main shop — Taniya in Nihonbashi-Ningyocho — refined over sixteen years. Udon Taniya Tokyo brings that same way, unchanged, to Yaesu.
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.