Udon Shin brings Tokyo’s acclaimed udon craftsmanship to Singapore, marking a significant milestone as the brand’s first international expansion after 14 years of operations in Japan. Since opening its doors at the Shibuya flagship location in 2011, Udon Shin has built a reputation for exceptional handmade udon that draws consistent queues of devoted fans.
The Singapore outlet at Takashimaya Shopping Centre represents the brand’s commitment to bringing authentic Japanese udon culture to Southeast Asia, maintaining the same exacting standards that made it a Tokyo favorite.
The “Four Fresh” Philosophy
Udon Shin distinguishes itself through its unwavering commitment to the “Four Fresh” principles:
- Freshly Kneaded – Udon dough is prepared daily in-house, ensuring optimal texture and flavor
- Freshly Cut – Noodles are hand-cut to order, maintaining consistent thickness
- Freshly Boiled – Each portion is cooked individually when ordered
- Freshly Fried – All tempura items are fried to order, never pre-prepared
This philosophy ensures that every bowl served meets the highest standards of quality and freshness, with no compromises on flavor or texture.
Ambience & Dining Experience
Interior Design
The Takashimaya outlet embraces a casual yet contemporary Japanese aesthetic. The space is designed to be welcoming and comfortable, suitable for both quick lunches and leisurely meals. Key design elements include:
- Open Kitchen Concept: The star attraction is the transparent kitchen where diners can observe the entire udon-making process from start to finish
- Cosy Seating: Intimate dining arrangements that create a warm, inviting atmosphere
- Clean Lines: Minimalist Japanese design principles with natural wood tones and neutral colors
- Counter Seating: Bar-style seating near the kitchen for solo diners or those who want to watch the chefs at work
Atmosphere
The restaurant maintains a relaxed, unpretentious vibe that encourages diners to focus on the food. The open kitchen adds an element of theater and transparency, allowing customers to appreciate the craftsmanship that goes into each bowl. The ambient noise level is moderate, with the sounds of boiling water and sizzling tempura adding to the authentic Japanese dining experience.
Best For: Casual dining, lunch breaks, date nights, solo meals, family dinners
Complete Menu Analysis
Simple Udon Bowls
Hot Udon Options:
- Kake Udon – Classic hot udon in dashi broth
- Butter Shoyu Tamago Udon ($12) – Butter soy sauce with egg
- Kitsune Udon – With sweet fried tofu pockets
- Wakame Udon – Featuring seaweed
Cold Udon Options:
- Zaru Udon – Chilled udon with dipping sauce
- Bukkake Udon – Cold noodles with poured sauce
- Yuzu Udon – Refreshing citrus-infused cold udon
Tempura Combinations
Standard Tempura Sets:
- Tempura Kake Udon ($28) – Hot udon with assorted tempura
- Premium Tempura Kake Udon ($34) – Upgraded selection with premium ingredients
- Tempura Zaru Udon ($28) – Cold udon with tempura on the side
- Ebi Ten Udon – Specifically featuring prawn tempura
Premium Options:
- Tempura Cheese Butter Udon ($26) – Fusion creation with cheese and butter
- Yuzu Wagyu Kake Udon ($42) – Luxury option with premium Japanese beef
Signature & Specialty Dishes
- Carbonara Udon ($24) – Viral signature dish blending Italian and Japanese flavors
- Niku Udon – Meat-topped udon
- Curry Udon – Rich Japanese curry sauce with udon
Customizable Options
Udon Shin offers build-your-own bowls, allowing diners to:
- Choose base style (hot/cold)
- Select broth type
- Add tempura toppings
- Include additional proteins
- Customize garnishes and seasonings
Detailed Dish Analysis
Carbonara Udon ($24) ⭐ 4.2/5
The Concept: This viral signature dish represents Udon Shin’s bold approach to fusion cuisine, marrying Italian carbonara elements with traditional Japanese udon.
Components:
- Hand-cut udon noodles cooked in dashi
- Rich parmesan cheese coating
- Premium butter
- Fresh spring onions
- Cracked black pepper
- Raw egg (to be stirred in)
- Thick-cut bacon tempura
Preparation Method: The udon is first cooked in dashi broth to infuse flavor, then drained and plated. The hot noodles are topped with butter, parmesan, and a raw egg. When stirred together, the residual heat creates a creamy emulsion similar to traditional carbonara.
Taste Profile:
- Initial Impression: Rich, buttery aroma with cheese notes
- Texture: Chewy, bouncy noodles coated in silky sauce
- Flavor Balance: Savory and umami-rich without being overly heavy
- Highlight: The bacon tempura adds essential textural contrast with its crispy exterior and succulent interior
- Finish: Clean taste with lingering butter and cheese notes
What Works: The seemingly unusual combination succeeds because the dashi provides an umami base that bridges Italian and Japanese flavors. The technique of using residual heat to cook the egg creates authentic carbonara texture without cream.
What Could Improve: Some diners might find it rich for a complete meal; consider sharing or balancing with lighter side dishes.
Best For: Adventurous eaters, fusion food enthusiasts, carbonara lovers curious about Japanese interpretation
Premium Tempura Kake Udon ($34) ⭐ 4.2/5
The Concept: A comprehensive showcase of Udon Shin’s tempura expertise paired with their signature udon in traditional hot broth.
Components:
- Hand-cut udon noodles
- Hot dashi broth
- 2 large tiger prawns (tempura)
- 4 seasonal vegetable tempura (typically: sweet potato, eggplant, shiitake mushroom, bell pepper)
- Fresh salmon tempura
- Squid tempura
- Green onions
- Tempura dipping sauce on the side
Broth Analysis:
- Base: Traditional dashi made from kombu (kelp) and katsuobushi (bonito flakes)
- Seasoning: Soy sauce, mirin, and sake
- Depth: Rich umami with subtle sweetness
- Salt Level: Pronounced; may be intense for those sensitive to sodium
- Temperature: Served piping hot
Tempura Quality:
- Batter: Light, crispy coating that doesn’t become soggy quickly
- Oil Quality: Clean-tasting, no greasiness
- Temperature: Served immediately after frying at optimal crispness
- Standouts:
- Salmon: Tender, flaky interior with perfect crisp exterior
- Prawns: Large, juicy, sweet with satisfying snap
- Vegetables: Each maintains distinct flavor and texture
Noodle Performance:
- Texture: Firm with ideal chew (al dente equivalent)
- Consistency: Uniform thickness throughout
- Absorption: Takes on broth flavor while maintaining integrity
- Temperature Retention: Stays hot throughout the meal
Eating Experience: The interplay between hot broth, chewy noodles, and crispy tempura creates dynamic textural contrast. Dipping tempura alternately in broth and tsuyu (dipping sauce) offers flavor variation.
What Works: Excellent showcase of technical skill; generous portion; variety of proteins and vegetables.
What Could Improve: The broth’s saltiness may overwhelm; requesting less seasoning is advisable for some palates.
Best For: Traditional udon lovers, tempura enthusiasts, those seeking variety in one bowl
Tempura Zaru Udon ($28) ⭐ 4.2/5
The Concept: A refreshing cold udon experience highlighting the noodles’ texture with tempura accompaniment.
Components:
- Chilled hand-cut udon noodles
- Traditional bamboo zaru (draining basket) presentation
- 2 large prawn tempura
- 4 seasonal vegetable tempura pieces
- Cold tsuyu dipping sauce
- Wasabi
- Grated daikon radish
- Sliced nori seaweed
- Green onions
Noodle Characteristics (Cold):
- Texture: Noticeably firmer and bouncier than hot udon
- Surface: Slightly slippery for easy dipping
- Chilling Method: Ice bath immediately after boiling to stop cooking and enhance chewiness
- Temperature: Pleasantly cool, refreshing
Dipping Sauce Profile:
- Base: Concentrated dashi with soy sauce and mirin
- Serving Temperature: Chilled
- Intensity: Stronger than hot broth to flavor cold noodles adequately
- Customization: Wasabi and grated daikon can be added to taste
Tempura Execution:
- Prawns: Sweet, firm texture; perfect golden color
- Vegetables: Light, crispy, non-greasy
- Timing: Fried to order; served hot alongside cold noodles
- Contrast: Temperature difference enhances dining experience
Eating Technique:
- Take small portions of noodles with chopsticks
- Dip partially in tsuyu (don’t submerge completely)
- Slurp noodles to appreciate texture and flavor
- Alternate with tempura bites
- Add wasabi and daikon to sauce as desired
What Works: Perfect for Singapore’s tropical climate; showcases noodle quality through simplicity; refreshing and satisfying.
What Could Improve: May be too simple for those expecting bold flavors; tempura can be enjoyed separately or dunked in sauce for variety.
Best For: Hot weather dining, purists who appreciate quality noodles, light lunch option, introducing newcomers to traditional zaru udon
Understanding Udon: The Foundation
What Makes Udon Special
Udon noodles are thick Japanese wheat noodles characterized by:
- Thickness: Typically 2-4mm in diameter
- Texture: Chewy, bouncy, with slight resistance (koshi)
- Color: Pale white to cream
- Shape: Round or flat depending on regional style
- Serving: Can be served hot or cold, in broth or with dipping sauce
Udon Shin’s Noodle Philosophy
The restaurant’s noodles exemplify Sanuki-style udon, originating from Kagawa Prefecture, known for:
- Firm, springy texture
- Square-cut shape
- Substantial chewiness
- Ability to hold up in hot broth without becoming mushy
Homemade Udon Recipe
While Udon Shin’s exact recipe remains proprietary, here’s a traditional homemade udon recipe that captures the essence of their approach:
Basic Udon Noodle Recipe
Ingredients (serves 4):
- 400g all-purpose flour or bread flour
- 200ml water (adjust based on humidity)
- 20g salt
- Potato starch or cornstarch for dusting
Equipment Needed:
- Large mixing bowl
- Plastic bag (gallon-size)
- Rolling pin
- Sharp knife or pasta cutter
- Clean towel
Step-by-Step Preparation
Stage 1: Making the Dough (30 minutes)
- Prepare Salt Water: Dissolve 20g salt completely in 200ml lukewarm water. The salt strengthens gluten structure and adds flavor.
- Mix Flour and Water: Place flour in a large bowl. Gradually add salt water while mixing with chopsticks or your hands. The dough will look shaggy and rough—this is normal.
- Initial Kneading: Gather the dough into a rough ball. It will seem dry and crumbly. Don’t add more water yet; the kneading process will bring it together.
- First Rest: Place the rough dough ball in a plastic bag. Let it rest for 30 minutes. This allows flour to hydrate fully.
Stage 2: The Stepping Method (15 minutes)
This traditional technique develops gluten structure without extensive hand-kneading:
- Seal in Bag: After resting, ensure dough is sealed in a sturdy plastic bag with air removed.
- Step on Dough: Place bag on the floor. Step on it firmly but carefully, flattening the dough evenly. Use your full weight.
- Fold and Repeat: Remove from bag, fold the flattened dough into thirds like a letter. Return to bag and step again.
- Multiple Cycles: Repeat this stepping and folding process 3-4 times. The dough will become smoother and more cohesive with each cycle.
- Final Rest: After final stepping, form dough into a smooth ball. Return to bag and rest for at least 2 hours (or refrigerate overnight for best results).
Stage 3: Rolling and Cutting (20 minutes)
- Dust Generously: Remove dough from bag. Dust work surface heavily with potato starch to prevent sticking.
- Roll Out: Roll dough into a rectangle about 3-4mm thick. The thickness determines your noodle’s final chewiness. Keep surface well-dusted.
- Fold for Cutting: Dust top of dough generously. Fold dough accordion-style into thirds or quarters, dusting between each layer.
- Cut Noodles: Using a sharp knife, cut folded dough into 3-4mm wide strips. Make clean, decisive cuts.
- Separate and Dust: Immediately unfold noodles and toss with more starch to prevent sticking. They can be cooked immediately or wrapped and refrigerated for up to 2 days.
Stage 4: Cooking Udon (15 minutes)
- Boil Water: Bring a large pot of water to a rolling boil. Don’t add salt—the noodles already contain sufficient salt.
- Add Noodles: Add noodles to boiling water, stirring immediately to prevent clumping.
- Maintain Boil: Keep water at a strong boil. Fresh udon typically takes 8-12 minutes depending on thickness.
- Test for Doneness: Noodles are ready when they float and have a firm, chewy texture with no raw flour taste in the center.
- Cold Rinse: Drain noodles and immediately rinse under cold running water while massaging them. This removes surface starch, cools them quickly, and enhances chewiness.
- For Hot Dishes: After cold rinse, briefly dunk noodles in boiling water again to reheat before adding to hot broth.
- For Cold Dishes: After rinsing, keep noodles chilled until serving.
Traditional Dashi Broth Recipe
The foundation of most hot udon dishes:
Ingredients:
- 1 liter water
- 30g kombu (dried kelp)
- 30g katsuobushi (bonito flakes)
- 60ml soy sauce
- 60ml mirin
- 15ml sake
Method:
- Kombu Extraction: Place kombu in water and let soak for 30 minutes. Heat gently until just before boiling (around 80°C). Remove kombu.
- Bonito Addition: Bring water to a full boil. Remove from heat and add katsuobushi. Let steep for 5 minutes without stirring.
- Strain: Strain through fine-mesh sieve or cheesecloth. The resulting liquid is your dashi base.
- Season: Return dashi to pot. Add soy sauce, mirin, and sake. Heat gently without boiling.
- Adjust: Taste and adjust seasoning. The broth should be savory and balanced, not overly salty.
Tempura Batter Recipe
For achieving restaurant-quality crispy tempura:
Ingredients:
- 1 cup ice-cold water
- 1 egg yolk
- 1 cup all-purpose flour
- Ice cubes
- Neutral oil for frying (vegetable, canola, or rice bran oil)
Method:
- Keep Everything Cold: Place flour in freezer for 30 minutes before use. Chill mixing bowl.
- Mix Wet Ingredients: Lightly beat egg yolk with ice-cold water. Add a few ice cubes.
- Gentle Mixing: Add flour all at once. Mix briefly with chopsticks using a few quick strokes. Batter should remain lumpy with visible flour pockets—overmixing develops gluten and creates heavy batter.
- Temperature Check: Heat oil to 170-180°C (340-360°F). Use a thermometer for accuracy.
- Frying Technique:
- Dip ingredients lightly in flour first (dry coating)
- Dip into batter, letting excess drip off
- Gently slide into oil
- Fry without overcrowding
- Remove when light golden (about 2-3 minutes)
- Drain on wire rack, not paper towels
Pro Tips:
- Use batter immediately after mixing
- Maintain oil temperature between batches
- Fry vegetables at 170°C, seafood at 180°C
- The sound should be crisp and active, not violent
Carbonara Udon Recreation
For those wanting to recreate Udon Shin’s signature at home:
Ingredients (serves 2):
- 400g fresh udon noodles
- 500ml dashi broth
- 100g thick-cut bacon
- 2 egg yolks (very fresh)
- 80g parmesan cheese, finely grated
- 40g butter
- 2 tablespoons spring onions, chopped
- Black pepper to taste
- Tempura batter (see recipe above)
Method:
- Prepare Bacon Tempura:
- Cut bacon into thick strips
- Heat oil to 180°C
- Coat bacon lightly in flour, then dip in tempura batter
- Fry until golden and crispy (3-4 minutes)
- Drain on wire rack
- Cook Udon:
- Boil udon in dashi broth for 2-3 minutes if using fresh noodles
- Drain, reserving some cooking liquid
- Toss hot noodles with a little butter to prevent sticking
- Assemble:
- Divide hot noodles between two warm bowls
- Top each with butter cubes (20g per serving)
- Add half the grated parmesan
- Create a well in the center and add one egg yolk
- Sprinkle remaining parmesan around the egg
- Add cracked black pepper
- Place bacon tempura on top
- Garnish with spring onions
- Serving: Present immediately. Instruct diners to mix vigorously, breaking the egg yolk and creating a creamy sauce. Add reserved cooking liquid if needed to loosen sauce.
Key Success Factors:
- Use very fresh eggs from a reliable source (egg yolk remains raw)
- Ensure noodles are hot enough to cook the egg when mixed
- Mix quickly and thoroughly to create emulsion
- Serve in warmed bowls to maintain temperature
Ordering & Delivery Options
Dine-In Experience
Reservations: Not required but recommended during peak hours (12-2pm, 6-8pm)
Peak Hours:
- Lunch: 12:00-1:30pm (weekdays and weekends)
- Dinner: 6:30-8:00pm (weekends especially)
Average Wait Time: 10-20 minutes during peak hours; minimal during off-peak
Seating Capacity: Approximately 40-50 seats including counter and table seating
Takeaway Options
Available: Yes, takeaway is available for most menu items
Packaging Considerations:
- Noodles and broth packed separately to maintain texture
- Tempura in ventilated containers to preserve crispness
- Cold udon dishes travel better than hot options
- Best consumed within 30 minutes of pickup
Not Recommended for Takeaway:
- Carbonara Udon (egg preparation requires immediate mixing)
- Premium hot dishes (quality diminishes quickly)
Delivery Services
Currently, Udon Shin’s delivery availability through third-party platforms is limited. As of the last update:
Potential Platforms (verify current availability):
- GrabFood
- Deliveroo
- foodpanda
Delivery Considerations:
- Quality of udon deteriorates during transport
- Tempura loses crispness within 15-20 minutes
- Broth may cause noodles to become soft
- Cold udon dishes generally travel better
- Delivery radius typically limited to 3-5km
Recommendation: Dine-in or takeaway pickup provides the best experience for appreciating the freshness and texture that defines Udon Shin’s quality.
Ordering Tips & Recommendations
For First-Time Visitors
- Start Traditional: Try Tempura Zaru Udon or Tempura Kake Udon to appreciate the noodle quality
- Then Adventure: On subsequent visits, explore fusion options like Carbonara Udon
- Watch the Kitchen: Request counter seating to observe the udon-making process
For Groups
Sharing Strategy:
- Order a mix of hot and cold dishes
- Include at least one tempura combination for variety
- Consider the Premium Tempura Kake Udon as a centerpiece dish
- Order Carbonara Udon for adventurous eaters
Portion Sizes: Each bowl is designed as a complete meal for one person. Most diners find one bowl satisfying but not overly filling.
For Different Preferences
Light Eaters:
- Simple Kake Udon or Zaru Udon
- Add sides instead of large combination dishes
Hearty Appetites:
- Premium Tempura combinations
- Add extra protein or tempura sides
- Consider starting with appetizers
Health-Conscious:
- Cold udon options (lower calorie)
- Request less oil on tempura or skip tempura entirely
- Ask for reduced sodium in broth
Adventurous Eaters:
- Carbonara Udon (signature fusion)
- Tempura Cheese Butter Udon
- Seasonal specials
Customization Options
Don’t hesitate to request:
- Less salty broth
- Extra green onions or garnishes
- Noodles on the firmer side
- Separated components (broth on the side)
- Spice level adjustments where applicable
Value Analysis
Price Point Assessment
Budget Range: $12-$42 per main dish
Value Propositions:
Excellent Value ($12-$24):
- Basic udon bowls with simple toppings
- Carbonara Udon at $24 (generous portions, unique experience)
- Tempura Zaru Udon at $28 (quality protein and vegetables)
Moderate Value ($26-$34):
- Tempura combinations
- Premium ingredients justify price increase
- Portion sizes support the cost
Premium Tier ($34-$42):
- Premium Tempura Kake Udon ($34) – worth it for variety seekers
- Yuzu Wagyu Kake Udon ($42) – luxury experience with premium Japanese beef
Compared to Competitors: Prices align with other Japanese restaurants in Orchard area. The handmade noodle quality and fresh tempura justify slight premium over casual udon chains.
What You’re Paying For
- Handmade Noodles: Daily preparation ensures optimal freshness
- Made-to-Order: Every component prepared individually
- Premium Location: Takashimaya overhead reflected in pricing
- Imported Expertise: Tokyo-trained techniques and recipes
- Quality Ingredients: Japanese imports for authentic flavor
Practical Dining Information
Location & Accessibility
Address: Takashimaya Shopping Centre, #B2-32, 391 Orchard Road, Singapore 238873
Level: Basement 2 (Food Hall area)
Nearest MRT Stations:
- Orchard Station (NE Line, TE Line)
- Take Exit 4
- Walk through Wisma Atria to Takashimaya
- Continue to Ngee Ann City
- Journey time: ~8 minutes
- Somerset Station (NS Line)
- Take Exit B to Orchard Road
- Head west (turn left)
- Enter Takashimaya through main entrance
- Journey time: ~10 minutes
Parking: Available at Ngee Ann City/Takashimaya car parks (charges apply)
Accessibility: Wheelchair accessible via elevators; restaurant on basement level with step-free access
Operating Hours
Daily: 11:00 AM – 10:00 PM Last Order: 9:30 PM Closed: None (open 7 days a week)
Contact Information
Reservations: Walk-in friendly; call ahead during peak periods Facebook: [Udon Shin Singapore] Instagram: @udonshin_sg (verify current handle)
Dietary Considerations
Vegetarian Options
Available:
- Vegetable tempura combinations (request no fish-based dashi)
- Customize noodles with vegetable toppings
- Cold udon with vegetable sides
Limitations: Traditional dashi contains bonito (fish), which may not be suitable for strict vegetarians. Inquire about vegetarian broth options.
Allergen Information
Common Allergens Present:
- Gluten (wheat noodles)
- Eggs (tempura batter, Carbonara)
- Soy (soy sauce in broth)
- Fish (dashi, fish tempura)
- Shellfish (shrimp tempura, seafood options)
- Dairy (Carbonara, butter-based dishes)
Gluten-Free: Not suitable due to wheat-based noodles being the core product
Always inform staff of allergies – cross-contamination possible in shared kitchen
Halal Status
Not Halal-Certified: Restaurant uses pork products (bacon) and mirin/sake (alcohol) in preparation
Tips for the Best Experience
Timing Your Visit
Best Times to Avoid Crowds:
- Weekday mid-afternoon (2:30-5:00 PM)
- Opening hours (11:00 AM)
- Sunday evenings (after 8:00 PM)
Expected to Be Busy:
- Lunch rush (12:00-1:30 PM) especially weekdays
- Weekend dinner (6:30-8:30 PM)
- Public holidays
Photography Tips
Best Shots:
- Open kitchen during noodle cutting or tempura frying
- Overhead shots of completed bowls showing arrangement
- Action shots of mixing Carbonara Udon
- Close-ups of tempura texture
Lighting: Basement location has artificial lighting; use phone’s HDR mode or bring adequate lighting for food photography
Eating Etiquette
Slurping: Encouraged! Slurping udon aerates the noodles and enhances flavor appreciation—it’s considered polite in Japanese culture
Chopstick Use:
- Hold noodles above bowl and bite through (don’t take entire mouthful if strand is too long)
- Use chopsticks to submerge tempura briefly in broth
Broth Drinking: Perfectly acceptable to lift bowl and drink remaining broth at the end
Comparison with Other Singapore Udon Spots
How Udon Shin Stands Out
Strengths:
- Authentic Tokyo-style preparation
- Open kitchen transparency
- Freshly made noodles (not pre-packaged)
- Fusion creativity (Carbonara)
- Premium tempura quality
Similar Establishments:
- Tsuru-Koshi: Another Orchard udon specialist, slightly more traditional
- Tamoya Udon: Multiple locations, different regional style (Hakata)
- Marugame Udon: Fast-casual chain, less premium positioning
Unique Selling Points:
- First international outpost of established Tokyo brand
- “Four Fresh” philosophy strictly maintained
- Wider fusion menu options
- Premium ingredient selection
Final Verdict
Overall Rating: 4.2/5
Strengths:
- ✅ Exceptional handmade noodle texture
- ✅ Fresh, crispy tempura consistently executed
- ✅ Creative fusion offerings alongside traditional options
- ✅ Transparent open kitchen builds trust
- ✅ Strategic location in Orchard area
- ✅ Authentic Tokyo technique and philosophy
Areas for Improvement:
- ⚠️ Broth can be overly salty for some palates
- ⚠️ Premium pricing may deter frequent visits
- ⚠️ Limited seating may mean waits during peak hours
- ⚠️ Delivery/takeaway compromises quality
Who Should Visit
Highly Recommended For:
- Udon enthusiasts seeking authentic Japanese preparation
- Orchard shoppers looking for quality lunch/dinner
- Foodies interested in Japanese-fusion cuisine
- Anyone appreciating artisanal noodle craftsmanship
- Groups wanting variety in one location
May Not Suit:
- Budget-conscious diners
- Those with gluten allergies or restrictions
- Diners seeking completely halal options
- People in a rush (made-to-order takes time)
Worth the Visit?
Absolutely, especially for first-time visitors to Singapore’s udon scene or fans of authentic Japanese noodles. The handmade quality, open kitchen experience, and unique fusion offerings like the Carbonara Udon make Udon Shin a worthwhile destination. While prices reflect its Orchard location and premium positioning, the quality justifies the cost for an occasional indulgence or special meal.
The restaurant successfully brings Tokyo’s udon culture to Singapore while adding creative local touches. Whether you’re a traditionalist who appreciates cold zaru udon or an adventurer ready to try carbonara udon, Udon Shin delivers a memorable noodle experience that honors its 14-year Tokyo heritage while embracing its new Singapore home.
Quick Reference Summary
| Quick Reference Summary | |
| Category | Details |
| Cuisine Type | Japanese (Udon Specialist) |
| Price Range | $12-$42 per main |
| Best Dishes | Carbonara Udon, Premium Tempura Kake Udon, Tempura Zaru Udon |
| Seating | ~40-50 seats, counter & tables |
| Ambience | Casual, contemporary, open kitchen |
| Service Style | Order at counter, served to table |
| Wait Time | 10-20 min peak, 5 min off-peak |
| Best For | Lunch, casual dinner, noodle lovers |
| Parking | Takashimaya car park (paid) |
| Takeaway | Available (quality may vary) |
| Reservations | Not required but helpful |
| Child-Friendly | Yes |
| Large Groups | Limited seating may be challenging |
Review based on invited tasting by SG Food on Foot. Prices and menu items subject to change. Always verify current information directly with the restaurant.