Cash & Card Accepted
Step inside the retro-styled eatery and you’ll uncover a restaurant concept that’s based on fast food udon restaurants that are hugely popular in Japan. Imagine a small Tokyo eatery crossed with an Ikea style restaurant and you’ll get an idea of what Udonya Tokoton is about.
Between you and your fresh bowl of deliciousness there are a few stages – but don’t stress, you’ll enjoy the process. There’s likely to be a quick flowing line on the street, so wait your turn and once inside grab a tray and order your menu selection with the person behind the counter.
Your udon, soba or rice dish will be then made fresh in front of you. If you feel like slurping down a udon topped with crunchy karaage or prawn tempura then grab your bowl from the chefs and move your tray down to the deep-fried section.
Udonya Tokoton serves steaming bowls of noodles and rice served with a myriad of traditional toppings.
Grab your chopsticks and order one of these popular dishes at Udonya Tokoton.
This simple dish is made from a well-balanced and flavoursome soya sauce based fish stock soup and topped with traditional Japanese noodles. You can choose from Udon (wheat) noodles or Soba (Buckwheat) noodles. This dish can be enjoyed by itself with various toppings or choose deep-fried side dishes like karaage, prawn tempura or vegetable sticks, which adds a great crunchy texture to the simple noodle soup.
This simple dish is made from traditional Japanese noodles with a small splashing of well-balanced and flavoursome soya sauce based fish stock soup. You can choose from Udon (wheat) noodles or Soba (Buckwheat) noodles. The noodles are topped with minced pork that has been cooked in a Japanese spicy miso sauce.
If you want to try something different, then make sure you order this dish. Boiled rice is topped with traditional Japanese marinated eel and beef. The pieces of tender eel is combined with a mildly sweet Japanese sauce that is specifically used with eel. The strips of beef is also cooked with Udonya Tokoton’s in-house made sauce.
Between you and your fresh bowl of deliciousness there are a few stages - but don’t stress, you’ll enjoy the process.
There's likely to be a quick flowing line on the street, so wait your turn and once inside grab a tray and order your menu selection with the person behind the counter. Your udon, soba or rice dish will be then made fresh in front of you.
If you feel like slurping down a udon topped with crunchy karaage or prawn tempura then grab your bowl from the chefs and move your tray down to the deep-fried section. There is a huge array of different mouth-watering tempura to tempt your tastebuds including crispy prawn tempura, chicken karaage, mix vegetable sticks.
You’ll pass the drinks and dessert station next. Pick up a matcha and red bean pudding. Or if you want to add some toppings to your dish, this is where you select it. Try the seasoned seaweed, jelly fish, pickled mustard leaf, wild mountain vegetables and octopus said mixed with wasabi and mayo.
Slide your tray to the pay register. The staff member will add up all of your items on your tray and will ask for payment. Before leaving the counter, grab a scoop of complementary sliced spring onions.
There is a huge array of different mouth-watering tempura to tempt your tastebuds including crispy prawn tempura, chicken karaage, mix vegetable sticks. You’ll pass the drinks and dessert station (hello matcha pudding) before finishing at the payment counter.
This cafeteria-style restaurant is run by noodle soup aficionado Jimmy Oh and specialises in Sanuki Udon noodles from the Shikoku region in Japan, which are characterised by its firmness, square shape and flat edges. Ramen may be the craze overseas but in Japan, it is udon that is the go-to inexpensive meal of every Japanese home, and in large cities like Tokyo, udon shops are scattered everywhere.
Thick, chewy and bouncy, udon noodles are made from wheat flour and topped with a simple broth made with soy sauce and fish sauce. Or if you’re wanting noodles with a more nutty flavour, every noodle soup dish can be made with soba, which are made with healthy buckwheat.
Choose from Udonya Tokoton’s four different types of noodle soups like the curry udon, beef soba, spicy pork miso udon or the original kake udon or soba.
If you’re not that into soups, you can get the dishes “bukkake style”, which is the soba or udon noodles topped with a slight splashing of the broth and can come either hot or cold.
Along with udon and soba topped with traditional broth, the restaurant also serves popular Japanese rice dishes like chicken karaage, pork cutlet curry bowl, tempura bowl and marinated eel and beef bowl. There are also popular Japanese side dishes to choose from, like mini ontama (62 degree egg) bowl, spicy pork miso bowl and steamed rice.
All of the dishes can come with different condiments and toppings, which change the texture and flavour of the meal. Try the seasoned seaweed, jelly fish, pickled mustard leaf, wild mountain vegetables and octopus said mixed with wasabi and mayo.
The most popular cuisine of Japan
With its rich history, Japanese cuisine has been refined over centuries to create elegant and exquisite flavours and textures. Celebrating seasonal produce, traditional Japanese dishes focus on food eaten as fresh as possible, as this is considered the ultimate way to eat. Fresh fish are eaten raw or lightly pickled, while produce is often only lightly cooked. While Australians have four annual seasons, Japanese chefs consider dozens of different seasons and carefully select ingredients that are in their prime and best represent that specific period. This is a defining hallmark of Japanese food. Japanese chefs also rarely mix different food types, with sauces and condiments normally served in separate dishes. Meals are mainly based on rice served with miso soup and other small dishes, like seafood, fish and vegetables. Seafood and vegetables can also be deep-fried in a light batter – this is called tempura. Other Japanese staples include noodles, such as soba and udon. In the past, Japanese people did not eat meat, but with the modernisation of Japan, meat-based dishes are now easy to find. In recent times, Japanese food has also been influenced by foreign food like Chinese ramen and fried dumplings, as well as foods like spaghetti, curry and hamburgers. As well as exquisite flavour, Japanese food is presented in a visually beautiful way, as this is an essential element to Japanese cuisine.