Hand Crafted Udon
Setting a New Standard for Noodles
A DESTINATION
Sanuki Udon offers hand made udon noodles, rice bowls, and tempura in an assembly line format, allowing guests to efficiently move from ordering to checkout. Every bowl is made to order to ensure freshness and quality taste.
Taste The Difference
There is Udon, and then there is Sanuki Udon. With ingredients imported straight from Japan and a cutting edge water filtration system, we are confident you will see why our noodles are above the rest.
WHEAT FLOUR IMPORTED FROM JAPAN
The Sanuki-style udon noodle made by us is springy, chewy and sticky. The secret of the delicacy lies in the wheat flour produced in Kagawa, Japan, with a price that is 6 times that of common wheat flour and a protein content of about 8 to 9%. Our shop adopts the traditional method of making Sanuki-style udon noodles including repeated and hard dough rubbing, dough maturation, and cutting in order to make the authentic, springy noodles.
SOUP STOCK - STEWED WITH KELP & BONITO
An essential partner of udon noodles, the thick kelp bonito soup stock is stewed for 4 hours and fills the soup with a sweet and fresh taste. The fresh noodles are chewy and smooth, and the refreshing soup releases the subtle sweet smell of the noodles. Anyone who has tasted the noodles will be deeply attracted by its simple flavor.
SOFT WATER FOR NOODLE MAKING & COOKING
Our shop uses soft water to make and cook the noodles to ensure they are springy to avoid easily broken or overly swollen noodles. Our filtration system produces water at 0 to 1 ppm.
SOY SAUCE IMPORTED FROM JAPAN
The thick soy sauce imported from Kansai, Japan is adopted by our shop because of its thick viscosity and low salt concentration. After adding it with mirin and granulated sugar and then naturally fermented for 7 - 14 days, the special soy sauce is ready to use.
Ordering Process
Featuring an efficient and convenient cafeteria-style tray line that takes you from ordering to checkout in a New York minute.
Frequently asked questions
Where can I get fresh handmade udon in NYC?
Sanuki Udon at 31 West 4th Street in Greenwich Village makes Sanuki-style udon fresh every day with wheat flour from Kagawa, Japan, and every bowl is made to order.
What is Sanuki-style udon?
Sanuki udon comes from Kagawa Prefecture in Japan and is known for its springy, chewy texture. We knead and rest the dough the traditional way, make and cook the noodles in soft filtered water at 0–1 ppm, and serve them in a kelp and bonito stock simmered for 4 hours.
Is Sanuki Udon near NYU and Washington Square Park?
Yes. We are at 31 West 4th Street, steps from NYU and Washington Square Park. The cafeteria-style line makes it quick for lunch, and we are open every day from 11:30 AM to 8:30 PM.
What should I order?
Favorites include Kamaage Udon, Curry Udon, Beef Udon, Tonkotsu Udon and the Japanese A5 Wagyu Udon with seared A5 wagyu and egg yolk. Add shrimp tempura or chicken karaage, a rice bowl or an onigiri.
Do you have vegetarian options?
Yes. Kamaage, Zaru, Kake and Wakame Udon can be made vegetarian, and vegetable tempura includes tofu, enoki mushroom, Japanese yam, eggplant and Japanese squash.
Can I order online for pickup or delivery?
Yes. Order pickup or delivery online at sanukiudonusa.com, or find us on Grubhub, Uber Eats, and DoorDash.