The traditional methods of preparing the Japanese Udon Tsuru Tontan noodle have preserved carefully so that the freshness of the Japanese Udon Tsuru Tontan homemade noodles can be achieved always. At locations where the udon noodles are made, they are usually freshly cooked and there are lots of new menus that feature popular and classic udon dishes and other dishes which are seasonal and popular; such meals are usually available on limited periods. The taste of udon depends on the quality of flour, water and salt, together with the skills in making the noodles. The proportion of water and salt need to be adjusted according to the temprature, to be mixed well and beaten into the batter, then to be left until mature. After that the dough need to be stretched carefully, then cut into certain size. That is how the udon can be chewy and tasty. And Depending on your mood and the soup you are eating with, there are 2 different sizes of udon to be chosen from. The normal thick udon is chewy, which will sure bring pleasure to your mouth; while the thin ones pick up more soup, thus the flavoer might last longer.There have been some comments from different people who have tasted the udon noodles. Some of the comments were mostly positive; however there were some bit of negative comments as well.
Tsuru Tontan provides huge noodles that are good in a classy setting but that the service is poor and the price is quite high. The noodles are typically too soft but the chewiness which the noodles lack is somehow recovered by the slippery texture and beautiful presentation of the superior broth. Another comment is that the though the sloppy service is often covered up by the relaxed atmosphere as you will not feel rushed, that is the special feature that keeps the restaurant packed with customers. It is usually a great place to relax at night or to wait for a train at the wee hours. The partitions between tables at the Tsuru Tontan give an atmosphere of quietness and privacy; even when the place is pack full with people.
The bowls are quite gigantic; large enough to probably fit in one’s face in, the wooden huge spoons also match the bowls perfectly. However there is no much difference between the Udon and any other kind of noodles. Some point out that the sketchy service that is received is probably due to the busy staff however it is not a good reputation for any business. You may often find a few English menus. There are usually seats available so that a waiting queue will not get uncomfortable. The meal is often being made right in front of you as you could often notice over the counter as the meal is being prepared. There is ground spaces sunk for your legs and there are shoe lockers as well. It is just an atmosphere that is comfortable and warm.
Tsuru Tontan
3-14-12 Roppongi, Minato-ku, Tokyo
03-5786-2626
Lunch: 1,000-1,999yen
Dinner: 1,000-1,999yen
