Slurping into Singapore: Tokyo's Udon Shin Brings Its Legendary Noodles Home This November

If you're a noodle enthusiast like us, you've probably daydreamed about teleporting to Tokyo for a bowl of perfectly chewy udon, steaming hot, slurpy, and soul-satisfying. Well, hold onto your chopsticks, because the wait just got a whole lot shorter for us in Singapore. Udon Shin, the Tokyo darling that's famous for its hour-long queues and handmade mastery, is finally crossing borders. Set to open its first-ever international outpost at Takashimaya Shopping Centre in mid-November 2025, this is the udon news we've all been craving.

The Udon Shin Story: From Humble Tokyo Roots to Global Buzz

Nestled in the bustling Yoyogi district of Shinjuku since 2011, Udon Shin started as a tiny 10-seater spot with big ambitions. The name "Shin" (meaning "caution" or "care" in Japanese) isn't just poetic. It's a nod to the meticulous craft behind every bowl. Founder and chef-owner has spent years perfecting a noodle that strikes the elusive balance between koshi (springy firmness) and nobi (silky stretch), using fresh dough kneaded by hand and boiled to precision. It's no wonder the place has become a pilgrimage site for udon lovers.

But it's not just the noodles, it's the ritual. Patrons brave 1-2 hour waits (or snag "reservations" via a queue-jumping system), only to be rewarded with a minimalist space where the focus is purely on the food. No frills, just flavour. It's the purest experience for udon purists.

Why Udon Shin Stands Out in Tokyo's Noodle Scene

Tokyo is udon heaven, but Udon Shin carves its niche with obsession-level details. Here's what sets it apart:

• Handmade Noodles Daily: Every strand is crafted on-site, pursuing that "ultimate flavour" through careful dough prep and boiling techniques. The result? Noodles that hold up to hearty broths without turning mushy.

• Tempura Perfection: Their crisp, ethereal tempura. Think prawns, veggies, or seasonal specials, pairs like a dream with the udon, adding a satisfying crunch.

• Broth Magic: Light yet umami-packed dashi, often customised with toppings like thinly sliced beef, soft-poached eggs, or fresh green onions.

It's earned cult status, with foodies from around the world swearing it's worth the hype. If you've ever queued for ramen in Tokyo, this is that level of devotion, udon edition.

Why Singapore? A Match Made in Noodle Paradise

Singapore's food scene is a melting pot of global gems, from hawker stalls to high-end imports, so Udon Shin's debut feels like destiny. The team behind the expansion chose Takashimaya for its central vibe and foot traffic, perfect for drawing in locals and tourists alike. This mid-November launch marks not just an overseas push but a strategic one, Singapore as the gateway to Southeast Asia, where bold flavours and fresh ingredients align perfectly with Shin's ethos.

And the timing? Spot-on for our year-end feasting frenzy. Imagine swapping your usual hotel buffet for a steaming bowl amid the Orchard Road buzz.

Menu Teasers: What You'll Be Slurping

While the full Singapore menu is still under wraps, expect faithful recreations of Tokyo's hits, adapted for local palates:

• Zaru Udon: Chilled noodles with a tsuyu dipping sauce, ideal for Singapore's humidity.

• Niku Udon: Warm beef slices and a jammy egg in savoury broth, for those cosy cravings.

• Kake Udon: Simple hot udon in dashi, customisable with sides like karaage or veggie tempura.

Portions stay generous but not overwhelming, with prices likely mirroring Tokyo's affordable range (around SGD $10-20). Vegetarian options? Yes, with tweaks for our diverse crowd.

Mark Your Calendars—Udon Awaits

Udon Shin's Singapore arrival isn't just an opening. It's a slurp-worthy milestone for noodle nerds everywhere. Whether you're a die-hard Tokyo fan reliving memories or a newbie dipping your toes (and chopsticks) into authentic udon, this spot promises to queue up some serious FOMO. Head to Takashimaya this November, brace for the line, and let those handmade strands transport you straight to Yoyogi.

Photos: Udon Shin