Tsurutontan Soemoncho — Restaurant in Osaka

Udon has always been comfort food for me — warm, simple, satisfying. But after eating at Tsurutontan Soemoncho, I realized udon can be stylish, creative, and surprisingly luxurious too. This spot takes traditional Japanese noodles and gives them a modern twist, without losing what makes them so deeply comforting.

Located in Osaka’s lively Soemoncho area (a few minutes from Dotonbori), Tsurutontan is hard to miss — glowing signs, sleek exterior, and usually a line of people waiting to get in. I visited in the evening and waited about 20 minutes, which was totally fair considering how busy the area was. The inside is spacious, stylish, and surprisingly chill. High ceilings, jazz music, warm lighting — it feels more like a trendy bar-lounge than a noodle shop.

Their menu is massive — everything from traditional hot udon bowls to rich, creamy curry or carbonara-style udon. I went with their signature: cream udon with beef and mushrooms, served in a giant ceramic bowl the size of a small sink. And yes, it was just as epic as it sounds.

The noodles were thick and silky, cooked perfectly al dente. The cream broth was rich but not heavy — it had depth, with earthy notes from the mushrooms and savory beef slices that were super tender. It was indulgent, but still somehow comforting. Definitely not your grandma’s udon — in the best way possible.

I also tried a piece of ebi tempura (prawn tempura) on the side — crispy, hot, and juicy. It paired perfectly with the mild richness of the udon. Everything was plated beautifully, with little touches like microgreens and decorative bowls that elevated the presentation.

The service was fantastic — efficient, polite, and multilingual. They handed me an English menu right away, and the waitstaff were happy to answer questions and give recommendations. Despite the stylish vibe, I never felt rushed or out of place eating solo.

Pricing was really reasonable considering the portions and setting. My bowl of creamy udon and tempura cost around 2,000 yen — and I was very full afterward. Definitely good value for a proper sit-down dinner in central Osaka.

Final thoughts: Tsurutontan Soemoncho shows that udon can be both traditional and innovative. Whether you’re in the mood for something classic or something adventurous, they’ve got you covered. It’s fun, flavorful, and stylish — a great place to relax after a busy day...

Famous udon shop! Expect to wait during busy hours. I went during mid-day and the wait line appeared to be long, but it moved rather quickly and I was inside within about 30 minutes. As it is a busy, busy place, don't expect amazing treatment service. The employees were very busy attending dozens of customers simultaneously, so I was understanding. As I came alone expecting to just grab a bite and leave, I was content with the quick and inattentive service.

I was recommended here by a local native Osakan friend as a fan of Udon Noodles, specifically the Mentaiko udon noodle! If you read some of the locals' japanese reviews here, they'll definitely mention and praise the Mentaiko Udon. The mentaiko udon is essentially Spicy Cod Roe Udon Noodles. If you're a foreigner and the idea of consuming fish eggs doesn't appeal to you, I can understand! But it seemed so unique, and because my friend insisted that I try, I wanted to honor his recommendation.

As there were multiple versions of the Mentaiko Udon dish, (spicy, cream, and cold soupless) I asked one of the waitress ladies which one is the most popular. She recommended the cold mentaiko version, so I went with it! (Again, if cold udon noodles aren't your thing, I understand!) Admittedly, I was a bit hesitant too. But when the food arrived and I tried a bite, I was absolutely blown away! The texture of the thick and soft udon noodles complemented the explosive rich taste of the seasoned roes on the noodles perfectly! I could understand why this was well known for this restaurant. It was definitely a unique experience that you could only have here in Japan!

Menu ordered: Mentaiko Udon Noodles (cold), thick Noodles, double size. no...

Food: 5/5 Excellent udon Service: 4/5 Good service in general, except when busy Value: 4/5 On the pricier side Ambiance: 4/5 Nice historic decoration inside/outside, can get quite busy during peak hours.

Have been frequenting Tsurutontan for the past 5 years, on average drop by for some udon about once every other month.

There is a base menu, and a seasonal menu that varies by the season. Udon dishes can be ordered with the traditional thicker udon or the thinner udon when placing the order.

The prices are on the higher side, about 60-80% more than other udon establishments, but well worth it IMHO due to the quality of the ingredients used as well as the quality of the various broths.

Can be quite busy during lunch and dinner time, best time to go is off peak hours (between lunch and dinner or later at night). When the restaurant is busy there is a waiting list that is used, so make sure to place your name down if you are willing to wait.

There are tables area upstairs with chairs as well as counter areas with short stools. The counter areas are separated into smoking and non smoking areas. Downstairs is the traditional tatami room.

Family friendly in the daytime hours, crowds can get a bit sketchy late in the evenings early morning due to the people that work at the night establishments who drop by for a bite to eat before or after work, or people who are drunk.

Credit cards are accepted during all hours...