Tsurutontan - Roppongi Store (Photo by Takahiro Takiguchi/Stripes Japan)

Although spring is on its way, you’ll still feel the weather is stuck somewhere between too chilly for only a sweater or warm enough for a light jacket. But on those days when you think you’re too underdressed for the temperature, nothing beats a bowl of hot noodles to keep you warm. Whether it’s ramen, soba, udon, somen and more, you’ll find a variety of noodle bowls to warm you up in the cold months and even cool you down in the summer, too!

Each noodle has it special characteristic and recipe, but if you’re craving chewy, thick noodles you’ll enjoy udon.

Udon noodles are made of wheat flour and were first introduced during Japan’s Medieval Era. These pale noodles are thick and have a great chewy texture. You’ll find udon comes in a variety of presentations like hot or cold dashi broth or shoyu soy broth, and sometimes even in yuzu dashi broth with spring onions and other toppings.

A short seven-minute walk from Hardy Barracks, Tsurutontan is a great place to sample this traditional Japanese noodle dish with a twist.

I often visit this udon restaurant with coworkers for lunch, as it offers dozens of menu options with both hot and cold broths with some seasonal special menus, so the tasty udon can be enjoyed anytime of the year.

Udon bowls displayed at the entrance. (Photo by Takahiro Takiguchi/Stripes Japan)

Their udon options are not only traditional Japanese zaru (cold noodle) or kake (hot noodle) udon, it also offers various unique broths, like “pork cutlet curry” udon, “green minestrone” udon and “Sanraatan” (Chinese hot and sour soup) udon. The variety means locals and foreigners alike will find a tasty bowl they’ll enjoy here.

Curry Zanmai no Oudon (Photo by Jun Sakahira/Stripes Japan)

Kurogoma Tantan no Oudon (Photo by Jun Sakahira/Stripes Japan)

The joint is housed on the seventh floor of a modern office building in Tokyo’s busy Roppongi District.

The Japanese-style clean, classical wooden-hued cozy interior in dimmed lighting could remind you of being in a high-end bar, rather than a simple udon joint. Actually, there are various bottles of adult beverages on the shelves, so you can use the restaurant to enjoy a sip after work.

Tsurutontan - Roppongi (Photo by Takahiro Takiguchi/Stripes Japan)

Tsurutontan - Roppongi (Photo by Takahiro Takiguchi/Stripes Japan)

The large restaurant can accommodate about 130 seats at tables and a long counter, with five party rooms.

Among the dozens of menu options, on a cold day, I would recommend “shrimp and cream” udon for 1,630 yen. The savory and full-bodied rich creamy hot broth makes you warm up nicely, while the Sanuki-style udon noodles are extremely chewy, thick and heavy.

Ebi (shrimp) Cream no Oudon (Photo by Takahiro Takiguchi/Stripes Japan)

For your udon, you can choose your noodles from either standard, thick or thinner, according to your taste. Even better, you can upsize your noodle portions to 1.5, double or triple at no additional cost.

My udon order is a double portion of noodles at standard thickness.

Meals are elegantly served in a very large ceramic bowl and the texture of each springy noodle is excellent. In addition to the classic broths, the fusion takes on the traditional udon bowls will likely have you coming back for more.

Don’t miss this tasty spot next time you find yourself in Roppongi on the hunt for an amazing lunch or dinner.

Tsurutontan is a chain restaurant and with one at Roppongi, there are 11 restaurants throughout the nation.

Tsurutontan