Sanukiji

Beer and oden, followed by a finishing bowl of zaru udon, make a fitting meal at Sanukiji in Kitashinchi. Diners say the oden is simmered until its broth flavours the ingredients throughout. The beef tendon stood out in particular, one visitor recalled, leaving them tempted to order more of the rich broth. On another visit, daikon radish and tofu were praised for soaking up the dashi.

For the final bowl, zaru udon has a notably smooth texture, while tsukimi tororo is served with egg to mix through the noodles. One diner also enjoyed the ume-toji udon, made with bonito dashi, as a satisfying way to end a meal. The curry udon, reported to come with thin noodles that are easy to eat, offers a change of pace.

You can also make a light meal of drinks and small homestyle dishes, or obanzai, such as kinpira and simmered squid with taro. Diners say half-size udon is available, a handy option if you want just a little to eat after drinks. Sanukiji stays open until 2 on weekdays and until late on Saturdays, making it an option for a meal at a later hour.