I found out that Moriya, a famous udon restaurant from Kagawa, has opened a location in Tokyo—so of course, I had to go! The Tokyo branch, Honkaku Teuchi Moriya Tokyo (本格手打 もり家 東京店), is located on the second floor of Ponte Setoumi, a Setouchi-themed antenna shop just a short walk from Hamamatsucho Station. The first floor is a retail store.
At the entrance, we were welcomed by Olive Shimachan, a local mascot character.
You go upstairs to reach the udon restaurant.
Their menu includes classic udon styles such as kake udon, zaru udon, kama-age udon, bukkake udon, and shoyu udon. They also offer seasonal udon dishes. Everything is handmade on-site, and they aim to deliver the same taste as their Kagawa flagship.
Tempura options are also available.
Here are the seasonings at the table.
Limited to just 10 servings a day, I couldn’t resist trying the Olive Pork Curry Udon (1,320 yen). The price is a bit steep, but hey—it’s olive pork! The curry is quite spicy and coats the chewy udon noodles perfectly. It was delicious. That said, I found the bonito flakes on top a bit distracting and ended up setting them aside. The olive pork itself was thick-cut and tender.
While the curry udon was great, I think bukkake udon is where you really get to enjoy the flavor of the noodles. I ordered the Uwajima eso chikuwa tempura and soft-boiled egg tempura bukkake udon. Just look at that glossy shine on the noodles!
Glossy. Springy. The broth is light, which lets the rich flavor of the noodles come through. The eso chikuwa tempura was thick and satisfying. “Eso (えそ)” is a type of fish found in coastal waters around Japan, but it’s not very familiar in the Tokyo area.
As for garnishes—definitely sudachi citrus is the star here.
I also ordered an extra shrimp tempura (300 yen), but it was a bit overshadowed by the chikuwa tempura. Still, the batter was wonderfully crispy.
