01 / ABOUT THE PLACE
About this place
Just off the Nishi-Azabu intersection on the 2th floor of an unassuming building, Azabu Udon pairs traditional noodle making with late-night kappo-style fare and drinks. Its signature hot clay-pot dashi udon lets diners choose between two distinct regional broths: the "East" style, simmered with bonito dashi and dark soy sauce for a bold, sweet-savory profile, and the "West" style, combining kelp dashi with light soy sauce for a gentle, rounded palate. Delivered bubbling hot in ceramic pots, the noodles can be customized with toppings like burdock tempura, seasoned fried tofu, or wakame seaweed, making for a soothing meal at the end of an evening.
The noodle repertoire goes well beyond standard broth. A hot clay-pot curry udon loaded with tender chicken meatballs invites diners to drop rice into the leftover sauce for a rich, risotto-like finish. Those looking to appreciate the chew and smooth texture of the noodles themselves can turn to the chilled zaru tsuke udon with sesame dipping sauce, or choose between warm and cold preparations of kamatama udon.
Before reaching the noodles, the izakaya-style dishes provide plenty of incentive to linger. Plates like fragrant grilled duck with scallions, overnight-dried nodoguro (blackthroat seaperch), and daily sashimi showcase kitchen skill well above standard noodle-bar fare. Pair sweet corn tofu or simmered beef and tofu with a pour of crisp dry Hitakami junmai sake from Miyagi or maewari shochu cut with brewing water, and dinner effortlessly stretches late into the night.
The dining room features counter seating and small tables, creating a comfortable environment whether stopping by alone or in company. Open from 18:00 until 3:00 the following morning from Tuesday through Saturday, it serves as a reliable Nishi-Azabu destination for a proper hot meal well past midnight.
