About Tamoya Udon

Udon Champion, Tamotsu Kurokawa

Located at Liang Court and Chinatown only 10 mins drive from Orchard Central, Tamoya Udon is where you can taste Authentic Japanese Udon in Singapore!

Tamoya Udon was first established in 1994 by sanuki udon champion "Tamotsu Kurokawa" in Kagawa pref; also known as udon pref.

As Tamotsu Kurokawa was pursuing his career as a udon *specialist, he had a chance to participate in TV Champion, a reality competition TV program in Japan. In the TV program, he was the representative and champion of Sanuki Udon. The TV program made Tamoya Udon prominent in Japan, remarking "Sanuki Udon has the great chewy texture and is very delicious.

Tamotsu believes smiles and happiness is what delicious udon can provide to people around. And as appreciation to people around, he keeps making delicious sanuki udon.

Awards & Recognition

Tamoya is one of Japan's most popular and respected Udon restaurant landmarks among both people from the sanuki region and tourist from other prefectures in Japan.

Its udon has won awards many times for its distinctive chewiness and well-loved broth. Tamoya Udon has been covered in magazines & TV and also given recognitions on food review sites in Japan.

With over 20 years of history in the home of udon, Kagawa, long-standing udon restaurant "Tamoya Udon" has expanded to 20 locations worldwide, Singapore, Indonesia, Taiwan, and Vietnam.

Udon and Broth Soup

Udon
Heart and soul of well loved Japanese food "Sanuki Udon" is in the chewy yet smooth texture of its udon noodles. Udon maker, Tamotsu Kurokawa's pride in the noodle will never budge. Seeking for the best sanuki udon noodles recipe, Tamotsu Kurokawa brought udon noodles to perfection. The sanuki udon noodle is kneaded simply using flour, salt, and water. Not only blending 3 types of flours and changing the blending ratio by each season, the amount of salt and boiling time is also carefully controlled perfectly depending on the temperature and humidity of each day.

Broth Soup
We have special udon soup recipe that you can only taste at Tamoya udon; no other places around the world.
The broth is made from boiling and taking only the first rare layer of dried sardines and dried bonito from Ibuki, Japan.

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