In the heart of Shinjuku, comfortable single seats and inviting counters beckon solo adventurers on a delightful journey of self-discovery. Explore Shinjuku’s solo-friendly atmosphere, where a variety of meticulously crafted top picks by Dishes Japan cater to both traditional and modern cuisine, tantalizing the taste buds of solo diners.
Shinjuku boasts a diverse array of solo dining options, welcoming all palates, budgets, and moods. Beyond mere solo dining, the city promises an extraordinary culinary adventure that goes beyond the ordinary. Navigate this gastronomic haven effortlessly through the Dishes Japan website, your guide to discovering the solo dining gems scattered throughout Shinjuku. Embrace the freedom to savor a meal at your own pace amidst the vibrant energy of a city that celebrates the joy of dining alone.
Kameya (かめや 新宿店)
Kameya, a popular 24-hour fast-food soba stall in Shinjuku’s Omoide Yokocho, was founded in 1971. The original Tentama Soba, featuring freshly ground and beaten soba topped with fried kakiage, onsen tamago, and green onions, is a signature dish. With branches in Kanda, Okachimachi, Shimbashi, and Ginza, Kameya only accepts verbal orders, and cash payments are made directly. The soba is served within a minute, making it a quick and convenient dining option.
Udon Manda Jiro (うどん萬田次郎)
“Udon Manda Jiro,” Tokyo’s extension of Fukuoka’s renowned “Buzen Urauchikai Manda Udon,” made its debut in February 2022. The udon spot, born in Fukuoka, highlights supple thin noodles with a unique translucence, boiled using an exclusive maturation method. Notable toppings include burdock root tempura and seasonal harvest tempura. The light broth, derived from bonito flakes and kelp, enhances the udon experience. Located near Shinjuku Gyoen-mae Station, “Udon Manda Jiro” has become a Tokyo udon ambassador, drawing crowds during lunch and early evening, with seasonal specials adding an element of anticipation.
Udon Shin (うどん 慎)
Udon Shin is a hidden eatery in Shinjuku, Tokyo, located off the main street in an alleyway near a police box. The cozy interior offers six counter seats and two tables. Specializing in handmade udon, the restaurant serves both hot and cold variations with various toppings. Soba is also available with choices of ingredients, including popular toppings like Kashiwa-ten (chicken tempura). The menu features a fusion option, a warm carbonara-inspired udon with parmesan cheese, butter, pepper, a raw egg, and bacon tempura. The stylish pictorial menu includes simple English descriptions of each dish.
SOBA HOUSE Konjiki Hototogisu (金色不如帰)
Hidden in Shinjuku’s back alleys between Shinjuku Gyoenmae and Shinjuku Sanchome Stations, this restaurant has seven counter seats and two small tables. Purchase a ticket from a vending machine with an English guide, featuring the signature Shoyu Soba bowl with a “triple soup” base. The Shio Soba offers a saltier taste with hamaguri clam and sea bream. Noodles are homemade with various flours. For a unique experience, try the Nankobai Shirasu Don, a rice bowl with umeboshi, shirasu, green onions, and seaweed. Expect a wait due to the limited seating.
Ramen Hayashida (らぁ麺 はやし田 新宿本店)
Ramen Hayashida, located near Shinjuku Marui Main Building, stands out in Tokyo’s competitive ramen scene. Despite being relatively new, it has become a frontrunner in the district. The restaurant offers four main ramen bowls, with the special soy sauce ramen being the most popular. The amber-colored soup features duck and daisen chicken broth, and the noodles are supplied by Kanno Seimenjo. The limited edition includes blackthroat seaperch noodle ramen, a rare seafood broth-based option. The restaurant often has long lines, and it may close early if it runs out of soup.
