Jinroku is a celebrated udon restaurant located in Shinjuku Gyoen, the quieter side of the salaryman-infested Shinjuku neighborhood.
The restaurant’s management is adamant about serving udon and tempura that are "freshly made, freshly cut, and freshly fried.” Jinroku is located just a short walk from Shinjuku Gyoen Station on the Tokyo Metro Marunouchi Line.
The owner's goal is to make udon that is firm, yet elastic and stretchy when chewed. To achieve this, the temperature of the wheat flour and salt water is carefully monitored even before kneading the dough. Noodles are produced by kneading together a mixture of wheat flour and salt water and cutting the dough into strips.
The broth is made from a blend of high-quality kelp from Hokkaido, dried baby sardines from the Seto Inland Sea, and several kinds of fish flakes. These ingredients are combined with additive-free soy sauce from Shodo Island and mirin (Japanese sweet cooking wine) from Aichi prefecture. Honey harvested in Tokyo is added to sweeten the broth.
The most common and popular dish is Oyakoten Bukkake. This is cold udon served with a side of three juicy kashiwaten (Daisen Jidori chicken tempura) and a hanjuku tamago-ten (soft-boiled egg tempura). Udon is topped with kujo leeks, dried sardine flakes, jellied shellfish broth, and grated ginger. Please choose your preferred size of udon from four options: regular (300g), large (450g) for an extra 50-yen, double portion (600g) for an extra 100-yen, and extra-large (900g) for an additional 200-yen.
大好きなうどんのお店です！コシがあるうどんと鰹の風味が良い出汁で美味しいです♪こちらは天ぷらも秀逸で最高です！素敵な雰囲気も相まって誰にもおすすめしたい名店です。 Quote from Google Map Review
