Tokyo’s acclaimed Udon Shin, a Shibuya mainstay famous for its silky handmade udon and cult-favourite Carbonara Udon, is bringing its signature “Four Fresh” philosophy to Singapore. Brought in by Gaia Lifestyle Group, this marks the brand’s highly anticipated first overseas outpost, inviting diners to experience artisanal udon made fresh daily, served with piping-hot broth, crisp tempura, and a whole lot of heart.
Founded in 2011 by Chef Narahara Shinji, Udon Shin has long been a must-visit for udon lovers in Tokyo, attracting queues daily at its intimate Shibuya eatery. At the heart of the brand lies the “Four Fresh” philosophy: freshly kneaded, freshly cut, freshly boiled, and freshly fried. Each strand of udon is made in-house every morning for a chewy, slippery texture that’s perfectly balanced in koshi (firmness) and nobi (stretchiness) – a mark of true udon mastery.
“I started Udon Shin in Tokyo out of a deep love for noodles and the joy they bring when made right. Our udon is not just food – it is a reflection of time, care, and tradition of this timeless craft,” says Chef Narahara Shinji, who will be in Singapore personally to celebrate the opening. “I am excited to share the Udon Shin experience with a new audience and bring the heart of it here.”
“We’re thrilled to have the opportunity to bring Udon Shin to Singapore and introduce this unique style of udon, with recipes and techniques carried from Tokyo without compromise,” adds Chai Karim, Principal of Gaia Lifestyle Group. “The craftsmanship behind every dish reflects both Japanese heritage and a modern-day obsession with flavour and quality. We believe the Singapore market, with its discerning diners and deep appreciation for authentic, high-quality Japanese cuisine, is the perfect place for Udon Shin’s first overseas expansion.”
A TASTE OF TOKYO’S FAVOURITE UDON BAR
The Singapore menu will feature a curated menu of its signature hot, cold, and soup udon dishes, and freshly fried tempura.
The Signature
At the core of the menu is the cult-favourite Carbonara Udon ($24), an indulgent East-meets-West creation that has gained legendary status in Tokyo. This luscious bowl features thick kamaage1 udon immersed in umami-rich dashi, enriched with a raw egg, parmesan cheese, butter, pepper, spring onion and topped with crispy bacon tempura. The result is a rich yet balanced dish that is creamy, savoury, and deeply comforting. Diners may further upgrade their bowl with premium beef and other add-ons as well.
Hot Udon
Beyond the Carbonara Udon, Udon Shin’s hot offerings feature comforting combinations of rich broth and delicate toppings designed to soothe and satisfy. The Butter Shoyu Udon with Sweet Potato Tempura ($19) is a standout – silky hot udon is paired with butter, pepper, raw egg and spring onion, complemented by the natural sweetness and crunch of tempura-fried sweet potato.
For spice lovers, the Spicy Beef Shoyu Udon ($24) combines thinly sliced beef short plate with numbing housemade mala paste made with Szechuan pepper and La-You2, spring onion and raw egg – a savoury bowl with just the right kick. Other options include the Mentai-Tamago Butter Shoyu Udon ($15), Beef Tamago Butter Shoyu Udon ($19), and the comforting Butter Shoyu Udon with Tempura ($26), paired with a succulent chashu and cheese tempura.
Cold Udon
Singapore’s tropical climate makes chilled udon a refreshing choice. This section features silky cold noodles and is led by dishes like the Spicy Beef Udon ($23), tossed in dashi and paired with beef, mala paste, soft-boiled egg and spring onion for a bold, clean bite.
The Mentai-Nori Shoyu Udon ($16) and Mentai-Tamago Shoyu Udon ($15) offer chilled satisfaction with a savoury pop of mentaiko, seaweed, and egg, while the Yuzu Wagyu Udon ($42) adds premium flair with Wagyu sirloin and citrus peel in every spoonful – a refined, refreshing option for hot days. This dish is also available in Kake3 hot or cold dashi-based broth.
A visual and culinary treat, the Tempura Zaru4 Udon ($28) (also available in Kake hot and cold broth with premium tempura for $34) is served on a bamboo tray with dipping sauce and an array of crispy tempura including shrimp and vegetables. Its premium counterpart adds salmon and squid, bringing together temperature contrast and texture in a beautifully plated dish.
Tempura & Add-ons
Tempura is made fresh-to-order in-house, adhering to the brand’s “Four Fresh” philosophy. Expect light, golden batter enveloping tender ingredients like bacon, shrimp, Japanese sweet potato, chicken thigh, cheese and chashu.
Add-ons to udon bowl orders include Wagyu sirloin, beef short plate, mentaiko and grated daikon allow for personalisation, while flavour accents like spicy mala paste add character to any bowl.
Alcoholic & Non-alcoholic Drinks
Pair your udon and tempura meal with a thoughtfully curated selection of beverages. Highlights include the Red Rice Magic Junmai Ginjo ($40), a sparkling sake with refreshing effervescence and subtle sweetness, alongside premium sakes such as Gold Ninki Junmai Dai Ginjyo ($51), Junmai Ginjo Nigori ($43), and fruit wine. A standout is the Ozeki Kanjuku Umeshu ($82, 720ml), a luscious plum liqueur crafted with patience and precision by Ozeki. Made using the prized “Nankō ume” plums from Japan’s Kishu region, renowned as the finest variety, this umeshu offers a fragrant, velvety finish.
Non-alcoholic options are also available, including the housemade Udon Shin Honey Lemonade ($8), refreshing fruit teas and lightly sparkling sodas, a perfect pairing no matter your preference.
A WINDOW INTO UDON CRAFTSMANSHIP
Udon Shin Singapore will feature an open kitchen display where guests can witness the udon-making process. This behind-the-scenes view offers an intimate look into the artistry that has earned Udon Shin its devoted following.
