is udon shin worth the hype?

Having explored various udon restaurants in the city, I can say that Udon Shin offers a unique twist on traditional udon dishes, especially with their blend of rich broths and innovative toppings. The inclusion of ingredients like mentaiko onsen butter and the variety in their tempura selections make it a place worth trying if you enjoy Japanese comfort food. One thing I noticed is that the udon itself had a great texture — chewy yet soft — which is crucial for an authentic experience. However, the balance of flavors in some dishes, particularly the spicy beef shoyu, could be fine-tuned as the spice sometimes overpowers subtler tastes. For fans of stronger, seasoned dishes, adding the full scoop of mentaiko roe to the butter shoyu udon can elevate the savoriness and reduce any monotony. The tempura moriawase was a highlight for me; the light, crispy coating paired with fresh ingredients like salmon and lotus was delightful and not oily, which can sometimes be a problem with fried dishes. While prices are on the higher side, the quality and presentation support the cost, especially in a prime location like Takashimaya's basement. If you plan to visit, I recommend going early or on less busy days because the long queues and cut-off times can be disappointing. The atmosphere is casual, and the restaurant suits quick meals or casual dining with friends. Overall, Udon Shin is ideal for those seeking interesting udon variations and don't mind paying a bit extra for quality and ambiance. Just don’t expect every dish to be perfectly balanced in spice or flavor complexity—they are close but some experimentation with toppings might be needed to suit your taste.