is udon shin worth the hype?
located at takashimaya basement, this restaurant has been going viral on the internet and we finally tried it!
🥩spicy beef shoyu $24 (3.8/5)
as an individual who LOVES spicy food, this was good but the spice covered most of the dish’s flavour :( was really excited to try this but i left feeling a little disappointed. nevertheless, the beef was tender and flavourful, which elevated the overall dish ⋆˚࿔
🧈mentai-onsen butter shoyu $15 (3.5/5)
my friend found this more on the savoury side, and could get a bit jelak on its own as there were no sides. however, if you enjoy stronger flavours, feel free to mix in the entire scoop of mentaiko roe ✶⋆.˚
🍤tempura moriawase $29 (4/5)
this platter came with tomato, mushroom, salmon, squid, 2 tempuras, lotus as well as carrots! the salmon was definitely the star of the show….the crispy breaded layer compliments the thick fillet extremely well! i thoroughly enjoyed this as the coating was light and crispy, which made it non-greasy and easy to eat! price was a little steep, but the food was really yummy ⊹ ࣪ ˖
🥓bacon tempura $13 (3/5)
we weren’t expecting much as we just wanted to know what a $13 bacon tempura would offer. this stood out to me as i don’t usually enjoy fried bacon, but my friend thought this was too normal >< unless you’re a huge bacon fan, this can be a skip‧₊˚✧
we went there on a wednesday evening and queued almost an hour~ note that the queue cuts off at 7.30pm so do head there early if you can!
overall rating: ★ ★ ★ ★/5 (go for it if there’s no queue!)
If you're curious about Udon Shin's signature udon varieties like salmon cream udon or udon served with raw egg, I found that while they didn't try these directly, the restaurant’s offerings leaned towards rich, flavorful options that might appeal to fans of creamy or egg-enhanced udon. The mentaion butter shoyu showcased a savory, bold flavor profile where mixing in mentaiko roe could mimic the creaminess found in salmon cream udon. When it comes to udon with raw egg, it's a classic addition in many Japanese udon dishes, often lending a silky texture and subtle richness. While my visit focused on other dishes, I recommend trying Udon Shin’s versions of these if available, especially if you enjoy a softer mouthfeel in your noodles. Regarding the overall Udon Shin experience, the long wait times are a real consideration—arriving early is key. Prices can be a bit steep for some items, but the quality, particularly of the tempura platter, was notably good. For those debating whether to try this place based on online buzz, it’s worth a shot if you appreciate tender meats and crispy, lightly coated tempura. Just be prepared for a bit of a wait and consider sharing dishes to explore a broader variety.