Godaime Hanayama Udon Ginza

Probally one of the most reknowned ramen restaurant in Tokyo is Hanayama Udon. I visited their 5th branch located in Ginza. Although arriving 45mins before their opening time, the queue was 2 blocks down and I waited 2hr and 15mins on an off-peak season weekday.

Famed for their 5cm wide oni himokawa udon made with wheat from Gunma prefecture. This soft, yet chewy thin udon has netted them Champion for the best udon nationwide, an annual udon competition that ran from 2013 to 2017.

⏰ Waiting time: 2hr 15min
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On our initial visit, the line was incredibly long, with wait times of up to 90 minutes, so we decided to postpone and returned for dinner the following day. This time, we arrived approximately 30 minutes before the restaurant's opening, securing our spot as the third group in line. As soon as they opened for dinner, we were promptly seated. The food was delightful, complemented by a great atmosphere, and the staff were exceptionally friendly and attentive.

It’s been four years since I was here last. Previously, we went to the front and they took our names down, to which we could wander about so long as we came back when our names were called. This time, a long line awaited us as a group of other tourists queued prior to opening. There were probably 30 people ahead as the line wrapped around the block.

I ordered the curry udon and while it was good, the regular dipping udon combo was better in my opinion. The noodles were thick with a nice texture that absorbed the broth’s flavors well. The curry was a tad on the salty side, but overall had a pleasing flavor.

We waited 90 minutes to eat here this time, and even though the food was tasty, it’s not worth the wait. I wouldn’t return again unless they reinstated their old system where we didn’t have to physically stand in line.