Tsurutontan New York

- HISTORY OF TSURUTONTAN -
The original founder of TsuruTonTan, from Kagawa prefecture in Shikoku, opened the first authentic, handmade udon restaurant, "Honke Sanuki," in Souemon Cho, Osaka in 1979. The founder's strong passion to pursue even more authentic handmade udon and the success of the first restaurant lead to the opening of the "TsuruTonTan—Noodle Craftsman's Hospitality" in 1989.

TsuruTonTan is known for its refined presentation, its extensive research for different types of udon from all over Japan and culmination of an original blend of flour and techniques. Believing that the bowls play a major role in creating unique dishes, the owner himself traveled to numerous famous potteries such as Bizen and Tachikui in order to find the best bowls for udon.

Aromatic bonito flakes, savory kombu kelp, locally grown vegetables and meats are carefully chosen to showcase the highest quality noodles. With strong passion, curiosity and persistent mindset, we bring innovative dishes to our customers. Since the first restaurant opening 25 years ago, TsuruTonTan have steadily expanded and currently operate 5 restaurants in Kanto region and 7 restaurants in Kansai region.

In 2016, we are proud to debut our first international location in Union Square, New York, USA.

The taste and ambiance we provide is elicit, forgotten elegance—noodle craftsman's hospitality.

TsuruTonTan

"Tsuru"—The sound of slurping noodles
"Ton"—The sound of kneading and shaping udon
"Tan"—The sound of cutting udon