Tsuru Udon: My Way (and the Only Way to Eat It)

My husband had been singing the praises of Tsuru Udon for months, endlessly describing their giant, crispy shrimp tempura. I’ll be honest: I wasn’t enticed. The truth is, I’ve just never been a big fan of udon.

However, everything changed when he explained that Tsuru is different—their noodles are freshly hand-pulled, al dente, and incredibly chewy. Intrigued, I started browsing their menu and realized they offer exactly the kind of rich, complex, savory dishes I actually crave. Plus, with my husband always scouting for fantastic spots to take our niece when she visits Bangkok, this looked like a definitive winner.

🍜 The Soul of the Noodle: What is “Koshi”?

Tsuru’s pride lies in perfecting “Koshi”, a Japanese culinary term describing the specific firm-yet-chewy rebound texture that is the true hallmark of fresh udon.

Their noodles are meticulously crafted through a traditional four-step method: mixing the flour → rolling → cutting → resting. This labor-intensive process creates a distinct structural character that shines whether the noodles are served steaming hot or ice-cold. Because they boil the raw, fresh noodles entirely to order, expect a brief, worthwhile wait: 15 minutes for cold udon and 10 minutes for hot udon and soba.

🤝 The “Non-Husband” Lunch Date

Ironically, some of Tsuru’s most indulgent standout dishes feature rich, creamy flavor profiles that my husband usually avoids. So, when I scheduled a weekday lunch catch-up with Jimmy—a former team member who has seamlessly transitioned from a direct report into a genuine personal friend—I suggested Tsuru’s Thonglor branch.

Since it’s the original location and sat right near his office, it felt like the perfect spot for my maiden Tsuru experience. His instant reaction? “Yes, I love that place!”

📋 The Heavy Hitters Menu

For beginners, Tsuru points diners toward these four classic menu pillars:

• The Signature: Hiyaten Oroshi – Cold udon topped with a premium, crispy tempura set (360 Baht).
• The Popular Pick: Tsuke Udon – Chilled dipping udon served with a hot, deeply savory dipping soup (360 Baht).
• The Indulgent: Mentai Cream – A luxurious hot udon bathed in a rich cod roe cream sauce (360 Baht).
• The Classic: Sukiyaki Udon – Kansai-style hot sukiyaki broth loaded with tender sliced pork or beef (320 Baht).

🧈 A Seasonal Pivot: Kamatama Mentaiko Butter

While I initially planned to order the decadent Mentai Cream Ikura (460 Baht), a seasonal specialty on the menu caught my eye: the Kamatama Mentaiko Butter (320 Baht).

Traditional Kamatama udon is the purest expression of fresh noodles. The name derives from the Kama (the boiling cauldron). Freshly boiled noodles are pulled straight from the hot water and instantly tossed with a raw egg yolk and Japanese soy sauce. The residual heat from the thick noodles gently cooks the egg right in your bowl, transforming it into a glossy, velvety sauce that clings to every strand.

Tsuru’s seasonal variation elevates this classic by adding a generous dollop of fiery Mentaiko (pollock roe) and a melting pat of rich butter. It was a total joy to eat—deeply savory, coating, and luxurious without being overwhelming. It allowed me to focus entirely on the remarkable quality of the noodle. Jimmy opted for the refreshing Hiyashi Oroshi, jokingly pointing out that it was simply too hot in Bangkok for a steaming bowl of soup!

🥢 The “Thickness” Decision: Thick vs. Thin

When ordering, you face a choice that completely defines your meal:

• Thin Noodles: Light, bouncy, and easier to slurp.
• Thick Noodles: Extra-wide strands with maximum Koshi chewiness.

Jimmy took the lead and immediately ordered the Thick Noodles for both of us without a second thought. “This is the only way to eat it,” he insisted.

He was absolutely right. There was no contest—the texture completely lived up to the hype. This wasn’t the soft, soggy udon of my past; it was a firm, satisfying bite that held the rich sauce perfectly. Thanks for the spectacular introduction, Jimmy!

🔄 Round Two: Dining with the Husband at Central Eastville

After abandoning the weekday dinner lines at the popular, pint-sized CentralwOrld branch, my husband and I finally enjoyed our first Tsuru experience together—a peaceful meal at Central Eastville instead.

Tucked onto the 1st floor, this outlet is on the smaller side. While it draws a steady, bustling throng of local customers, we luckily managed to walk right in without waiting in a long queue. He ordered his usual favorite, and we added a shared plate to the table without any issues. We highly recommend the classic Zaru Udon (210 Baht) paired with the Ebi Tempura Set (290 Baht), which comes with two gigantic, beautifully fried prawns, eggplant, and fragrant oba (shiso leaf) tempura.

📍 Visit Details

• Thonglor (The Original)
• Location: 64 Sukhumvit 55 (Thonglor) Road, Bangkok
• Phone: 093-454-2882

• CentralwOrld
• Location: 6th Floor, CentralwOrld
• Phone: 063-159-2828

• Central Eastville
• Location: 1st Floor, Central Eastville
• Phone: 098-985-8228

• Hours: 11:00 AM – 9:00 PM Daily (All Branches)
• Full Menu: tsuruudon.com/menu