KCP Alum Makaila Puhrmann’s Take on Tsurutontan Shinjuku Restaurant

Udon (饂飩) is the thickest of Japanese noodles. White in color and made from wheat, they can be served either hot or chilled with dipping sauces, in broth, or in an array of other hot dishes. There are many tales about the origins of udon. One is that in 1241 CE, a Rinzai monk named Enni introduced the technology of flour milling to Japan.

Flour was turned into many forms that could be used in Japanese cuisine. Flour products such as noodles like soba and udon as well as pancakes were popular among the locals. Flour milling techniques spread across the country, and by the Edo period, the thicker wheat noodles came to be called udon. It was served with a hot broth called nurumugi and the chilled variety was called hiyamugi.

Tsurutontan is a popular Japanese udon chain restaurant known for its great food and stylish ambiance. Its first branch was in Osaka and has now grown to 12 chain restaurants in both Osaka and Tokyo. Each Tsurutontan restaurant has its own unique interior design concept. Tsurutontan is about a 15-minute walk from the KCP campus, and you could also take the train to Shinjuku station and walk from there. It is down in Kabukichō, along the street behind the theater. A convenient place to get your udon fix!

Makaila Puhrmann, KCP Academic Year 2017 student, has this to say about Tsurutontan Shinjuku restaurant:

“This is a great udon place! The prices are good for how big it is, and it always has a jazzy atmosphere. It’s a great place to go get some dinner with friends after a long day! I would give it 5/5.“

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