Photograph:macaron0227
Saitama Prefecture, about an hour by train from Tokyo, is a popular area known for its convenient access, abundant nature, and livability. Saitama is also known as “udon prefecture,” and it has many popular spots where you can enjoy great udon. This time, we’ve put together a list of recommended udon restaurants in Saitama Prefecture.
Created: July 21, 2026
This article is based on489Tabelog reviews.
Table of Contents
Photograph:koume_
Known by the nickname Koedo (Little Edo), Kawagoe is a sightseeing spot known for its charming historic streetscape. In the Kawagoe area, you'll find the udon restaurant Musashino Udon Shindachi.
The interior has a homey feel, and it looks easy to stop in even on your own.
Photograph:Bcugf305
What you can enjoy at this restaurant is Musashino udon, a local specialty of Saitama Prefecture. The udon is made with stone milled whole wheat flour from wheat grown in Saitama Prefecture.
The springy noodles have a simple, rustic taste, and they go perfectly with the dipping broth rich in dashi.
Photograph:Nori12061
In addition to tsukejiru udon (udon with dipping broth), where the broth and noodles are served separately, you can also choose udon in a hot broth style. The photo shows “Curry Nanban,” with a gentle hint of curry flavor.
Reviews also mentioned that the complimentary tempura is lightly and crisply fried and tastes great.
Bcugf305
The niboshi meat dipping broth has plenty of onion in it, which may be what gives it its slightly sweet character. The niboshi (dried sardines) seem to make it taste refined rather than giving it any harsh notes. The noodles have that local flour feel and a firm finish that is exactly what you would expect from Musashino udon (regional udon noodles), and they are very tasty.
Source:Bcugf305's review
macnn
・Nikujiru udon (udon with meat dipping broth)
The texture had a nice, firm chew. The broth came across as light and clean. The kashiwa (chicken) pieces were large and hot when I bit into them. They were juicy inside and very tasty. Around the time I finished the udon, I tried diluting the broth with dashi. The yuzu aroma was really nice.
Source:macnn's review
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Photograph:tabelog.com
Udon Izakaya San is a restaurant where you can enjoy udon and a la carte dishes that pair perfectly with drinks. It is on the 3rd floor of "Kawagoe Mine," a 2-minute walk from JR Kawagoe Station.
They also have a wide selection of drinks, so it is a great choice as an izakaya as well.
Photograph:to⑧
The restaurant's udon noodles have a firm bite and are very satisfying. In addition to standard menu items such as tsukejiru udon (udon with dipping broth), you can also choose limited-time menu items made with seasonal ingredients.
At lunchtime, set menus that come with a Rice bowl or small side dishes are popular.
Photograph:to⑧
The selection of a la carte dishes is varied, including yakitori (grilled chicken skewers), fried dishes, and salads. The photo shows the "Tokutoku Set," which lets you enjoy a drink and several snacks.
Many reviews said the snack portions were just right and left them highly satisfied.
suginoa
The staff are cheerful, and lunch is very affordable! The udon has great chew, and it was filling and satisfying to eat, which made it excellent! The menu is also extensive, so the other dishes caught my interest too! The restaurant also has a calm atmosphere inside, so I recommend it!
Source:suginoa's review
qroa
・Soy milk udon with niku miso (seasoned meat miso) and mushrooms
It came with plenty of mushrooms too, including shiitake (shiitake mushroom), shimeji (beech mushroom), maitake (hen of the woods), and enoki (enoki mushroom). The shiitake in particular were thick and meaty, with lots of good flavor. The niku miso also had shiitake in it. The crunchy texture of the bamboo shoots in the niku miso added a nice accent to the udon. As for the udon itself, the noodles were thick and had a nice firm chew. I had them cooked on the softer side, but they still had plenty of bite.
Source:qroa's review
57
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Photograph:肉汁うどん
Rikyuan in the Okegawa area is a popular spot known not only for its signature kamo-jiru udon (udon with duck dipping broth), but also for its highly original udon selection, including thick udon and an assortment of udon and soba.
The purely Japanese-style interior also has a Private room that can accommodate up to 8 people.
Photograph:ロバのミミ
At Rikyuan, you can enjoy both udon and soba. The popular choice is the “nishiki-mori (two-type assortment),” which lets you try both.
The udon has a pleasantly chewy texture, while the soba is rich in aroma, letting you fully enjoy the natural flavors of the ingredients.
Photograph:まなとの旅日記
The photo shows the limited quantity “Special kamo-jiru (duck dipping broth).” It looks luxurious, with roasted duck and a simmered egg on the side. You can choose from three types of noodles: two-color, udon, or soba.
The dipping broth, filled with the rich flavor of duck, has a deep taste that really brings out the goodness of the noodles.
ロバのミミ
Both the soba and udon are as good as ever, with a nice bite and a smooth, springy texture. I also ordered the vegetable tempura on the side this time. It came with a sprinkle of salt, but I like dipping it in the sauce before eating. Mmm〜this was delicious too
Source:ロバのミミ's review
食べまる太郎
The signature kamo-jiru udon (udon with duck broth) is a dish where rich duck dashi and chewy udon make a perfect match. The handmade soba also stands out with its rich aroma, and the tempura on the side has an amazing crisp texture. There is also a wide range of seasonal limited-time dishes, so one of the pleasures of visiting is finding new flavors each time.
Source:食べまる太郎's review
58
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Photograph:響25
Enjin, about a 15-minute walk from Higashi-Omiya Station, is a restaurant where you can enjoy udon made with the owner's own method, backed by 30 years of experience running udon shops.
The bright interior has table seating as well as counter seats.
Photograph:pysjj
The udon at this restaurant uses “Sanuki no Yume 2000,” a wheat flour from Kagawa Prefecture, along with natural coarse salt from the Setouchi region and soft water. It has a pleasantly springy texture, and you can really taste the good flavor of the wheat.
They are also particular about the ingredients for the dashi, using things like honkare katsuobushi (fully cured bonito flakes) from Makurazaki and Rausu kombu kelp from Hokkaido.
Photograph:いといと33
The photo shows "Enjin Udon." The large chicken and maitake mushroom tempura stick out from the Rice bowl, giving it quite an impressive look.
The A la carte udon menu comes with either a salad or rice for free.
apapasuy
Pour the broth over it and eat. The hot udon noodles are very chewy. Rather than the kind with a firm bite that you really chew, they are more the kind you slurp smoothly and munch your way through. The tempura has a light batter, so it lets you enjoy the ingredients themselves.
Source:apapasuy's review
tm484
Pork sukiyaki soft-boiled egg Rice bowl, udon, salad, and 3 small side dishes! The udon has a nice firm bite and tastes great. The broth is also tasty with a good dashi flavor. The pork and soft-boiled egg Rice bowl has a slightly strong flavor, but when you break the egg and mix it in, it becomes mellow and really good^_^I enjoyed it and finished every last bite.
Source:tm484's review
34
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Photograph:海彦７
Sonosaki Sakado Ten is a udon restaurant about an 8-minute walk from Sakado Station on the Tobu Tojo Line. You can enjoy udon with a firm, chewy texture.
Along with great udon, the restaurant also offers a full menu of alcoholic drinks and snacks, and it is well liked as a place where you can enjoy a Quick Drink too.
Photograph:hirary67
The photo shows nikujiru udon (udon with a rich meat dipping broth), a local Saitama specialty. It is a popular menu item made with Kawagoe Sangen-ton (Kawagoe three-breed pork) and Tochio-age (deep-fried tofu).
The dipping broth is excellent, with black dashi and a light yuzu aroma, and it is so good that you will want another serving of udon.
Photograph:sue868686
At this restaurant, you can also enjoy kasu udon (Osaka-style udon with fried beef offal), a soul food of Osaka. The rich umami of abura-kasu (fried beef offal) melts into the soup, giving it a deep and full-bodied taste.
Reviews also said the light and crispy tempura is a perfect match for the udon.
hirary67
Nikujiru udon (udon with a rich meat dipping broth) is a familiar local favorite in Saitama Prefecture. You dip cold udon into a warm dipping broth to eat it. At this restaurant, they tuck yuzu (Japanese citrus) into the broth, and its nice aroma brightens the flavor of the dark dashi made with seafood and soy sauce.
Source:hirary67's review
食品玩具
• Chilled grilled eggplant and cold shabu-shabu udon
The chilled eggplant was wonderfully melty✨The cold shabu-shabu and grated daikon radish also went perfectly together. I poured on the broth served in a tokkuri (sake flask) and happily dug in♪The udon had a nice firm bite and was delicious!
Source:食品玩具's review
21
