Recently, I’ve been loving Inaniwa-style udon. Its unique, silky texture has me hooked! While searching for places serving Inaniwa udon in Tokyo, I was thrilled to find Inaniwa-udon Nanakura (稲庭うどん 七蔵) conveniently located in Shimbashi Ekimae building1, just steps from Shimbashi Station.
Nanakura is on the second floor of the building and operates exclusively on weekdays from 11 a.m. to 3 p.m.—a bit tricky to visit if you work full-time. However, it’s worth making time for their delicious udon!
Upon entering, you’ll find an order counter where you place your order and pay. After that, a staff member will guide you to a seat. My meal was served within minutes. The dining style is quick and efficient—perfect for busy lunch breaks.
The menu is simple:
Udon only: Available in small, medium, or large sizes.
Udon sets: These include a bowl of udon paired with a small sashimi rice bowl.
The udon is served with a seasonal vegetable soup. When I visited in winter, the soup featured Fukinoto (Japanese butterbur)—a slightly bitter vegetable that added a delightful contrast. In summer, the soup was accompanied by myoga (Japanese ginger), which gave it a refreshing flavor.
For the sashimi bowl, you can choose from a variety of toppings, including:
Tuna (まぐろ丼)
Barachirashi (ばらちらし丼)
Marinated Tuna (まぐろ漬け丼)
Tuna & Salmon Roe (まぐろとイクラのミックス丼)
Salmon & Salmon Roe (サーモンとイクラの親子丼)
Salmon & Tuna (サーモンとまぐろのミックス丼)
Takana with Baby Sardines (高菜丼)
Tuna with Grated Yam (山かけ月見丼)
Barachirashi seems to be the most popular choice, and for good reason—the fresh seafood is a feast for the eyes and palate!
I opted for the small Inaniwa udon set (300g of udon) with a Tuna & Salmon bowl.
The udon was chewy and smooth—delicious even on its own! The soup, with its sesame base, was comforting and flavorful, especially when paired with the fresh sashimi.
There’s hot water in a pot, so I poured it into the bowl after finishing the udon and drank it up.
I chose the salmon and tuna bowl. It had two slices of tuna and two slices of salmon. It’s fresh.
Nothing had changed about the udon. However, when I visited in summer, the soup contained myoga (Japanese ginger). I also chose the barachirashi.
Myoga has a pungent and refreshing flavor, so it’s suitable for summer.
This is barachirashi, a popular choice among customers. It includes tuna, salmon, salmon roe, crab, and more. It’s a great value! As you can see, the ingredients were fresh.
About
Name Inaniwa Udon Tenchaya Nanakura (稲庭うどん 天茶屋 七蔵)
Open Lunch
Reservation Unavailable
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