The Magic of Fresh Noodles and 100-Year Old Bricks

Tokyo Restaurant Review: Kamachiku

In the backstreets of Ueno, Tokyo, there exists a hidden gem. Buried in a tangle of unnamed streets and residential alleyways lies a transcendental udon shop called Kamachiku. Behind a pristine grove of bamboo shoots lies a 100-year old traditional brick warehouse. The historical building has been restored and renovated by famed Japanese architect Kengo Kuma—the visionary builder famously designing the innovative Tokyo 2020 Olympic stadium.

The warehouse turned udon shop is a far less public statement, but nevertheless, inspired turn of form. The central dining room has been carefully crafted inside the walls of the historic warehouse. A modern, primarily glass outer dining room has been built out from the warehouse, in a space next to a picture perfect Japanese garden. A long, single wood dining table fills the main hall, with seating for up to about 14. When sitting at this table, you essentially feel as though you are dining in the garden outside.

Kamachiku’s signature dish are their traditional Japanese wheat flour, udon noodles. Made fresh daily in the traditional Osaka style, the chefs only serve the noodles for as long as the day’s batch lasts. The menu also features a variety of side dishes, including a precisely prepared assorted tempura dish.

Although hidden away, don’t expect to find a seat if you stumble upon Kamachiku on a weekend. As the lines begin to form well before opening at 11:30. It’s best to get there a half an hour early and sit in the row of chairs set up along side the bamboo grove and Japanese garden. You couldn’t wish for a more ideal setting to wait for a fresh meal in such historic, yet modernized surroundings.

Website:
http://kamachiku.com/

Address:
2-14-18 Nezu, Bunkyo-ku, Tokyo