Tamoya — sanuki beef egg udon ($12.70++)!
Tamoya Udon Dhoby Ghaut — sanuki udon with sliced beef, wakame, onsen egg, ginger, scallions in dashi-soya broth. $12.70++.
Lunch at Tamoya Udon in Dhoby Ghaut: sanuki beef egg udon, $12.70++. 😋
What was in the bowl ($12.70++):
- Sanuki udon, thick and chewy, in a dashi-soya broth.
- Sliced beef (gyudon-style) piled to one side.
- Wakame seaweed ribbons.
- A soft-poached onsen egg.
- Grated ginger and chopped scallions on top.
- An iced Chicha San Chen (吃茶三千) tea from the shop next door.
Sanuki udon is the prized style from Kagawa Prefecture, famous for its firm, dense, springy “koshi” bite, and Tamoya makes theirs fresh in-store, so the noodles have that signature satisfying chew you don’t get from frozen udon. They sit in a light, clean dashi-soy broth that lets the noodles shine rather than drowning them.
The toppings turn it into a proper meal: thinly sliced beef simmered gyudon-style so it stays tender and sweet-savoury, a soft onsen egg that you break so the runny yolk enriches the broth, and a pile of grated ginger that cuts through with a clean, warming sharpness. The wakame and scallions add freshness and a touch of the sea. Washed down with an iced Chicha San Chen tea, it made for a light but satisfying lunch.
At $12.70++ for handmade sanuki udon in the city, it’s fair value, and Tamoya remains a reliable go-to when you want that proper chewy-noodle fix.
Overall: 4.3 / 5. The sanuki noodles had proper chew, the beef was tender, and the onsen egg and ginger combo was spot on. Standard, dependable Tamoya. 😋👍🏼
