Okiboru House of Udon

"There are probably two more seats than can really fit inside Okiboru House of Udon, an East Village noodle joint that comes from the brothy experts at Okiboru House of Tsukemen. But that’s alright, because a pretty serious line forms almost exactly when they open each day, so cramming a few extra people into the tight space just means that you won’t have to wait for quite as long to get your noodles. If waiting in lines causes your neck veins to pop dangerously, you should take your business elsewhere. But, if it doesn’t ruffle your feathers, you’ll be rewarded with chewy noodles paired with silky, delicious savory broths served alongside some very crunchy tempura. photo credit: Okiboru House of Udon photo credit: Will Hartman photo credit: Will Hartman Once you’re seated, either at the low-slung wood bar, or up on a stool facing the window, you’ll find some loudish pop music playing, and servers shuffling food up from the kitchen. Come hungry, because the Himokawa-style udon is what you’re here for, not the ambiance, and order your choice of meal set—each of their three udon options come with a few pieces of tempura, but you should double down on the shrimp and bacon. The purple Japanese sweet potatoes are a nice option as well. Just know that the earlier you come, and the fewer people you come with, the shorter your noodle wait will be. Food Rundown photo credit: Okiboru House of Udon Himokawa Dipping Udon The first thing to know about these very photogenic, inch-wide udon is that they’re almost too slippery to pick up with a pair of chopsticks, so Okiboru will give you a set of bamboo tongs to aid you in your efforts. The noodles have a wonderful texture, which starts chewy, then gives way to a silky bite, and the broth is nice and salty, but doesn’t overpower the star of the show. photo credit: Okiboru House of Udon Matcha Zaru Udon Whether or not you should get the matcha zaru udon, a vibrantly green iced-down noodle made for dipping, is entirely dependent on the weather, and if you started to sweat while you’re in line. Be ready to work out your jaw—these noodles are nice and chewy, and we love them for it, with a subtle hint of that bitter matcha taste. photo credit: Will Hartman Himokawa Udon In Broth The same rules basically apply to the Himokawa udon in broth as the matcha zara udon. If you’ve become cold in line, this broth is dashi-forward, extremely savory, and warming. But, since the nuances of the noodles are better found in the dipping udon, we prefer that. Tempura The tempura is sneakily our favorite offering at Okiboru. Does one need to deep fry bacon? Probably not. But it works, it’s crunchy and toothsome, and the jumbo shrimp pair very nicely with the noodles." - Will Hartman

"The signature dish here is the cold Himokawa udon. Served in a ceramic ring bowl that echoes in shape an oversized ring light that your fellow diner-cum-microinfluencer might use to document the blow-by-blow of ingestion, the noodles are beguilingly wide Möbius strips of silk: sleek, slippery, and impervious to even the most patient engagement with chopsticks." - Jiayang Fan

"Following the success of the Lower East Side Okiboru centered on tsukemen, the team has opened an udon spot. The specialty here is Himokawa udon, a wide, flat noodle, popular in Japan, that has finally arrived in New York. This style of udon is served with a dipping sauce or in a soup, in sets with tempura. Beware: Right now, lines are fierce and the restaurant is quite tiny, with only counter seating. We suggest going early as a solo diner." - Emma Orlow, Eater Staff

"Okiboru House of Udon opened in the East Village specializing in flat, wide udon — and the lines have followed. The restaurant specialized in tsukemen and Himokawa udon — which claims to be the only New York restaurant to hone in on these flat, wide noodles." - Emma Orlow

"The ultra-popular ramen shop, Okiboru House of Tsukemen, has a new restaurant opening next week. Okiboru Udon, serving udon, opens at 124 Second Avenue, near St. Marks Place, on Tuesday, March 19." - Luke Fortney