Karim Group has brought in Tokyo’s acclaimed Udon Shin, a Shibuya mainstay famous for its silky handmade udon and cult-favourite Carbonara Udon, to Singapore at Takashimaya S.C. This marks the brand’s highly anticipated first overseas outpost, inviting diners to experience artisanal udon made fresh daily, served with piping-hot broth, crisp tempura, and a whole lot of heart.
Founded in 2011 by Chef Narahara Shinji, Udon Shin has long been a must-visit for udon lovers in Tokyo, attracting queues daily at its intimate Shibuya eatery. At the heart of the brand lies the “Four Fresh” philosophy: freshly kneaded, freshly cut, freshly boiled, and freshly fried. Each strand of udon is made in-house every morning for a chewy, slippery texture that’s perfectly balanced in koshi (firmness) and nobi (stretchiness) – a mark of true udon mastery.
“We’re thrilled to have the opportunity to bring Udon Shin to Singapore and introduce this unique style of udon, with recipes and techniques carried from Tokyo without compromise,” adds Chai Karim, Principal of GAIA Group (Karim Group). “The craftsmanship behind every dish reflects both Japanese heritage and a modern-day obsession with flavour and quality. We believe the Singapore market, with its discerning diners and deep appreciation for authentic, high-quality Japanese cuisine, is the perfect place for Udon Shin’s first overseas expansion.”
A Taste Of Tokyo’s Favourite Udon Bar
The Singapore menu will feature a curated menu of its signature hot, cold, and soup udon dishes, and freshly fried tempura. At the core of the menu is the cult-favourite Carbonara Udon, an indulgent East-meets-West creation that has gained legendary status in Tokyo. This luscious bowl features thick kamaageudon immersed in umami-rich dashi, enriched with a raw egg, parmesan cheese, butter, pepper, spring onion and topped with crispy bacon tempura. The result is a rich yet balanced dish that is creamy, savoury, and deeply comforting. Diners may further upgrade their bowl with premium beef and other add-ons as well.
Tempura is made fresh-to-order in-house, adhering to the brand’s “Four Fresh” philosophy. Expect light, golden batter enveloping tender ingredients like bacon, shrimp, Japanese sweet potato, chicken thigh, cheese and chashu.
A Window into Udon Craftsmanship
Udon Shin Singapore will feature an open kitchen display where guests can witness the udon-making process. This behind-the-scenes view offers an intimate look into the artistry that has earned Udon Shin its devoted following.
This highly anticipated debut marks a new chapter in the brand’s legacy – bringing its beloved handmade udon experience to diners in Singapore and beyond.