WHERE TO EAT The best Udon in the world (according to food experts)

"Monzo’s udon are even in their rectangular profile, dense but not grainy, elastic more in terms of flexile strength than in actual stretchiness. If you twined enough of these udon around itself, you could probably hang a modest suspension bridge from them, but you would still be able to bite through the noodles in a single go. The noodles taste like wheat, salt and clean water. They also taste of the liquid in which they are immersed after boiling, but not too much. The hot udon are supple; the cold udon like iron strings. I imagine the noodle maker is fulfilled in his work."

"Misonikomi udon (noodles in a miso-based broth with green onions and mushrooms) dominates the menu at this simple restaurant. A big, steaming bowl of this hearty, cold-chasing specialty starts at ¥1,055, though you can pay a little extra to top it off with something like a raw egg."

"Step into an oasis of calm amid Dōtombori's chaos to be welcomed by kimono-clad staff at one of the area's oldest and most revered udon specialists. Try kitsune udon – noodles topped with soup-soaked slices of fried tofu."

"It was hands down the BEST udon I’ve EVER had."

"However, the real standout was the tempura. Hot udon dish was quite delicious as well."

"The udon + tempura combination is quite filling. It's a great lunch meal option."

"Their delicious soup was concocted after tremendous time and effort to decide the balance of broth and spices."

"The Curry Udon consists of carefully prepared bonito soup and tasty curry, and it has been featured in TV programs and magazines many times."

"Oh my god, the udon was so delicious, I was telling myself I could eat this every day!!"

"Fukusuke serves Ise udon in their mild and smooth, original recipe Ise udon broth made from dried bonito and kombu, perfect for first-time eaters."