Onikami～Hand-kneaded Udon Noodles～ – Living noodles, slow moments, and a meal that nourishes both the palate and the body.

UDON～Onikami

Three things Onikami treasures

１，Living Udon
２，Relaxed Moments
３，A Meal for the Palate and the Body

Living Udon

1.Living Udon

From dough preparation to serving, every step is performed by skilled artisans.
At Onikami, we do not use machines or part-time staff under the name of “Hand-made.”
The flavor changes daily as we naturally adjust salt levels and water temperatures based on the day’s temperature and humidity.
To ensure the noodles are served at the peak of hydration, we only use dough kneaded on the same day.

Onikami’s Udon Craft

Relaxed Moments

２.Relaxed Moments

To ensure you can savor and enjoy each part of your meal, Onikami does not rush service to increase table turnover.
We aim to provide a “relaxing sanctuary” that makes you want to return.
It is our hope that this becomes a welcoming place where our regulars feel truly at home.

To encourage our guests to become lifelong regulars

A wide variety of selections

You can enjoy tempura with a variety of unique salts, such as truffle salt and salts blended with crushed green tea or roasted green tea (hojicha).

A sense of comfort and belonging

We also offer private rooms with kotatsu, where you can relax and enjoy drinks into the evening.

Friendly and approachable chefs

You can enjoy conversation and feel a close connection with our chefs, who love a friendly chat.

At Onikami, what we serve is both udon and time.

We do not prioritize low prices, the manualization of processes for the sake of profit, or high-speed service to increase turnover.

Please simply enjoy your time at Onikami as a sanctuary for relaxation.

A Meal for the Palate and the Body

3. A Meal for the Palate and the Body

We use absolutely no chemical seasonings (MSG).

Furthermore, we serve our green tea and hojicha by crushing the leaves directly, ensuring you receive their full essence.

Our mission is to provide ingredients that are “not only healthy, but a delight to the palate.”

The Benefits of Not Using Chemical Seasonings

Bringing out the natural flavors of the ingredients

The umami extracted from kelp, bonito, shiitake mushrooms, and vegetables possesses a complex and profound depth of flavor. (The natural sweetness, the way the aroma rises, and the deep, lingering finish.) This creates a multi-layered taste that cannot be achieved with chemical seasonings alone.

Less likely to feel thirsty after eating

Chemical seasonings are high in sodium, which can easily cause thirst when used in high concentrations. By using natural dashi and organic ingredients, the aftertaste remains clean and less likely to cause thirst, making the dishes easy for both the elderly and children to enjoy.

Less physical discomfort

While only a small number of people are highly sensitive to chemical seasonings, some may experience a “heavy” feeling after eating, heartburn, or a general sense of fatigue.

The Benefits of Consuming Crushed Tea Leaves

Increased intake of catechins (Fat burning and antioxidant effects)

You can consume fat-soluble catechins that do not dissolve through traditional brewing. This more effectively promotes antioxidant and antibacterial effects, supports fat burning, and helps prevent lifestyle-related diseases.

A rich source of dietary fiber

Nearly half of the tea leaf consists of dietary fiber. It improves the intestinal environment, inhibits the absorption of lipids, and helps moderate the rapid rise of blood sugar levels.

Intake of vitamins and minerals

You can consume nutrients that are not released through traditional brewing, such as Vitamin E, beta-carotene, folic acid, magnesium, potassium, and iron.