Udon Stand Gozu

Book Udon Stand Gozu for under JPY 1,000 at lunch or around JPY 2,500 at dinner, you'll walk into one of Tokyo's more reliable Tabelog 100 selections without the wallet shock. This seven-minute walk from Mitaka Station occupies a converted house with counter seating downstairs and a 20-seat private room above, an unusual format for udon at this price point. It's worth booking for a first visit if you want to understand what Tabelog reviewers reward: homemade Sanuki noodles served either as a standalone bowl or as the finale to an izakaya-style menu that runs from tempura to grilled mackerel. The restaurant has held a Tabelog 100 spot since 2020 and returned to the 2024 EAST list, which puts it ahead of most neighborhood udon shops in the recognition hierarchy.

Homemade Sanuki Noodles and Izakaya Crossover

The kitchen makes its own Sanuki-style noodles, a detail that matters more when you're paying under JPY 1,000 for lunch. Dinner service shifts the format: you can order udon à la carte or fold it into a multi-course izakaya progression that includes tempura, grilled fish, small plates. The tempura selection rotates by season, sweet corn and seasonal vegetables appear in the warmer months, while the grilled mackerel and chicken tempura with ponzu stay year-round. If you're planning a second or third visit, try lunch first to evaluate the noodles on their own, then return for dinner to see how the kitchen handles the wider menu. Groups of four or more can request private-room service upstairs, which changes the pacing: you'll get a dedicated server and a quieter setting, though the food stays consistent with what's served downstairs. The all-you-can-drink course meal runs JPY 4,000 to JPY 5,000 depending on duration, a reasonable rate if your group intends to stay past two hours.

What to Try Across Two Visits

Start with a direct udon bowl at lunch, plain broth or lightly dressed, to assess the noodle texture and firmness before moving to the more elaborate dinner items. On your second visit, order the tempura selection and the Caesar salad with prosciutto and soft-boiled egg, which shows how the kitchen handles Western-leaning preparations alongside traditional Japanese technique. The third visit is where you test the private room: bring a group of twelve or more (the minimum for guaranteed private use, though smaller parties can inquire), and order the water dumplings cooked in udon broth alongside the engawa yukke with tofu. The counter seating downstairs works better for solo diners or pairs; the upstairs room suits larger celebrations where you want to control the noise level and pacing. If you're comparing this format to other Tabelog 100 udon shops like Ramen Sukoyaka or Shichijo, note that Gozu leans harder into the izakaya crossover, more drink options, more side dishes, less focus on the bowl as the sole event.

Dinner hours run 6 PM to 10 PM (last order 9:20 PM), but the restaurant may close early if noodles run out. Lunch service stops at 2:30 PM with last order at 2 PM. The venue accepts reservations but does not take credit cards or electronic payments, cash only. The upstairs private room accommodates up to 22 guests for full buyouts, or as few as 12 for partial reservations if the schedule allows. Walk-ins are possible at both services, though lunch sees heavier foot traffic from the Mitaka commuter crowd. The ground-floor counter fills quickly after 6:30 PM on weeknights. For special occasions, book the private room at least a week out; for casual visits, you can often secure a counter seat with a day's notice. The restaurant opened in October 2010 and has maintained its Tabelog standing across multiple award cycles, which suggests consistency rather than trend-driven buzz.