Higashimurayama SanpoWalk, nurture, enjoy Murayama
Food & gourmetLAST UPDATED 2026.06.11

Touring the best Musashino udon shops — eating your way through Higashimurayama's udon culture

Thick, firm noodles dipped in a hot pork broth. When you come to Higashimurayama, the thing to taste is “Musashino udon.” Here we guide you through the town's deep-rooted udon culture from a food-crawl point of view.

Opening hours, fees and event dates change. Before you go, please confirm the latest details on each facility's or organizer's official information.

The basics of “what is Musashino udon?” are covered in detail in the attraction article “Musashino udon.” This column is the sequel: a read from a food-crawl angle on the question of “which shop do I actually eat at?”

First, get to know the “Musashino udon” food culture

Higashimurayama udon is often handmade, with house-made noodles

A feature of Higashimurayama's Musashino udon is that each shop has its own character. Many shops hand-cut their own noodles, and the thickness, firmness and the flavor of the dipping broth all differ. Higashimurayama City introduces udon made with local jigona (local flour) as a regional taste, and Musashino udon is among the items chosen for the Chamber of Commerce's regional brand “Sato ni Hachikoku.” In other words, it's a food culture the whole town cherishes.

Some shops are said to have ties to Ken Shimura

Among Higashimurayama's udon shops are some said to be places Ken Shimura, a Higashimurayama native, visited in his lifetime. “Te-uchi Udon Kosegawa,” also introduced in the Chamber of Commerce's Sato ni Hachikoku, is one of them. The shop is said to hold items connected to Shimura, and fans reportedly visit. Tracing Shimura's presence while you enjoy your udon — you can savor it that way too.

Read Ken Shimura's story and a tour of his haunts

Tips for a food crawl

  • Udon shops get busy at lunchtime, and some close once the noodles run out. Earlier in the day is recommended.
  • Opening days, hours and closing days differ by shop and can change. Check each shop's official information before visiting.
  • Starting with shops certified by “Sato ni Hachikoku” or introduced by the city makes it easier to find udon that's distinctly Higashimurayama.
  • Udon with a warm dipping broth (niku-jiru udon) is especially perfect in the chilly seasons. Pairing it with local sake or craft beer is the Higashimurayama way.
See the Higashimurayama brand “Sato ni Hachikoku”

Individual shops' hours, closing days, prices and menus can change. Always check each shop's official information before visiting. This site does not publish rankings or rating scores. As a reference for choosing a shop, also consult the city's and Chamber of Commerce's information and the various gourmet services.