Sanuki Udon Is Changing the NYC Noodle Game: One Fresh Bowl at a Time
A former finance major returns to his roots to launch one of NYC’s most exciting new noodle spots.
Building Something New in a Familiar Neighborhood
Sanuki Udon opened its doors in early 2024 just steps from Washington Square Park, offering a fast-casual spin on traditional Japanese noodles. The concept was inspired by a partner’s successful udon shops in Taiwan, and the vision was clear from the start: quick, affordable, high-quality meals that fit a student’s schedule and budget. “It’s kind of like Chipotle but for udon and tempura,” says Billy, the shop’s owner. Familiar with the area and its pace, he saw a perfect opportunity to introduce something different.
The Noodles That Set It Apart
What makes Sanuki Udon special is its commitment to quality. Every bowl starts with noodles made fresh in-house using flour imported directly from Japan. “If we don’t sell it within 30 minutes, we throw it away,” Billy explains.
Top sellers include beef udon and tonkatsu udon, but Billy’s personal favorite is the cold zaru udon for its extra chewy texture. On the tempura side, shrimp leads in popularity, but the soft-boiled egg—with its crispy shell and runny center—is a standout.
Staying Nimble and Seasonal
Sanuki Udon’s menu has gradually adapted to local tastes, with additions like chicken udon and vegetable tempura that weren’t part of the original concept. A new shake-style cold udon, designed for easy takeout, is currently in development for the summer. Located in a student-heavy area, the shop sees traffic fluctuate with the school calendar. “It’s great during the school year, but things slow down when classes end,” Billy notes.
That seasonality has pushed the team to stay flexible and creative. Reviews back the approach—one customer praised the noodles as “al dente” and highlighted the value and convenience of the cafeteria-style setup and complimentary hot tea.
Looking Forward
As Sanuki Udon continues to grow, Billy is focused on refining the customer experience and staying true to the shop’s core values. Freshness, speed, and quality. With interest in udon steadily rising in New York, he sees plenty of opportunity to introduce more people to what makes these handmade noodles so special. Whether it’s new seasonal dishes or small menu tweaks based on feedback, the goal is simple: keep improving and let the food speak for itself.