Tsuru Ton Tan - Union Square

"The Japanese udon chain’s first international outpost features a wide array of its flagship noodles. They’re available in two different thicknesses. Preparations span the gamut — from rich, creamier bowls, like spicy tan tan ground pork swirling in a mildly hot sesame broth, to more austere, broth-based choices, with skimpy but tasty wisps of Wagyu beef or tempura toppings. Opt for the larger size at no extra charge, and to really satiate, lunch sets tack on a sushi roll for a couple bucks more." - Robert Sietsema, Eater Staff

"Tsurutontan is big in Japan, and their first location in the US is right here on 16th Street. (There’s also one in Midtown.) It’s famous for udon, which comes in all kinds of varieties—thin, thick, in soup with wagyu beef, covered in uni, etc. One bowl of noodles is enough for a meal, but the menu is filled with appetizers worth trying as well. The space is dark, and modern, and it could work for a casual dinner or a nicer one." - willa moore, bryan kim, matt tervooren

"The Japanese udon chain’s first international outpost, housed in the original Union Square Cafe location, features a wide array of its flagship noodles. They’re available in two different thicknesses, and for any of the myriad versions, choose between regular and larger sizes with no additional cost for getting a heftier portion. The spicy tan tan ground pork with a sesame broth that’s got a bit of heat is a highlight. While there are a couple of richer fusion creations, the restaurant also offers some lighter, broth-based options." - Alexandra Ilyashov

"These guys specialize in udon, but you they also do stuff like sushi, tempura, and rice bowls. TsuruTonTan is a small, successful chain in Japan, and this location on 16th Street is their first outpost in the states. The dimly lit dining room has a dark, modern, streamlined vibe to it - but this is still Union Square, and it’s calm enough that your parents won’t feel like they’re at a party past their bedtime." - bryan kim, katherine lewin

"This Japanese udon export doesn’t only offer steaming bowls — go for the sashimi udon salad, which combines thinner, bucatini-like strands served cold with mixed greens, fresh slabs of fish (tuna, hamachi, salmon, snapper, and scallop), crispy shallots, onion, edamame, and a sesame dressing." - Alexandra Ilyashov, Stefanie Tuder