Tsuru Ton Tan - Union Square
Japanese restaurant · Chelsea
21 E 16th St, New York, NY 10003
Highlights
Housemade udon in huge bowls, sushi, tempura, and rice bowls.
Housemade udon in huge bowls, sushi, tempura, and rice bowls.
"In our review of the awesome soba restaurant Cocoron, we said if that ramen were Beyonce, soba would be Solange. Ramen is mainstream and widely-beloved, soba is the arguably cooler, more indie sister. So while we’re in the business of comparing Japanese noodles to Knowles sisters, we’re going to bring udon into the picture. Udon is Kelly Rowland. Why? Well, first of all, there aren’t any other Knowles sisters, and we weren’t about to invent one. But it’s also a good fit. You’re definitely familiar with udon, even if you haven’t heard much about udon recently. Tsurutontan, an udon-focused restaurant near Union Square, is like if Kelly Rowland just released a new album. Is it a chart-topper that’s going to change your life? Is it Lemonade? Are your friends going to text you in all caps about it? Nah. But it’s still perfectly good, and worth a listen in its own way. The bowls of udon here are absolutely massive, and eating them makes you feel like an extremely fancy caveperson. You can get your noodles pretty much any way you like - topped with uni, in a hot duck soup, in a creamy sauce with shrimp. There are other dishes on the menu too, but udon’s what you’ll want to focus on here. The space looks like a high-end spa, but they actually serve cocktails and the space gets livelier than it looks like it would. If you’re really really into Japanese food, or if you work or live near Union Square, or if your best experience with udon has been relegated to midtown bodegas, this place is worth a try. Now Kelly, we’re waiting for that album. RESERVE A TABLE Food Rundown Wagyu Shabu Udon A big hot bowl of soup with beef on top. It’s an extra $3 to upgrade to the fancier wagyu beef - may as well. Hot soup is our favorite way to eat udon here - if you’re not into beef, try the duck or shrimp tempura versions. Uni Udon Udon in a rich sea urchin sauce, topped with more sea urchin. This is a lot to take down on one’s own, so you better really like uni. Uni & Caviar Deciding to skip the uni udon, but still want some sea urchin your life? This is a little cup of uni with some caviar. It’s not cheap at $18, but a nice light way to start off. Kitsune & Sukiyaki Sushi If you feel like you need something substantial to round out your udon (it’s a lot of udon, you probably don’t), we enjoyed this roll, which was filled with sukiyaki beef and wrapped with tofu. Unusual, but good." - Hillary Reinsberg
"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." - 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
"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
"Tsurutontan’s love for noodles is in its name — “tsuru” refers to the sound of slurping noodles, “ton” to the sound of the kneading and shaping, and “tan” to the cutting of the udon. In addition to house-made noodles featured in over 20 different udon dishes (sesame fans: try the spicy tan tan), the restaurant also serves “udon pon dumplings,” which are made from an udon dough and served with a spicy crunchy chile sauce. Come hungry: Tsurutontan — which is part of a chain with roots in Japan — offers huge portions. Tsurutontan is open for indoor dining, outdoor dining, takeout, and delivery." - Karen Wilber
