Itteki Hassenya is located a 5-minute walk from the Shinjuku station. The owner is from Kagawa Prefecture were he grew up in a family that owned an udon shop. The passion was passed down to him by his father and now he owns one of the most reputable udon izakayas in Shinjuku.
Lunch is highly recommended because you can try two different kinds of udon dishes!
For people who tend to take an awkwardly long time deciding what they'll order from the menu because everything looks good to them, you can have here a "half and half" option which allows you to select the two types of udon that tickle the most your fancy. The half and half is ¥1,000 and is available at lunchtime.
Their famous white udon
The soup of this dish is made from pork bones. Thick, savoury and sweet, part of the secret to the addictive taste is the addition of miso paste to it.
The combination of the stir-fried pork, ginger and the thick noodles is just heavenly.
The store's recommendation
If you're having the half and half, you might want to have this one too because it's the store's recommendation. The Kashiwa Tempura udon is basically tempura chicken, nori, grated daikon, green onions, and bits of fried batter as toppings. It has some tsuyu (soy-based sauce) poured on it.
The fried chicken, ginger and daikon make a particularly good match!
And the noodles are homemade!
The noodles are made from domestic flour in-house. You can really feel the difference in the springy texture of the thick noodles.
And at night, try the famous black oden stew
If you go there from the evening, the place has more of an izakaya (Japanese tavern) vibe. During those later hours, they recommend their black udon which is made from chicken and beef broth in which brown sugar and soy sauce is added. This is a type of oden rarely found in Tokyo because it comes from a part of Shikoku island.
This is a good place to go for a satisfying cheap lunch for which you can try two types of udon dishes. Also, go in the evening if you want a more izakaya style experience and have a traditional taste of Shikoku island.