Another Tokyo TAMA


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Tama's Udon

Since the Edo period, wheat has been the chief crop of the historic Musashino plateau. In those days, homemade, hand-stretched udon, made from wheat, graced the tables of many families. Udon was an important regional cuisine, especially during events where people gather together, like Obon, the New Year, and other important familial ceremonies.

"Murayama udon" is a specialty of Musashimurayama, which is known as the birthplace of Tama's regional udon. It is also called "Murayama kate udon." It consists of cold noodles made with locally produced wheat flour, served together with "kate," which are garnishes such as boiled, locally grown seasonal vegetables. The "kate" are dipped in a warm dipping sauce made with soy sauce flavored fish-stock.

"Tokyo X Niku Udon" is an udon originating in Ome, which uses "Tokyo X," a pork created with the goal of developing Tokyo's regional pork production. A defining characteristic of pork is its smooth, tender texture. "Tokyo X Niku Udon" has attracted much attention in recent years.

Nowadays, traditionally-made udon has become readily available in restaurants. There are various styles of udon, from traditional to modern. You can enjoy specialty noodles and broths, and different ingredients. Experiencing the local culture, eating udon, and relaxing are all parts of a trip to the Tama region.

Recommended information

Murayama Udon Association

  • Musashi Murayama City
  • Tama Foods

Musashi Murayama is the birthplace of the udon that has spread through Tokyo's Tama region. The Murayama Udon Association promotes "Murayama kate udon," which has been eaten since long ago, including on important ceremonial occasions. The association works to cultivate the charm of Musashimurayama. It conducts activities including udon-related events, udon making classes, and projects to increase wheat production.

TEL. 050-3631-9502


  • JR
  • Musashi Murayama City
  • Tama Foods

"Ikyu" operates as an udon restaurant in the afternoon and an izakaya (Japanese tapas bar) at night. The thin noodles made from a carefully selected, flavorful wheat-flour blend produced in the Kanto region are a distinctive feature. With many varieties of alcohol and side dishes available, the udon could also be a great way to finish off your meal. You can enjoy udon made like the olden days.

1-48-1 Honmachi, Musashimurayama City, Tokyo 208-0004
TEL. 042-520-1919

Ome Center for Animal Husbandry: Tokyo X Production Site

  • Ome City
  • Tama Foods

The Ome Center for Animal Husbandry improves (又はmaintains) the pedigree of Tokyo brands "Tokyo X," "Tokyo Game Fowl," and "Tokyo Silky Fowl" born in Ome, and distributes breeding stock to producers. The residents of Tokyo are extremely delighted by the producers' animal products.

6-7-1 Shinmachi, Ome City, Tokyo 198-0024
TEL. 0428-31-2171

Soba Tokoro Tsukumo

  • Ome City
  • Tama Foods

The first restaurant that used "Tokyo X" pork in niku (meat) udon. The fatty meat in niku udon mixes with the noodles and melts in your mouth. It's so delicious that you'll drain the broth before you realize it. Furthermore, dishes like Tokyo X niku nanban (noodles with boiled pork and green onions) and soba made up of 80% buckwheat-kernels have earned a good reputation as local Ome dishes.

5-45-2 Shinmachi, Ome City, Tokyo 198-0024
TEL. 0428-32-1230

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