Since opening its doors in November 2025, Udon Shin Singapore has quickly garnered attention for its meticulous approach to handcrafted udon. As the brand’s first international outpost from Tokyo, expectations have been high, and with the unveiling of its very first seasonal special, the restaurant marks a meaningful milestone. Available from 16 June to 13 September 2026, the Singapore-exclusive Arrabbiata Udon celebrates both Japanese culinary sensibilities and the vibrancy of summer produce.
Arrabbiata Udon 4.5/5
The Arrabbiata Udon ($30) is a thoughtful interplay of Japanese and Italian influences, anchored by kamaage-style udon served with a rich, house-made spicy tomato sauce. Inspired by the coastal Japanese tradition of enjoying peak-season tomatoes in the warmer months, the dish showcases the natural sweetness and acidity of ripe tomatoes, which are transformed into a robust yet balanced base.
Each component adds depth and nuance. Velvety confit tomatoes intensify the fruit’s sweetness, while grated parmesan cheese lends a savoury umami richness. A drizzle of bonito-infused oil introduces a subtle smokiness, tying the flavours back to Japanese culinary roots, while micro shiso contributes a delicate herbal lift. The gentle heat from the arrabbiata-style sauce is restrained, allowing the natural flavours to shine rather than overwhelm.
Arrabbiata Udon 4.5/5
Complementing the noodles is an impressive assortment of tempura. The highlight is undoubtedly the Snow Crab Leg Tempura, two generous pieces, lightly battered to preserve the crab’s inherent sweetness and delicate texture. Alongside are four varieties of seasonal vegetable tempura, each crisp and airy, adding both contrast and variety to the dish. Altogether, the bowl delivers a vibrant harmony of tangy, savoury and subtly sweet notes, resulting in a dish that feels both refreshing and comforting, an apt reflection of the summer season it draws inspiration from.
Butter Shoyu Tamago Udon 4.2/5
I also tried the Butter Shoyu Tamago Udon ($12). In contrast, the Butter Shoyu Tamago Udon offers a more understated, homely appeal. Despite being described as a hot udon, the dish leans more toward a warm or room-temperature preparation than a piping-hot, soup-based bowl. Simplicity is key here, but it is executed with finesse. A generous knob of butter melts gently into the warm noodles, mingling with a soft-boiled egg to create a luscious, creamy coating. The freshly cracked black pepper cuts through the richness with a gentle heat. Bright green spring onions add a refreshing bite, balancing the overall profile. When mixed thoroughly, the dish transforms into a silky, indulgent bowl that is deeply satisfying despite its minimal ingredients.
With the launch of its first seasonal special, Udon Shin Singapore demonstrates its ability to innovate while staying grounded in its core philosophy of quality and seasonality. The Arrabbiata Udon stands out not just as a creative fusion dish, but as a carefully composed bowl that respects both Japanese traditions and the vibrancy of summer produce. Meanwhile, the Butter Shoyu Tamago Udon proves that simplicity, when done right, can be just as compelling. As the brand continues to establish itself in Singapore’s dining scene, this seasonal offering signals an exciting direction, one that embraces creativity without losing sight of craftsmanship.
Note: This is an invite tasting.
Udon Shin
Takashimaya Shopping Centre
#B2-32
391 Orchard Road
Singapore 238873
Website
Nearest MRT: Orchard (NS, TE Line), Somerset (NS Line)
Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm
(queue stops at 2pm and 8pm)
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Follow the walkway through Wisma Atria to Takashimaya. Continue walking straight towards Ngee Ann City until you reach the destination. Journey about 8 minutes. [Map]
2) Alight at Somerset MRT station. Take Exit B to Orchard Road. Head west or turn left onto Orchard Road against the flow of traffic. Walk to the destination. Journey time is about 10 minutes. [Map]
