鹤洞谭

 Tsuru Ton Tan's history goes all the way back to 1979 in Osaka under a different restaurant name, Honke Sanuki. The founder wanted to open a restaurant that uses authentic, handmade udon. The success of Honke Sanuki led to the opening of Tsuru Ton Tan in 1989. It soon expanded throughout Japan and now there are 12 Tsuru Ton Tans in Japan and three in the US: two in New York and one in Hawaii. To serve the highest quality dishes, Tsuru Ton Tan chain has been using locally grown meat and vegetables as ingredients. Tsuru Ton Tan in Waikiki opened in 2018 and continues on the success of the chain.  

 At Tsuru Ton Tan Waikiki, you can enjoy meals other than udon dishes. Variety of sushi and sashimi are also available. Udon dishes also come in various soup kinds such as curry, nabeyaki, tempura and soupless udon. Tsuru Ton Tan also boasts great dessert selection including shave ice, green tea crepe cake, water cake and parfait. It's got a wide range of alcohol such as sake, beer, wine and various cocktails. 

*History of udon

Udon was first introduced by a Buddhist monk in Japanese cusine about 1200 years ago. Udon is made from flour and salted water. The dough is cut into thin strips after kneading and stretching. Various toppings can be added to udon noodles and you can eat it cold, hot or as a side.

Unique features of Tsuru Ton Tan