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If you’re craving udon, TsuruTonTan is your newest go-to spot. Serving delicious handcrafted noodles made fresh daily, it’s hard to beat the quality and authentic flavor of the udon meals. The soups, dashi and noodles are all carefully made using…
If you haven’t eaten at TsuruTonTan, here’s another good reason to try its food: the Waikiki restaurant just launched a new takeout menu this month and it’s worth a slurp. Available seven days a week from 11 a.m. to 6:30…
When it comes to udon, Tsurutontan doesn’t cut any corners. According to general manager Takuma Lathrop, they make udon noodles fresh daily in-house, using a special blend of udon flour and salt imported from Japan. They even use water specially…
At the heart of TsuruTonTan is an unfaltering determination to provide authentic, fresh and affordable Japanese dishes — each and every day. Since its 2018 start, the Royal Hawaiian Center eatery has made it a mission to introduce Japan’s tastiest…
Since it opened its doors in 2018, TsuruTonTan has earned a reputation as the place to go for the perfect bowl of udon or ramen, thanks to its noodles and proprietary dashi, both of which are made in-house daily using…
It’s always the happiest of hours at TsuruTonTan now that the Royal Hawaiian Center restaurant has resumed its dine-in service. In addition to noodle-lovers being able to enjoy their favorite bowls, patrons can also look forward to happy hour all…
TsuruTonTan serves up steaming bowls of noodles from its location at Royal Hawaiian Center, and the variety it offers has customers returning again and again for more. Fans of classic fare will enjoy the Tan Tan Udon ($18), featuring housemade…
ANNE LEE speaks with president of Dining Innovation, which owns and operates TsuruTonTan TAKUMA LATHROP When I first met Hawaii-born Takuma Lathrop, his last name threw me for a loop, as Lathrop is not a traditional Japanese surname. He’s a…
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