Handmade udon noodles at Tebo, an udon restaurant in Gangnam, Seoul

Today I'm sharing an honest review of Tebo, an udon restaurant in Sinsa that's built quite a reputation for its chewy, springy handmade noodles. If you're an udon lover, you may have already heard of this place. It's perfect for when the weather starts turning chilly, or whenever you're craving a savory, umami-packed bowl of udon.

• 📍 Address: 13-3 Apgujeong-ro 4-gil, 1st floor, Gangnam-gu, Seoul, South Korea (Tebo)
• ⏰ Hours: Mon–Sun 11:30–20:00 (break time 15:30–16:30)

Tebo's exterior and atmosphere

A super cute character greets you right at the entrance, so the place was easy to spot. Everything is done up in a clean white tone, giving it a tidy, polished look from the outside.

Seating at 7pm on a weekday, and solo dining

I visited around 7pm on a weekday, and about half the tables inside were already filled. There's a bar counter well set up for solo diners, plus about 5 tables for two and 3 tables for four, so it works whether you're coming with friends, a date, or on your own.

Once seated, they set out neat little servings of pickled radish (danmuji) as the basic side. Each table also has shichimi, water, cups, chopsticks, and spoons neatly arranged, so it was easy to settle in.

Tebo's menu and what we ordered

Tebo, a well-known spot in Sinsa, mainly specializes in handmade udon, but they also have crispy, savory katsu dishes for those who prefer something different. There were more menu options than I expected, so I had a hard time deciding. Since I'd recently had bukkake udon, I wanted to try something a bit different this time. After much deliberation, here's what I ordered!

• Kamabata udon + mentaiko + butter + egg
• Kake udon + clam

To explain briefly: kamabata udon is warm noodles mixed together with toppings, without broth, while kake udon is the classic noodle-in-soup dish, prized for its deep, warm broth.

How was the clam kake udon?

First, my companion's clam kake udon arrived. The clams were arranged beautifully around the rim of the bowl, so it passed the visual test right away! I tried the broth first, and it was truly clean and light. Not the least bit sharp or overpowering — mild yet with the distinct, cool depth of clam broth slowly coming through. It's the kind of deep-flavored broth that would come to mind naturally as the weather gets colder, or on a freezing winter day. I'd strongly recommend it to anyone who loves a light, clean soup.

Mentaiko, butter, and egg kamabata udon

Next up was the kamabata udon with mentaiko, butter, and egg that I'd been looking forward to! As soon as it arrived, they mixed everything in thoroughly so all the ingredients would combine well. From the very first bite, I let out an involuntary "ah, this is exactly my style!" For anyone worried the mentaiko might taste fishy, there was absolutely no fishiness at all. The mentaiko's salty flavor blended perfectly with the deep umami of the bonito flakes, and the egg yolk and butter wrapped everything in a smooth, savory richness.

Since it has mentaiko in it, the seasoning leans a bit salty, so if you're someone who loves that mouthwatering, savory-salty flavor, you'll be very satisfied — no complaints here.

Handmade noodles: why the chewiness stands out

The real charm of this Garosu-gil restaurant lies in its handmade noodles. The stacks of flour sacks piled up right at the entrance seemed to prove the skill and effort behind the flavor here. When I lifted the noodles with my chopsticks, the springiness and resistance felt completely different from usual. Picking up the noodles with the tips of my chopsticks, I could genuinely feel that taut, elastic pull, like the noodles were being stretched tight.

A personal tip for enjoying udon: don't cut the noodles halfway through — pull up a full strand and take a big bite so you can feel the texture across your whole mouth! Every chew brings that chewy, springy, almost bouncy texture, and it's truly excellent. Make sure to savor each strand properly.

Final verdict — which dish to choose

I'm glad to have discovered an udon place among Apgujeong restaurants with such well-executed noodles and solid fundamentals. This was my first visit, and the meal exceeded my expectations. If you're craving a light, deep broth, go for the clam kake udon; if you want savory, addictive richness, go for the kamabata udon — either way, you won't regret it. I'm planning to come back soon and work through the rest of the menu one by one! If you're near Sinsa-dong, Garosu-gil, or Apgujeong and looking for a truly great handmade udon spot, I highly recommend visiting Tebo without hesitation!