NIKO Udon

NIKO Udon is located at Prinsestraat 23 in the center of Den Haag. Available information primarily describes the establishment as an udon bar and Japanese restaurant. Coffee is part of the offering, but the core of the concept lies in udon, Japanese dishes, and drinks. This places NIKO Udon in a different position than a coffee shop that focuses solely on coffee.

The founders are brothers Milan, Max, and Finn Unger, together with chef Yuta Kawagoshi. Kawagoshi is described as being born in Osaka. The project also received support from Erwin Unger and culinary advisor Jun Yoshizaki. These names are also associated with Niko aan de Veenkade.

For the opening, news reports mentioned a planned start in July 2025. Later, the establishment was described as having opened in September. The concept revolves around fresh udon, kushikatsu, sushi in Osaka style, oshizushi, omakase, and Japanese drinks. The emphasis is therefore on a broader dining and drinking experience, in which coffee forms one component.

The choice of udon gives the establishment a clear culinary foundation. Udon refers to thick Japanese noodles, which can be served in various preparations. In the available material, chicken tempura udon and niku udon are mentioned, among others. Shrimp oshizushi and eel oshizushi are also cited as menu examples.

According to available information, NIKO Udon opens at 11:00 for coffee, lunch, aperitifs, dinner, drinks, and snacks. This places coffee within a daily schedule that extends well beyond the morning. The offering is therefore not limited to a classic coffee moment but is part of a broader hospitality function.

Moto Coffee is mentioned in available materials as the coffee roaster for NIKO Udon. No public information was found regarding specific brewing methods at NIKO Udon. Additionally, no concrete coffee drinks or preparations have been documented on a publicly accessible menu. As a result, it remains unclear what role espresso, filter coffee, or milk-based drinks play in the daily offering.

For readers following the specialty coffee sector, the connection with Moto Coffee is particularly relevant. This roaster describes itself as selecting and roasting certified organic coffees with traceable origins and a focus on fair pricing. Moto Coffee also mentions its own packaging and business practices, such as recycled shipping boxes, cardboard cups, and the reuse of coffee bags. This information pertains to the roaster and not directly to the operations of NIKO Udon.

In addition to coffee, available materials mention various non-coffee drinks. These include sake-based aperitifs, a yuzu citrus drink, house-made ginger beer, Japanese cocktails, sake, highballs, and wines. Both classic and more biodynamic wines are also mentioned. These drinks align with the Japanese character of the restaurant concept.

The food is linked in available information to Osaka and Japanese food culture. In addition to udon and oshizushi, kushikatsu and omakase are mentioned. For the omakase, seasonal products were cited, including abalone, langoustines, and sea urchin. The materials do not provide a full menu but do outline the direction of the kitchen.

A crowdfunding campaign around NIKO Udon has been documented. A target amount of €75,000 was mentioned. The amount raised was €98,801. It was also reported that regular guests could invest via QR codes at Niko. This points to a form of financing where existing relationships around the previous Niko network played a role.

Workshops, tastings, or exhibitions at NIKO Udon are not documented in the available materials. Further structural collaborations with the community are also not described. Music, however, is mentioned as part of the concept. There was talk of a sound system and the possible presence of a DJ booth. This element was positioned between restaurant and club, depending on the time of day.

Direct statements from NIKO Udon regarding sustainability or origin were not found in the available materials. However, biodynamic wines are mentioned in the drink offering. The seasonal use of ingredients is also noted for the planned omakase. These data provide limited information but do not constitute a complete sustainability profile.

The most concrete information regarding origin and sustainability comes from the mentioned coffee roaster, Moto Coffee. Since this information pertains to the supplier, it must be read separately from the operations of NIKO Udon itself. Public data on other suppliers or purchasing agreements were not found.

NIKO Udon received attention in regional and culinary media. In May 2025, news appeared regarding the founders, the concept, the crowdfunding, and the planned menu. In June 2025, news followed about the opening plans, the location, and the udon concept. Later, items appeared with menu examples and a visit report.

Formal prices or awards for NIKO Udon are not documented in the available materials. The profile of the establishment therefore rests primarily on the recorded founding information, the Japanese restaurant concept, the mentioned coffee roaster, and the role of coffee within a broader daily offering.