Today's Udon
the first serving
Ikeuchi Udon Noodle Shop
udon (thick Japanese wheat noodles)
Hiramoto: This is the first time I have had udon noodles with a little bit of thick soy sauce broth like bukkake. The noodles are thin, firm and hard. It's easy to eat with a drop of water. The eating space and the outdoor area under the eaves of the roof, where you can watch the carp in the pond, was neat. Delicious!
Second cup.
Handmade Udon Tamura
Udon noodles (small)
Ichikawa: The self-serve format and self-reported toppings were a shock. The quaint storefront is the best. The noodles are chunky and firm, and the elegant broth is great. I was impressed by the simple taste of the ingredients. Delicious!
3rd cup
noodles with bits of deep-fried tempura batter (tenkasu, agedama)
Udon noodles (small)
Komatsu: When we arrived, there was a long line. The retro appearance of the restaurant and sitting on the bench in front of the restaurant was kind of nice. I had it with cold noodles, which were a little softer than the others, and the iriko broth had a gentle flavor. I can see why it is so popular. Delicious!
4th cup
Udon-ya Goemon
Udon cooked with curry topping
Ikemoto: The curry udon with Japanese soup stock is probably the best curry udon I've ever had. The restaurant is located in town and is open until late at night, so it is perfect after a night of drinking. The European-style black curry udon is also great. Delicious!
