udon noodles
FREE
Hitotsubashi Josui Hall "Hashihantei"
This time, the basic rice course is 'Inaniwa udon.' We have guests eat it simply, with grated daikon and aromatics, but the temperature and time used…
Serves 4 · ¥3,000
Cook time 1 hr
FREE
Hitotsubashi Josui Hall "Hashihantei"
Inazumi Onsen, a steamy hot spring inn in Yuzawa
This is the clear-soup course. For the Cod Oyako Clear-Soup — oyako meaning "parent and child," pairing cod flesh with cod roe — in the Tohoku region…
Serves 1 · ¥570
Cook time 30 min
Azabu Azabu Hisatoku
Boiling the udon and then tightening it once in cold water lets you enjoy a beautiful sheen and firm, springy texture. We select only large shijimi…
Atami Kyoritsu Foods Service Co., Ltd.
This is a reimagining of local cuisine. It's a simmered dish. I deliberately serve Gunma's classic local dish "okkirikomi" — hand-cut flat udon in…
Serves 1 · ¥330
Cook time 40 min
Ginza Michiba Japanese Cuisine Tateno
Yuji Tateno
With udon, grated daikon, and tempura of wild mountain vegetables, I wanted to express the scene of lingering snow as winter gives way to spring. The…
Mukojima/Chiyoda restaurant
For the sansho berry (mi-zansho) udon, we set aside sansho berries that come into season in June, and use the water they were boiled in to make udon…
For the king crab and asparagus reins-style deep-fry: in the photo it is wrapped using udon, but using kishimen noodles (flat wheat noodles) lets you…
The creative dish Asuka udon was devised playfully, out of a wish to include one noodle-based dish. A milk hot pot would normally include chicken…
For the closing course, the squid ink udon: squid ink does not set firm, so to keep the noodles from breaking apart, this depth of color is the limit…
At our restaurant, we use popular, seasonal, local ingredients for our local customers and place great importance on regional cuisine, but we are…
