当店ではいっさい機械を使わず、人の手で本物の手打ちうどんを作っています。 もちろんその分、手間はかかりますが昔ながらのやり方を頑に守っています。 長い年月、試行錯誤を経て、たどり着いた、歯切れやのどごし抜群の細麺。 気候・気温・湿度などに敏感なうどんと向き合うのは簡単なことではありませんが、 塩水の塩を抑えてやわらかく練りあげることで実現した、極上の食感をご賞味ください。
We are one of the most skilled and rare providers of handmade noodles without any machines. Our very best noodles are thin and chewy which have made over time through trial and error. Udon is so quite sensitive to climate, temperature and humidity, making it hard to produce. We are always doing our best to provide tasty udon which is kneaded with lower-salt water. Please try it.
*What is "Sanuki Udon"?
Sanuki udon was born in Sanuki, the Shikoku region. It is characterized by its chewy texture. Sanuki udon shops are often found throughout Japan,
mostly in the Kansai region. Recently it is getting hard to find the shops which provide all handmade sanuki udon without using ANY machines.
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火~土/11:00-17:00
祝日/11:30-17:00
毎週日曜・月曜定休。
■が定休日です
■is closed day.
4月29日,5月3-5日は営業いたします。