甚だ勝手ながら、令和七年十一月二十六日をもちまして、博多讃岐うどんを閉店することといたしました。
皆様に支えられ、長年にわたり営業を続けてまいりましたが、私自身も七十八歳を迎え、引き際を考えるなかで今回の決断に至った次第です。
これまで賜りましたご厚情とご愛顧に、心より感謝申し上げます。
末筆ではございますが、皆様のご健勝とますますのご発展をお祈り申し上げ、略儀ながら書中をもって閉店のご挨拶とさせていただきます。
We regret to inform you that Hakata Sanuki Udon will be closing as of November 26, 2025. Thanks to the warm support of so many customers, we have been able to continue our business for many years. However, as I have reached the age of 78, and after much careful consideration about the right time to step away, I have come to this decision. I would like to express my heartfelt gratitude to all of you for your patronage and kindness over the years. In closing, I sincerely wish you good health and continued prosperity, and respectfully offer this message as our farewell and notice of closure.
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.
火木土/11:00-15:00 （麺がなくなり次第終了）
天候や体調によってお休みする場合があります。ご不便をおかけしますがご了承くださいませ。
