Today was another chilly day. In response to feedback that my posts are becoming repetitive, I decided to try the curry and tempura udon. Although it may seem similar to my previous posts, I personally find the unique color of this udon broth to be a special treat, so I didn't want to change the flavor. Despite hesitating to add tempura flakes or meat, I thought, why not try adding curry... Today, I ordered a medium serving of noodles, ate about half, and then mixed the rest with curry. It turned out to be quite delicious! The subtle curry aroma combined with the tempura flavor created a delightful harmony, reminiscent of soba noodles with curry croquettes. I might be able to enjoy the chilly udon a few more times this year.

When you exit from the A1 exit of Morishita Station, you will see a yellow spinning lamp. As you approach the lamp, you will find the entrance to Koganegi Seimenjo Tokyo Workshop Morishita store, a udon restaurant. They have a colorful menu displayed at the entrance with a wide variety of options. You first pay at the ticket machine and then line up to receive your udon, following the typical udon restaurant system. Initially, I only ordered udon, but the tempura looked so delicious that I went back to the ticket machine to order more. I got the Mentaiko Mayo Kamatama Udon (warm) with onsen tamago, tororo, and two pieces of tempura (one chicken tempura and one Nanjing tempura). After receiving the udon, you can add toppings like green onions, seaweed, ginger, and tempura flakes for free, but be mindful not to overdo it as the price may increase. I added seaweed and ginger as toppings, then mixed in tororo and the onsen tamago. The fluffy soy sauce udon with the flavor of mentaiko mayo was delightful. The tempura, including pumpkin and two types of chicken tempura (regular and with green onions), was crispy and delicious. This is a great place to go when you're craving udon in the neighborhood. They only accept cash for payment.

Not completely self-service but still expensive. Having worked in the food and beverage industry in Shikoku for seven years, I would say it's not even at the level of wanting Sanuki udon. The only saving grace is that you can help yourself to the same condiments as in Kagawa. Was it just bad timing when I visited? Did they serve pre-cooked noodles at 2 pm? I would be satisfied if they just called it udon instead of Sanuki udon.

I visited around 12 pm on a weekday, it's been a while. The restaurant was bustling with customers coming and going. I ordered the Beef Udon for 990 yen. The udon noodles had a nice texture as always, very delicious. The spicy cooked beef paired well with the udon. The unlimited green onions and seaweed added a nice touch. The portion was generous with two servings, and I left feeling satisfied. Thank you for the meal. It had been a while since my last visit, but I felt that the food had become even more delicious. I definitely want to visit again.

I visited the restaurant on Saturday at 11:25. The interior was quiet, with only a few groups of people dining, giving off a somewhat empty vibe. Perhaps due to various festivals happening or simply because many people were away for the Obon holiday, the town itself felt less crowded. Upon entering, there was a ticket machine where you purchase your meal tickets. Other than that, the setup is quite similar to Marugame Seimen. The exit is separate from the entrance. I ordered the following: - Cold Niku Ontama Bukkake (medium) ¥1030 - Tempura x2 ¥360 - Cold Orosi Bukkake (small) ¥470 - Tempura x2 ¥360 The udon comes in small, medium, and large sizes, with 1, 2, or 3 servings of noodles respectively. You can choose toppings like tenkasu, green onions, and grated ginger at your table. The homemade udon, freshly made daily in the store, had a nice texture and was delicious. Personally, I don't eat udon frequently nor do I have strong preferences, so I found it to be just as tasty as Marugame Seimen. The tempura was quite filling, and one piece would have been enough. However, it was a bit greasy and soggy. I tried the regular chicken tempura and the curry chicken tempura, and I preferred the latter as it had more flavor. Overall, the udon quality and tempura quality make this place a simple choice for udon lovers. The staff's service was lacking, to be honest. Even if they are short-term student employees, I hope they can provide better customer service or receive proper training. Despite some room for improvement, it's enviable to have such a delicious and convenient udon specialty store nearby in Tokyo. When I feel like having udon in the future, I'll have to choose between Marugame Seimen and this place.

At around 11:30 on Sunday, I arrived at the Kogane Seimenjo Morishita store located in Morishita. I entered the shop and decided what to eat, how many servings, and what warm or cold toppings to have using the ticket machine. I took a tray, placed tempura on a plate, and received my udon. I topped my udon with plenty of condiments like green onions, fried tempura bits, and seaweed, sprinkled some red pepper flakes, and headed to a table seat. I added tempura made of onions and chicken to my dipping sauce, then finally dug in. The udon had a firm texture and was smooth and delicious. The tempura and chicken tempura were pre-made and cold, which was a bit disappointing. Overall, I enjoyed my meal until the end.

It was my first visit in a long time! It seems like an udon restaurant run by a noodle maker! I ordered the cold Niku Ontama Udon with tempura and you can add as much green onions as you like! The udon noodles were firm and the broth was rich, making it very satisfying! The meat was also delicious with a sweet seasoning. The taste was great, but the cost performance is not necessarily the best. It would be nice if you could eat for around 500 yen if it's made at a noodle factory! However, it's so delicious that I will definitely go back again! The restaurant was almost full during the Saturday lunch hour, with many people enjoying refreshing udon in the scorching heat outside! Thank you for the meal!

I visited "Kogane Seimenjo Morishita Branch" in Morishita for the first time in a while. This branch is bustling with families and children, unlike the ones in Takamatsu and Roppongi. On this day, I had the "Niku Tororo Bukkake" in a small size, with two pieces of tempura (vegetable kakiage, chicken tempura), and a highball. The udon comes in small, medium, and large sizes, but if you want to try a variety of things quickly, I recommend the small size! The medium and large sizes are more substantial. When you top it with plenty of free toppings like wakame, green onions, and ginger, it becomes very delicious with a refreshing taste! The vegetable kakiage is light and fluffy, and the chicken tempura is refreshing. There is also chicken tempura with Aosa, but I missed it this time. The chicken tempura has a light texture, which is nice. On days when the temperature exceeds body temperature and you lose your appetite, these kinds of restaurants are like an oasis. That's why they become so popular.

It's been hot lately, so I felt like having some cold udon, and decided to go to the self-service udon shop in Morishita after a long time. It was quite busy, but since I was alone, I could easily find a seat. Last time, I mentioned in a review from 3 years ago that they should offer repeat customer discounts or coupons, and now they actually have coupons on their smartphone app haha. However, the prices have increased by about 100 yen overall. I was still hesitant about the pricey meat temperature egg udon, so I opted for cold udon with tempura this time. The small size base was 470 yen, with each additional egg increasing the price by 140 yen for medium and large sizes. This time, I felt like going big, so I ordered the large size (3 eggs) for 750 yen. As for the tempura, I went with the chicken tempura for 180 yen each as always. The fried egg, green onions, and seaweed are still free-flowing and abundant. Spending over 900 yen at a self-service udon shop feels a bit much, but the 3 eggs definitely provided a satisfying meal. The udon had a good texture and tasted delicious, although I can't really tell the difference between this shop and Marugame. It's a bit pricier than Marugame, but you get plenty of seaweed here haha. Plus, it's less crowded than the Marugame near Ryogoku Station. Three eggs was a bit too much for me and I almost passed out from food coma afterwards. I didn't bother with the app to collect points this time, but maybe next time I'll try the beef tendon curry udon in the colder months.

This is the Tokyo Morishita branch of a noodle factory in Kagawa. The turnover of customers is good here. There may be a slightly limited variety of tempura, but each piece is large. The udon noodles have a firm texture, and the bukkake udon is recommended. Definitely stop by when strolling around Kiyosumi Shirakawa. There seem to be around 20-30 seats, but it was full.

It's easy for even one person to enter, which is nice! It's convenient that they use a ticket system, but it's a shame they only accept cash... The photo is of chicken tempura! Regardless of the type, tempura is 180 yen each, and they also have shrimp tempura! For the same price, the chicken tempura is huge!

I had lunch at Morishita Nogane Seimenjo. I chose cold udon with grated radish and two pieces of tempura on top. I was happy that Wakame, Tenkasu, and green onions were self-service toppings. The udon had a good texture, which I personally like, but I was a little disappointed with the tempura. It was a bit soggy and oily, so I guess it can't be helped.

It is an udon restaurant near Morishita Station. They serve "Sanuki udon" in a self-service style. You order your udon at the counter, like at Hanamaru Udon, and then pay before finding a seat in a cafeteria-style setting. The udon itself was delicious and they offer a variety of condiments, which is great. I was a bit disappointed that they didn't have wakame udon, but I found out that you can add wakame as a free topping. I enjoyed my udon with plenty of condiments like green onions and sesame seeds. However, the interior of the restaurant is cramped and feels a bit cheap. If they could improve that, I would definitely visit more often.

I had never been a fan of Sanuki udon before. I always thought it was just too chewy, making my jaw tired, and the broth was too salty to drink up. Being born in Kansai, I prefer noodles that are soft and delicate in flavor. However, a colleague from Tokushima once told me, "You don't know the real Sanuki udon!" It made me realize that I had only tried it in Tokyo, not in its hometown. Years later, I stumbled upon a branch of a famous Sanuki udon chain on a street in Morishita. I decided to give it a try, and to my surprise, the noodles were not chewy at all! They had a perfect texture, with a nice bounce to them. The broth was flavorful and not overly salty, with a hint of sweetness that made it easy to drink up. Plus, the shop offered unlimited toppings of green onions, tempura crumbs, and even seaweed! It was a whole new experience, and I realized that Sanuki udon can be delicious when done right. Though a bit pricier than the original, it's worth it considering the quality. I will definitely be coming back for more! Sanuki udon is actually really tasty! Thank you! Yum!

In a Sanuki udon restaurant, it seems like a chain store, but it's convenient for a quick meal. The price is a bit high for udon, but maybe that's just the way it is these days. It's delicious, but it's hard to put into words what makes it special. Lunchtime might be the best time to go.

I went for a late-night meal and it was so humid. I like cold soy sauce, but I couldn't find it. When I opened the fridge, it seemed like noodles appeared. Huh? Was I mistaken? They were really cold, almost like they were rinsed with cold water. It didn't have that slimy feeling. I was worried that if I poured sauce over them, all the noodles would taste like sauce, but it turned out to be chewy udon noodles.

I recently visited "Kogane Seimenjo Morishita Store" that opened in Morishita. It seems like the main store here! The interior of the store had many families and couples. You choose the size of the udon (large, medium, small) and select toppings using a vending machine. Tempura is self-service style where you take the freshly fried items from the counter, which is common in Kagawa, the home of Sanuki udon. On this day, I had the following: - Tororo Bukkake (warm) small - 2 pieces of tempura - Onsen egg - Can of highball. The udon noodles were not very firm, but the combination of yam tororo and mixed onsen egg was delicious. The lemon acidity was very refreshing. The sizes of udon (large, medium, small) are determined by the number of noodle balls, with small having 1 ball. I had a blue seaweed chicken tempura and vegetable kakiage tempura, which had a good amount of sliced vegetables like sweet potatoes, carrots, onions, providing a satisfying crunch. The combination of tororo and onsen egg was excellent, and I finished it quickly. Even though it was a small size, the udon had a decent volume, and I was full. The condiments like green onions, ginger, and tempura dipping sauce are placed on the opposite side of the counter. The store is located just off Shinohashi Street in Morishita, in a residential area that doesn't feel too urban, which is nice. In Kagawa, there are many individually owned shops, so it's impressive to see it becoming a chain. I thought it was quite a hidden gem. The price was around 1,300 yen, but considering Tokyo's high cost of living and recent inflation due to the weak yen, it seems reasonable.

- Mentaiko Mayo Kamatama (medium) (730 yen) Third visit in 10 months, first visit in 3 months. Visited on a weekday at 20:07. One group of 4 customers and one solo customer present. During lunchtime, it was quite crowded, but at this time it was empty. The dish arrived at 20:12. While waiting for it, I noticed they were adding some kind of mayonnaise, and it turned out to be mayonnaise. The Mentaiko Kamatama has been changed to Mentaiko Mayo Kamatama on the menu. The price has gone up, and the additional 100 yen for the mayo feels a bit expensive. Originally, it had a bit of a junk food feel, but with the mayo added, it became even more indulgent and delicious. Thank you for the meal.

I have been enjoying Sanuki udon in Shikoku, but the largest udon noodle factory in Shikoku is actually located in Tokyo. I was really looking forward to it. I ordered kake udon and two pieces of tempura. It was so good (laughs). When the kake udon arrived, I was asked if I wanted to add kitsune (fried tofu), so I had it added. I also added green onions, tenkasu, and my favorite delicious wakame seaweed. When I ate the udon, it tasted just like the real thing. The kitsune was sweet and very delicious. I chose Aosa tempura and kakiage for the tempura, and it was delicious.

Hello! Today's weather is very pleasant. The current temperature is 28 degrees. I am in Morishita for work. I finished my morning work quickly and now it's lunchtime. I found this place on the internet, it's called Kogane Seimenjo. They serve Sanuki udon from Kagawa prefecture. I'm looking forward to some delicious noodles for lunch. I arrived at 1:15 PM and the restaurant was about 30% full. The operation is run by 4 staff members. The restaurant has only table seating and operates on a ticket system. I ordered the Warm Tamago Niku Udon (medium) for 1,010 yen. After some hesitation, I chose the udon on the ticket machine and received my order. Toppings like green onions, ginger, seaweed, and tenkasu are free. I added a lot of seaweed to cover my head. Then I sat at a table and started eating. The udon lacked the firm texture of Sanuki udon and was a bit mushy. The wheat aroma was also not very noticeable. The soup did not have the typical fragrance of Sanuki udon. The meat, however, was delicious with a sweet and savory flavor. I finished my meal and it was okay. The restaurant had posters of Sanuki udon, but the taste didn't quite live up to it. For 1,010 yen, it's a bit expensive. I don't think I'll visit again. I'd rather go to Marugame Seimen, it's tastier and cheaper.

The udon restaurant is located in such a convenient place! Let's stop by. It's a self-service style where you line up at the counter to order udon and tempura. The clear soup with green onions and seaweed toppings adds a touch of elegance to the bowl. Slurping the noodles and sipping the soup eagerly, the strong broth increases your appetite. As you slurp the udon, the broth fills your mouth with flavor. When you bite into it, the broth mixes in, making your mouth happy. There are many types of tempura to choose from, making it hard to decide what to eat next. If only there was a restaurant like this near my home, I would definitely visit again. Thank you for the delicious meal. I will be back again.