I had the soup curry for 1,400 yen at the neighboring Flox Hall, which has high ratings on Tabelog. After that, I had the cold kake udon for 500 yen here as a palate cleanser. This place is definitely better. The udon has a good texture and the interior of the restaurant is clean and pleasant. Flox Hall feels like an old-fashioned tourist facility dining hall from the Showa era, which I didn't like.

I was in desperate need of a restroom and couldn't find a convenience store anywhere. The only place I found was this restaurant. They make their udon noodles from homegrown wheat, and the recommended dish is the pork udon. The light and smooth udon was delicious and easy to eat.

There are many soba and ramen restaurants in Asahikawa and the surrounding areas, but udon restaurants are rare. I heard from a friend that there is a delicious udon restaurant in Biei, so I decided to give it a try. It is located quite far out in the outskirts, next to the "Shikisai no Oka" (Hills of Seasonal Colors). They use their own homegrown wheat "Kitahonami" to make their noodles, so the location makes sense. You order at the entrance (you may have to wait a bit as the noodles take some time to cook, so you sit down and they call you when it's ready) -> receive your udon -> if you want tempura or onigiri, you put it on a plate -> pay -> add "negi" and "tenkasu" to your liking. It's a self-service system, similar to chain udon restaurants. I ordered the most popular dish, the "Biei Salted Pork Udon" (850 yen), and added a "kabocha tempura" (50 yen) to my plate. The Biei Salted Pork Udon had a strong and chewy texture, with a light and elegant broth. The salted pork was generous in portion. Other ingredients included fish cake, carrot, and watercress, and there was also grated daikon radish on the udon, giving it a refreshing and well-balanced taste. The kabocha tempura was surprisingly large and had a soft and fluffy texture. I was surprised to find such a delicious udon restaurant here in Biei. It was definitely worth going to eat there!

I went to the restaurant "Udon-dokoro Mugiiro no Oka" located across from Shikisai no Oka in Biei-cho, Hokkaido for lunch. When you eat here, the parking fee for Shikisai no Oka is free. It's a self-service restaurant where you order in a similar way to the famous Sanuki Udon in Kagawa Prefecture. They use wheat called "Kitahonami" grown in their own farm. I ordered the "Udon (hot)" for 500 yen and added toppings like eggplant tempura for 50 yen and mixed tempura for 100 yen. The total was 650 yen (tax included). The noodles were firm and had a satisfying chewiness. The tempura added a nice crunch and flavor to the dish. I finished my meal in the misty atmosphere. I remembered that there are many great Sanuki Udon restaurants in Hokkaido as well.

Udon restaurant located in Biei, Hokkaido. Situated close to the popular tourist spot Shikisai no Oka, it seems to cater to visitors stopping by the area. They use locally sourced wheat from Biei to make freshly made udon in-house. We tried the sesame sauce udon this time. Perfect for hot weather, cold udon is just right.

In this area, there weren't many lunch restaurants and I finally arrived here with a growling stomach. It was a typical chain restaurant where you order at the counter, and I chose tempura while the parking fee of 500 yen was waived, lucky me. The udon noodles were firm and had a smooth texture. The salad udon had a tangy broth with a few vegetables. The noodles were freshly made with wheat from Hokkaido, so even though I was surprised to find udon here, it was definitely delicious!

After visiting the Four Seasons Hill, it was lunchtime so we decided to eat here. It was hot outside so the air conditioning inside was very comfortable. - Biei deer udon 1000 yen: The deer meat was tender like steak. It was the most delicious deer meat I have ever had. There was a slight unique taste to it. The portion of udon was surprisingly large and it was quite difficult to finish it all. I recommend adding more condiments for extra flavor. - Sweet potato mochi 50 yen

I had decided on the Mini Mini Udon for 1,000 yen, and also tried another dish with curry and pork. I wonder if the Alpaca Farm is also quiet and closed during the off-season. The curry was delicious and the pork was tasty too. I really wanted to eat cold noodles originally, but they didn't have any mini mini cold noodles. Maybe because it was snowing in winter. They didn't have rice, so I ended up craving for inari sushi.

The long-awaited curry udon with extra noodles for 800 yen, topped with chikuwa tempura for 150 yen, totaling 1,050 yen. The change was given in 50 yen coins. The curry was delicious and different from what I was used to, but the broth was also very tasty. The prices are reasonable for a tourist spot. It's worth driving to visit. Despite the quiet period due to COVID-19, the new spacious and clean store is worth a visit. They cook the noodles after you order, and the tempura is fried perfectly. I highly recommend it, even though it's a bit of a trek through snowy roads!

I went to a very famous flower field and wandered around, but then I started to feel a little hungry. Just as I left Shikisai no Oka, I found a udon restaurant called Mugiai no Oka. I felt like having udon! I ordered kake udon, curry nanban udon, and Biei salted pork udon, along with onigiri. There was something like potato on top as a service. The udon had a nice firm texture. Well, it's just the right kind of udon to have when you're feeling a bit peckish. Well, maybe ordering three bowls was a bit much (laughs).

Visited on August 4, 2019, our annual trip to Biei and Furano. After enjoying delicious melons at Fukudamelon, we had lunch at Mugi Sai no Oka, a place recommended by my wife. We arrived around 1 pm and the restaurant was bustling with foreign tourists. With the temperature reaching 33°C that day, I, my wife, and three children of our acquaintance all had cold Kake Udon (I ordered a large portion). I topped mine with shrimp tempura and fish cake tempura, while my wife and the children added potato mochi tempura. After paying at the counter, we added tempura flakes and green onions before taking our seats. The udon was chewy and had a good texture, although it was a bit lukewarm, which was disappointing. The shrimp tempura I had was large and crispy, very delicious, and the fish cake tempura was also tasty. It was a satisfying lunch with authentic udon in Biei. Eating udon here also grants free parking, so after exploring Shikisai no Oka on the premises, we headed to our next destination.

Regardless of skill level, I tried hand-made udon noodles. In the Asahikawa area, there are few restaurants that serve hand-made udon, so I was excited to try it out. When I entered the restaurant, it had a similar system to popular udon chain stores. I was a bit surprised to find out that they were actually hand-made noodles, as I had initially thought they were machine-made. I followed the rules, waited for my order to be called, and then went to pick it up. The appearance of the noodles made me happy, so I ended up going on a lunch "adventure" and got carried away. The udon noodles are made with wheat from Biei and hand-made with homemade flour, giving them a simple yet delicious texture. I couldn't decide between zaru udon or kake udon, but I eventually chose the grated ginger udon. Since it was hand-made, it was quite delicious. I had a hard time deciding what to order, but I definitely want to go back soon.

This udon restaurant opened this year right in front of one of Biei's tourist spots, Shikisai no Oka. The reason for having an udon restaurant here becomes clear as soon as you enter. Shikisai no Oka is not only a tourist flower field but also a farm, so they started offering udon made with their own wheat flour. You can enjoy udon made with their own wheat flour called Kitahonami. The udon is in the style of Sanuki udon, where you can add toppings as needed. Since it was hot that day, I chose cold zaru udon. I opted for squid tempura as a topping. There weren't many options available that day as it was afternoon. There were also onigiri available. The udon was cold but not overly firm, just pleasantly cool. It was topped with mountain wasabi instead of grated ginger, and seasonal asparagus. The broth was decent, the udon had a moderate chewiness, making it easy to eat. Honestly, it's a tourist-friendly udon restaurant, but it's nice and casual. It would be even better if the staff could move more smoothly (laughs).

A udon restaurant next to the Four Seasons Hill tourist spot. The udon noodles are flat and delicious. They serve tempura and rice balls, following the Marugame Seimen style. Some seats offer a view of the fields, which is pleasant. The portions may be a bit small if you're looking for a hearty meal, but the spacious dining area allows for quick turnover of customers. Prices are a bit high for tourists.

Today, I visited clients in Furano, Kamifurano, and Biei Town for sales. After finishing the sales visit to a client in Kamifurano, I received a phone call. The client asked, "I wonder if Ryokan Ryouunkaku, which is listed in the hot spring guide, is not covered in snow now?" So, I had no choice but to head up the mountain to check. Since I was already there, I decided to use the opportunity. After confirming the road conditions and reporting back, I took a break at the Patchwork Road. To my surprise, I saw a udon restaurant across the street that I had never seen before, so I decided to go in. There were no other customers, so I ordered the Curry Nanban Udon with less noodles, paid, and took a seat by the window. The restaurant was spacious and clean, with room for about 50-60 people. There were about five staff members, and I noticed a sign saying they were hiring. The udon was ready in about 10 minutes. It had meat and vegetables in it, and the noodles were thick. The curry broth was flavorful and slightly spicy, with a nice depth of flavor. The noodles were thick and chewy, but smooth to eat. Mixing them with the hot curry broth and enjoying it made me naturally smile. The soft onions had a sweet taste and added to the deliciousness. Despite wondering if it was too much, I finished it all (laughs). It was a very satisfying Curry Udon! On my way out, I had a chat with the owner. They opened on February 15th, so it hasn't been two months yet. They mentioned that they use home-grown, homemade noodles and local ingredients. If you have the chance, please visit. You will surely be satisfied.

I tried the most popular Biei salted pork udon (cold) and tempura. Unfortunately, it wasn't delicious. The udon had a strong pork smell and there were fat and scum floating on it. The tempura was soggy with oil. The texture and smoothness of the udon were good, but the wheat flavor was not very noticeable in the dish. Next time, I would like to try a simpler menu like plain udon. The restaurant was clean and well-maintained. They had tables for large groups and children's chairs, providing a calm atmosphere for dining.

Delicious udon noodles are best served cold. I ordered a Kake cold udon with a large serving of 500g, which was a great deal. I enjoyed the firm texture of the noodles while savoring the Kakiage (mixed vegetable tempura) and pumpkin tempura placed on a separate plate. The broth slowly soaked into the tempura, creating an irresistible taste. I also ordered Chikuwa tempura on a separate plate to enjoy separately after finishing the udon noodles. The spacious restaurant interior allowed me to enjoy the meal in a relaxed manner. It was a blissful dining experience.

If you dine at Udon restaurant Mugiai no Oka, you can enjoy free parking at Shikisai no Oka. The udon is made in the Marugame Seimen style, where you can choose the type of noodles and toppings such as tempura. The noodles have a firm texture and are delicious.

Delicious water and tasty tempura, I want to go there often.