Phew, what a story. Phew~. After over half a year of back and forth, the issue has finally been resolved. Just when I thought it was resolved last time, another problem remained. But today, that too has been successfully resolved, and the other party's heart has also been thawed. Ah, it's already the season for snow to fall (laughs). Now that I've breathed a sigh of relief, I think I'll go out for lunch. Let's go to the place I went to a while ago, there. It's close to the other party's location, so let's go to Yamada Seimenjo. The parking lot is located on the other side of a complicated intersection, where there is a affiliated parking lot. Since it was a bit early, there were a few spots available. After crossing the complicated intersection, I opened the sliding door and heard a cheerful "welcome". I was guided to a seat at the counter. Today, I ordered the Kama-age Udon, medium size (2 servings) for 750 yen. There were two customers at the counter. Both of the table seats were also full, almost full. There was lively conversation between the waitress and the customers, creating a bright atmosphere in the restaurant. Behind the counter, the master was busily working. As I was tapping away on my smartphone, the tokkuri (sake serving bottle) arrived first. Haha, this time I'll pour it myself. I learned from last time (smirks). I grated the large cut ginger and added an appropriate amount to the dipping sauce, then dived the udon into it and slurped it up... hot! A bit of a burn (laughs). Phew, phew, and slurp...!!! Delicious!!! The dipping sauce is amazing! It's a type where bonito and anchovy flavors come to the forefront rather than kelp. The slightly strong seasoning, along with the smooth and chewy thin noodles, match well. The fresh ginger adds a nice touch to it. Last time, I ordered a rice set, but this time, to thoroughly enjoy the broth and noodles, I deliberately ordered two servings of just the noodles. I repeated the slurping of the smooth and chewy noodles endlessly. When the dipping sauce started to thin out, gulp, gulp... it's a great broth. Phew, but I drank too much (laughs). Full belly. It's a great udon restaurant. I'll definitely come back!

On a regular Tuesday around noon, three of us visited the restaurant. It was almost full, but while we waited, the friendly hostess gave us the menu and explained it to us. We placed our order and soon after, the kettle-cooked udon and dashi rice arrived. The udon had thin noodles with a nice chewiness, and the warm udon broth in the sake pitcher was amazing. The kombu and bonito tsukudani on the table were delicious when eaten with the dashi rice. If you park at the nearby coin parking, you can get a free hour of parking. The hostess's service was pleasant, thank you for the meal!

Working outside in Shimizu, Asahi-ku. It's so hot!! Since I parked my car, moving it for lunch would be inefficient... So, while browsing on Tabelog, I found a highly-rated udon restaurant nearby! That's why I decided to go to Yamada Seimenjo! It was a bit before 12 o'clock, and there were only two groups of customers in the restaurant. The hostess brought a cold towel, which was much appreciated on a hot day! I looked at the menu and was drawn to the B set. When I asked if two servings would be too much, the hostess said that even women order it, so I went for it! It took about 15-16 minutes for the udon to be ready since they cook the noodles after you order. When it arrived in a large bowl, it looked impressive! Let's dig in! I ordered the cold udon, which was thin noodles. My junior ordered the hot udon, which was thicker. The hostess poured the broth into a large sake pitcher and instructed us to enjoy the thin noodles with about 4 bundles. I followed her advice. The salty broth with bonito flavor and the thin noodles were a great match! I added various condiments from the table, such as green onions, tempura crumbs, bonito flakes, sesame seeds, and shichimi pepper. Before eating, they gave us ginger and a mortar to grind it in. It was a fun process! Mixing the condiments into the broth transformed the flavor of the udon. Delicious! And then there was broth rice. Rice cooked in the same flavorful broth. Adjust the firmness to your liking with the shichimi-kombu on the table! I thought the portion was big, but before I knew it, I had finished it all! The owner also chatted with us in a friendly manner, making it a great dining experience. I'm interested in trying the oden set next time, so even though I may not be working in this area until next year, I definitely want to come back! Thank you for the delicious lunch! Itadakimasu!

I wanted to eat really delicious udon, so I visited this place. Unlike Sanuki udon, the noodles here are not as firm, but that's also good. The condiments are plentiful, such as grated ginger, green onions, and salted kelp, so you can change the flavor. The rice in the set menu is delicious, so I recommend that too. The staff is friendly and easy to talk to.

In a residential street, there is a lone udon restaurant, and as you get closer, the aroma of the udon broth fills the air. The noodles for the kettle-cooked udon are thick but soft, and they pair perfectly with the dipping broth. The dipping broth is not too strong and doesn't overpower the flavor of the noodles, with a gentle taste.

The nearby famous udon and oden restaurant, Yamada Seimenjo, offers options for half-sized udon, small portions of rice with broth, and individual orders of oden, which is great for those who want to eat a little bit of everything. This time, I visited with a friend, but I noticed that they also have satisfying menu options for solo diners. The only downside was that the air conditioning was a bit too cold, causing the oden to cool down quickly.

Visited before 7:00 PM. There are 5 counter seats and 2 tables for 8 people each. One group of customers was already there. The specialty is kama-age udon. They also have oden like in Kagawa. Ordered 2 servings of kama-age udon for 800 yen. 1 serving is 770 yen, and 3 servings are 880 yen. Immediately after ordering, peeled ginger is served. Next, a small tokkuri of dipping broth is brought out. It's served hot, just like in Kagawa. The system is similar to a famous shop in Yao. The udon arrived in less than 10 minutes. It's slightly thin in texture. The broth has a gentle flavor without any sharp edges. At first, I dipped the udon in the broth only. Then I added green onions, followed by ginger. Personally, I felt that the broth with just green onions enhanced the flavor of the udon the most. The service was very pleasant. Depending on the timing, there might be a long line. This is a place worth waiting in line for.

Visited on Sunday at 11:10 AM. Two groups of guests before us, totaling 7 people, and one guest after us. - My order: Set B for ¥880, which included dashi rice and two servings of noodles. - My wife's order: Oden set for ¥1150, which included three oden items, one serving of noodles, and dashi rice. We stopped by for lunch while driving in Shimo-Shinjo and tried the delicious kamameshi udon. Upon entering, the air conditioning was a bit too strong. We ordered both sets with kamameshi udon. The dishes were served promptly: - Oden: Three assorted items which my wife and I shared. The dashi was flavorful, and the daikon, thick fried tofu, and burdock root were delicious as appetizers. - Kamameshi Udon: First, I tried the broth alone, which was amazing with a strong bonito flavor. The udon noodles were thinner than traditional Sanuki udon, soft and easy to eat. Adding grated ginger enhanced the flavor even more. Toppings like green onions, tempura crumbs, sesame seeds, and sudachi citrus were enjoyable. - Dashi rice: The rice had a light flavor with some crispy bits, complementing the bonito flakes and kelp simmered in soy sauce. After finishing the meal, I felt a slight sweat... I fell for the restaurant's charm! The proprietress and chef's stories were entertaining, and we got caught up in their conversation. If anyone has a story worth 1 million yen, please share it with me. There is a service where you receive a special coin for parking in the designated parking area! How thoughtful! Ah, the meal was delicious. We'll definitely come back. Thank you for the meal!

The restaurant was located in Asahi Ward, Shimizu, and it reminded me of the udon shop I used to visit in this area a long time ago, but it turned out to be a different place. I entered without waiting around 1 o'clock, and it seemed like they only served kettle-cooked udon. I ordered a set of udon with oden, which came with rice cooked in dashi. The kettle-cooked udon, rice, and oden were served in that order. The hot udon dipped in sauce with plenty of grated ginger, green onions, and tenkasu was delicious. It had a strong and satisfying taste, and I felt like I could eat as much as I wanted, maybe even two servings. The rice cooked in dashi had a rich color but a light and delicious taste. The oden included three types chosen by the shop, gobomaki, thick fried tofu, and egg. Unfortunately, the flavors were not as impressive. This place is all about the udon, and the dashi is also delicious.

This morning, it was cold again and snow had piled up on the roof of the car in the garage. I decided to warm up with a nice meal for lunch, so I went to a popular kettle-cooked udon noodle specialty store in Senbayashi. I parked my car far away in a nearby coin parking lot and arrived at the restaurant around 11:15. As soon as I entered the restaurant, I could see the noodle-making area. The interior of the restaurant was not very spacious, with a few tables and counter seats. A friendly couple was managing the place, and there were two other customers. I was torn between getting one serving or two servings of the "kettle-cooked udon," but I was also drawn to the "rice in broth," so I ended up ordering the "one serving and rice in broth set." My wife ordered one serving of udon, and we also ordered a mixed plate of "oden" to share. It takes about 10 minutes to cook the udon after the order is taken. On the table, there were green onions, tempura flakes, sesame seeds, and in addition, a simmered dish made with kelp and bonito flakes in broth. We grated the ginger ourselves. First, the oden arrived. Each item was soaked in a rich broth and was tender and delicious. Just before the udon was served, a large sake bottle of broth was brought out. We transferred the broth to a bowl, added the condiments, and then the udon arrived. The udon noodles were slightly thinner. I took a bite. Hmm! The bonito flakes and kelp had a strong flavor, but it was not too overpowering, and it was delicious with a gentle taste. The udon noodles were also delicious with a good texture. The rice in broth was simple with no toppings. It paired well with the kelp simmered dish and was delicious. After finishing the gentle broth, I was full and very satisfied. It was a very satisfying meal. I would like to visit this restaurant again.

I usually go to either Isshin or Katsucha because they are close, but I came to Shimizu for work so I ordered 2 bowls of udon with rice set and 3 types of oden. I ordered cautiously (lol). The oden came out first and it was delicious, the broth is really good and the ingredients are well-soaked. The udon came out quickly and of course it was delicious. I still felt a bit unsatisfied though, maybe I should try ordering 3 bowls next time. They also have a large size option where you can get 4 to 7 bowls in a big bowl. I might try that next time.

I was introduced to a restaurant by a magic show and was interested in trying it out. They didn't have tempura, but instead offered oden. I ordered the large cold udon (3 servings) for 1400 yen. I also tried the dashi rice for 180 yen. At the table, there were toppings like green onions and tempura crisps that you could add as you like. The dashi rice is a must-have! Even though it's mostly carbs, the udon broth was delicious and I felt like I could eat it endlessly. The prices were reasonable as well.

Set B (2 medium-sized udon noodles, dashi rice) for 830 yen. I have never been to Kagawa Prefecture, but if someone told me this is authentic udon, I would believe it. The udon and dashi are delicious, but the condiments are fantastic. The unlimited servings of green onions, tempura flakes, freshly grated ginger, sudachi, ground sesame seeds, shichimi pepper, make you feel incredibly happy. I would love to come here with my family someday and try eating from the big pot. Other popular items like oden and chashu are also said to be delicious. This place has such high quality that it wouldn't be surprising to see a long line forming.

Today's udon shop^o^A popular shop serving kettle-cooked udon, run by a friendly couple^o^This is our second stop, so the menu is just right^o^●Small portion set 780 yenHalf portion of udon, rice with broth (small portion), one side of odenOf course, we ordered the kettle-cooked udon, and you can also have it cold^o^Looking at my figure, they asked if the small portion would be enough❓(moon shocked)Well, it's actually our second stop~ and they were surprised at my light excuse~\(//∇//)\The hand-made udon is very thin^o^The broth really sticks to it, and the kombu and bonito broth is really good^o^The rice with broth was also delicious^o^Combined with the pickled kombu and bonito, it was really tastyEven with a regular size, I could easily finish it~Next time, I'll come back for some sake and a large kettle-cooked udonThank you for the meal~^o^Yamada Seimenjo06-6958-39552-12-4 Kiyomizu, Asahi-ku, Osaka City, Osakahttps://tabelog.com/osaka/A2701/A270304/27014945/

The menu includes thick noodles Kamayaki Udon and thin noodles Hiyashi Udon with rice in broth. You can choose from small (1 serving), medium (2 servings), large (3 servings), as well as the large bowl with 4-6 servings called Takarabune, the popular Seven Lucky Gods Udon with 7 servings for a satisfying meal with family. Other options include Oden and Chashu (braised pork) platter, and a simple menu. When you order, freshly grated ginger is served, and you wait a while until the udon arrives. Toppings like green onions and tempura flakes are also available. Even with just 2 servings, the Hiyashi Udon is quite filling. In the cold season, having udon with Oden is a great choice. This popular udon restaurant in Asahi Ward is run by the owner who handmakes udon daily and the friendly landlady who provides excellent service.

Yamada Seimenjo! Today, because it's cold, I went to Yamada Seimenjo to eat kettle-cooked udon! I wanted to eat kettle-cooked udon, so I ordered the B set (two servings, rice with dashi broth)! The toppings included ginger, green onions, kelp, bonito flakes, and tempura bits. The kettle-cooked udon arrived in a pot, just like in Kagawa! The way to pour the broth was shown, and then I tried it! The broth is delicious!!! The bonito, kelp, and dried fish flavors are perfectly balanced! Also, because it's made with soft water, the texture is soft! It's slightly sweet, which is also nice! The quality of the broth is so high that I forgot to add the toppings, haha. But really, this broth is delicious! The rice with dashi broth was also seasoned perfectly! It's subtly flavored, but the dashi flavor comes through nicely! Personally, I love this simple and tasty flavor! When it comes to kettle-cooked udon, it's Yamada Seimenjo! No doubt about it!!! Thank you for the meal! P/S: In Osaka, udon broth includes bonito, kelp, or dried fish. In Kagawa, it's mostly just dried fish.

This shop, which belongs to the Ichiju group and has been popular for a long time, is located in a residential area. The exterior is in monochrome and wood tones, giving off a simple yet powerful Sanuki atmosphere. Inside, there are two large tables and a counter, with a bright and clean Japanese-style interior of white walls and light wood accents. The staff, a middle-aged couple, were friendly and welcoming. On the table, there were toppings such as simmered kombu and bonito flakes, tempura flakes, green onions, shichimi spice, sudachi citrus juice, and sesame seeds. The menu includes thick noodle kamatama udon, thin noodle hiyashi udon, available in sizes up to 7 portions, as well as oden and dashi rice. I ordered the udon (1 portion) and dashi rice set. The noodles took about 10 minutes to cook, during which I prepared grated radish and ginger, and the hot teapot of dashi was ready with the simmered toppings to snack on. When the udon arrived, it was hot and not too thick, with a perfect balance of firmness and delicious broth flavored with dried fish. The dashi rice was a simple yet tasty combination of udon broth and plain rice. It was a satisfying and enjoyable meal. I look forward to visiting Sanuki again. Thank you for the meal.

Cold fine noodles with udon, dashi rice, and three types of oden. This time, I tried the cold fine noodles that I had been curious about for a while. The result was delicious as expected. The noodles had a firm texture and the strong dashi flavor was excellent. The dashi rice and oden were also quite tasty. Thank you for accommodating my request for three types of oden this time. But maybe the best option here is the kamayaki in winter after all. I will try that next time. Thank you for the meal.

The oden set and hot kettle-cooked udon on a cold day really warms you up from the inside out. The delicious broth on top completes the meal. Every time you add condiments, the flavor gets even better. The udon that warms you up is so tasty. The broth is so good that you can't stop drinking it. The tempura bits and green onions do a great job. The broth rice may be a bit dry, but it's flavorful and delicious. It would be nice to be able to choose the three types of oden, but it was random. Overall, it was the best lunch. Thank you for the meal.

I went there. Inside the store, there was a sign of Nagata in the fragrance of Kouno. It's an udon restaurant that focuses on kettle-cooked udon. I see. The dashi was delicious... Also, the mixed rice doesn't have much saltiness, but it has a strong umami flavor so you can eat it on its own. For those not used to dashi, it may seem light... So far, udon that is focused on kettle-cooking is indeed delicious. It's a udon restaurant that excels in a single aspect and is delicious. I like this kind of restaurant.

Lunch at Yamada Seimenjo in Asahi Ward, Shimizu. This area is surprisingly competitive when it comes to udon, with many high-quality shops. Our restaurant is one of them. Conveniently, there is a parking lot available for customers who come by car. When you mention this at the time of payment, they give you a parking coin. We ordered the "B set" with 2 udon noodles and dashi rice (830 yen) and the "Oden assorted" (560 yen). We chose the hot kettle-cooked udon. First, they brought out some ginger and asked us to grate it while we waited. The Oden assortment arrived, but unfortunately, the flavor was a bit lacking, perhaps because the ingredients were not cooked enough. Oh well, that was a misstep. Then the main udon arrived. The hot noodles in broth with the grated ginger, green onions, tempura flakes, and sesame seeds were added. Simply delicious! The broth was rich with flavor, and the ginger added a nice touch. The combination of the broth and the smooth udon was truly delightful. I thought 2 servings might be too much, but I finished it in no time. The dashi rice looked rich in flavor, but it was surprisingly delicious too! Udon may seem simple, but it's truly a complex and enjoyable dish.