When you come here, you must try the Ise Udon. I ordered a set meal with Ise Udon and Oyakodon, which cost 1050 yen. The Oyakodon had simple ingredients like chicken, onions, and eggs, cooked to a golden color with a nice balance of flavors. The Ise Udon was served with a sweet and savory sauce, with soft and slightly sticky noodles. It's a unique dish that you don't see often. However, it might be a bit too simple. It would be nice to have more vegetables and toppings, as the flavors can be a bit strong and make you thirsty. Also, note that taking photos inside the restaurant is not allowed, and there were some inconveniences like the staff's car parked in the best spot in the small parking lot, which seemed to prioritize the convenience of the restaurant over the customers.

After eating soba on the way back, I couldn't find a parking spot at Domaekai Parking Lot so I gave up. I went to Hashi-san for revenge (^^)/ There are only about 4 parking spaces available. The interior of the restaurant is clean with 3 table seats and 5 counter seats. I ordered the beef tendon simmered udon for 900 yen, which I was looking forward to, and also the beef tendon curry for 900 yen, which caught my eye on the menu. I ordered the curry with a little rice. The beef tendon udon was my first time trying Ise udon. The noodles were thick and chewy, soft and mochi-like, and well-cooked with tender beef tendons, egg yolk, and a good mix of flavors. It was delicious. However, because it's soft, it's easy to cut, so it might jump onto your clothes (lol). The beef tendon curry also had tender beef tendons cooked in a thick curry with a rich beef tendon flavor. The rice had a slightly reddish color. I wonder if it's brown rice? I forgot to ask (^^; The rice is cooked firm and goes well with the curry. The prices are a bit on the higher side, but it was a treat. Thank you for the meal m(__)m I forgot to attach the photos and accidentally deleted some (^^;

Beef tendon simmered udon

I visited a restaurant for a solo lunch around 12 o'clock, eager to try a menu that caught my interest. I was probably the first customer of the day. While there was a perfect counter seat for chatting with the owner while sipping on a drink, as it was my first visit, I opted for a table for two. The menu item that caught my attention was the "Ise Udon," which had been featured in a newspaper article about six months ago. According to Wikipedia, it is a type of udon that is not soaked in a large amount of broth like kake udon, but is instead served with a thick and rich sauce made with soy sauce, bonito flakes, dried sardines, kelp, and other ingredients, mixed with thick noodles. The dish arrived in less than 15 minutes after I ordered the beef tendon stew udon for 900 yen, which I had seen on Facebook just before. The appearance was rich and flavorful! The beef tendon stew, made with Haccho miso, was simmered slowly and the beef tendon was tender. Mixing in the raw egg topping, the dish was not as thick as it appeared. However, it did not become watery later on, although it was a bit too rich for some people. As for the udon, it was unlike anything I had ever tasted before. The noodles were described in the newspaper article as having a soft and fluffy surface and a chewy texture when bitten into. It was a completely different type of udon from what I usually eat. The density of the noodles was like taking away about 20% of the usual udon, almost like a "foam-like" texture. The noodles are said to be boiled for nearly an hour without dissolving. While it may not be suitable for those who believe that udon should have a firm texture, it would be perfect for older people with weaker teeth. Personally, I quite liked it, so I would like to try the nabe-yaki (hot pot) udon next time, which may only be available during this season. I think there may have been a very slight mention in a previous review, but if you order based on my recommendation, I think they used to refer to it as "Sanuki," so be sure to specify that you want the "Ise Udon." As for the comment about the smell of cigarettes from a previous review, I am quite sensitive to tobacco odors even though I do not smoke, but I did not notice any smell of cigarettes in the restaurant. The friendly service from the owner's wife (?) left a good impression. The Ise Udon made by the owner, who is originally from Mie Prefecture, is definitely worth trying. The restaurant uses ingredients sourced directly from trusted local suppliers and also supports the WWF (World Wildlife Fund), showing consideration for environmental protection. Thank you for the delicious meal.

Dancing in the falling snow on a cold day, I visited 【Ohashi】, who offers the "Miso Nabe Udon" that I had always wanted to try. It was my first visit to this restaurant. When I arrived at the restaurant, there were only two empty seats at the counter, possibly because it was listed in the [Lunch Passport Hokkaido Tokachi Edition] released on November 25, 2015. Everyone had their Lunch Passports with them, but I didn't bring mine as I was just passing by the area. It was quite crowded, and when the server came to take my order, I requested the Miso Nabe Udon as a single item. They asked if I had the Lunch Passport, to which I replied no, realizing that it was for the Passport menu items. I should have brought it with me. The owner was the only one in the small kitchen, so it took about 30 minutes for my long-awaited Nabe Udon to arrive. The dish had a simple mix of green onions, Chinese cabbage, mushrooms, and eggs. The broth looked thick, making me a bit nervous, but when I took the first bite, it was delicious! The udon noodles were round and fluffy, soaking up the broth perfectly. It was so tasty that I knew I had to come back, despite the distance from my home. I'm already thinking about trying both the Miso Nabe Udon and the White Pork Bowl next time. Maybe I'll go on an empty stomach for breakfast. Thank you for the meal!

Ise Udon. Delicious.

I went there with a lunch passport. The curry with a hint of spice was delicious! I want to try other menu items as well.