The popular restaurant "Kamaage Udon Ichu" near my workplace always seems to be crowded. I've tried a few times but parking is limited, so getting in was a challenge this time. After a 10-minute wait, I finally found a spot and entered the packed restaurant. There were about 3 groups of customers waiting. Everyone inside was quietly savoring their kamaage udon. After a 15-minute wait, I was seated at a shared table. The menu is simple, just choose the thickness and quantity of noodles. I ordered thick noodles, large size. The owner brought a grater with a chunk of ginger and a large flask of sauce, which I was unsure how to use at first. But after observing other customers, I learned the process. First, grate the ginger, pour the sauce into a small cup, add toppings like scallions and sesame seeds. While nibbling on simmered kelp, I waited for my udon. When it arrived, I dipped the noodles in the sauce and enjoyed the delicious dish. The noodles were soft and easy to eat, with a slightly sweet and savory broth. Adding hot water to the sauce brought out a fragrant aroma. Kamaage udon is not something I eat often, but I have a feeling I'll be hooked. It's perfect for the cold Hokkaido weather. As I left, there were already 5 groups waiting outside. It's a popular spot, so I recommend going early. I'll definitely be back, maybe next time I'll try the tempura. Thanks for the meal!

It was refreshing and even as a woman, I was able to finish two servings easily!! It took me some time to find the restaurant because it is an established one, but I felt lucky when I finally found it♡! It was nice to pass the time grating ginger while waiting, and it was refreshing to watch the udon noodles being boiled!

I visited the restaurant for lunch. There were probably parking spaces for three cars. Luckily, I was able to find a spot. Of course, I ordered the kettle-cooked udon, which is the only option here! Now, here is my impression: the noodles had a good texture, and there were plenty of condiments so it didn't get boring. You get to grate your own ginger, which is a bit fun. I think the portion size and price are quite reasonable. However, personally, I prefer the dipping sauce to have a stronger dashi flavor, as I found it a bit light. But this is just my preference, so I recommend trying it yourself as tastes vary!

Popular kettle-cooked udon noodle specialty shop visited at 12:30 on a weekday with about 50% of tables occupied. The interior has a cafeteria-style atmosphere with mainly table seating. The menu offers only "kettle-cooked" and "cold" udon noodles, with no tempura or rice dishes. Orders are taken verbally, with options for small, large, and extra-large portions. The noodles take 12 minutes to cook, so while waiting, customers are served complimentary konbu seaweed and tsukudani. Customers can grate their own mountain of green onions and ginger, followed by pouring hot broth from a tokkuri. The udon noodles are smooth and delicious, with a slightly chewy and stretchy texture. The broth is hot and slightly soy sauce-flavored, with a good dashi base, although some customers may prefer a stronger flavor of dried fish. Condiments include green onions, ginger, sesame seeds, and tempura bits. Overall, the kettle-cooked udon noodles and broth were delicious. The shape of the tokkuri and the concept of the shop resemble a famous Kagawa restaurant called "Nagata in Kano Ka," but upon further research, it seems to be a spin-off of a now-closed shop in Osaka called "Ittada." I will definitely visit again.

I was curious about this restaurant where they only have one menu item, like a udon specialty shop Maru◯. Unlike Maru◯ where the udon is boiled in advance and served after being reheated in hot water, here the udon is boiled fresh after the order is placed. The noodles have a firm texture and a great mouthfeel. I think it's a great place for udon lovers.

This is my long-awaited second visit! This time, I had the thin noodles cold udon (large size). Just like last time, there was a variety of condiments and toppings on the table to adjust the flavor to my liking (^^). The noodles in the cold udon were soft and smooth. It was a satisfying meal with generous portions. Thank you for the delicious meal.

Today I had plans in the Nishi ward and searched for a restaurant nearby. I checked for information on a udon restaurant. When it comes to udon restaurants, I have only been to XX Seimen before, so this udon restaurant is my first visit. It was lunchtime and the restaurant was full. I waited for about 10 minutes and finally got a seat. The menu only had udon dishes. This time, I decided to go with the Kama-age Udon Large (680 yen). Even though it was a large size, it consisted of 2 portions. On the table, there were toppings such as tsukudani, nori, tenkasu, and sesame, especially the bonito tsukudani and kombu tsukudani were incredibly delicious. Before the udon arrived, a mountain of green onions and ginger were brought to the table, which got me very excited. The dipping sauce was brought in a large container. It was great that we could have as much condiments and dipping sauce as we liked. The udon was chewy and had the perfect firmness. I enjoyed adding nori and bonito tsukudani halfway through for a flavor change. The udon was very delicious. I will definitely come back. Next time, I want to try the cold udon. Thank you for the meal.

・Taste... delicious.・Price... quite cheap.・Atmosphere... has a traditional udon shop vibe.・Service... the variety of condiments for udon is extensive, and grating your own ginger is fun.

A loyal lunch at a popular restaurant for kettle-cooked udon. The interior of the restaurant consists of only counter seats. The menu only offers kettle-cooked udon. Impressive. I entered at 11 o'clock but it was already full. The kitchen is very spacious, and the owner boils the udon he made in a kettle in the kitchen, and it is served in individual-sized bowls. You can choose from 1 serving for a small size, 2 servings for a large size, up to 4 servings. I ordered a large size. The udon doesn't have a strong chewy texture, but it has a good chewy texture. Above all, the broth in the sake bottle is delicious. It is a self-service system where you can add fried tempura bits, green onions, etc. The udon has a satisfyingly heavy feeling and goes well with the broth. Thank you for the meal.

This "Kazutada" specializes in kettle-cooked udon noodles (with the option for cold noodles in the summer). You can choose the thickness and quantity of noodles when ordering. This time, I had the thick noodles in a large size (3 servings). The toppings included ginger, green onions, fried tempura bits, sesame seeds, seaweed, and red pepper. You grate the ginger yourself. The hot broth is served in a sake decanter. I slurped up all 3 servings of the smooth noodles. It was delicious. Thank you for the meal.

Boiled udon noodles served in a pot with plenty of ginger on top. While waiting for the noodles to cook, grate some ginger. A large amount of green onions arrived as well. The cooking time is said to be 12 minutes, so be patient. On the table, there is kombu tsukudani, chopped seaweed, tempura crumbs, kabosu vinegar, sesame seeds, shichimi pepper, and more for seasoning. Plenty of options for flavoring. Personally, I like the kabosu vinegar. Now it's time to eat. Lift the heavy sake bottle and pour in the broth. Let's dig in! The large portion was enough for three servings, even though I thought it might be too much. It was a good choice to get the large portion. By the time it was past noon, there were already more than 10 people waiting in line. There are many businesses nearby, so it gets crowded. It might be better to go before 11 am or after 1 pm.

I visited this place after a long time. This restaurant is known for its delicious udon noodles, but the broth is also outstanding. The warm broth with freshly grated ginger and plenty of tempura flakes, topped with lots of green onions... hmm, it's changed to leeks! The broth here goes well with green onions, not leeks.

I visited the restaurant during lunchtime. I was surprised to see a line of people already waiting 15 minutes before the opening time. I just managed to get a seat. I ordered the popular 2-serving size of udon noodles. I had to wait about 15 minutes for the noodles to be cooked. While waiting, a whole piece of ginger and a grater were brought to me. Very generous of them. The noodles themselves were quite soft and lacked firmness. They were so soft that they could even break with chopsticks. The broth for the udon was delicious and really whetted my appetite. Personally, I prefer noodles with more firmness, so I would rate it 3.3, but it was still very tasty. Thank you for the meal!

Located near a residential area in Nishi Ward, Sapporo. I recently got hooked on kettle-cooked udon at home and found a great shop nearby. I prefer soft udon without much bite, and the udon at this shop was just perfect. I'll definitely go back.

I visited a charming restaurant in November 2022. The menu only offers kettle-cooked udon, so I ordered a small portion. Self-service for water and towels. They provided ginger, grated daikon, and versatile green onions. On the table, there were toppings like tempura crumbs, sesame seeds, bonito flakes, and simmered kelp. It took about 10 minutes for the food to be served. Surprisingly, the serving pot was a large tokkuri with a thick wire handle wrapped around it. It was piping hot, with plenty of broth, making it difficult to handle, but I managed to transfer it to a bowl and enjoyed the udon. The noodles were soft and broke easily, but very delicious! They lacked firmness, but were fresh and the broth was rich and spicy, just to my liking. Lastly, I poured hot water into the remaining broth and enjoyed it.

It was a holiday and both of us arrived at this place we both love. A masked tanuki welcomed us. Several condiments were served. Fresh ginger and green onions arrived first for both of us. We both ordered the thick noodles kettle-cooked udon (large) with two portions of noodles. The udon had a perfect chewy texture and the hot broth was flavorful. We enjoyed it with the various condiments provided. It had been a while since we last had kettle-cooked udon and we thoroughly enjoyed it!

The parking lot in front of the store can fit 5 to 6 cars, and it was full, but it opened up quickly because the store opens early. The menu only offers kettle-cooked udon noodles, with options to choose the thickness and quantity of noodles. The small size is one serving. This time, I chose the small size because I wasn't sure about the quantity of one serving. First, grated ginger and green onions arrived, followed by a hot tokkuri (sake bottle) filled with broth. On the table, there was also a condiment made from kombu and bonito flakes that seemed to be made from the leftover broth. The small size seemed quite small, but the next size up, which is two servings, might be too much to eat. The noodles had a good chewiness and were simply delicious. I heard they also offer takeout, and after 1:30 PM, the boiled noodles are a great deal. Thank you for the meal.

I returned to Sapporo from Otaru and passed through Teine around 11 o'clock. Feeling hungry, I searched for a casual restaurant nearby and found this place. Luckily, I arrived at the same time as their opening at 11:30, so I could easily enter the restaurant with available parking. The place had high ratings, so I was happy about that. I sat at the unique counter and checked the menu, which had three options: thin zaru, thin kamayaki, and kamayaki. I ordered the thin zaru based on my mood, but I couldn't wait and also ordered a small kamayaki. I had thin zaru udon (2 large servings) for 680 yen, small kamayaki udon for 600 yen, and simmered kelp for 500 yen. While waiting, I enjoyed two types of tsukudani with grated ginger. The simmered kelp was so delicious that I bought some as a souvenir. The serving pot was too big and hot. The thin zaru udon arrived first, and even though there were two servings, they were thin so I finished them quickly. Since it's not Sanuki udon, it lacked firmness, and I preferred the regular kamayaki. The kamayaki was good for having one serving or two. I think thick udon is tastier. Choosing this was the right decision. Normally, I would go for three servings. Adding a lot of ginger made it satisfying and the broth was delicious too. After 1:30, you can get three servings for 150 yen, which is a great deal for takeout, but the prices inside are higher due to condiments and tsukudani. Overall, it was a good meal. Thank you. [Tabelog rating: 3.56, Tanuki rating (lunch): Overall - 34 points, Atmosphere - 7 points, Food - 7 points, Menu variety - 8 points, Value for money - 6 points, Likelihood to revisit - 6 points]

Happy New Year to everyone in 2022! Thank you for your continued support last year, and I look forward to your support this year as well. To start off the new year, I went to Kamagari Udon Ittada! This udon specialty shop has been visited quite often by MyRebi. The staff, especially the friendly female employee, welcomed me warmly. The menu consists of only Kamagari udon, with two options: thick and thin noodles. I ordered the thin Kamagari udon in large size for 680 yen. The bowl came with a generous amount of green onions, and you can also grate your own ginger if needed. The serving size was quite big, with a large jug of broth that could easily serve more than one person. The noodles were soft and smooth, with a good texture. I enjoyed adding lots of green onions and ginger to my udon. Overall, I was very satisfied with the unique dining experience and delicious udon. Thank you for the meal!

After seeing Papa's review, I decided to go to this place in Hassamu that came up first in the search. I used the navigation to find it. It was a bit difficult to locate as the restaurant was a bit hidden and there were no signs. I had to circle around twice before finding it. I parked in a spot that opened up as another car was leaving. I ended up sitting in the most noticeable seat among the waiting customers. Papa's review was really helpful in understanding the process before the udon arrived. Without it, I would have been clueless about what to do until the udon came. The small cups were already on the table. A large amount of green onions came with the udon, along with ginger and a pitcher of broth. The pitcher seemed to have a wire handle. I prepared the kombu and bonito flakes. Then the star of the show, the udon, arrived. I added the green onions and ginger to the broth and took a sip. The broth had a nice flavor. It was smooth and delicious. I added the kombu and bonito to enhance the broth. The udon itself had a simple taste and was enjoyed with the broth. It was perfect for the cold winter. It was a satisfying meal. I would like to come back again.

I had always been curious about this udon restaurant and had been wanting to go there someday. Even during weekdays at lunchtime, customers kept coming in one after another. The menu consists of only simple kettle-cooked udon. They also have thin noodles udon. I ordered the large size kettle-cooked udon (equivalent to 2 servings). There were various condiments on the table, such as freshly grated ginger, green onions, tempura flakes, sudachi vinegar, simmered bonito flakes, white sesame, and more. The broth was served in a large decanter, too hot to hold with bare hands, so it had a handle. You can mix the broth and your favorite condiments in your bowl, then dip the hot udon and enjoy. The udon was chewy and soft, and the simplicity of it was great! I enjoyed it until the end, changing the flavor with different condiments along the way. Despite the large size, I managed to finish it all. I definitely want to go back again.