We have been exploring various udon restaurants in Musashimurayama and Kodaira, but one famous shop we hadn't visited yet was "Nagashima-ya" known for its meat juice udon. The meat juice udon costs 850 yen and comes with a free extra-large serving. The red udon has chili pepper kneaded into it. The dipping sauce includes enoki mushrooms, cabbage, komatsuna (Japanese mustard spinach), green onions, carrots, and other local vegetables. Despite being called meat juice udon, it is loaded with plenty of vegetables, giving it a hearty udon element. The hot pot dipping sauce was new to me, piping hot with a sharp acidity that enhances the soy sauce flavor. The noodles are made from whole wheat flour and are thick and firm, but towards the end, they have a surprisingly soft and fluffy texture, almost like sukiyaki noodles. I liked it so much that I bought some to take home as well. A portion of fresh noodles for three people costs 1200 yen with the dipping sauce included. When I tried it at home, I didn't feel the same level of acidity in the dipping sauce, so it might be due to the difference in ingredients. The restaurant has a parking lot and even cyclists were there. It was crowded with customers of all ages and backgrounds, including families. They also offer creative udon dishes and alcoholic beverages, making it a place where you can enjoy various things.

Niku-jiru Udon 850 yen First of all, I was surprised to see the dipping sauce coming in a boiling hot pot. It makes sense though, as it keeps the cold udon from cooling down too quickly. The udon itself has a good chewy texture, and when dipped in the flavorful broth, it really comes to life. The slightly red udon has a spicy kick to it, and mixing it with the white udon adds a nice touch. In Musashimurayama, "Kou Udon" is known for having lots of vegetables in the dipping sauce, and this restaurant also includes plenty of cabbage, bean sprouts, carrots, and pork belly, all to be enjoyed with the udon. I would definitely recommend this place to others.

"Meat juice udon with extra noodles, served piping hot with crispy chicken and squid tempura. It was my second visit in a few years. The udon was delicious and satisfying, and the chicken tempura was a unique blend of minced meat and chicken. Both dishes were full of flavor and very tasty."

- Date and Time: Visited around 6pm on the evening of Obon. There were about 2 groups of customers ahead of me. Had to wait the whole time. - Food: I was excited imagining Musashino udon, but it was not what I expected... - Mushroom Soup Udon: The soup was thick like the broth for dipping udon, and didn't really cling to the noodles. There were few mushrooms, and a little bit of cabbage. It had a very home-cooked feel. The large serving was free, so I think it's a good deal, but I probably won't come back.

In this area, there are many well-rated udon restaurants, and this time I visited Nagashimaya. The interior of the restaurant is filled with baseball goods, with various team merchandise displayed throughout. There are also signed items and photos, including those of Manager Kurimaya! I ordered udon, which may be enough for women to order a small size. I ordered a large size with a mini katsu-don, and it was just the right amount! Two types of udon were served - moist Musashino udon and udon mixed with red pepper. The dipping soup in the pot was piping hot and delicious! The katsu-don, which is usually tasty at udon or soba restaurants, was exactly as expected! Despite being called mini, it was quite filling. I enjoyed it!

Tokyo, Musashimurayama. Lunch at a popular Musashino udon shop, "Nikujiru Udon Nagashimaya," priced at 850 yen. Musashino udon is known for its thick and firm noodles. The specialty here is the "nikujiru udon." While there are many appetizing options like various tempura and mini bowls on the menu, I am unsure about the portion size of the udon since it's my first time. I don't want to feel unsatisfied, but I also don't want to over-order and regret it, so I add a rice set for 250 yen and order the "nikujiru udon" in a regular size. The "nikujiru udon" that was brought out had the dipping sauce in a small earthenware pot, piping hot. The udon noodles are quite thick, typical of Musashino udon. They are made with whole wheat flour. The vibrant red noodles with chili pepper blended in and eggplant tempura. Boiled vegetables like bean sprouts, carrots, and cabbage are served on the side. My initial impression was that the portion was smaller than expected. The rice comes with a hot spring egg and special soy sauce broth. I dip the noodles in the meat sauce and find that the noodles have a nice firm texture with a delicious wheat flavor. The meaty dipping sauce with a well-balanced broth is not too sweet and very tasty. It's free of additives but full of savory meaty flavor. The contrast of cold noodles with warm sauce is delightful. The dish is packed with ingredients like green onions, Chinese cabbage, and enoki mushrooms. There are no condiments like shichimi on the table, but the noodles with the spicy chili pepper blended in are quite spicy. It's a clever idea to mix the spicy noodles without using shichimi. The spiciness really stands out if you don't mix it well with the regular noodles. This might surprise those who are not fond of spicy food. Perhaps it's because I also had the rice with a warm egg on top, but I ended up feeling quite full. By chewing the noodles well, it may have stimulated my satiety center. I was surprised as I thought it would be an easy win just by looking at it. If I had ordered extra tempura or a larger portion of noodles, I would have struggled to finish it. The delicious Musashino udon with a nice wheat flavor, the meaty broth with plenty of ingredients, and the clever idea of blending in chili pepper make it a truly popular restaurant. I thoroughly enjoyed the "nikujiru udon" until the very end.

"Handmade Meat Sauce Udon Nagashimaya" I ordered the meat sauce dipping udon with pork kimchi bowl. The dipping sauce, which arrived in about 10 minutes, is boiling in a pot. The ingredients include pork belly, enoki mushrooms, cabbage, and fried items. It's rare to see udon served in a clay pot. The whole wheat flour udon, made from domestically produced wheat, has a strong chewiness and elasticity. The more you chew, the better the aroma of the wheat, making it delicious. When dipped in the flavorful meat sauce, the noodles become soft and blend well with the broth. The orange-colored udon is a unique and delicious spicy udon with chili pepper kneaded in. At 850 yen, the cost performance is excellent. ・Shop Name: Meat Sauce Udon Nagashimaya ・Google Maps: Handmade Meat Sauce Udon Nagashimaya 042-516-8669 ・Nearest Station: 1,151m from Musashi Sunagawa Station ・Business Hours: 11:30-15:00, 18:00-21:00, Sunday open ・Regular Holiday: Irregular ・Reservation: Available ・Budget: Night 1000-1999, Day 999 ・Other Information: No private rooms, not available for full reservation, all seats non-smoking, parking available (5 spaces) #MeatSauceUdonNagashimaya #MusashiSunagawaUdon #MusashiUdon #Udon #TokyoUdon #DeliciousUdon #GourmetLoversWanted #GourmetInstagram #GourmetMemo #WantToConnectWithGourmetLovers #FoodTerrorInstagram #FoodTerrorGrammer #TabeSta #TabeStagrammer #FoodTerrorism #GourmetTravel #DeliciousIsHappiness #GourmetFriendsWanted #GourmetClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmets #KantoGourmet #FoodReportGram #GourmetReporter #FoodWriter #BGradeGourmetInformation #TokyoGourmet

Visited on January 29, 2023. This time, instead of having udon in Saitama Prefecture, I tried Musashino udon at Nagashimaya in Oonami, Musashimurayama City, Tokyo! The meat broth in the individual pot was so hot that it burned my lower lip! However, the deliciousness of the udon won me over, so I thoroughly enjoyed it until the end. Musashimurayama is unexpectedly a great area for udon shops!

Niku Jyu Udon Nagashimaya @ Musashisunagawa, Musashimurayama is a udon restaurant located a little walk from the nearest station, but offers delicious Murayama-style udon. The thick noodles made of 100% whole wheat flour are chewy and go well with the dipping sauce. The sauce is made from bonito flakes, dried mackerel flakes, Hokkaido Hidaka kelp, and shiitake mushrooms, boiled down to create a rich and refreshing flavor without any artificial seasonings. The udon is packed with plenty of vegetables, and the orange noodles mixed with chili peppers are spicy and delicious. The tempura, tempura bowl, fried chicken bowl, and power bowl sets are a great deal. The cozy interior and friendly staff make it a beloved local restaurant. #Udon #WantToConnectWithUdonLovers #UdonInstagrammer #NoodleLife #UdonClub #UdonLover #HobbyistsMusashisunagawa #MusashinoUdon #WantToConnectWithMusashinoUdonLovers #LoveUdon

In December, I visited a udon restaurant in Musashimurayama City, aiming to open for business. This review is about Nagashimaya, a restaurant that serves meat juice udon in Musashimurayama City. The interior of the restaurant is filled with baseball goods, and there are table seats as well as raised seating areas. The restaurant is well-prepared with partitions for COVID-19 measures. When the restaurant opened, customers started coming in one after another, and it was almost full. This place offers udon made from domestically produced whole wheat flour, which I'm looking forward to trying. The meat juice udon costs 850 yen and looks amazing. It is rare to be served in a clay pot. The noodles are made from whole wheat flour, and the menu says it's about 130g with plenty of vegetables. It also comes with tempura (eggplant tempura), which is a nice addition. The noodles have a glossy appearance, a good smoothness when chewed, and a firm elasticity with a nice wheat flavor. When dipped in the meat juice, the noodles become softer, with a good balance of elasticity, and the umami of the meat juice enhances the flavor. The meat juice is rich but not overpowering, with plenty of meat and a rich flavor. The balance with the noodles is good, and it was enjoyable with the added vegetables. My companion ordered the Chige Nabe Udon for 1,100 yen, a winter menu item. The clay pot presentation was nice. I tried a bit, and the noodles had a good texture, and the soup was hot and slightly spicy, with a rich flavor - a taste of winter. In conclusion, it seems to be a popular local spot, with visitors ranging from young to old. Many young people ordered extra-large portions for free. I think my meat juice udon at 850 yen has good value for money, and I can see why this place is popular. Thank you for the meal.

It suddenly got cold on a weekday. I feel like eating udon (^∧^)! A warm one! So, I decided to visit Nagashimaya, where they serve udon with meat juice bubbling in a clay pot. As I entered the restaurant, a cheerful lady greeted me. The interior of the restaurant was a bit surprising, just as the reviews mentioned. I quickly ordered the signature dish, meat juice udon. The atmosphere inside the restaurant was filled with baseball memorabilia, from high school baseball to professional baseball teams, and even Nagabuchi Tsuyoshi. It was clear that the owner loves baseball (*^^*). After a while, a steaming hot pot of meat juice udon arrived. The meat juice was bubbling vigorously! It looked really hot. Today's udon came with some spinach udon on the side. The spinach udon had a strong spinach flavor. The meat juice was hot and filled with lots of ingredients. I couldn't tell if I was eating clay pot udon or dipping udon in broth! It was so satisfying (o´∀`)♪ The vegetable tempura was also delicious. Eating the meat juice udon in a clay pot made it difficult to cool down. By the time I finished, I was feeling really hot... (^^;) I would love to try the curry udon next time. It was delicious - thank you for the meal!

First visit, arrived at 12:30 with no other customers. I ordered the Niku-Ju Udon for 850 yen, and it was served in about 5 minutes. The noodles were thick with buckwheat flour, giving them a light brown color and a chewy, simple taste. The green noodles with spinach blended in were also delicious. The side dishes like deep-fried eggplant, boiled bean sprouts, and greens were all good. The broth was served in a large clay pot with plenty of pork, green onions, and fried tofu, and it was piping hot. Overall, the Musashino Udon was quite traditional, but the free upsizing and generous amount of vegetables made it very satisfying. The female staff provided good service, and the background music playing Beatles songs created a pleasant atmosphere. I really enjoyed the meal. Thank you very much!

Visited this shop for the first time in October 2022. On a drive towards Musashino, stopped by Bunmeido and Tennoya to buy factory-direct castella and kabukiage. It was lunchtime, so searched for a nearby shop and found this one. Parked in the parking lot next to the shop and went inside. The interior was decorated with lots of baseball goods. Was directed to an available table in the middle of the shop. The menu had a variety of alcohol and appetizers. Could also work as an izakaya at night. Ordered the signature Musashino udon, the Nikujiru Udon. Also added a mini ginger grilled rice bowl. The Nikujiru Udon was served in a small pot with plenty of meat, simmering. The udon was uneven and rustic, with orange noodles in the middle that had chili pepper kneaded in, giving it a unique spicy kick. The udon had a chewy texture with a strong wheat flavor. Personally, I prefer a more chewy texture, but it was still enjoyable. Arrived around 1:30 pm, maybe a bit off timing, but by the time I left, the shop was almost full. Visited without much prior knowledge, but it turned out to be a popular spot. Lucky to get in without a wait. Would like to visit again if given the chance. Thank you for the meal.

This was my first visit to the restaurant. It is located over 1 kilometer away from Musashi-Sunagawa Station, so I visited by car. I arrived around 12pm on a weekday, and the restaurant was about 70% full with both table seating and a raised area. The female staff were very cheerful, creating a bright and pleasant atmosphere. I ordered the Nikujiru for 850 yen, which arrived in about 10 minutes. The dipping sauce was served in a pot, bubbling away. Inside, there were pork belly, enoki mushrooms, cabbage, and fried items. The udon noodles were served on a sieve. The staff mentioned, "Today's colored noodles are seasoned with shichimi spice." There were 2-3 orange-colored noodles served. Additionally, there was boiled cabbage, bean sprouts and carrot namul-style dish, and pumpkin tempura. The udon noodles had a robust appearance, not completely white like ramen noodles, with various ingredients mixed in. The noodles had a strong chewiness on their own, but softened when dipped in the sauce. The wheat aroma was pleasant. The dipping sauce had a simple soy sauce flavor with a hint of meat broth, giving it a rustic udon taste. The thinly sliced meat was flavorful and tender. The pumpkin tempura was moist inside, with a crispy coating. The bean sprouts and carrot dish added a nice change of flavor. Considering all this for 850 yen, it's no wonder this place is popular. Many customers were enjoying tempura with their udon, so I would like to try other tempura items next time, maybe the bamboo shoot tempura. Lastly, the energetic staff member thanked me as I left, creating a pleasant farewell. Thank you for the meal.

Nagashima Yomurayama Kour Udon is a shop that serves meat juice udon in a clay pot. The whole wheat udon is served with a spicy chili soup on the side, which is not too spicy. The dipping broth is lightly flavored. Personally, I found it too mild. The thick noodles have a strong texture, and the flavor becomes more pronounced as you chew. The shrimp tempura bowl was unnecessary. Next time, I will just order the udon. The interior of the shop is filled with baseball memorabilia, and the landlady's service is also distinctive.

The nearest station to the shop is Musashi-Sunagawa Station on the Seibu Hagiyama Line, which is 1.5km away from the station and takes about 19 minutes to walk (according to Google Maps). Well, it's not an impossible distance to walk, but it's hot, so a car would be more convenient. I arrived at the shop at 12:36 pm on this day. There is a monthly parking lot next to the shop, which can accommodate 5 cars. Having a parking lot is essential. The shop was founded in October 2010. As the sign says, it is a Musashino Udon shop. Musashino Udon has been enjoyed in the western part of Saitama Prefecture as well as in the Tama region in the northwestern part of Tokyo for a long time. Therefore, there are many delicious Udon shops in Kodaira City, Higashimurayama City, and Musashimurayama City. The interior of the shop is cluttered with baseball-related goods, creating a rather chaotic atmosphere. However, it doesn't seem like they are supporting a specific team. There are table seats and a raised tatami area, with a total of about 30 seats. It seems like the shop is run by a family. The Udon menu mainly consists of dipping Udon types. There are also unique options like Sanratan (950 yen) and Chili Tomato (950 yen). The set menu seems to be quite voluminous. Additionally, there is a wide variety of side dishes available. Of course, there is a solid selection of alcoholic beverages as well. It will probably be bustling with local drinkers in the evening. Now, today's order is "Nikujiru Udon (850 yen) + Large Serving (free) + Kashiwa Tempura (200 yen)"!! The dipping sauce is served in a clay pot, boiling and bubbling. And the Udon comes with a free large serving!! I love the phrase "free rice refill" the most in the world, and the second favorite phrase is "free large serving", haha. The Udon is served with boiled spinach and bean sprout namul. This is a local side dish known as "Kate" in this region. Most Musashino Udon in the Tama region comes with this "Kate". The Udon is a thick and square-shaped Udon typical of Musashino Udon. It is made from whole wheat flour, so you can see grainy shells on the surface of the Udon. When you eat it, there is a rough texture, slightly softer than typical Musashino Udon. And the Udon has a vibrant orange color. I thought it was colored with carrot pigment, but it turned out to be Udon kneaded with chili peppers. It's quite spicy. The dipping sauce is a homely flavor with no sweetness. It is not too strong, so you can drink it as it is. The ingredients include pork belly, fried tofu, green onions, enoki mushrooms, and cabbage. It's rare to use cabbage as an ingredient in Nikujiru Udon. The Kashiwa Tempura is made of chicken thigh meat, and one large piece is served. It is seasoned with salt and black pepper, so you can eat it as it is. It also has a homely flavor. While nibbling on the homely Kashiwa Tempura, I slurp up the firm Udon in one go. Mmm, it's delicious! This is a shop I would like to come to at night and use it as an izakaya.

I visited "Nikujiru Udon Nagashimaya", located a 15-minute walk from Musashi-Sunagawa Station on the Seibu Haijima Line, for the first time. The restaurant is quite popular, as it was already 70% full when I arrived at 11:40 AM. The interior has counter seats and tatami seating, with many posters of famous baseball players, including Shigeo Nagashima, decorating the walls. I ordered the "Takezen Nikujiru Tempura Set" for 1100 yen, which came with a generous serving of pork in a hot pot with udon noodles. The broth was light and flavorful, made from bonito flakes, kelp, and shiitake mushrooms. The udon noodles were thick and chewy, and there were a few spicy red noodles mixed in for added flavor. The tempura consisted of shrimp, squid, pumpkin, eggplant, bell pepper, bitter melon, and okra, all crispy and delicious. I finished the meal with a cold green tea. Overall, it was a satisfying and unique dining experience. I will definitely visit again.

I went shopping at Ion Mall in the morning. I finished earlier than expected, so I thought, "Why not have some Musashino Udon at a famous shop in Musashimurayama?" I checked the operating hours of my favorite Tsukimi Udon shop on SNS, only to find out that it was closed for the day! So, I remembered there was another famous shop nearby and decided to visit "Nagashimaya," a meat juice Udon shop. When I arrived around 12:00 on Sunday, there were already five people waiting in line outside. I had to write my name on the list and wait for about 20 minutes before entering. The interior of the shop had a baseball theme, which even I, who is not familiar with baseball, could tell. There were also child seats available in the raised seating area, creating a warm atmosphere with many families with children. I ordered the Takezaru/Udon with meat juice and tempura set for ¥1,100 for my husband, who opted for the free large size. When it was served, it was huge, and my husband regretted ordering the large size. The green-colored noodles were made with spinach. The tempura included small shrimp, eggplant, bell pepper, eringi mushroom, and onion, served with matcha salt. It was a cost-effective set. I ordered the meat juice Udon for ¥850, which was incredibly generous. The Udon had boiled vegetables on top, including bean sprouts, carrots, spinach, and sweet potato tempura. The Udon noodles were made from 100% domestically produced whole wheat flour, with a light brown color and a thick, chewy texture. The meat juice came with pork belly, fried tofu, cabbage, enoki mushrooms, and green onions. However, as someone from Kyushu, I found the soy sauce saltiness and the acidity of the bonito broth a bit off-putting. I couldn't find the seven spices and other condiments as the place was crowded, so I couldn't adjust the flavor. Being sensitive to hot food, I took a long time to eat, and I got a little tired of it halfway through, leaving some unfinished. I'm sorry about that. I'm not sure if they had a small size option, but my husband and I regretted ordering the large size at a new restaurant. We left the restaurant reflecting on our choices, and there was an even longer line outside!

In August 2022, I visited a restaurant in Musashimurayama City that was participating in the PayPay cashback campaign. Many small chain stores also accept PayPay, making it very convenient. However, when I visited some of the places I was interested in, they were all full with customers waiting outside. It seems that many individual dining establishments are closed on Sundays, contributing to the crowdedness due to the PayPay effect. I ended up waiting outside Longshima-ya for over 30 minutes. I found out that during busy times, you need to write down your name inside the restaurant. This process can be a bit of a hassle as you have to go all the way to the register at the back of the restaurant. I ordered the Chili Tomato Udon (950 yen) with kashiwa tempura and vegetable tempura (200 yen). The fact that the dipping sauce was served in a hot pot kept it warm until the end, which was a great point. The kashiwa tempura was a good size and highly recommended. The chili tomato dipping sauce was decent, but I felt like regular meat broth udon would have been just as good. Overall, it was a delicious udon restaurant as rumored. However, I hesitate to recommend it as a must-visit or worth waiting over 30 minutes for, considering its previous status as a top 100 restaurant. It's best to visit during off-peak lunch hours, enter casually, and enjoy your meal without too much expectation. Even now, the restaurant doesn't calm down until after 2 pm on Sundays.

I had a set of meat juice udon and a mini katsudon. The udon had a nice chewy texture and was very delicious. Although I thought the mini katsudon was a bit expensive at 500 yen, it had thick slices of meat and was very satisfying. They have a variety of udon options, so next time I want to try the seasonal limited menu, of course with the mini katsudon set.

Eat Log Udon TOKYO 2020 First selection 🎉 Half a day outside and feeling cold, so I want something warm to eat! 14 people, including Myf, are here at "Nikujiru Udon Nagashimaya" shop. It was 1,151m from Musashi Sunagawa Station with parking for 5 cars. I've passed by here many times before (sweat) March 2022, just before closing time, 6 customers ahead of me, went inside the store and was greeted with "Welcome!" The walls were covered with baseball-related goods, lots of Mr. and Giants-related items. "Ah, you like Nagashima-san, so it's Nagashimaya shop! (laughs)" "Exactly!" The staff, dressed in a uniform like a stadium vendor, greeted me with a friendly and high-pitched voice, reminiscent of a character from a film by director Itami Juzo. And then there was a title like "Number 4, third base, Nagashima, uniform number 3" 😂 "Nikujiru Udon 300g (1.5 servings) 3L 850 yen" + "Extra large for free (0.5 servings) 100g" totaling 400g (4L). In Musashino udon shops, the amount is usually based on the weight after cooking, so it's a portion that you can easily finish in one go. The 5-pack from the old Katokichi was 180g per serving, and in a Musashino udon shop, a regular serving is around 300-350g. The udon is made with 100% domestic whole wheat flour, slightly warm with a light gray color and a slightly angular shape. The texture is moderately firm, with little roughness, a hint of salt, and a simple wheat flavor that is very delicious! I prefer udon that is very firm, but as long as the flavor is solid, I have no complaints. The orange-colored one is not made with carrots, but with ichimi togarashi (Japanese chili pepper) mixed in, a spicy udon. It has a strong spiciness, which is really good! I would order this alone if I could, I would like to try it. It's not just decorative udon, it's delicious on its own. The garnishes include spinach, boiled bean sprouts, a little bit of carrots, and tempura like eggplant. The texture changes and adds an accent, with the boiled bean sprouts being hot. The broth comes in a hot pot, bubbling hot, so it stays hot for a long time. It also has a good heat retention, so it doesn't cool down quickly. It also contains pork belly, enoki mushrooms, fried cabbage, and leeks. It is said to be simmered for 40 minutes with bonito flakes, sardine flakes, Hokkaido's Hidaka kombu kelp, and shiitake mushrooms. It's a bit on the rich side, but refreshing, and I can finish it all, so there's no need to cut back on ramen. It's delicious! After paying the bill, I was escorted to the exit by the pretty Nagashima, who said, "Take care on your way home." The farewell was also polite. Although I prefer soccer to baseball, I want to come back again. The extra large Nikujiru Udon 4L was very delicious. Thank you for the meal! (^人^)