Even though it has become the second generation, the popularity of "Hanabo" continues. Located in an area with many corporate chains, this hand-made udon shop is like the heart of Kyodo. The weekday evening service set "Sukiyaki Don Set (1100 yen)" includes small udon and a small sukiyaki don. You can choose between hot and cold udon. While Hanabo also likes hot udon, personally, I much prefer the cold one. Even on cold days, I still order it. Although it's not a set, the "Duck Soup Udon (1300 yen)" is also great. The combination of warm duck soup and cold udon is fantastic. So, if you find yourself in Kyodo, this is a high-quality shop that you just have to visit.

The taro udon has a lighter saltiness in the broth compared to regular udon, which is very delicious. The shiitake mushroom tempura is thick and packed with flavor, pairing well with salt. The basic udon with broth was also delicious as always. Thank you for the meal.

I had the Torinamban Udon. The udon had a firm texture, and the broth was rich and flavorful, showing the dedication of the restaurant. It's a wonderful udon shop. I have already revisited, and I will come back again. Next time, I want to try the duck seiro udon, which was sold out last time!

The taste is decently good. The atmosphere inside the restaurant is somewhat uncomfortable. The cost performance is not that great. It's hard to know what to order. I tried the mori-sudachi oroshi tempura udon, but maybe the sudachi wasn't necessary. The udon itself has a good firmness and a smooth texture. Maybe it would be slightly better if it was warm. I'll try the warm udon next time.

I felt like eating udon for a change, so I decided to go to this restaurant. I ordered a set with udon and tempura because I thought just udon wouldn't be enough. The restaurant was small but quite busy. The udon that came out had a strong and firm texture, which I really liked. However, the tempura was just average. Next time, I think I'll just order more udon without the tempura.

The udon noodles are smooth and delicious, and the cold udon noodles are now cooked quite firm. Personally, I prefer warm udon noodles because the broth is tasty. I think the udon noodles should be slightly soft and I enjoy them with side dishes and sake. Some people don't order udon noodles at this udon restaurant, so there are more notices posted inside. It's a small personal restaurant, so I think it's best to either have a couple of side dishes before the udon noodles, or just have the udon noodles. If you like firm udon noodles, go for the Mori-style. The broth is delicious, so I recommend not using sudachi (a type of citrus fruit). If you like soft udon noodles and warm broth, go for the warm udon noodles. Personally, I prefer the warm ones. But in the cold winter, the hot towel udon is also delicious. Especially at night, it's important to check Instagram (https://www.instagram.com/hanabou_kyodo/) to see if the restaurant is open (check the stories for any closure information for the day). Thank you for the meal.

Morisudachi Oroshi Tempura Udon is a popular udon restaurant in Kyodo. The smooth and slippery noodles are thick and chewy with a strong elasticity. They have a good throat feel and are delicious. The rich and flavorful broth is also excellent. The freshly fried tempura includes two plump shrimp, eggplant, green peppers, and shimeji mushrooms. The crispy tempura is perfectly cooked and delicious. The refreshing sudachi udon is perfect for hot days.

The dashi broth is delicious, making the ohitashi tasty. The tempura is skillfully fried with a light and crispy batter, very delicious. The herring udon has a good combination of sweet simmered herring and the salty flavor of the broth. The first half is refreshing with the added trefoil, and the second half allows for flavor variation with the finely chopped green onions served on a separate dish. Thank you for the meal.

The restaurant always serves variations of ohitashi with seasonal vegetables, and the dashi broth is always delicious. The takenoko tempura had no bitterness, the batter was thin with a good crunch, and it was very delicious. I think Hanako's tempura is really tasty. Since late last year, they had been serving oshibori soup and seasonal special udon, so I went back to their default menu after a long time. The broth is delicious, so even with a plum flavor, it tastes great, and the tempura is skillfully made, so it's also delicious on top of warm udon. Thank you for the meal.

The pho-style udon had a slightly sweet broth with a generous amount of cilantro, making it very delicious. I wish they had it on the regular menu because it was so tasty. The chicken was mild, so dipping it in a little fish sauce added a nice flavor change. Towards the end, I may have added too much fish sauce to the broth, making it too salty and masking the delicious broth flavor. I learned that moderation is key. The raw seaweed tororo udon had a nice seaweed aroma, paired well with green onions, and was very tasty. The broth at Hanako was fragrant and delicious, so while strong flavors are nice, sometimes it's good to have a change like curry udon. The wasabi soy sauce pickles paired well with sake before the udon. The tempura was as delicious as always, with a light and crispy coating. The Kubota's Nama Junmai Daiginjo sake was a good match with the meal, with a nice balance of cloudiness and mild sweetness. Thank you for the meal.

A few minutes' walk from Kyodo Station is an udon restaurant. I visited based on a recommendation from a junior who lives in Kyodo. I had a sudden craving for udon with grated yam, so I ordered that. In addition to the grated yam, there were ingredients like green onions and cucumbers that added a nice texture, and the broth was delicious. I enjoyed it all in one go. Thank you for the meal.

Lately, I've been ordering only Oshibori-Jiru Udon, so today I tried the seasonal Nabeyaki Udon. It had a variety of ingredients from Hanako Udon, and the broth was flavorful. I really like the sweet simmered shiitake mushrooms and shrimp tempura, but the sweet and savory simmered tofu and thick green onions were also delicious. Thank you for the feast!

This restaurant has been popular for years as a place where you can eat Nagano Hanamaki's specialty dish, Oshibori Udon. They call it Oshibori Soup Udon at this restaurant. When I visited on Sunday at 11:50, there was only one seat left. After that, a line formed. Customers were ordering both the Oshibori soup and other dishes. Although it is a bit pricey, it is clear that this is a very popular local restaurant. I ordered the Oshibori Soup Udon (1200 yen). After about 10 minutes, a shiny udon was brought to me. The Oshibori soup is made with spicy daikon radish, similar to the famous Echizen soba at Kenzo Soba but in udon form. The spicy daikon makes your whole body feel refreshed. The udon itself was delicious. I usually dissolve miso in my soup, but since they also provided a dashi soy sauce soup, adding that made it a bit too sweet. I think it's better to ignore the soup. It was delicious! Thank you for the meal!

The tempura here is still delicious as always. The spare rib and daikon tempura was unusual with a generous amount of meat, which was tender and had a gentle pot-au-feu-like flavor. I tried the oshibori soup udon for the first time, and it was surprisingly delicious. In fact, the kettle-cooked udon alone was delicious. I first enjoyed the oshibori soup, then mixed in a little miso, some chopped green onions, a bit of noodle broth, and finally drank up all the oshibori soup. I used to enjoy the warm udon in broth and occasionally looked forward to seeing the kitsune udon or nabe-yaki udon on the winter menu, but the oshibori soup was so good that I find it hard to order anything else... Thank you for the meal.

Of course, the udon is delicious, but the dashi is tasty and the tempura is also very delicious, so I usually order sake and a side dish before the udon. On this day, the taro stew was delicious, allowing me to savor the tasty dashi, and the enoki mushroom tempura was thick and skillfully fried with a thin coating, very delicious. The oshibori soup udon had a strong spiciness, as always very delicious. This year, there have been many warm days and the sweetness seems to be weak, but the strong spiciness and umami were satisfying, gradually adding miso, green onions, and dipping sauce to make the aroma mellow, finishing with a complete drink. It seems that it's the season for daikon radish, so I might order it next time. However, I also want to try kitsune udon or nabeyaki udon, so I'm torn. Thank you for the feast.

Hanabou is first and foremost known for its delicious tempura. Next, the udon noodles are smooth and have a great texture, with a tasty udon broth. The broth is so delicious that even the side dish of boiled vegetables is tasty. After ordering some sake and side dishes, it's easy to be tempted to order warm udon because of the delicious broth, but this time I tried the grated daikon soup udon (nezumi daikon) after a long time. The grated daikon soup udon was surprisingly delicious. The strong spiciness of the daikon soup, along with properly squeezed grated daikon, eliminates any unpleasant odor, which may be due to the nezumi daikon. It can be enjoyed on its own, but it's also delicious to eat it first with just grated daikon soup, then with a bit of miso, and finally with added broth for a bonito flavor. It's not too salty if you don't add too much miso and broth, so you can enjoy the delicious squeezed soup until the end. Additionally, they offer a kettle-cooked version like in Shinshu, which becomes sweeter and more delicious in December. I might be tempted to order it again, but next month they might also have nabeyaki, so I'm torn. Thank you for the meal.

I couldn't visit this restaurant for a long time because children under elementary school age are not allowed, but I managed to go during breaks in remote work. I had been avoiding udon in general because I didn't think it would fill me up, but the strong noodles with good elasticity filled me up. The broth, which seemed to have vinegar in it, was so good that I ended up drinking it all. The tempura in the tempura udon was simple with burdock and shrimp. Although the prices were a bit high, it was delicious.

For some reason, I really wanted to eat udon at GW, so I headed to my favorite restaurant, Hanako. It was already full by 11:40, with a 2-group wait by noon, so I was glad I came early. Today, I had a spring wild leek appetizer, Kyoto-style simmered herring, bamboo shoot simmer, and duck soup udon, which I consider the best selection for early spring. I enjoyed a sake called Shichida 8 Shaku Meikyo Shisui, and slowly savored a Kirin Lager as a chaser. The bamboo shoot simmer was delicious, and I was tempted by the 400 yen bamboo shoot rice, but I decided it might be a bit much for lunch. The duck soup, which I consider this restaurant's specialty, was consistently delicious today. I'm grateful for this restaurant.

I went to a lunch place in Tokyo where you can enjoy the taste of Kyoto. Luckily, there was a seat available so I was able to get in right away. Even when it's full, the turnover is quick here. I decided to have a drink and some tempura. I chose udon with bamboo shoots and fried tofu, and it was simple but delicious, allowing me to taste the flavor of the bamboo and broth. The udon noodles were thicker than those in Kansai. The menu offers a variety of options like "squeezed broth udon," making me want to come back again.

Today, I had lunch with my coworkers at this restaurant! I ordered the spicy daikon radish udon, which was said to be popular, and it turned out to be spicier than I expected! The udon noodles had a moderate firmness and were relatively easy to eat, so I personally found it delicious. The spicy daikon radish broth can be adjusted, but I managed to finish it as it was until the end! Ossu ossu!

A popular udon restaurant in Kyodo. I noticed people lining up at times. Personally, my taste in food is a bit specific, so it didn't quite match my preferences, but I think for many people, it's a delicious and good restaurant! [Shop atmosphere] I visited around 11:30 on a weekday and was able to enter the shop without waiting. [Premise] Firstly, I have a personal preference for not liking traditional udon soba. I also prefer noodles that are thin and soft rather than thick and firm, like Inaniwa udon or Mizusawa udon. For example, I like dishes such as Kyoto Hinode Udon/Curry Udon, Senkawa/Ishihara Sesame Oil Tsukemen, and Minshoku/Chanpon Udon. [Food] - Niku Negi Lemon Udon 1300 yen Due to my specific preferences, I get excited about udon with lemon flavors like this! When I actually tried it, I liked the scent of lemon. The option to add ginger for flavor variation was good. If possible, I would like to try adding black shichimi pepper or black pepper. However, due to my preferences, I thought "It would have been perfect if it was thin noodles!" This udon was quite thick and firm. [Impression] Due to my specific preferences, I give it a rating of 3.4 stars, so for those who simply love udon in general, I think it would be a very good restaurant! ---Star Rating Criteria--- 3.5 and above → Will visit again 3.4 → Good restaurant (average) 3.3 and below → Room for improvement