During a break from work, I visited a highly recommended udon restaurant called "Murayama Kate Udon" that my colleagues had found for me. It was my first time trying this type of udon, and I later learned from the Murayama Udon Association's website that "kate" means a soup made with local seasonal vegetables. It seemed to be a variation of Musashino Udon. I ordered the regular size (300g) of the meat and mushroom soup udon with an additional vegetable tempura (eggplant). The udon noodles were slightly thinner and had a beautiful appearance. They were topped with chopped seaweed and vegetables, and a side dish of chopped green onions, ginger, and komatsuna was provided. The soup contained meat, mushrooms, and large pieces of fried tofu, adding volume and richness to the dish. The noodles had a firm texture that provided a satisfying chew, and they paired perfectly with the ingredients. The eggplant tempura was crispy on the outside and tender on the inside, adding a delicious touch to the meal. Overall, it was a flawless example of Musashino Udon, with impeccable flavors. Although they offered the udon cooking broth at the end, I wished they had also provided a small cup to make it easier to drink without diluting the dipping sauce. It was a bit disappointing not being able to fully enjoy the broth.

Murayama has several of the top 100 udon shops. This time, I visited Waranozan and ordered the Nikujiru Tsuke Udon for 830 yen, Mini Kashiwa Tendon for 380 yen, and Half Maitsutempura for 230 yen. While I usually prefer the clear broth from Kansai and westward, this place serves Musashino Udon, which is soy sauce-based with thick homemade noodles. They cut the udon themselves, so the service may take a bit of time. The noodles have a good firmness but are still smooth to eat. There's a hidden cut underneath which was a surprise! The dipping sauce is soy sauce-based but has a hint of sweetness, making it delicious. The Kashiwa Tendon was incredibly filling! Also, the tempura here, including the Maitsutempura, is really tasty. Thank you for the meal.

I came to this restaurant because it specializes in Sanuki udon. No matter what anyone says, Sanuki udon is the most delicious. I'm not a fan of udon that is too thick and chewy like Musashino udon, so I make sure to visit places that offer a hybrid of Sanuki udon. This place, judging by the name alone, shows respect for Sanuki udon. The noodles are not too firm, combining the good points of Musashino udon and Sanuki udon. I was delighted by the iriko tempura made with the dashi stock used for the appetizer. It reminds me of what my mother from Kagawa used to make. I deliberately chose the cold udon noodles, while my beautiful wife opted for the udon with meat dipping sauce. The only thing I would change is that both my wife and I prefer the cold udon noodles to be a bit sweeter. In the Kansai region, a slightly sweeter taste is preferred, while in the Kanto region, a stronger soy sauce flavor is favored. This is just a matter of personal preference.

I came to Musashimurayama and was looking for a place to eat Nikujiru Udon, and I found this place! It's located just across from Aeon, so it was easy to find. I ordered the Nikujiru Udon without hesitation, along with a topping of Kakiage Tempura. The udon noodles were thick and had a good chewiness. When you dip the udon in the meat broth, the flavor of the pork seeps into the noodles and it tastes really delicious! The Kakiage Tempura was crispy, and when dipped in the broth, it was just as delicious as I imagined. It's been a while since I had such tasty udon!

We visited "Enosan," a restaurant selected as one of the top 100 udon restaurants in Tokyo by the Tabelog Udon Tokyo list in 2020, in Musashimurayama City, Tokyo. The restaurant is located across from the Aeon Mall Musashimurayama, along Route 59 (Tama Ohashi Street). They have a parking lot available. We had been glancing at the bustling storefront for over ten years every time we went to Aeon Mall. Recently, we have been getting into Musashino udon, so we finally decided to make our first visit. We entered the restaurant at 11:05 on a weekday. There were 3 groups of customers before us and 5 groups after us. The restaurant has a counter with 6 seats, and 5 tables for 2 people each. There is also a private room (kids' room) in the back. We were surprised to see that despite it being a weekday lunchtime, about 75% of the customers were middle-aged couples, including us. The restaurant seems to have a charm that attracts middle-aged couples. My husband ordered the "Mushroom Soup Dipping Udon" for ¥880 (with a large serving of 1.5 noodles, 450g) + ¥110, while I ordered the "Meat and Mushroom Soup Dipping Udon" for ¥930 (regular size). We also shared a "Giant Matsutake Mushroom Tempura" for ¥450. Right after we placed our order, we were served two dried fish tempura as a complimentary dish. The tempura had a crispy texture and a good flavor. The "Giant Matsutake Mushroom Tempura" was served in 13 minutes. The tempura was cut into 4 pieces and deep-fried to perfection. We enjoyed it with the coarse salt and Japanese pepper seasoning on the table. The tempura was exceptional and one of the best we've had. The "Meat and Mushroom Soup Dipping Udon" was served in 15 minutes. It came with a side of boiled vegetables called "Kate" (cabbage, carrots, bean sprouts) and a separate dish of leeks and boiled komatsuna greens. There was also a bowl of hot water for dipping the noodles after finishing them. The noodles were slightly light brown, with a fresh and beautiful appearance. They were slightly flat but had a good texture and were not too firm. The dipping soup was rich with ingredients like sliced pork belly, enoki mushrooms, shimeji mushrooms, leeks, and fried tofu. The flavor was mild compared to other restaurants, but we enjoyed it. The boiled vegetables were crunchy, and the combination of noodles, vegetables, and soup was delightful. We also enjoyed the crispy tempura in between bites. We added some homemade chili oil for a change in flavor, which added a nice kick and depth to the dish. Unfortunately, they were not serving the popular curry dish that day, which my husband was looking forward to, but that just gives us something to look forward to on our next visit!

I had work at Ion Mall, so I went to a restaurant recommended by a junior colleague. We arrived a little after 1pm and had to wait in line a bit before entering. As soon as we got in, we saw a sold out sign. It's a popular place, it seems. My junior colleague also recommended the tempura, so I ordered the shiitake mushroom tempura. I also ordered the recommended 450-gram sesame dipping sauce udon for that day. It was indeed delicious! The noodles had a good chewy texture and coated the dipping sauce well. The sesame aroma and sweetness were delightful. The shiitake mushroom tempura was crispy and you could really taste the delicious shiitake mushroom. I ordered a half portion, but it was quite big! I had it with salt, so I could really taste the flavor of the shiitake mushroom. Maybe those from Musashimurayama have tried it, but if you haven't, you should definitely go. It seems they use local wheat. Grateful to have found another delicious restaurant today. P.S. I'll also include a photo of the meat dipping sauce udon that my junior colleague ordered.

Order: Double dipping sauce 1280 yen, 1.5 noodles 110 yen, half portion of maitake mushroom tempura 230 yen → Total 1620 yen (complimentary dried fish tempura) Ambiance: Clean Staff: Many, 4 members Tabletop: Homemade chili oil, ground sesame, shichimi (seven spice blend), salt with sansho (Japanese pepper) Cuisine: Handmade Impression: The tempura salt is also delicious. The udon, needless to say, is delicious. Unfortunately, cash only, but will definitely come back.

I drove to Saitama and visited a popular restaurant where I had Musashino Udon. It was a Sunday at noon and I was the 6th group in line. I thought I would be seated quickly with only 6 groups ahead of me, but ended up waiting for an hour. They took our order before we were seated, and the food was served within 10 minutes of being seated. It seems they make the udon fresh on the spot. We ordered: - Nikujiru Udon (small 180g) for 720 yen - Limited Edition Rich Sesame Dipping Udon for 900 yen The udon was smooth with a good chewiness, each strand was satisfying to eat. It had a strong wheat flavor when chewed, but not powdery, and had a nice texture going down the throat. The broth was flavorful with a hint of sweetness, and the large pork slices, fried tofu, and green onions added great umami. The Rich Sesame Dipping Udon had a strong sesame flavor with a smooth aftertaste. The tender chicken chashu and seaweed were a nice touch. It was a perfect dish for a hot day. Despite the long wait, I was able to enjoy delicious udon. The curry udon also looked tasty, so I'll try that next time.

First visit, arrived at 11:30 and the restaurant was about 80% full. We were seated at the counter right away. I ordered the Niku-Ju Tsuke Udon Large (900 yen, 450 grams) and waited for a bit. Initially, we were served a complimentary tempura of dried fish. The udon arrived in about 10 minutes. The noodles were thick and light brown, with a nice texture that wasn't too chewy. The broth was rich and slightly oily, which was unexpected but tasty. The thick slices of fried tofu soaked up the broth nicely. The 450-gram portion was satisfying, but many customers seemed to opt for the regular size with a mini rice bowl set. The location is a bit inconvenient without a car, but there are about 5-6 parking spaces available. Be prepared for a wait during peak times. The restaurant is located in front of AEON MALL. Overall, the meal was delicious. Thank you for the great food!

"Laughing praise," a udon restaurant that emphasizes locally sourced ingredients. I ordered the meat and mushroom soup udon with large shiitake tempura. A boiled anchovy tempura is served as a complimentary dish. The udon is made from a blend of flour from Musashimurayama, Saitama, Gunma, and Hokkaido, giving it a greyish color. It has a firm texture and a good chewiness. The dipping sauce is rich with a strong dashi flavor, and when mixed with mushrooms and pork belly, it's truly delicious. The large shiitake tempura exceeded my expectations in terms of volume. Musashimurayama udon is very similar to Musashino udon. The staff were friendly, making it a comfortable place to dine. - Restaurant Name: Laughing Praise - Google Maps: https://maps.app.goo.gl/SNgRoSZwUhhjaHsT9?g_st=ic - Nearest Station: 15 minutes by bus from Seibu Hagiyama Line Tamagawa Josui Station. 25 minutes by bus from JR Tachikawa Station. 1 minute walk from AEON Mall Musashi Murayama. 2,114m from Musashi Sunagawa Station. - Opening Hours: 11:00-14:30 (Last order 14:00) - Regular Holiday: Currently every Sunday and Monday - Reservation: Not accepted - Number of Seats: 16 seats (6 counter seats, 10 table seats) - Budget: Up to 999 yen - Other Information: Private room available for 6 people (limited to families with children, kids' room available), not available for private hire, all seats non-smoking, parking available - Hashtags: #LaughingPraise #Udon #DeliciousUdon #TokyoUdon #WantToConnectWithGourmetLovers #GourmetInstagram #GourmetMemo #WantToConnectWithGourmetLovers #FoodPornGram #FoodPornGrammer #TabeStar #TabeStarGrammer #FoodPornism #GourmetTravel #DeliciousIsHappiness #LookingForGourmetFriends #GourmetClub #FoodieGirls #FoodieBoys #WantToConnectWithGourmets #KantoGourmet #FoodReviewGram #GourmetReport #GourmetWriter #FoodWriter #BGradeGourmetInformation #TokyoFoodScene"

This is the second visit to Warainosan, but the first time was over 10 years ago when the restaurant was named "Enosan" and the parking lot was gravel (now it's asphalt). The udon was just okay back then, but after the renovation, I visited again after a long time. It's a popular spot with a full house, but I managed to get a seat at the counter. There's a noodle-making room on the left side of the entrance, which raised my expectations. I ordered a large serving of kake udon (650 yen + 100 yen) with 450g of noodles (normal is 300g) and a half order of shiitake mushroom tempura (200 yen). They also gave me a complimentary dried fish tempura while I waited. The shiitake mushroom tempura was served first, and it was a generous portion. It was delicious with salt. Then, the large serving of kake udon arrived, topped with green onions, greens, bean sprouts, and a little bit of carrot and ginger. The noodles had a unique chewy texture and a strong wheat aroma, which was delicious. As I continued eating, I found wide udon noodles at the bottom, which were also tasty. I personally like chili oil, so I added a little bit, and it was fragrant and delicious. It was great to reunite with the evolved Warainosan. Thank you for the meal!

The restaurant I visited this time is called Honkaku Handmade Udon Warainosan in Musashimurayama City, Tokyo. This area has been known for "Murayama Katen Udon" where udon has been eaten for a long time. So it may be the origin of Musashino Udon. Musashino Udon is traditionally eaten in the Tama region in the northwest of Tokyo and the western part of Saitama Prefecture, where wheat and barley have been cultivated on the Musashino Plateau. The udon broth at Warainosan is slightly rich in flavor. The udon noodles are softer compared to Musashino Udon. As someone who prefers firmer noodles, I found it a bit lacking, but it was still delicious.

I originally planned to take my folding bike on the Hachiko Line to Hakonegasaki and then visit three Musashino Udon restaurants, but I had a 10-minute wait at Hagashima Station on the single-track Hachiko Line, so I decided to change my plan and cycle to the three restaurants starting from Hagashima Station. I started my ride around 12:10 and arrived at the first authentic hand-made Udon restaurant, Emi no San, around 12:30. There were about 10 people ahead of me on the waiting list at the entrance, but luckily the line was short even though it was not a good time. I was able to enter the restaurant in about 30 minutes and was seated at the counter. The restaurant was fully staffed with the chef and four women working hard. As I was looking at the menu trying to decide what to order, I was given a complimentary tempura by the staff. Perhaps it was to go with my beer order? I decided to order the Murayama-style meat juice dipping Udon 300g for 800 yen (small size 180g for 80 yen) and tempura for 150 yen. The piping hot tempura arrived in about 10 minutes, followed by the slightly grayish meat juice Udon with boiled bean sprouts typical of Musashino Udon in about 5 minutes. I immediately picked up a strand of Udon with my chopsticks and dipped it into the broth to eat. The Udon had a firm texture and was delicious. I wish there was more of it. The freshly fried tempura was crispy and tasty, and dipping it in the meat juice made it even more delicious. After finishing my meal, I diluted the remaining broth with hot water and enjoyed it. It was a delicious meal.

The nearest station to the shop is Musashi-Sunagawa Station on the Seibu Hagiyama Line, but it is 2.7km away from the station, which takes about 34 minutes to walk. Well, there seems to be a bus, but a car is definitely more convenient. On this day, I arrived at 12:41 for lunch. In front of the shop and next to it, there is a parking space that can accommodate 8 cars. It may be a bit narrow and difficult to park though. The shop was founded in April 2013. As the name suggests, it is a shop that specializes in hand-made Musashino Udon. When I arrived, there were 12 people waiting. Instead of lining up, there is a system where you write your name and number of people on a waiting sheet at the storefront. There is a glass-walled noodle-making room next to the entrance, but no one was making udon at that time. 40 minutes later, my name was called and I entered the shop. It was a longer wait than I expected. The interior of the shop is clean and has a casual atmosphere. There are 16 seats in total, including counter seats and table seats. The menu consists of classic Musashino Udon dishes. Tempura and mini rice are also available. Today's order is "Niku Kinoko Udon (930 yen) + Large Serving (100 yen)!!" I thought I ordered cold udon, but I was surprised when hot udon came out!! I accidentally ordered "Niku Kinoko Soup Udon" instead of cold udon. This was not a mistake on the part of the shop, but my own complete mistake. I remember pointing to the menu item "Niku Kinoko Udon" and ordering it (laughs). However, having hot udon in this hot weather (laughs). The ingredients include pork, shimeji mushrooms, enoki mushrooms, aburaage (fried tofu), green onions, komatsuna (Japanese mustard spinach), boiled vegetables (bean sprouts, cabbage, carrots), ground sesame seeds, grated ginger, and plenty of ingredients!! Maybe because I ordered a large serving, the volume is quite substantial. The udon is 450 grams for a large serving!! It is thick and angular, typical of Musashino Udon. And even when served hot, you can feel the strong firmness of the noodles!! The broth is made with dashi stock from bonito flakes and dried sardines, combined with a Kanto-style base (probably). The various ingredients combine to create a delicious flavor, and it is incredibly tasty!! The aburaage soaked in the delicious broth is particularly good. Aburaage is essential for meat udon dishes. And the udon, which blends well with the hot broth, is so delicious♪ This might be even more delicious than cold udon. The meal comes with a tempura made from dried sardines. This might be made from the dried sardines used to make the broth. It's served hot and fresh. And it also comes with tenkasu (tempura scraps). I tried adding them halfway through, but they were not really necessary. They tend to mask the delicious flavor of the pork fat. This was my first time trying warm Musashino Udon, and it was good. In fact, I've become a fan of warm Musashino Udon (laughs). Well, it's a good thing I made a mistake with my order (laughs). Otherwise, I might never have had the opportunity to eat warm Musashino Udon in the future. ◆Detailed review on the blog. https://www.koumetan.com/article/490816213.html

Visited at 12:00 on a holiday. Waited for about 10 minutes before being seated. Started with a complimentary appetizer of small fish tempura, which was freshly fried and delicious! Definitely try it with salt. This set high expectations for the meal. The additional order of chicken tempura arrived next. The chicken pieces were quite large, with a crispy coating and tender inside, indicating a high level of quality. The main dish was a set with both meat juice and curry sauce, allowing for a variety of flavors. The udon noodles were quite thick, providing a satisfying chew and a strong wheat flavor. The regular portion was 300g, a substantial amount. While the meat juice was tasty, personally I preferred the spicy and authentic curry sauce. I will definitely order the mini curry rice bowl next time to enjoy with the rice! It's understandable why the restaurant gets crowded. Will definitely be returning.

Went to Musashimurayama to eat Kate Udon. It's an easy place to reach by cycling through the Itsukaichi Kaido. Many of the shops in this area use local wheat flour and vegetables, making them rare examples of locally sourced and consumed restaurants in Tokyo. There is a list of shops that are members of the Musashimurayama Udon Association, which you can check out here (http://m-udon.com/kateudon.html). However, upon researching, it seems that many of these shops have closed down, so it's best to visit them sooner rather than later before the number of available shops decreases. Among these shops, there are highly-rated ones with many reviews like "Mangetsu Udon" and "Nagashimaya," as well as those with only a few reviews. I plan to visit all the member shops of the Musashimurayama Udon Association. When I arrived at the shop around 12:40 on a weekday, there were two empty seats at the counter, and I was seated immediately. We were served boiled fish tempura as a service while waiting for our udon. It was lightly salted, crispy, warm, and had a good flavor of dried fish. Next, the "Vegetable Tempura Assortment (400 yen)" arrived, consisting of eggplant, sweet potato, and broccoli. The broccoli had a strong aroma within the batter, and the eggplant was soft and delicious. The sweet potato had a clean fiber and a strong sweetness. Lastly, the "Meat and Mushroom Dipping Udon (900 yen)" arrived. The udon had a rectangular shape with a good chewy texture and a strong wheat aroma. The udon itself had a slight saltiness, and the broth had a rich pork flavor and a distinct shiitake aroma. I ended up eating 90% of the udon as is because it was so delicious. The broth was light and well-balanced with kombu, dried fish, and bonito flavors. It may seem a bit far, but the udon in this area has a long history and is delicious! Thank you for the meal!

I went to "Enosan" in Musashimurayama City. The restaurant is located right in front of a huge Aeon Mall. It was full by 11:30 am on a weekday, with one person waiting outside. While waiting, a staff member came out and handed me the menu. After about 10 minutes, I was seated inside. The BGM was ABBA, nostalgic. As soon as I sat at the counter seat, dried fish tempura was served. Why dried fish? I thought as I took a bite. It was slightly bitter, making me instinctively want a beer. - Meat juice dipping udon (regular) 800 yen From the beginning, it seems that the dipping sauce is included. The udon noodles had a smooth texture, softer than I expected. I had imagined something more rough like Musashino udon. The color was slightly brown, but the texture was supple, clearly different from the rough Musashino udon. The dipping sauce came with a few slices of pork belly and fried tofu. The broth was a rich soy sauce with bonito dashi infused with pork fat. It wasn't too salty, slightly oily, and had a hint of sweetness. The pork belly was tender, and the fried tofu soaked up the broth. The regular size was 300g, not a large portion, but I could easily finish a 450g portion. I felt satisfactorily full after finishing the meal. The broth was delicious until the end. Thank you for the meal.

I visited the restaurant for a nap at noon on a regular day. It was full with one group waiting. The parking lot was also full. I ordered the popular meat kikona soup with dipping udon. The staff was friendly and the atmosphere of the restaurant was good. I was happy to receive complimentary dried fish tempura as an appetizer. However, the most important part, the udon, was not up to par. It seemed like a service, but the shredded seaweed ruined the delicate flavor of the udon powder and I couldn't taste it properly. Also, the steamed vegetables served on the side did not go well with the delicate udon and soup. I would like the restaurant to check the overall taste. If it weren't for the seaweed and vegetables, I would give this restaurant a 3.3 rating.

I went to this restaurant near the gym. The interior had counter seats and table seats, and I went about 30 minutes after opening, but it was already full. Although I thought it was a family-run shop, it was actually a lively place with many staff members. We were served tempura as an appetizer. The "Emperor's Udon Feast" had udon noodles with meat juice, noodle broth, and condiments that you could mix to your liking. When eaten cold, the noodles were firm, and when eaten with the meat juice, they had a nice bounce and were very delicious. The curry udon was a bit spicy and flavorful.

[Initial Visit on July 31, 2021] When you leave Musashi-Sunagawa Station, head towards Haijima along the railway tracks. Cross the Zanbori River and continue north along it until you reach a main street. Along that street, just before reaching the Aeon Mall, you will find a shop. I have recently been getting into udon noodles. Until recently, I thought that udon noodles in Tokyo couldn't compare to those in Osaka. However, after trying Musashino Udon, my preconceptions were shattered, and I became eager to try it properly. So, I decided to check out the top 100 udon shops. It seems that many renowned shops are located around Kodaira, so I decided to visit the area for a lunchtime tour on a Saturday. The destination was Musashimurayama City. There are many highly-rated shops there, so it was a challenging tour under the scorching sun. Did you know that Musashimurayama City is the only area in Tokyo without a railway line? In unfamiliar places, I avoid taking the bus because it can be risky if I make a mistake, and the frequency is often inconvenient. So, which is the nearest station...? I got off at Musashi-Sunagawa Station and ended up walking just over 2 kilometers. I left the station at around noon. Due to the intense heat, I walked slowly and arrived exactly 30 minutes later. I thought I might have to wait due to the timing, but surprisingly, I was able to enter right away. However, more customers arrived afterwards, and there ended up being a line outside. It's definitely a popular shop! In the sweltering heat, I just wanted to cool down, and I remembered a menu item written on the shop's signboard outside. It was the "Rich Ripened Tomato Dipping Noodles"! It seemed like it would revitalize my weakened body! It was a "limited edition" for the day, but I was still able to order it. After waiting for about 15 minutes, I was served, and I also received a delightful bonus of simmered dried fish! Although I didn't have the beer I wanted, the thickly sliced simmered dried fish matched surprisingly well with the oiliness, without any fishy taste, and the umami of the dried fish was pronounced. This finishing touch really shows the skill of this shop... Great expectations! When the udon arrived, my excitement skyrocketed! The udon, slightly tinged with brown, was topped with rare chicken chashu and boiled vegetables. The dipping broth was a tomato sauce with pieces of eggplant. Now, for the taste test! First, I tried the udon on its own. Among the three shops I visited that day, this was the softest, but still had a firm bite characteristic of Kanto-style slightly firm udon. Ultimately, I felt that this shop had achieved the perfect firmness that I enjoy the most. Among the high-quality udon I had that day, this was the most delicious. What I can say about this udon, as well as the udon from other shops, is that the wheat flavor is amazing, and the udon itself has a strong taste. As for the tomato sauce dipping broth... it had a strong taste leaning towards ketchup with its sweetness and acidity. I was initially concerned that the flavor might be too overpowering and I would get tired of it, but the garlic added depth and richness to it. The fact that the udon itself has a strong taste also contributes to its overall deliciousness. In addition to the udon, the dipping broth with simmered dried fish... I was impressed by the skilled cooking, but the chicken chashu was the knockout blow! I wonder how they managed to make it so juicy and full of flavor...? The eggplant in the dipping broth was the same. The level of cooking was just right to bring out the umami. This time, I chose a unique menu item based on the situation upon arrival, but I wonder how delicious their regular menu items are...? The distance is not the only hurdle for visiting this place, but there is definitely enough value in visiting this shop exclusively, as I thought while enjoying a wide variety of udon. The service is attentive, there are many young staff, and the atmosphere is bright!

Today, I went to the Musashino area. I barely managed to park in the parking lot with 6 spaces in front of the store. There is an Aeon Mall right in front, so it's fine to park there as well. There were 8 people waiting in line in 5 groups. I entered the store after waiting for about 10 minutes. I had already placed my order in advance. Today's order: Rich sesame dipping soup udon for 850 yen. Served with seaweed from Sanriku and chicken chashu made from domestic chicken breast meat cooked slowly at low temperature to make it moist and tender. The chicken chashu and Sanriku seaweed go perfectly well with the sesame dipping soup! It's delicious to eat them as they are, and even better when dipped in the sesame soup! It is highly recommended to add the oil provided at the udon restaurant on the table! I chose the 300g portion, which is a small size at 180g. Murayama Ryo Udon serves a generous portion, right? I also ordered the Vegetable Tempura with 3 types of vegetables for 350 yen: sweet potato, asparagus, and eggplant. I couldn't resist the temptation written on the blackboard in front of the counter! The dishes were served in about 10 minutes. So delicious! The noodles themselves are tasty, but the combination with the sesame sauce is amazing! The chicken breast meat, cooked at low temperature, was tender and juicy. The seaweed and vegetables were also delicious! I enjoyed eating it so much that I almost forgot to add the chili oil! The tempura was well-prepared, so I could easily eat the asparagus. Thank you for the meal!