I ordered chicken soy sauce udon and tempura of summer vegetables. It was my first time trying proper Inaniwa udon, and it was incredibly delicious. The udon itself was great, but the eggplant tempura was surprisingly delicious. It was packed even on a weekday afternoon, so it seems like you need to be prepared when going on weekends. I would like to go again.

On a Sunday afternoon at 2 pm, the restaurant was mostly empty. I ordered the "Tenseiro Nimono" (¥2200) with a large serving (¥275) due to my hunger. The noodles had a good chewy texture and were delicious. They had a high-quality somen-like flavor reminiscent of the Daikado Somen from the Noto Peninsula. However, even with the large serving, the amount of noodles was quite modest, suitable for female customers. The sesame miso sauce had a perfect blend of freshness, nuttiness, and sweetness, creating a surprising flavor. The praise from other reviewers for this sauce is well-deserved. It was truly delicious. The soy sauce-based sauce was sharp, rich, and left a sweet aftertaste. While not exceptional, it exceeded average expectations. The tempura had a crispy texture without any unpleasant oily smell, but it was at a very ordinary level, lacking any sense of specialty. The price of ¥1000 for this tempura felt quite overpriced. My wife ordered the "Bukkake Ontama Mochi Udon" (¥1500), which looked visually appealing. She was instructed to mix the yolk before the mochi cooled down. The combination of the crispy coating and the mochi's texture was delicious. However, the soy sauce-based sauce felt a bit lacking in flavor, even when mixed with the yolk. The richness of the egg was not prominent. The noodles here were equally delicious as the previous dish. When I tried pouring all the sauce over the noodles, the flavor of the sauce was weak. The noodles were tasty enough to eat, but after about 10 minutes, the sauce became even weaker and almost unnoticeable. Upon closer inspection, I noticed that water was seeping out of the noodles, causing the bottom to become waterlogged. Looking at my wife's dish, I realized that a sieve was used to prevent this issue. It seems the restaurant was aware of this problem but did not address it properly. Despite the delicious noodles, considering the location and the price, I find it difficult to say that the dishes were worth the cost for a high-end udon restaurant.

Sato Yosuke Shoten is the most famous Inaniwa udon shop in Akita. In Tokyo, there are Sato Yosuke Shoten shops in Ginza, Hibiya, and Asakusa. I visited Sato Yosuke Shoten for the first time in 2 years because it was too hot and I wanted to eat chilled Inaniwa udon. I arrived at 11:45 and there were 3 groups of customers with a total of 7 people already seated, and 4 groups of customers with a total of 8 people waiting. I ordered the "Nimiseiro" which allows you to enjoy two types of soup, soy sauce and sesame, for 1200 yen. It was served in about 10 minutes. The condiments included 3 types: green onions and wasabi for the soy sauce soup, and ginger for the sesame soup. Inaniwa udon, despite being called udon, is not a thick and chewy noodle. It is more similar to somen, with thin flat noodles that have a slightly yellowish color. The texture is smooth, with a good mouthfeel and a refreshing taste. The neatly arranged Inaniwa udon served was shiny and ice-cold. When dipped in the soy sauce soup, it slid smoothly down the throat. The sesame soup coated the noodles well, offering a rich sesame aroma and flavor. Because of the thin noodles, it was finished in no time. It was a delicious meal.

Great atmosphere! Located just a short walk from Nakamise Street in Asakusa. There was a line on this holiday afternoon, but it only took about 20 minutes to get inside. The udon noodles had a refreshing texture and paired well with the broth, making it delicious. The staff were friendly and it was a pleasant experience spending time at this restaurant.

I visited this udon restaurant in Asakusa, which also has shops in Ginza and other places. As Asakusa is regaining its energy with the end of the pandemic, the area was bustling with tourists and the restaurant was crowded. I had to wait outside for a while. The interior of the restaurant was a bit small. When it comes to udon, people tend to choose the strong and chewy Sanuki udon, so I think this was my first time trying Inaniwa udon. It had a smooth and slippery texture, similar to cold noodles. This time, I chose warm kake udon, and the broth was a bit spicy. Maybe it's because it's in the downtown area? As someone from the west, I'm more used to a lighter and sweeter flavor. The set meal with toriten-don was satisfying, with crispy fried chicken and a moderate amount of rice. The overall cost performance was a bit on the higher side, which might be the default for Inaniwa udon, but it was delicious and had a refined taste.

Today, I was around Asakusa for work. The sun was strong, and I wanted something refreshing to eat. I decided to go to a Inaniwa udon restaurant that I had checked out before. It was just before 11:30 AM and there was no line, so I was at the front of the line. After that, about 10 people lined up behind me. I was seated within 5 minutes. I ordered the two-flavor cold udon in a large portion. The sesame sauce was rich and I preferred it over the regular dipping sauce. The glossy noodles were excellent in texture and firmness. It's especially good for this time of year! Thank you for the delicious meal.

Freshly fried tempura! Two shrimp tempura, eggplant, udon noodles, white fish, shiitake mushrooms, and seasonal vegetables. Served with classic soy sauce dipping sauce made with bonito and kelp, as well as a rich sesame sauce with soft and savory miso. The homemade udon noodles have a surprisingly firm texture and are excellent!

There is a shop a little off the main street in Asakusa. It gets crowded on weekends. I ordered the Ume Oboro Udon and the Tempura Seiro with two flavors. I waited outside for about 10 minutes, but they took my order while I was waiting. The Tempura Seiro with two flavors was delicious, especially the sesame sauce. The Ume Oboro Udon had a great match between the plum and the soup.

Sato Yosuke, (人´3｀*)～♪ I love it. The combination of Niimi Seiro is divine. The smooth, thin udon noodles have a firm texture and a glossy appearance. Hmm. I'm falling in love. You'll fall for it too, right?? Asakusa was bustling at the end of the year. I hope to continue my connection with Sato Yosuke next year.

I heard that my favorite Sato Yosuke Shoten's Inaniwa Udon has a shop in Asakusa, so I visited during work. The location near Kaminarimon in Asakusa is easy to access, and due to the pandemic, there were not many people. When I looked at the menu, there were more dishes than I expected, and they all looked delicious. I couldn't decide what to order, but I ended up choosing the udon with fried mochi, and it was delicious! The udon itself was also very tasty, and the sesame sauce was especially delicious. If there was a shop nearby, I would want to visit once a week. I would like to visit again.

I have roots in Akita Prefecture, but I wasn't very familiar with Inaniwa udon and didn't know much about Sato Yosuke. This was my first time going with my husband. I had the idea that it was eaten like somen noodles, but we were able to enjoy tasting the warm broth as well. It was just a simple, delicious Inaniwa udon! The dipping sauce was also delicious!

The store is small, but the Inaniwa udon was excellent. Despite its thin noodles, they were firm and easy to eat. It's a famous shop for one of Japan's three major udon varieties, Inaniwa udon. It's a delight to have Sato Yosuke, the master of Inaniwa udon, open a shop in Tokyo. The essence of Inaniwa udon.

On Tuesday, I was feeling a bit lost because the king and Tanigawa-san were both off. So, I remembered about this place and decided to drop by. I had trouble deciding, but ended up ordering the duck noodle soup. It was a bit of a letdown, though. The duck wasn't prepared well and had a strange taste to it. I guess I shouldn't compare it to Tanigawa-san's cooking.

I came here because I wanted to eat something smooth and slippery. They are taking thorough measures against COVID-19, so I feel safe. I enjoyed some drinks while snacking on recommended sake such as Karisou, Takashimizu, and snacks like Iburi Gakko Cheese and Miso with Butterbur Sprouts. I devoured the Inaniwa Udon and it was so delicious that I wanted to eat more.

[Shop Name] Sato Yosuke Asakusa Branch [Nearest Station] Asakusa Station, 4 minutes on foot [Lunch Budget] 1200-2000 yen Visited in February 2022 [About the Shop] I was looking to try some udon around Asakusa, so I searched on a map app and found Sato Yosuke. I headed there and upon entering, I was seated at a table. The shop's appearance and interior give off a traditional udon shop vibe. The main branch seems to be in Akita Prefecture, the home of Inaniwa udon, while the Asakusa branch opened in 2017. [About the Food] I ordered the Warm Tamago Udon for 1200 yen. There are also options like Shoyu Seiro for 1000 yen and Tenseiro for 1900 yen. The udon was served on a tray, looking glossy and luxurious. Inaniwa udon is twisted and kneaded, giving it a unique shine. The presentation emphasizes the twist even more. The udon was served cold with a strong chewy texture. Adding condiments provided a different flavor. The side dish included Iburi Gakko, which had a distinct smoked flavor, adding to the overall experience. After finishing the meal, I paid and left. Both the Inaniwa udon and Iburi Gakko gave me a taste of Akita, almost like a mini-trip. Thank you for the meal.

I visited during the lunchtime on a weekday. Since it was Monday, I was seated right away. I had the cold shrimp tempura udon. The udon noodles were very beautiful and had a good texture, but the taste was... so-so. Also, the noodle broth was very light! (laughs) I usually prefer lighter flavors, but I still thought it could have been a bit stronger. Overall, it was a bit disappointing.

I visited this famous restaurant known for its Inaniwa udon. The restaurant is located in a narrow alley off Nakamise Street. The menu starts at 1000 yen, making it a bit upscale for an udon restaurant. I ordered the Nimi Seiro (1150 yen). It was served in about 10 minutes, beautifully presented with garnishes like green onions, wasabi, ginger, and shiso leaves. It also came with smoked herring. There were two dipping sauces, soy sauce and sesame miso, allowing you to enjoy both. The soy sauce had a bonito flavor that I thought was the better choice, but the sesame miso was also delicious with a rich flavor. The glittering udon had a great texture and was delicious, but I wished there was a bit more of it.

I searched for delicious udon near Kaminarimon, and this shop came up. It seems they have locations other than Asakusa. It was late for lunch, so I was happy that they are open all day. I also like udon from soba shops, but Inaniwa udon is delicious too. The beautiful presentation made me feel like I could already taste it. It was very delicious and I had a great time.

I had heard about this place somewhere and decided to visit because I was in the mood for udon noodles. The location is just around the corner from Nakamise Street, a great spot for tourists. It seems like it will get crowded once Asakusa becomes more lively again. Since Asakusa was still not very crowded, I was able to get in easily on this day. I ordered the mountain udon and side dish rice. I always like to have side dish rice with my udon noodles. The food was served in about 10 minutes. The noodles were thin, similar to Inaniwa udon, and the overall presentation was impressive. The taste was just okay, nothing too special. The broth was not overpowering, just average. The prices were on the higher side, probably because it's in Asakusa. I couldn't help but wonder about the profit margin if this is what they offer for a lunch udon.

While taking a stroll in Asakusa, I started feeling a little hungry, and then I remembered there was Sato Yosuke nearby! Oh right, I forgot, there was a store in Asakusa! Eating udon when you have a slight hunger is quite nice too haha. Speaking of the top three udon in Japan, they are Sanuki, Mizusawa, and Inaniwa, and my favorite among them is Inaniwa udon. But you can't find it as easily as Sanuki, and it's quite expensive too! The beautifully glossy udon with the dipping sauce or sesame sauce is just amazing. It goes down the throat smoothly, and you almost want to swallow it without chewing. And having pickles like iburi-gakko from Akita is also nice. I bought 500g of dried udon noodles to enjoy at home later, and they even gave me some pickles as a bonus. Ah, I can't wait!