I usually visit this place at 12:40. There were 7 customers before me and 3 customers after me. I tried the A set meal for 850 yen, which came with fried chicken with green onion sauce. I went there for a walk and wanted to have cold udon, but it seems they stopped serving it, which was disappointing. The ticket machine was empty and it felt lonely. I quickly decided on the chicken set meal and it was served promptly. The meal included a vegetable salad, a mountain of potato salad, sweet and delicious green onion salad, tasty miso soup, and plenty of cooked vegetables. The green onion sauce was spicy and perfect for those who love green onions. It was delicious and I finished every bite. I will definitely come back. Thank you for the meal.

Visit on February 3, 2022. It has been over 3 months since my last visit on October 28, 2021, making it my first visit of the year. It was the day for the Thursday and Friday set meals. I arrived around 11:05 AM. There were no customers when I entered, but two came in after me. The kitchen was operated by two women as usual. There was a menu written on the blackboard at the entrance that had caught my eye before, so I quickly purchased the meal ticket. Weekly Set Meal Today's Menu: B Set Meal: Simmered Karei (flounder) - 850 yen * Soft white fish. Two side dishes (shredded potatoes, shredded kanikama in vinegar) & (dried daikon, aburaage, carrot, simmered kombu) Pickles (homemade) (pickled radish with bran) Miso soup (Chinese cabbage, taro, tofu) Large serving of rice The Karei was served with chopped leeks, green onions, burdock, and thinly sliced ginger. The burdock seemed to be coated in starch and boiled in broth, cooked to be soft and fluffy, easily crumbling with chopsticks. It must have been quite a task to transfer it from the pot to the plate. It was simmered in a slightly sweet and light soy sauce, with a strong dashi flavor, resulting in a tender and flavorful dish. It's a delight to be able to enjoy such a delicious fish simmered dish at an udon shop. This time, the "Simmered Karei" was excellent. When asked about the fish set meals, I was told that they aim to keep the flavor light and use plenty of vegetables. Today's A Set Meal was "Fried Chicken" (made with all domestic chicken). As my blood pressure is still high, I will refrain from having ramen. It can be challenging to find low-sodium options when dining out, but it's something I must do.

Visit in the 5th week of October 2021. Previous visit in the 5th week of September. 3rd visit in total (2nd visit this year). Out of 5 parking spaces, 2 were available. The restaurant serves udon on Sundays and Mondays, and set meals on Thursdays and Fridays, which is a unique schedule. Entered at 1:05 PM. There were 3 customers at the counter and 4 at the tables. 2 customers arrived later. The kitchen was operated by two women, one elderly and one young. The elderly woman may be the owner or manager. It was the first time trying the set meal on Thursdays and Fridays. Looking forward to the weekly changing menu. Today's set meal menu: B Set Meal - Steamed and Grilled Cod and Vegetables for 850 yen. Served with grated ponzu sauce (bones removed). 2 side dishes (taro stew and chikuwa and komatsuna ohitashi?), homemade pickles (karashi na pickles?), miso soup (aburaage with komatsuna and sliced green onions), rice (normal portion, free upgrade to large). The ponzu sauce was slightly strong, but balanced well with the lightly seasoned steamed vegetables and cod. The rice portion was generous. Enjoyed the meal in a calm environment. The fish dish of the day was particularly delicious. By the way, today's A Set Meal was "Chicken Nanban" (sweet and spicy fried chicken with tartar sauce) (all meat used is domestically sourced). Is it always meat for A Set Meal and fish for B Set Meal?

Visited in the 5th week of September 2021. Last visit was on July 20, 2020. I had the Inaka Shio Udon for 850 yen. This is my second visit, so it's like looking at the other side of the coin. Arrived at the restaurant a little after 1 pm. There are 5 parking spaces available, and luckily, there was one empty spot when I arrived. The restaurant operates in a unique way, serving udon on Sundays and Mondays, and set meals on Thursdays and Fridays. The opening hours are from 11 am to 2 pm, so there are limited chances to dine in. The directions to this restaurant are not very straightforward. Purchased a meal ticket at the entrance ticket machine. This time, I decided to have the Tempura Udon for 950 yen. There are 3 table seats with 12 seats and 6 counter seats. Both table and counter seats have partitions for COVID-19 prevention. It seems that the counter seats are arranged for pairs to sit together. The kitchen is run by the owner and what seems to be his wife, as opposed to the 3 people I remember from my last visit. It's a cozy atmosphere. During lunchtime, customers keep coming in continuously. However, once they finish their meals, they leave promptly, probably considering the next customers. Therefore, even though the operating hours are short, the turnover is good. It took about 15 minutes to get my order. I started with the Zaru Udon topped with plenty of chopped seaweed. I added sliced green onions, grated ginger, and yuzu peel to the dipping sauce, then dipped the udon in the sauce. The udon has a soft texture on the surface and a chewy elasticity when bitten into. This is due to the use of "Marukou Tokujaku" flour in the udon. I also enjoyed the Tempura while it was hot. There was a plate full of tempura with tempura dipping sauce and grated daikon. I ate them in order from right to left: 1 red paprika, 2 eggplants, 1 myoga, 1 shiitake mushroom, 2 bell peppers, 1 shishito pepper, 1 green bean, 1 mitsuba, and 2 shrimp tempura. In total, 9 varieties, 12 pieces. The tempura with a thin coating was crispy on the outside and juicy on the inside, very delicious. I was very satisfied after finishing my meal. It felt nice to greet the kitchen staff, and their loud response was pleasant. Besides the tempura, there were side dishes of tenkasu and simmered kombu and shiitake mushrooms. Since the tempura was so delicious, I would like to try the A Set Meal for 850 yen [Kake (mor) + Mini Tendon] next time.

The grilled meat is tender and delicious, and the large serving of rice is also good.

I visited the restaurant "Ogawa" which serves hand-made udon noodles. The restaurant is located along a road that only locals seem to know, and it can be easily missed as it is situated halfway up a hill. Although not visible from the road, there is a parking lot at the back of the restaurant, so it is recommended to visit by car. When I arrived around noon, there were only two other customers. Later, individuals dining alone and families also came in, all giving off a vibe of regular customers who are loved by the local community. When customers arrive, the owner and staff warmly greet them with cheerful voices. This time, I ordered the meat udon (800 yen). It was brought to my table after a wait of about 10 minutes. In addition to the main udon, there were three small dishes of tempura bits, yuzu and green onion, and sweet chestnuts on the tray. The noodles were relatively thin and had a firm texture. The broth was a Kanto-style with a strong flavor of bonito dashi and a slightly sweet taste. The meat seemed to be made from black wagyu beef, showing the owner's commitment to using quality ingredients. What I felt most while eating was the careful selection of high-quality ingredients in every dish. Some other reviews mentioned that the tempura was delicious, so I would like to try it next time. It is a lovely and homely restaurant, so I recommend everyone to visit.

Located in a residential area near Hachioji Interchange, this hand-made udon restaurant was revisited for the new year. This time, I tried the tempura udon, which came with small-sized shrimp and vegetable tempura. Both tempura items showcased the quality of the ingredients. The udon noodles maintained their firm texture and delicious flavor. Some may find the broth slightly strong, but it suited my taste preferences. I would love to visit this restaurant again if given the chance. I have also included a photo of the storefront to help others locate this hidden gem. It tends to get crowded during lunchtime, but visiting slightly off-peak hours can result in a more relaxing dining experience. This restaurant may not be widely known, but it offers delicious hand-made udon noodles with a satisfying texture and flavorful broth. For those interested in the ingredients and preparation methods, there are details available at the restaurant.

・I revisited and tried the curry udon. ・It's a small shop where you wouldn't realize it's an udon restaurant if the noren curtain wasn't displayed. ・The menu is extensive and quite recommended. ≪Ordering method≫ Ticket machine ≪Ordered items≫ Tempura udon / Curry udon ≪Time until serving≫ Approximately 15 minutes ≪Atmosphere inside the restaurant≫ Clean ≪Other≫ ・It's bustling with locals. ・From 1:30 PM, it seems they also serve as a cafe. Udon is available until 2:30 PM.

Lunch today at this restaurant can be found by passing through a hilly residential area in Utsugi-dai. It stands out well, but looks like a normal residential store, with a flag that indicates it's an udon restaurant. I've been curious about this place for a while, but udon restaurants always close early (usually around 3:00 PM) and I can't make it for dinner. Today, it's only 11:05, so I came for lunch. There are 6 parking spaces at the back of the store, so you can eat slowly and comfortably. I ordered the Country Soup Udon for 700 yen, which has a hot meat broth with pork belly, shimeji mushrooms, enoki mushrooms, wakame seaweed, fried tofu, fish cake, and watercress. The condiments include yuzu, grated ginger, and chopped green onions, and it also came with a side dish of simmered kombu and shiitake mushrooms, and fried tempura flakes. The udon has a decent volume and is quite firm and shiny. It seemed difficult to eat due to its firmness, but when dipped in the hot broth, it softened to the perfect texture. The meat broth is delicious with plenty of ingredients and a slightly sweet broth. After eating about half of the udon, I added the tempura flakes, which spread the aroma of sesame oil and deepened the flavor, making it even more delicious. The simmered kombu and shiitake mushrooms were a perfect palate cleanser, and the hot dashi soup was enjoyed by adding it to the meat broth like soba soup. After finishing the meal, I felt like I could eat a bit more, but I didn't feel like I could go for the +100 rice ball, +150 large serving, or +250 extra rice. The udon was delicious above standard, but what made it even better was the variety of ingredients in the meat broth, condiments, and the three side dishes. Thanks to that, I was able to enjoy the variety of flavors while eating. I am grateful for the meticulous cooking.

Near Hachioji Interchange, on the way up from the old Takayama-dori road at the Sainyuu intersection to Utsugi-dai, there is a place on the right called "Teuchi Udon Ogawa" where you can get countryside soup udon for 700 yen. If you don't have a car, you can take a bus from Hachioji Station or Hino Station to the last stop on the Utsugi-dai route, then continue down the road, turn left at the dead end, and go down the slope. The road is a prefectural road, but it is quite narrow. The shop is located in a residential area on a slope cut into the western side of the mountain, and it seems like it may have been renovated from a private home. It still feels new, and I believe it has been in business for a few years now. This was my third visit. I visited around 2 p.m. on a holiday, and there was one other group of customers. Upon entering, you purchase a meal ticket from the ticket machine on the left. Aside from a few recommended popular menu items, there are not many menu options, and there are no menu photos or descriptions, so it may be a bit confusing. There are three large tables with white walls and dark oak-colored tables on the left side, as well as six counter seats facing the window. The tables are quite large for four people, likely catering to families. You hand the meal ticket to the staff, and upon looking at the menu again, you can see that each ingredient used, such as flour (special sparrow), broth (bonito only), kombu (Rishiri and Hidaka), dried shiitake mushrooms (Yamanashi Prefecture), rice (Ibaraki Prefecture), meat (Abukuma beef, black Wagyu), etc., is carefully selected. It is somewhat rare for a restaurant to mention the ingredients and even the dishes. The bright and calm atmosphere makes the waiting time not too bothersome. It took about 15 minutes for the udon to finally arrive, served in a basket with dipping sauce, condiments, tempura flakes, a side dish (kombu and shiitake mushroom stew), and udon hot water. The udon portion is slightly small, white and thin. It has a dense texture, and when chewed, it has a strong resistance, with a refined scent of wheat flour standing out in the transparent taste. The dipping sauce, called "countryside soup," contains meat, green onions, as well as shimeji mushrooms, enoki mushrooms, wakame seaweed, and fish cake. The soy sauce is strong, but the sweetness is also quite noticeable. I personally find this sweetness in the soup a bit too much. The slightly thin udon changes texture slightly in the warm soup, but I didn't feel that the balance with the sweetness of the soup was very good, so I ended up adding all the condiments and tempura flakes to enjoy the change in flavor. After the meal, when I said "thank you for the meal!" to the staff, they came out of the kitchen to greet me. This place is perfect for a leisurely meal with family when you feel like dining out. Thank you for the meal.

It is a local udon noodle shop located in a maniacal place known by local drivers connecting Hachioji and Tachikawa. I happened to see its rating on Tabelog and decided to try it out. I had the kake udon and mini tendon set, while my companion had the kamameshi udon with a side of tempura. The udon had a good firm texture, which I liked. The broth was soy sauce-based, which was a bit strong for my taste as I prefer dashi-based broth. The tempura was delicious, and I felt it was a must-have when visiting again. The shop is located halfway up a hill, so it's easy to spot when coming from the top, but can be quite hard to find when coming from the bottom, so be cautious.

I happened to stumble upon a back road and found a udon restaurant in a residential area. It's a newly renovated store in a residential building. I ordered the mori udon with vegetable tempura, but the portion was not very generous. They also have rice dishes, which might be better paired with for men. The udon and tempura were both very elegantly prepared, reflecting the serious nature of the owner. He personally served the dishes, which I appreciated. I think I will pass by this way often, so I will definitely visit again if time allows. Thank you for the meal!