Itabashi City, Tokyo, Japan｜地粉手打ちうどん 哉(ちか)

A newly opened udon restaurant on December 24, 2022. I was looking forward to the opening. I was able to become the first customer at the right time. The store is clean and the staff are friendly. It was my first day so I was so busy (lol) The udon noodles are thick, chewy, and have a strong wheat flavor. Hand-made, there is a wide range of thickness and twist, and the difference in texture is interesting. The soup has a strong flavor of sardines and is really delicious. The soy sauce is diluted and is similar to Kansai style. There are two ways to eat udon: dipping udon (hot or cold) and tsuyu udon, and there are three flavors: meat udon, mushroom udon, and plain udon. There are plenty of mushrooms and meat. However, the udon noodles that have been soaked in water are quite firm, so the soup loses its flavor a bit. I wanted to eat the cold udon noodles with plenty of sweet and spicy dashi soy sauce and condiments. Warm noodles make the noodles soft and coat well with the dipping sauce. The tsuke udon might be good warm. There is a famous udon restaurant in Nakajuku called Goen, but if you're just looking for noodles, I'd give this one a run for its money. The tempura was average, so I guess the rice was pretty good. I hope there will be more variety on the menu in the future. I want to try eating it like Ise udon, meat miso mixed udon, curry udon, etc. This udon will stand up to any strong flavor! ““““““““““““““““““““” Last time I had dipping cold noodles, so I went back and tried the kake udon. Chikuwa tempura topping. The soup is highly transparent and has a Kansai-style appearance. The soy sauce is light, but it has a strong sweetness, which is typical of the Kanto style. It's a bit of an unusual taste, but it does exist. The dipping udon noodles were very chewy, but the kakehama was also perfectly chewy. It's delicious when you drink the soup while chewing it in your mouth!

I went there on December 24th, the first day of opening, because I was going to open a hand-made udon noodle (Chika) at Itabashi Kuyakusho-mae station. When I arrived at the store 10 minutes before opening, there were already people waiting in line. Can't wait for this! As soon as the store opens and enters the store, it is full. They took orders in order of arrival. There are three types of menus: “Meat soup udon”, “Mushroom soup udon”, and “Full body soup udon”. Furthermore, there are three ways to eat each dish: cold, warm, and hot. We ordered two dishes, ``meat soup udon'' and ``whole body udon'', both of which were ``ontsuke''. "Meat soup udon" has pork belly meat in the soup stock, and the balance between the sweetness of the pork belly and the special soup stock is exquisite! Udon is chewy and chewy. good! And the plain udon named “All body”. The hand-made udon noodles at this restaurant are made with special attention to the udon flour, water, and soup stock. The udon noodles were the best dish that you can understand the commitment! I would like to visit again when I have the opportunity and try other menu items.

Some people say that there are few udon when looking at word of mouth, The udon itself is very thick and fills the stomach. And the garland chrysanthemum tempura is crispy and delicious. Udon is also delicious. The owner and employees were bright and friendly. The broccoli tempura seems to have been started by the owner, who seems to be curious about the impressions of people who ordered the broccoli tempura. The broccoli tempura is also delicious.