Ikeda, Osaka, Japan｜Azuma

There is a parking lot on the premises of the store, which can accommodate 4 cars. However, since it is a busy road, it will be difficult unless you are a confident driver. The store was packed when I arrived at 2:00 p.m. on a Saturday, and customers continued to come in ever since, making it appear to be very busy. The seating capacity is 30 people in total, including a tatami room (10 people) and 5 4-person seats. Two young clerks were running the store in the hall. Hot tea is available as a service. (Brown rice tea) I ordered the signature products "Sasame Udon" and "Tenzaru Udon". The rice bowl arrived in about 10 minutes. The noodles are really thin, but they're just the right thickness to make you feel like you're eating them. There are many toppings such as fried rice and kamaboko. I ordered fried shrimp mochi (half) as a topping. This was just a shrimp-colored mochi lol. The tempura noodles were not too hard and were smooth. Tempura consists of 2 shrimp, seaweed, and sweet potato. It goes well with sweet and spicy soup. Although the location is bad, it is worth coming once. Thank you for the meal🙏🏻

Finally, I made my long-awaited visit to Azuma. It is located along National Route 173, and when I passed by on a holiday, there were many people waiting and hesitating to visit. I went to Ikeda for business at around 11:30 on a weekday, but there were plenty of tables, and I was shown to a tatami room with 10 people by myself. I was thinking about what I would do if we ended up sharing the same table, but I was relieved that I wouldn't be able to get into Tsume Tsume. In addition to ordering, we also tried the signature dish, Sasame Udon, and the inside of Kayaku Gohan. The rice bowl arrives in about 5 minutes. Sasame udon, ankake soup, chopped fried rice, sesame suttan, mitsuba, kamaboko, and salted kelp. It's my first time to have udon with salted kelp. The udon noodles themselves are about the same thickness as hiyamugi or handa noodles, and since they are not dried noodles, they are long. It's not chewy, but it's smooth. The piping hot soup stock with red bean paste is already hot. I had wanted to try it for a long time so I was satisfied. I don't necessarily want to eat it every week, but I feel like I can eat it 2-3 times a year. Even better than that, the rice is delicious, and it's filled with chunks of large Kashiwa thighs. It looks like you can take it home too, because it's delicious. By the way, while you eat the bean paste, it becomes soggy, and that's because the enzymes in your mouth break down the starch, trivia. Anyway, thank you very much for giving me the chicken breast udon, which I have been wanting for many years.

I had sasame udon and cold sasame kitsune. Both are delicious. Chilled is the taste of sweet seasoned tamari soy sauce. The hot sasame is made with a traditional Osaka flavor of dashi stock, and you can enjoy it while changing the taste with condiments and toppings such as ginger, mitsuba, sesame, and salted kelp. The degree of perfection is higher when warm, and the taste of a long-established store. One and only. It's worth lining up!