Ono, Hyogo, Japan｜純手打ち讃岐うどん すぎしん

These udon noodles are smooth and chewy. Kosi refers to elasticity, and does not mean that the noodles are hard lol. Adding more salt, making the noodles thicker, or soaking them in hot water for a shorter time will only make the noodles harder. In general, the highlight is how well you can achieve both smoothness and elasticity. The soup stock is also good. I'm glad that the price is the same even for large portions. Kake udon starts from 600 yen. It's not a self-made restaurant, but a regular restaurant, so the noodles are boiled after ordering, so it takes some time. We also have a wide selection of tempura and rice bowls.

I got a set of Yamakake Udon (medium size) & Oyakodon ♩ The udon was slippery and chewy and was very delicious 🤤 Both were very satisfied with the gentle taste of the oyakodon soup! I want to eat other menus, so I definitely want to visit again🙌The owner was very kind! (postscript) It's a favorite udon restaurant where you can look forward to going to all the other menus as well ☺️ I'm happy that it's full of condiments 🙆‍♂️

We arrived before 2pm on a public holiday, but the udon was sold out by us, so it was just barely safe. I ordered Toriten Udon (1000 yen) and Takikomi Gohan (200 yen). The udon noodles were smooth and full of flavor, the chicken tempura was well-seasoned, crispy on the outside and juicy on the inside, and the rice was glossy and flavored with burdock, which was very delicious! Since it was a public holiday, the restaurant was full and we had to wait quite a while for our food to be served, but even with that in mind, we still wanted to go there again!