Kaminokawa, Tochigi, Japan｜Hanamusubi

Delicious and spicy 🌶️!

I made the classic rock udon with seaweed and backfat meat. I've been repeating it several times and the taste is still delicious! The dishes were stylish and I enjoyed looking at them. I was seated at the counter, and the woman was provided with an apron to prevent the soup from splashing, and coupons from a long time ago seemed to work fine. Not only does it taste good, but the staff is so kind that I'm happy that I can eat in a good mood.

I went out to visit a udon restaurant that is reputed to be delicious☺️I was heading from Saitama earlier than usual, but I arrived just after 1:00 p.m. I'm sure there are some udon restaurants out there, but if you don't arrive too early or too late for the restaurant's lunchtime hours, you'll end up being too early and not hungry, or too late and the noodles will run out and the restaurant will close. I think I arrived at just the right time🎵The shop is a solitary house in the middle of an empty rice field, with a peaceful view. There was a customer in front of me, so I had to wait in line, but if you waited more than 5 minutes, there was a lottery where you could win free tempura. I also have a good impression of the store staff's customer service. The most important part, the udon noodles, was as delicious as the reputation. It seems that there are many popular types of creative udon that are derived from the classic gravy udon. Also, tempura and giblets are said to be a specialty, so I ordered them together, and the giblets in particular were exquisiteヽ(*´∀｀*)ﾉ