Kani, Gifu, Japan｜光葉

The noodles are thinner than the famous restaurants in Nagoya, but I thought they were reasonably priced and delicious. We also received free pickles and a small bowl of rice for free. The atmosphere inside the store is also very good. I would like to bother you again.

Today's lunch was at Udon Mitsuha, produced by the head chef of Kappo Mitsuha in Kani City, Gifu Prefecture. If it weren't for the ``Udon'' sign on the side of the road, you wouldn't be able to tell what kind of shop it is. The appearance of the shop is such that privacy is well protected and you can use it incognito. There are many parking lots on the premises, and although the inside of the restaurant is not seen from outside, it is a tatami room type restaurant with plenty of sunlight. Take off your shoes and go up. The menu includes a slightly more upscale lineup, including authentic miso stew, as well as udon noodles made with specially selected beef offal, top-quality Iberian pork, A5 Japanese black beef, and Miyajima oysters. Among them, I ordered “Specially Selected Beef Hormone Soy Sauce Stewed Udon”❗ First, pickles, roasted sesame seeds, and a pot lid for the serving dish came out. If you grind the roasted sesame seeds in a mortar, it will quickly turn into a stew udon noodle pot❗ It's great on a simmering, cold day. It was hot today lol The noodles are like curly flat noodles, firm and chewy, and very delicious. A double soup of No. 1 dashi and beef dashi using bonito, sardine, kelp, and ago. The beef offal was juicy and full of flavor when I bit into it. The slightly spicy soup stock is absorbed by the fried noodles, and the fried onions, raw eggs, chives, kamaboko, and green onions all add a nice flavor. I added the shichimi on the table to this and ate it, and it went well with it. The rice that comes with it at lunch time can be eaten in no time. Tabelog rating is 3.39, but personally, I have a better impression that the rating is much higher. I thoroughly enjoyed authentic stewed udon prepared by an authentic Japanese chef in Kani City, Gifu Prefecture. My cat tongue doesn't like hot food, but I want to come back to eat the udon here again soon❗ It's been a long time since I've eaten udon, and it was very memorable and delicious. Belly bread❗ Thank you for the meal❗

Kani's high-class udon restaurant First of all, the concept of high-class udon is wonderful. It's mostly stew and koroudon, and there's no kakeyazaru or curry udon. The noodles used in the stew are softer than the authentic noodles, but still have a great texture and texture. Miso is rich and goes well with rice. Koroudon is particular about the noodles and kakiage, and the luxurious kakiage that brings out the sweetness of the sakura shrimp goes perfectly with the soup. The prices are certainly high for udon, but I think this restaurant has better value than the more expensive Yamamotoya Honten. This is the kind of store you'll want to take someone with.