Akiruno, Tokyo, Japan｜初後亭

The flour for the udon and soba is grown locally by the chef. It is seasonal so we had the cold udon with the pork soup. It is served with steamed vegetables and a yuzu and chili pepper sauce instead of wasabi and is absolutely delicious! Excellent value for 880 yen. We also had the egg pudding for a sweet treat to finish. The chef speaks English and they have an English menu available. The chef is so friendly and showed us his flute playing and a youtube video about his shop and making udon. It was a great experience!

Great udon. The owner grows his own wheat and makes the udon and soba noodles himself. They also have English menus.

2022.11.3 (Thursday) 4:10 pm I visited just before closing. It is a shop of a house about four square squares. The store is a tatami room with 4 tables for 2 people and 1 table for 4 people. It is run by an elderly couple. Looking at the menu, it seems that the wheat and buckwheat are grown on their own farm. I ordered Mori udon (850 yen). It seems that the yuzu pepper seasoning and green onions are also harvested at their own place. Udon looks like Sarashina soba. It also tasted like soba. When I asked the general, "Is this udon?", he replied that it was udon. It seems that ordinary udon is made by blending various types of wheat and milling them in a large mill. The shop here seems to be milling in a small local mill. It was a strange and delicious udon ("⌒∇⌒") By the way, soba seems to be a menu only for the new soba season after December. This is a local production for local consumption shop run by a couple who love to talk.