Otsuki, Yamanashi, Japan｜Kurazaki

I ordered the special dried sardines udon with large meat topping for 750 yen. It is a chewy type of udon that is typical of Yoshida udon. The soup has the scent of dried sardines mixed with the taste of the sweet and spicy topping of the meat, and the addition of the oil from the tempura gives it an exquisite taste. It's insanely delicious. If you add the amount of spicy seasoning on the table, the aroma of Japanese pepper and sesame will be added and the flavor will change. It was so full that I was sad to see the noodles disappear. The meat was very delicious, so next time I will order the meat bowl as well.

Yoshida udon is cheap and delicious. When I entered the store for the first time, I was confused about how to order, but the system is to write your seat number on the paper order slip for the seat you are sitting on and take it with you. Udon is a stick-shaped lump of flour that is different from the so-called Sanuki udon. Chew on this desperately. If you don't know this, you may be surprised. The taste was very good. Especially if you cook it hot and add meat, it becomes an orthodox dish. Cold will make it even harder, so you need to be prepared accordingly. There are quite a few variations, so you might want to try them all first. In addition, it seems that the waiting system when the seats are full is not good. It's a family-run business with a lot of operations, so I think it's up to the customers to do it well.

[Japan's hardest "Yoshida udon" is also in Otsuki ♪︎ ☆ A good cost performance udon shop along the river] Kadono, Shichihocho, Otsuki City, Yamanashi Prefecture. This restaurant specializes in Yoshida Udon, a local dish from the Fujiyoshida and Gunnai regions (Tsuru, Otsuki, and Uenohara). The nearest station is Saruhashi Station on the Chuo Main Line, although it is quite far. It is located along the Kadono River near the ruins of Iwadono Castle. The firmness and stiffness of the strongest class, the extra-thick udon is irresistible♪︎ (๑❛ڡ❛๑)Yummy!! Back and forth between Tokyo and the Gunnai region. For lunch on this day, I went to "Kurazaki", which I had been checking before. From the city of Otsuki, pass by Mt. Iwadono, cross the Kadono River just before entering the mountain path, and park your car in the large parking lot in front of the shop. By the way, Yoshida's udon is one of the "Top 100 local cuisines of farming, fishing and fishing villages" selected by the Ministry of Agriculture, Forestry and Fisheries in 2007 from the tastes of hometowns that have been handed down throughout the country. A little while ago, I just posted after eating a famous udon restaurant in Yoshida in Tsuru City. Japan's best stiffness and firmness, I'm addicted to this ‎(๑╹ڡ╹) Before 13:00 on weekdays, 2 first customers and 2 later customers. On weekends and holidays, it seems to be a popular store where customers from inside and outside the prefecture can wait outside, but on weekdays it is not so. Two store clerks. Customer service is dry. To order, first sit in a small tatami room or counter seat, write the menu and seat number on the order slip on the table, and bring it to the window. After that, you will be called by your seat number and go to pick up your udon. Cooling and returning are also self-service. Checkout is when you leave φ(..) ◆Today's order◆ Kake udon 450 yen Large portion: 100 yen Meat 100 yen The default "Miso soup" "Kake udon" is cheap at 450 yen. However, since the ingredients are only boiled cabbage, the meat topping is a must. Mr. Kurazaki seems to be "pork" instead of horse meat. The soy sauce-based "special niboshi soup" is rare in Yoshida's udon. First of all, the soup ♪︎ Is it a miso-based sauce with kelp or shiitake mushroom soup? Miso is weaker than Yamanashi's local cuisine "Hoto". Sweet seasoning. And, although it is udon, it is said that it is the best hardness and stiffness in Japan, so it is not odd. Ultimate Kakuzai Udon! (Noodle lift hand shake and not so good photo (^^;) The ingredients are the default boiled cabbage, and the topping of sweet and salty boiled pork (the basic form is horse meat). Miso soup is sweet, so cabbage and pork make it even sweeter. On this point, word of mouth seems to be mixed, but I didn't care that much. I thought about it later, but I should have added the kinpira burdock topping. The condiment on the table was not "suridane", which is Yoshida's udon's unique red pepper base, sesame and Japanese pepper and fried in oil, but rather "chili oil". Well ♪︎ It was delicious ♪︎ (๑´ڡ`๑) It's a little different from the orthodox Yoshida udon, but this is GOOD. It is a shop that I would like to revisit because it is in a remote place and the location along the river is also moe. #sekiwake #Yoshida Udon #Kuzuno River #River side #best location #country road #local cuisine #Local gourmet #Curry udon #Otsuki cheer squad #100 Local Cuisines of Rural Villages #Saturdays, Sundays, and holidays are outside #Parking available #Self-service # Unique ordering method # likely to revisit #Next time, special dried sardines + egg + meat + kinpira #I'm also curious about ramen only on Saturdays and Sundays