Toyohashi, Aichi, Japan｜松月庵

Delicious !

I went there for the first time in a year. This is a restaurant I moved to Toyohashi about 30 years ago and went to every week when I was single, as it was nearby. The udon noodles are hand-made and chewy and firm, the soup stock is strong, the quantity is reasonable, the price is almost the same as before, the interior is spacious and clean, and the customer service is excellent. What is the udon restaurant I went to recently in the city? The quality and class are different. The katsudon is a must-order, and the meat is thick and juicy, and the broth makes it addictive. I've eaten at about 100 udon restaurants, but the only ones I really like are the now-defunct Gifu Udon Restaurant (Yoshino) and Shogetsuan. Yoshino is stewed with miso, and Shogetsuan is simmered. There are some people who say bad things about miso stew in other reviews, but it is natural that each restaurant has its strengths and weaknesses, and the people who express it as if all of them are bad are people who have no idea about evaluation methods. . If you don't understand that it will force the store into a corner, please don't comment. Shogetsuan should be evaluated for its udon and simmered dishes. What was a little sad was that there was no female clerk, who had been there for decades. He had a kind smile and always talked to me kindly about the katsudon set. I refrained from asking because I thought it would be rude to ask, but I'm curious about what happened.

I've been coming here for about 5 years. I think this price is a good deal for a well-balanced menu with a great lunch + sweet dessert. I wonder if the tempura contains a little sesame oil? The store is clean, and the tea service is good. The toilet was separated by gender and alcohol disinfection was deployed and it was very thorough.