Iga, Mie, Japan｜Kotetsu

Excellent restaurant, orginal japanaese noodle restaurant. For Europeans a very extraordinary experience which I do not want to miss

I never thought there would be a restaurant serving Sanuki udon on a country road in Iga. Sanuki udon is evaluated based on the “hardness” of the noodles! There are many Kansai people who just say that, but the truth is in the soup stock and noodles. This restaurant's dashi is made with dried sardines on the front, and you can also feel the nuances of sourness derived from dried sardines. Of course, the noodles also have "kosi" that is different from "hardness". (Have you ever eaten only a famous chain that has a soft review?) The price is also Sanuki style. The volume is about 130g per ball, a little larger ball. Also the tempura was good as well as the udon. It's not the deep-fried kakiage of a certain famous chain, but it's crispy even when it's cold, and the sweetness of the onion comes out, so you can eat it as it is without adding anything. Next time, I would like to try kamaage, bukkake, and soy sauce. (Will come three more times...)

It's an inconspicuous shop, but it's an irresistible udon shop for Sanuki udon lovers in Iga. I ordered a large serving of kake udon. At a reasonable price, it is a very large volume. The dashi stock is orthodox but has a firm and delicious soup. Kombucha worked well. The noodles are moderately chewy and salty for Sanuki udon, but I think the balance with the sweetness of the flour is just right. The quality of the soup and noodles made me want to try the Kake Udon again. I thought that other customers also had a lot of kake udon. Of course, there are variations such as zaru, bukkake, and kamaage, as well as curry udon and unusual menus. Ordering is self-service, which is common in Sanuki. First, you order udon, choose your favorite tempura, and pay the bill. The udon is reasonably priced, and the tempura is all 100 yen. We chose octopus and mushrooms and the total was around 600 yen. It was a shop that made me want to go again in total, such as taste, cost performance, and atmosphere.