Mito, Ibaraki, Japan｜釜出し麺のセルフうどん店 麺とつゆ

This is my second visit today. I arrived just before 11am and was the first customer. Last time (last month) I had cold udon and this time I will have warm udon. Kamatama udon is the shop's number one recommendation. Add Rosanjin eggs. Cold udon won't turn into a kettle. There is a charm that makes you want to make a pot ball even on a hot day. The visual is a bowl covered entirely with bubbles. Plus, it's a self-condiment system. As soon as I received it, I added green onions, green chili peppers, and tempura crumbs, and tasted it as it was. First of all, udon is delicious. The perfect balance of aroma, texture, smoothness, and umami will make you happy. After that, I had the dashi soy sauce on the table. For tempura, we asked for two items: maitake mushrooms and special chikuwa. Both were lightly sprinkled with salt and tasted on their own, and I enjoyed eating udon in the meantime. The amount is enough to satisfy even a normal serving. I visited on Sunday, but it was full by the time I left at 11:30. I think the rotation is fast.

This is a udon restaurant where you can enjoy dashi soy sauce. No dashi soup. I was in a hot pot mood, so I had a Rosanjin egg with this hot udon. Fluffy on top of the udon is Rosanjin egg with a mild flavor. I wonder if the whipped feeling is Rosanjin? It is a gentle udon that is chewy but not hard. Sprinkle dashi soy sauce over it and add a little spice. On top of that, the price is reasonable and the atmosphere of the shop is relaxed, so I think it's an udon restaurant that is liked by men and women of all ages.

Cheap! delicious! wonderful! It's nothing more than waiting a little while. Please note that it is only open from 11:00 to 15:00. PS: Asparagus tempura and Maitake mushroom tempura are also delicious! Adding egg to warm udon noodles makes it fluffy, it's amazing.