Kurashiki, Okayama, Japan｜Kura udon restaurant

Simple, no frills udon shop! Tasty udon that is made in-house. Remember to ask for the "shin-o udon" which is a flat, wider version of the usual udon.

At first, I took it home as a souvenir, and it was so delicious that I started going to the restaurant to eat it for almost 10 years. This is my favorite udon restaurant because the soup stock has a gentle taste and the noodles are not too chewy. I love that it has wakame seaweed without adding any toppings! The customer service is also very good.

Visited to eat Tamashima's specialty, Shino Udon. When I entered the store, I was greeted by the cheerful voice of the store clerk, "Welcome!" Order nabeyaki udon from a variety of menus. The noodles are flatter and more chewy than kishimen. Vegetables, chicken, eggs, shrimp tempura and lots of ingredients. Needless to say, the soup stock is delicious! The shout of all the staff on the way home. I got well. Shino udon is another name for udon noodles called “one-straight one-bowl” that were eaten during the Edo period by monks in training at Entsu-ji Temple, a famous Soto sect temple in Tamashima, Kurashiki City, Okayama Prefecture. Kano Ryokan (1758-1831) is said to have eaten Moshino Udon. It is also called 'celebration noodles' because it was eaten at celebrations, and the noodles are long and strip-shaped, and one bowl is the origin of 'one line one bowl'. It is said that the name ``shino udon'' was named after the shinodake, which has a long interval from one node to another.