Chiba, Japan｜自家製麺うどんそば天つるり PaSaR幕張下り店

Celebrating the return of meat udon, meat udon is back for the first time in three years.It's a staple in Osaka, but pork is the only type of meat udon in the Kanto region. It looks like leftovers from beef stock, but the flavor is soaked in. It's nostalgic.

The number one store in Makuhari Parking Outbound. It's a udon restaurant, so let's eat udon. First of all, the first thing I can say is the kelp soup stock. (Soba is soba soup) Soba and udon are divided into soup stock. It seems obvious, but there are so many shops that serve udon with soba sauce, so it is valuable. Next, as a Kanto person, this salty taste is just right. If you really get udon in Kansai, you won't get used to it. The noodles are not very chewy. If you want that much, I think you should go to a proper store instead of the PA food court. Last but not least, first of all, while picking up the tray, "Kake udon! If you say ', it's also true that it will come out in about 10 seconds.

The squid tempura and wild vegetables are delicious. Kakiage and chikuwa tempura are delicious, but I think squid tempura is the best.