Sapporo, Hokkaido, Japan｜Hanamaru Udon

As for the taste, both official and unofficial reports say that the udon has a great flavor, but as a Hokkaido resident, I found it to be a thin soup. The soup stock is too mild. I'm used to the richness of the soba noodles I eat while standing on a freezing cold train platform in the middle of winter, or the harshness of the soba noodles that my mom used to eat on Sunday afternoons. Tsuyu is too unsatisfactory for someone who grew up in . For the above reasons, I seriously don't understand why it has grown so quickly in Hokkaido, and Donbei's tsuyu is much better. As for the serving method, you can ask for a basic style of bowl and it will be boiled on the spot (small or large bowls of noodles, fox udon, etc.), and these are the basic prices. After that, you can add toppings yourself and charge the basic price. The toppings included in the charge are mainly tempura and rice balls. Please be aware that if you charge too much just because the basic price of udon is cheap, it will end up being more expensive than a boring ramen or set menu restaurant. Free toppings include ``agedama'', ``green onion'', ``grated ginger'', and ``spice (shichimi and ginger)''. We also have soy sauce, but I wish they would add ``menmi'' as a free topping!

Anyway, the cold udon is excellent. 〇Unlike Kame Seimen, the noodles are not boiled too long or too long. Furthermore, everything from ordering to payment is very smooth.

A restaurant where you can eat delicious udon at a low price. It depends on your taste, but I like it because it's cheaper than a famous udon chain store, and the tempura is a little small, but it's easy to eat. The grated soy sauce udon (middle) in the photo is only 350 yen. Free tenkasu and ginger toppings.