Toyohashi, Aichi, Japan｜Segawa Tsutsujigaokaten

Arrived at 12:00 on Sunday. The parking lot in front of the store was empty, so I parked my car in a parking lot a little far from the store. I was seated in a tatami room, but it wasn't even half full. I ordered a large bowl of Tentoji udon noodles. My companion ordered a large serving of miso stewed udon. The soup had a good dashi flavor and was very delicious. The tempura included shrimp, lotus root, and pumpkin. The noodles were a little thick and very chewy. It seems that the rating was a little low due to the preference of my companion. Personally, I felt that there were other udon restaurants with delicious noodles, but overall I was very satisfied, and I especially thought the cost performance was good. I felt like I would like to compare other Segawa stores as well.

Toyohashi City, Aichi Prefecture is a region where quail eggs are produced, and Chikuwa, made from fresh fish caught in Mikawa Bay, is a specialty. Toyohashi is also famous for its udon noodles, and the Toyohashi Noodles Association apparently developed ``Toyohashi Curry Udon'' to revitalize the town. Therefore, each store is slightly different, but it's good to enjoy the changes. Segawa is a popular store with many stores around Toyohashi. Sekawa's Toyohashi curry udon is yellow in color and not very spicy. I could really taste the dashi flavor in the thickness. And the quail eggs are made into tempura and mixed with the roux. The udon noodles were not too soft and could be cut with chopsticks, and I felt that they were careful not to let the roux fly away. Paper aprons are provided from the beginning even if you don't ask for them. As you continue eating, you will arrive at the yam rice. You might think it's a bad idea, but it mixes with the curry, and you can eat it to the end without leaving any roux behind. It would be great if it spread all over the country, but it seems like it can only be eaten in Toyohashi. Most of the quail eggs sold at supermarkets in Tokyo are produced in Toyohashi, so you might be able to imitate them at home. I thought it would be nice to have Mikawa Bay green seaweed on top of the yam. The other dish, miso stewed udon, is not Nagoya's Yamamoto style, but uses soft udon noodles like curry udon. The soybean miso mixes with the dashi stock and gives off a nice aroma to your nose. I was impressed by the clean interior of the store and the friendly staff. The five rules for calling Toyohashi Curry Udon are as follows. 1.Use homemade noodles 2. Starting from the bottom of the bowl, add the rice, grated yam, and curry udon in that order. 3.Using quail eggs from Toyohashi 4. Garnish with Fukujinzuke or Tsubozuke, red pickled ginger 5.Made with love

When you pass by the store in the morning, you can smell the delicious aroma of dashi soup. The udon served is also delicious with the flavor of the soup stock. Be sure to try the Toyohashi specialty “Kake Udon”! The udon is a little hard for a udon restaurant in Toyohashi. The inside of the store is spacious and comfortable. They kindly accepted my order for ``nuke'' so that my child could eat it, and the meal went smoothly. I love that the children's menu comes with toys! thank you! This is a spacious store that is easy to use for both families with children and individuals. I also had zaru udon, and it's the same noodles as the hot version, but it's chilled and has a firmer texture. The texture is completely different and delicious. The price is the same even if you combine zaru with soba, so that is also recommended. We also offer takeout. The entrance to the toilet is small, but it's long, spacious and clean.