Okazaki, Aichi, Japan｜八丁味噌煮込 徳川庵

Speaking of Okazaki, it is ``red miso that is Hatcho miso'', In the Nagoya area, it seems that the original ``red miso'' (also from Okazaki, where Hatcho miso is available) is used to make ``miso nikomi udon'' (using red miso). At Tokugawa-an here, I entered the store early in the evening as a long-awaited wish, and I was able to get in easily. After that, the number of customers increased rapidly, and families (including those with small children) came to the store. The store quickly filled up, probably due to time constraints (there were also no spaces in the parking lot outside). Almost everyone is looking for the miso stew udon. I ordered the ``Toku Miso (stewed udon set meal)'' (with Hatcho miso), which comes with rice and tofu, and is a good value. When the clerk ordered, I asked him if the udon was stewed "hard" or "normal", and he answered "normal". Even with this, the noodles were firm enough to be used as miso stewed udon noodles. The miso soup made with Hatcho miso has a nice richness that rolls down your throat (maybe that's a strange expression). I especially like red miso, and ``Miso Nikomi Udon'' is in the top 3 of my list of favorite dishes. Delicious miso stewed udon and cutlet, Hatcho miso soup are exquisite 👊 It was delicious❣(#^.^#) I would like to repeat it again. Payment method is cash only. At the end, you will receive a 50 yen discount coupon for your next trip.

I had been curious about it for a while, so I decided to give it a try. This time I chose the "Yellow Lunch" (880 yen including tax). It came with udon or soba, mini tempura, and pickles. You can also change to zaru udon for an additional 100 yen, so this time I chose zaru udon. Although it was reasonably priced, it was delicious and satisfying! Miso stewed udon and Gohei mochi also seem to be popular, so I would like to go there again.

Okazaki City is famous for Hatcho miso. I decided to visit there because I heard that they could eat miso stewed udon noodles made with plenty of Hatcho miso. Even though it was mid-afternoon, the restaurant was full. My heart swells with anticipation as I sit on a chair outside and look forward to being called. The first thing that strikes you when you look at the menu is the low price, which is common to all menu items. You can feel the company's efforts in the face of soaring costs due to the weak yen. After ordering and waiting for about 10 minutes, the food was delivered. This time, I went a little extravagant and topped the famous miso stewed udon with cutlet. I was able to order this because of the overall low price. The taste is just as appealing as the price. The punchy taste of Hatcho miso and the unique chewy texture of the udon noodles are a perfect match. I was surprised and impressed that the cutlet on top still retained its crispiness. Up until now, if I wanted to eat miso stewed udon, I would go all the way to Nagoya to try it, but from now on I will definitely choose Tokugawaan.