This udon specialty restaurant operates with the desire to "bring udon culture to Abashiri, Hokkaido." Its cafe-like atmosphere makes it welcoming to young people, and its commitment to using additive-free ingredients means families can also enjoy it with peace of mind.
Our greatest pride lies in our meticulously prepared homemade noodles. We knead the dough the day before and process them into noodles the morning of the day we serve. By blending two distinctive types of wheat, we achieve a chewy texture that is both firm and smooth. Our commitment to quality is also evident in our flavorful broth, which is based on Hokkaido kelp and dried sardine stock, and is prepared with meticulous temperature control and careful finishing.
The most popular dish is the "Tarako Carbonara Udon." Its creamy flavor, made with milk, allows you to enjoy it a second time by adding rice to the leftover sauce. The "Bukkake Udon," with its beautiful presentation, is also popular for its photogenic qualities.
Also, it's become a tradition to enjoy oden while the udon is boiling. They use local ingredients such as fish cakes, tofu, konjac, and beef tendons, so they don't skimp on the ingredients.
The restaurant features a large DIY table and regularly hosts acoustic live performances, offering more than just food.