At 11 o'clock in the morning, I went to the restaurant right after it opened, and almost all the seats were already taken, with foreigners also present. I always think that foreign tourists know good restaurants. Amazing. I don't think I could find a good restaurant if I went to another country. The udon all looked delicious, making it hard to choose. I bought tickets for the meat udon and chikuwa tempura, handed them to the staff, and was guided to a counter seat. The basket for bags was much appreciated. While waiting for the udon, I opened my textbook to study and in no time, the udon arrived. Fast... So, the meat udon. The beef was very tender and easy to eat, and the broth had a gentle flavor, maybe from bonito. It was indeed delicious. The udon was very soft. Where did you lose the firmness, udon? But it was easy to eat, delicious, and fluffy, which I really liked. The green onions weren't spicy, and the bonito flakes on top had a good aroma. It was really delicious. And the chikuwa tempura. Amazing. They used a whole piece, which was luxurious. The batter was crispy and crunchy, sealing in the sweetness of the chikuwa. I thought it could use a bit more salt, so I dipped it in the udon broth, which made it even more delicious. Delicious... By the time I left, there was already a wait. If it's this busy on a Sunday, it must be even busier on weekdays.

The long summer has finally ended, and the autumn rain began to fall on a Friday evening. In between work, feeling a bit hungry, I decided to go to a udon restaurant. I debated between getting kama-tama or meat udon, but since it's not too cold yet, I opted for a cold bukkake udon in a large serving. As a reward for a week of hard work, I ordered it with a soft-boiled egg, tempura squid, and chicken tempura. It turned into a luxurious udon dish. I sprinkled grated daikon radish and lemon on top, crushed the soft-boiled egg, and slurped it up. The noodles had a firm texture and a satisfying chewiness. I prefer them a bit thicker, but the smoothness was excellent. Even though it was a large serving, it quickly disappeared when slurped up, so I switched to the tempura. The crispy tempura squid had a flavorful taste, so I enjoyed eating it as is. After finishing the tempura, I returned to the udon. Udon is easy to eat quickly, so it's a challenge not to finish it before feeling full. Especially with the cold bukkake udon, it vanished like a dream. I thought about savoring a warm udon slowly when it gets colder. While pondering these thoughts, I continued to slurp up the udon, and I noticed other salarymen coming in, probably also preparing for one more task before heading home. After quickly finishing my meal and resisting the temptation to order kama-tama, I returned to work. Next time, I'll definitely try the kama-tama udon!

I visited the restaurant around 1 pm on a weekday and about 80% of the seats were taken. The kake udon had a light salt flavor and you could really enjoy the broth. The noodles were firm and delicious. The vegetable tempura was surprisingly voluminous for its price of 380 yen. It was crispy and delicious. The vegetable tempura was quite filling, so even the medium size udon was enough to make me full. If you don't order tempura, I recommend getting the large size. The restaurant only accepts cash and operates on a ticket system.

Visited around 12:30 pm with no wait. Had the cold noodles and chicken tempura for 780 yen. The clear soup with dried baby sardines was refreshing as always. The noodles were delicious, but it's safe to say that I come here mainly for the soup. The chicken tempura was made with thigh meat, juicy and flavorful. It's enjoyable to take a few bites and then dip it in the soup for a different taste. While Maruka is highly praised in the area, this place is also quite good.

＜Recommended for people like this＞ ■ Those who want to eat udon that is on a different level of deliciousness than elsewhere → → → Enter before 4:00 PM on weekdays. Even at this time, there are a few customers. Purchase a meal ticket and enter. [Kamatama Butter (Medium)] 730 yen ✅ Kamatama with egg yolk mixed in and 2-3 laps of tableside dipping sauce added. You can also turn it into kake udon by pouring warm dashi halfway through. ✅ The refined salty taste and aroma of soy sauce, the sweetness and richness of butter, and the gentle flavor that combines all of them are exceptional. The noodles are medium thick and chewy, with a soft texture and most importantly, an excellent throat feel. I poured in the dashi halfway through, but the dashi was exceptionally delicious. I had never tasted such a fragrance and elegant salty taste before. I was amazed by the real deliciousness of udon broth. With the added richness of butter, it transformed into an unbeatable deliciousness. I drank up the soup with single-minded devotion. Medium was not enough, I definitely want to come back again. (Other) ＊ They also have udon produced by a Michelin-starred restaurant, and I want to try that next time. ＊ Photography inside the store is prohibited. It seems to be okay for the food. =================================== Thank you for reading until the end! ✅ YouTube: manon4649 [Dining Out Introduction] https://youtube.com/channel/UCNlEO9LTw12vvKzTgJIwAbA ✅ Instagram: manon4649 http://www.instagram.com/manon4649/

I stopped by this place after a long time since it was nearby. This time I had the small size Kama Tamago Udon. The broth and the dipping sauce on the table were still delicious, but the udon itself was disappointingly soft, almost like it had been boiled and left for a while. It felt like a sad standing udon shop at the station. I remember the udon used to have more chewiness and be more delicious. I hope it can go back to being tasty like it was before. I prefer their broth over Marukou, but the quality seems to have declined due to franchising.

This popular restaurant always has a line before and after noon. When I went around 11:50 in the morning, there was only one person in line and I was able to enter easily. You order from a ticket machine, which is divided into hot and cold options, making it easy to choose. I bought my ticket and handed it to the staff, who then showed me to my seat. The food was brought to me by the staff, and my meat udon arrived in just 2 minutes! The udon had a good texture and the meat was slightly sweet, so I finished it in no time. You can leave your empty bowl on the table when you're done eating. Some udon shops have different rules about how you pay or whether you bring your dishes back, but this one was like a regular restaurant.

I went to Ichifuku for udon in Kanda! I arrived at 11:30 on a weekday and was seated right away. I ordered bukkake udon with toriten. The noodles were thinner than typical udon, even though I ordered a medium size, the portion wasn't that big, so I recommend getting a large if you can eat a lot. The flavor of the broth and the chewiness of the udon were exactly like authentic Sanuki udon. Thank you for the meal!

A few years ago, I traveled to Wakayama from Kagawa in an 8-hour journey for a DUCATI MTG event, then took a ferry to Shikoku the next day, only to return without eating any udon in the end. The memory of this experience at "Kagawa Ichifuku Kanda Store" stays with me. Finally, I may be able to experience their udon in the heart of Tokyo, if a Kagawa-themed restaurant can offer udon that rivals those from Kagawa! Although I have never tried it, this place was awarded the Bib Gourmand a few years ago, making it one of the top restaurants in the area. - Curry Udon (Small): 750 yen Warm kettle-boiled udon topped with curry roux and butter. The separate container contains udon dashi for adjusting to your preference. The udon is on the softer side for Sanuki udon. There is also a spicy shichimi on the table, but its true spiciness kicks in towards the end of the meal. If you prefer it spicy, it's best to add it at the beginning. - Niku Udon (Small) Cold: 750 yen - Vegetable Tempura: 380 yen - Soft-Boiled Egg Tempura: 150 yen This is probably the most popular dish at the restaurant. Even when served cold, the udon maintains a soft texture with excellent dashi flavor. The meat pairs well and the tempura is freshly fried, making it superior to pre-made tempura. The Ichifuku-specific udon flour at the entrance indicates that the chewy texture is achieved through careful selection of ingredients.

※This shop is cash only!! Arrived around 5:30 pm on Wednesday, not crowded. The interior is quite spacious. Purchase a ticket at the entrance ticket machine with cash only. Chose the Hiyakake Udon (300g?) and Toriten. After purchasing the ticket, the staff will assign you a seat. Hand the ticket to the staff, and the service is relatively fast. The Udon and Toriten arrived at the same time, which is pleasing for those who like to take photos. The noodles are soft with a good texture, and the broth has a strong flavor of dried fish, very tasty. The Toriten has a crispy coating and the chicken is juicy and delicious.

The dashi broth is incredibly delicious. I always get the warm meat udon with a hot spring egg topping and ginger on the side. The udon itself is also very tasty. It's a ticket-style system, so it's perfect for those who want to quickly enjoy delicious udon. I will definitely come back. Thank you for the meal.

This time, I visited "Kagawa Ichifuku Kanda Store". They are open on Sundays without any breaks, which is very convenient. "Kagawa Ichifuku" has many branches, mainly centered around their Kanda main store, in the Tokyo area. They have the Michelin Bib Gourmand mark displayed at the entrance (2017, 2018, 2019). Although the information about their operating hours on weekdays and weekends was unclear, there were also reports that there usually isn't a long line. I arrived about 10 minutes before opening time, but to my surprise, there was no one there... I started to worry that they might be closed on irregular days, but soon people started to gather from all directions, and a line quickly formed. I looked at the menu posted on the exterior wall and decided what to order while waiting for the opening. *Please refer to the menu image for the menu items. Sunday noon 10:50 No.1 10:53 6 people waiting 10:57 Open, enter, purchase meal tickets 11:00 Serve dishes 11:12 Leave I was welcomed in quickly, and after a moment of hesitation on where to sit, I asked where to sit and was told to buy a meal ticket first. Since I couldn't see the ticket machine right at the entrance from the outside, I sat at the counter seat by the wall as directed. It was still hot and humid, and I wasn't in the mood for something warm for lunch, so I ordered cold udon with toppings. Total: 1,250 yen (tax included) Niku Udon (cold) (small 200g) 750 yen Onsen egg 120 yen Tempura vegetable assortment 380 yen Pumpkin, eggplant, shiitake, sweet potato, burdock tempura After waiting for 2 minutes... the tempura was served at lightning speed, whether it was a pre-made tempura or not, I'm not sure. The udon had decent firmness, and the broth was light but sweet, with thinly sliced beef that balanced well. It was delicious and went down smoothly. The Niku Udon, Curry Udon, Tempura, etc., were supervised by Ginza Shinohara, and you could feel a glimpse of their expertise! (laughs) I ate the tempura without dipping it in the cold broth, instead, I poured soy sauce for Kama-tama udon on it. The whole shiitake mushroom was fried perfectly, cooked through and warm, making it delicious even when dipped in the warm broth. The burdock tempura seemed to have been seasoned with salt beforehand, so it didn't need the soy sauce for Kama-tama udon, but it was different from regular udon shops' tempura and impressed me. They are open on Sundays, not too crowded, fast service, affordable, delicious, and with menu items supervised by a famous restaurant, this place has many strengths. Next time, I would like to try the Curry Udon supervised by Shinohara. The seats were almost full, but the turnover seemed to be fast, so I didn't have to wait too long. Thank you for the meal!

I visited the restaurant based on good comments from others before closing time. I ordered the Kama-tama Udon (medium size). The result was a bit disappointing compared to my high expectations. To be honest, it seemed like just a normal level of Sanuki Udon. The texture of the udon was as expected, but I didn't really feel any unique flavor from the udon itself.

There are many udon restaurants in Tokyo, but I recently discovered one that I wanted to try, so I visited it immediately. I arrived at 10:45 aiming for the 11:00 opening time. Even at that time, there was already one person in line, and a few more before opening. It was crowded with many customers as soon as it opened, indicating its popularity. While waiting in line, I decided to order two different types of udon instead of getting one in a large size. As a result, I ordered a small size hot kake udon with just broth for 480 yen, a small size cold bukkake udon for 520 yen, tempura for 160 yen, kamaboko (fish cake) for 210 yen, and a hot spring egg for 120 yen. The orders came out in 2-3 minutes. The kake udon had a simple appearance with just udon and broth. The broth had a subtle aroma and paired well with the soft surface and firm core of the noodles. The noodles had a natural sweetness when chewed and were firm. The kamaboko on top of the kake udon was refined in taste and size. I enjoyed changing the flavor by dipping it in the light broth. Next was the bukkake udon, which came with a hot spring egg, grated radish, and lemon. Compared to the kake udon, it had a chewier texture with increased firmness. The lemon added a refreshing taste that complemented the firm texture of the noodles. The tempura was relatively large and thick, made with high-quality chicken meat. I finished all the broth in the kake udon, and the portion was just right since I didn't order a large size. This restaurant has been selected for the Michelin Bib Gourmand award for three consecutive years. It offers a unique "stretchy firmness" in its noodles, different from the usual perception of firmness in udon. With a variety of toppings and delicious flavors, it's a place I would like to visit occasionally. Thank you for the meal!

I had kake udon and tempura. The udon had a simple and gentle flavor, almost like it was made with just bonito broth. It wasn't too bland, so I think the broth was well-extracted. The noodles were soft and smooth to eat, not too firm. Overall, it was a udon that felt comforting to the body.

Arrived around 11:45 on Sunday and was able to enter without waiting in line. I went with my 6-year-old daughter and we ordered a small size cold meat udon for 750 yen and a medium size curry udon for 820 yen, totaling 1,570 yen including tax. It was convenient to be able to choose from large, medium, or small sizes when dining with my daughter who can't finish a regular bowl of udon yet. Our dishes arrived in about 5 minutes. I took a bite of the curry udon and it was delicious, living up to its reputation as one of the signature dishes. The rich and mellow flavor could easily compete with curry specialty restaurants. The broth that came with it was also very tasty. I gradually mixed the curry with the broth as I ate, and it started to resemble the high-quality broth of a "soba shop curry nanban" dish. The udon itself was also very tasty, but I realized that the curry and broth were the stars of the dish. On the other hand, with the cold meat udon, you can fully enjoy the deliciousness of the udon noodles. If you want to savor the texture and aroma of wheat, this dish is the way to go. The broth is also incredibly delicious. I believe other menu items like brothless tantanmen and kama tamago are also undoubtedly delicious. I would like to revisit this place soon.

I went to "Ichifuku" in Kanda to eat udon. I like both soba and udon, but I find the world of udon more diverse and enjoyable to explore. Lately, I have been eating udon more often. This is one of my favorite shops. It is called Sanuki and is located a short walk from Awajicho Station. Almost 70% of the seats were already filled shortly after opening. There are four cooking staff and four service staff, making the atmosphere lively and energetic. I ordered the "small" size of raw soy sauce udon for only 450 yen. It is a simple way of eating udon that the people of Sanuki like, with just udon noodles in water and soy sauce poured over them. My father also loves raw soy sauce udon and always orders "two servings" without hesitation when we go to an udon shop. He enjoys eating oden while happily grating daikon radish. It brings back memories... I think to myself as I gaze at the udon that has just been served. The noodles are a shiny amber color, fresh and moist. Scattered green onions, grated daikon radish, and lemon are lined up next to the soy sauce. I pour the soy sauce over the noodles and mix it all together. The noodles slide smoothly over my lips and into my mouth. They have a firm texture, but not too hard, sinking gently into my molars with a satisfying bite, allowing me to taste the sweetness and aroma of the wheat. The noodles are delicious. I top them with grated daikon radish, squeeze lemon juice over them, and sprinkle plenty of tempura flakes. The tempura flakes absorb the moisture and soy sauce from the noodles, adding richness as they cling to the noodles. Sprinkling shichimi pepper enhances the flavor, adding a spicy kick and aroma that blends with the soy sauce. The Sanuki soy sauce is rich in umami, so the flavor is well-balanced even with just the soy sauce. My stomach is pleasantly full.

It had been a while since I visited Ichifuku. Today, I visited the Kanda branch for the first time. I went around 2 pm on Saturday, and there were only about two groups inside, so I was able to eat right away. I ordered the cold bukkake soba for 520 yen. It's cheap, isn't it? The broth is delicious as always. It's rich and slightly sweet, which is my preferred type of broth. However, the noodles were a bit lacking. I was hoping for a firmer texture.

I didn't have much connection to the Kanda area, but following my recent personal curry craze, I revisited a highly recommended curry udon shop. The warm udon was enjoyable even in the summer. Butter was already on top, but it's recommended to gradually add broth to change the flavor. It was so good that I almost wanted to say "Kumon Method". Visiting around 3 pm on a weekend meant there was no need to worry about long lines, and I could leisurely enjoy my meal. I couldn't help but think it would be great if they opened a branch in the Tsukishima area dominated by Marugame.

I went to Kagawa Ichifuku Kanda branch! It was a bit late, so curry udon was sold out, but I was able to get Kama Tamago Udon and Toriten just in time! The udon had a nice firm texture and the broth was delicious. The Toriten was crispy and very satisfying.

This time, I visited a restaurant called "Ichifuku" which has been awarded the Michelin Bib Gourmand. I ordered the Butter Kamatama Udon (medium) for 730 yen. The udon noodles were chewy and had a different texture compared to Sanuki udon. I added butter, broth, and ate it little by little. The broth was quite delicious, but I couldn't help feeling that it was a bit overpriced at 730 yen. Overall, my satisfaction was low.