Official information
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ひや天おろし:出来たて麺の上に、巨大エビ天...(by Restaurant)
生じょうゆ : ダシを使わず醤油だけで食べ...(by Restaurant)
こんぴら : ひや天おろしと同じエビ天と揚...(by Restaurant)
釜上:釜上の命は、芯が熱く表面が柔らかなこ...(by Restaurant)
肉 : 控え目に甘辛く味付けしたお肉が、か...(by Restaurant)
バラ寿司 : ご飯ものは、讃岐うどんの定番...(by Restaurant)
天ぷら盛り合わせ : 揚げたてのエビ天2本...(by Restaurant)
しょうゆ豆: 乾燥させた空豆を焙烙で炒り、...(by Restaurant)
おでん : うどんの待ち時間におでんを食べ...(by Restaurant)
■ひや天てんおろし 972円(by 毎日外食グルメ豚さん)
ひや天おろし(by グルメマップコレクター)
平日13時を過ぎて、まだ行列が。(by みつごとうさん)
名物の冷や天おろし。揚げたての天ぷら。大エ...(by みつごとうさん)
麺はツヤツヤでもっちり。(by みつごとうさん)
天ぷらうどん(by うどんが主食)
麺のアップ(by うどんが主食)
釜揚げうどん(by うどんが主食)
釜揚げの麺のアップ(by うどんが主食)
出汁のアップ(by うどんが主食)
釜揚げのアップ(by うどんが主食)
手打ち(by うどんが主食)
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手打ち風景(by うどんが主食)
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梅山窯の箸立て(by うどんが主食)
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(by ゆりあん83)
(by H-CB)
(by H-CB)
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Restaurant name |
Honkaku Teuchi Udon Okasen(Honkaku Teuchi Udon Okasen)
|
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Categories | Udon、Regional Cuisine |
0877-49-4422 |
|
Reservation Availability |
Cannot be reserved |
Address |
香川県綾歌郡宇多津町浜八番丁129-10 |
Transportation |
15 minutes walk from JR Utazu Station 733 meters from Utazu. |
Opening hours |
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Budget |
~¥999 ~¥999 |
Budget(Aggregate of reviews) |
~¥999¥1,000~¥1,999
|
Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
Number of seats |
50 Seats ( 32 seats, 18 tatami mat seats) |
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Private dining rooms |
not allowed |
Private use |
not allowed |
Non-smoking/smoking |
No smoking at all tables |
Parking lot |
OK 41 cars (there is a second parking lot behind the store) |
Space/facilities |
Comfortable space,Tatami seats |
Drink |
Japanese sake (Nihonshu) |
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Occasion |
This occasion is recommended by many people. |
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Website | |
Remarks |
[New Year's holiday] We will be closed on January 1st. Thank you for your understanding. |
PR for restaurants |
How much sincerity and passion can we put into a single strand of noodles?
At Okaizumi, we tread on the dough five times in four hours, but instead of treading too hard from the beginning, we gradually increase the force while checking the dough's reaction. We also adjust th
...e treading time depending on the weight of the person treading, the temperature and humidity of the day, etc. Even so, it is quite difficult to produce noodles that are the same every day. At our restaurant, we strive to meet our customers' expectations by not only carefully selecting the ingredients, but also collecting and analyzing all kinds of data related to the noodles and honing our skills every day. My obsession is "how much sincerity and passion I can put into each piece of noodles." That is all there is to it. Please come to Okaizumi and enjoy our special dish.