埼玉・川越、「うどんや讃」。【28th】 : Udon Ya San

[b: The fine line between udon's "body" and "shape." ] I often come across arguments that belittle the quality of udon noodles, saying that they are only "firm" instead of "firm," but I'm sure this is due to the presence or absence of stretchability such as "spreadiness" or "stickiness." I think that's pretty much the only opinion. If so, just as each person has a preference for ``shape'', each person will also have a preference for ``spreadiness'' and ``stickiness.'' To put it more extreme, some people like noodles that are chewy and have a powdery center. I've written this before, but neither ``body'' nor ``shape'' is a taste. It's the texture. The problem is how the texture and taste are intertwined, but in the case of udon, most people probably don't eat the noodles alone; rather, the taste comes from the outside world, whether it's soaked in soup or simmered. . It is a long-established Stand-up Soba restaurant in Edo, with a history of Rokubun and Suehiro. In today's Reiwa era, there are restaurants that serve quite strong soy sauce soups, such as Komagome's ``[a:13169624, 10 Soba]'' and Nippori's ``[a:13083338, Kazuyoshi Soba]''. Even if the soba and udon noodles at such a restaurant were chewy, I don't think they would talk too strongly about the chewiness. It's true that thick soba noodles seem to have more elasticity than regular soba noodles. So, when it comes to ``body'' in Soco, do you also want ``stretchiness'' and ``stickiness'' in addition to ``shape''? Furthermore, don't you just enjoy the ``chewy'' texture of Jiro-style rubber noodles or Hakata Ramen 's wire noodles? I've written a lot of rough notes, but what I want to say is that even if someone else says, ``That's not stiff,'' it's not a bad thing; it's just a matter of personal preference. People who love things like ``stretchiness'' and ``stickiness'' may not be able to tolerate such things, but it's everyone's preference, and the fact that they don't care about it is tolerant. There seems to be no point in arguing over the Japanese definition of ``kosi'' on Tabelog... Well, this is the store. First of all, I took precautions (lol), but the udon noodles at this restaurant have a strong chewiness. From the first bite, I felt that it might be "better" than the "[a:13003889, Uchitateya]" in my hometown, Ikebukuro. I thought that if the noodles were thinner than Uchitate-ya's, but had the same ``shape'', it would have to be ``kata-ai''. "[b: Tuna Skimi Bowl Set]" (1,080 yen) - As shown in the photo. When I looked closely at the menu, I saw that there were a la carte dishes such as tuna fillet, so my prediction that it would be a solid tuna was correct, and the tuna was in good condition and taste. And zaru udon. Yeah, it's delicious. The ``tsuyu'' had a deep soupy feel and a slightly strong taste of sake and mirin, but I felt that it was made this way to enjoy the taste of the udon noodles. Anyway, it's a big deal. And if you keep chewing it for a while, it becomes sweet. Then, the sweetness comes into play with the aftertaste of the sake and mirin in the soup. Of course, there is soy sauce in the middle of the soup, but in a sense, it's a strange way to mix it up. Yes, it's interesting and delicious. It's a 1-minute walk from Kawagoe Station, on the 3rd floor of Main, and with 27 reviews and a ``3.19'' rating, it's not a restaurant that will sink. There should be more praise, and more dissenting opinions. This is how I felt as a player who has been reviewing Tabelog for 12 years. Thank you for the meal. (Written by: Kyoka Shuku, 2024.1.21) (27 items/3.19)