I absolutely adore slightly thin, soft udon noodles right out of the pot. Their slender shape really soaks up the delicious broth. But I also crave just a little bit of chewiness. With these thoughts in mind, I put my heart and soul into making noodles every single day.

If you're a fan of "Naruchuru Udon" (super-soft, almost mushy udon) or the super-thick Sanuki-style udon, you might want to look elsewhere. We apologize!

Our pride and joy is our broth, which has a wonderfully nostalgic flavor. We make it fresh in our shop daily using only domestic ingredients: Hokkaido kelp, bonito flakes, dried sardines, mackerel flakes, and more. We then combine it with a blend of several types of soy sauce and mirin that we've carefully aged. And of course, we never use any chemical seasonings or pre-made broth concentrates.

As for our tempura, fresh is best. That's why we fry it only after you place your order. We're sorry if you have to wait a little!

Established in 1984, we're an old-fashioned, full-service shop. The third generation is currently in training.

The old Japanese folk tale "Tanokyu" is a story from Tanomachi, Komatsushima City, the birthplace of our first-generation owner. We apologize if it's a bit too local!