Wheat noodle is so-called ‟Udon” in Japanese.
In Japan, there many kinds of ‟Udon”
Among ‟Udon” , ‟讃岐うどん（Sanuki Udon）” is very famous.
‟Sanuki Udon ” is made in Kagawa prefecture, ‟Sanuki Udon” is very crunchy. People who live in Kagawa prefecture often have ‟Sanuki Udon” as dinner or lunch.
This time, Tokyo Geisha will introduce ‟一滴八銭屋（Ittekihachisenya)” which provides ‟Sanuki Udon ” in Shinjuku.
‟Ittekihachisenya” is established in 1998.
‟Ittekihachisenya” uses good ingredietns.
e.g. wheat flour made in Kagawa prefecture, dried kelp made in Hokkaido..
When ‟Ittekihachisenya” makes ‟Udon ” , the restaurant uses soft water to make real ‟Sanuki Udon ”.
Shironiku Udon （白肉うどん）
Shironiku Udon is one of the orijinal menu in ‟Ittekihachisenya” .
The soup based on Miso, fried pork and ginger are boiled with wheat noodle thoroughly.
There many customers who order it.
Shironiku Udon is very nice and richy taste.
Adding it to the soup become little spicy.
Kashiwaten Udon（かしわ天うどん）
Kashiwaten is deep fried chicken.
The soup is japanese traditonal soup.
The noodle is very nice and crunchy.
Kashiwaten and the soup is good combinaton.
Japanese pepper
There are many Udon shops in Tokyo.
Understanding Udon types and having them is fun.
I hope you will like it.Gochisousama -deshita! (It is awesome)
Website; http://www.itteki.com/index.html
新宿区西新宿1-15-9 ＫＣビル2F・3F
KCbuilding 2F,3F
1-15-9,Nishishinjuku, Shinjuku-ku,Tokyo
