"Takumi's aged Inaniwa hand-made udon" that protects the old-style manufacturing method. We will send the ultimate inaniwa texture of the food directly from the production area. Akita HACCP certification.

2020February 2008

It's still late February.


It is an image of the day before yesterday. On Thursday, February 20, 2020, half of the apple trees in a normal year are covered with snow, and the mountains are snow, snow, and snow. The sky is a feeling of a gutsy feeling. If you look only at the sky, it is a color reminiscent of early summer. On this day, the temperature rose to 10 °C. It is the time to select the trees of "apples" every year, but because there is no snow and the ground is loose, it is not possible to do that, and the situation where branches can grow unlimitedly. Fruit tree farmers say that after the ground hardens, use a footred by the bed and do it all at once. This is the time of year when branches break due to snow or are snow-horied. There is no snow and work does not progress. A veteran of 57 years of fruit tree cultivation history was also in a state of hand-raised. Language This page has been translated automatically. Please note that it may differ from the original content.

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Thanks to you, it's our second anniversary.


"Platinum Udon / Akita Inaniwa Hand Industry Udon" was visited by our business partner when we visited Tokyo. A restaurant on the 1st line of Chapeau Funabashi, directly connected to JR Funabashi Station. The original "Inaniwa Tsukemen 3 kinds of soup" here. The authentic soy sauce taste, the white soup with the exquisite hidden taste, and the black sesame soup with plenty of sesame flavor. The noodles are also exquisitely boiled. Noodles that have been thoroughly rubbed and washed. Noodles chilled in cold water. When you eat it, you can feel the taste and the commitment of the kama craftsman. In the manufacturing process of Inaniwa hand-made udon, the flavor and taste are decided by the commitment of the cook even if it takes 4 days sticking to manual labor. The chefs here make the most of the dry noodles made by udon craftsmen. It is around 11:10 a.m. just before opening. 10 customers have already entered the store. "Platinum Udon / Akita Inaniwa Tei Industry Udon" and "Grand Opening 2nd Anniversary Menu Ume Tororo Hot Udon" are also popular. We look forward to your continued patronage in the future. Language This page has been translated automatically. Please note that it may differ from the original content.

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You can eat at a surprising price.


Last week I went on a business trip to Kanto. We have visited "Hidden, Kitchen, Cat and Lion" who have been dealing with us. It's been about two years since we got married. It was my first visit. The owner from Nagoya is very friendly. We have gained a long experience in the cooking industry. Unfortunately, I couldn't make it to business hours. It has become an image of the store only. It is a 2-minute walk from The A1 exit of Kikugawa Station on the Toei Shinjuku Line. (About 10 minutes from JR Sobu Line Kinshicho Station) Purple-colored warmth is a landmark. There are three tables in the white interior. The counter seat is also a shop with a calm atmosphere of about six seats. The menu is also "Hachicho Miso Oden", "Tebane Fried" and "Tenmusu" like the owner from Nagoya. In addition to lunch during the day, we also have a special menu at night. In particular, I was surprised to see the hot and cold noodles of Inaniwa Teitsu Udon for 650 yen to 800 yen. Are you all right? When I hear that, it is "service price" because I am working hard by myself. And... This price is not possible in the Kanto area. Please come and visit us when you come near us. I'll be in Tokyo during business hours. Hidden and Kitchen "Cats and Dumplings" Kikugawa 2-15-1 TEL 03-6659-6788 Toei Shinjuku Line 2 minutes walk from Kikugawa Station A1 exit Lunch 11:30-14:00 Dinner 17:00-22:30 Language This page has been automatically translated. Please note that it may differ from the original contents.

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Please make a decision after tasting.


It has been a winter day since yesterday. It's a warm winter and I've come this far without being bothered by snow, but it's February after all. It is snow removal from the morning. Today's proposal to restaurants considering "Inaniwa Teye kogyo udon". We will send a sample for tasting to everyone who inquired only in February. We will send you "Inaniwa Tegoku Udon 300g" which you want to judge after tasting the full-person properly. 80-100g is for one person, so it has 3 to 4 people. "Inaniwa Teya Udon" made with multi-water ripening is shiny and shiny. Udon dough is made over a four-day process using the master's ripening process, which repeats "forging, maturing, and forging and maturing" over and over again. You can enjoy the luxurious throat with gentleness, the strong texture of the body spreading in the mouth, and the "ina garden texture" of the multi-water ripening process. "Inaniwa Teyeshi Udon" which continues to keep the traditional manufacturing method that lasts for more than 300 years will be a unique "Inaniwa texture" by drying and making it. If you watch the video of the cooking method, it is sure to become even more delicious. Boiled time is only 3 minutes and 30 seconds! I would appreciate it if you could join the new menu from early spring. If you have any questions, please contact us by e-mail! White flour becomes "light orange" noodles by repeating "forged and aged" over and over again. Language This page has been automatically translated. Please note that it may differ from the original contents.

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