Tempura Udon Noodles -Murakami Udon in Nakashibetsu-
June 5th, 2017
Murakami Udon (むらかみうどん) is an udon noodle specialty restaurant founded in 2015 in Nakashibetsu and was printed in MICHELIN GUIDE Hokkaido 2017 Special Edition. An owner trained his Udon cooking in Kagawa prefecture (香川県 * Udon country) and opened a business in Nakashibetsu. MICHELIN GUIDE appreciated their dishes for less than 2 years, one can infer tasty dishes. The interior decoration is like a stylish cafe. The restraunt is not so large, but counter seats and tables are provided, so family customers seem to enjoy. It often has visitors lined up at lunchtime.
I visited here around 15:00 on weekdays. 3 going great lengths written on a paper is put up on a wall near an entrance. [Noodles] Udon noodles are used 100% flour produced in Japan and are made by the owner at the restraunt everyday. [Soup Stock] The owner make Japanese soup stock from high quality Hidaka Kombu (日高昆布), carefully selected 3 types of sliced dried fish (雑節) and sliced dried bonito (本節) produced in Kagoshima prefecture everyday. It is not used a synthetic seasoning. [Tempura] Tempura is deep fried with high quality rice oil (米油) and carefully selected tempura flour, so it has good taste and crispy texture. Stomach does not feel heavy. There was a group of customers at the restraunt at this halfway hour. I sat at a counter seat and read a menu, and ordered Tempura Udon Noodles with Hot Broth (温かい天ぷらうどん). The price was JPY 980.
About 10 - 15 minutes later, Udon Noodles separated from Tempura was served. I asked a waitress how to eat those. She replied "You would like to eat only the Tempura or to put the Tempura on the Udon noodles as you like". So I decided to put a half of the Tempura and to eat the half of the Tempura.
After decorating the Udon noodles, I had a sip of the soup broth at oonce. The taste was light and had tasty soup stock. Tasty! I ate the Udon noodles successively. The appearance looked tough. But those were surprisingly soft. Interesting! Then I ate the Tempura. Deep fried vegetable were crispy and my stomach did not feel heavy. I understood they recommended the Tempura. I ate the Udon Noodles with the Hot Broth this time. As for the Udon Noodles with Cold Broth, the appearance seems to be intersted and the Udon Noodles are chewy. In addtion, I want to eat Udon Carbonara next time.
Atmosphere of Tempura Udon Noodles Can Be Watched on Youtube
|Parking lot||Free parking is provided (20 cars)|
|Business hour||Weekdays 11:00-20:00, Saturdays, Sundays and national holidays 11:00-15:00|
|Regular closing day||Wednesday|
|Home page||Home page is here|
|Mapcode||429 777 673*57|