Nagakiya Handmade Udon

Founded in 1891, this long-running udon restaurant has been serving handmade udon made with traditional methods since the beginning. Its appeal lies in its handmade noodles made with 100% Hokkaido flour and its broth-based dipping sauce made with high-quality bonito flakes from Kagoshima. Another highlight is that it uses no chemical seasonings at all.

The signature dish is "Konosu Kawahaba Udon." This award-winning dish won first place at the 12th Saitama B-Class Local Gourmet King Championship. The udon noodles are about 8cm wide and have a chewy texture. The more you chew, the more the flavor of the broth spreads. There is also the "Kawahaba Gosanke Udon," available only from October to May, and the "Joryu, Karyu no 2537 Kawahaba Goma-jiru Udon," available only in summer. In addition, the restaurant offers soba, rice bowls, and set meals, with a wide variety of menu options.

The restaurant has a Japanese-style exterior with a white noren curtain. Inside, there are 32 seats in total, including counter seats, table seats, and tatami seating. Near the entrance, there is also a handmade noodle-making area. A bicycle stand is available in front of the restaurant, making it easy to stop by while cycling around Konosu City.