About
Asahi-dori shopping street from the south exit of JR Kunitachi Station This is a pasta specialty store located about 4 minutes walking. I want to enjoy the original flavor and umami of wheat that spreads the more I chew it by making the texture of Sanuki udon noodles with raw pasta. When making udon, do you put pressure on the noodle dough? This is the work to control the amount of air bubbles (the amount of air) in the flour that is related to the texture. The raw pasta in our shop is removed in the noodle making room in the store using the vacuum noodle technique. We researched the composition of the dough that allows boiling water to penetrate efficiently to Aldente, and the ratio of thickness and length where you can feel the texture and throat. The texture of raw pasta has been reproduced at the same time through the texture of udon, which has been loved by Japanese people since ancient times. The set menu for weekday lunchtime is 1100 yen to 1300 yen (excluding tax) with your fa
Details
