With the exception of Kama-age (fried udon) I prefer to eat udon cold. Even when served in hot soup, noodles remain cold — otherwise known as ‘hiya-tsu’.
When I visited this place before, if I asked “can I have these cold?” they came back with “lets see how they look after we cook them?” Indeed, these noodles are living things. It seems that I can check and they can recommend how best to eat them. Their existence is a rare thing in the world of home made udon, remaining homely local food even when it becomes popular.
Still, ‘hiya-tsu’ is always superb. A mouthful of these thin noodles are kind on the waist and an absolute miracle. The soup’s also delicious.
They've recently been sold in Tokyo at ‘Fulfillment​
, fine and delicate machine-produced noodles that I hope to go and try soon.