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A popular shop loved by all, high-school kids included, and often sold out

This shop uses shiro-tsubaki flour (a variety developed specifically for udon noodles), and the chef deploys a set of skills learned in Kagawa (the home of udon noodles) as the base for the shop’s taste. The final result is a taste and texture beloved by the locals here in Ainan Town. All of the dough is made that morning, so the noodles often run out in the afternoon. The supple noodles, with just the right amount of springiness, are served up with a sweet stock-based broth. What a treat!