★【Udon】 Udon Restaurant Jingorou at Kokubunji in Tokyo. I tried Musashino Udon

1. Introduction

Local cuisine rooted in Musashino area "Musashino Udon". It refers to udon noodles called "hand-cut noodles" in the Musashino region, it is considerably thicker than ordinary udon noodles, a little brownish in color, and Koshi is also excellent udon.

On this day I went to the restaurant after asking Kokubunji that there was a Udon restaurant Jingorou that could taste that Musashino udon. The charm of this restaurant is that it can eat both "soba" and "udon".

2. Menu

Here is the menu.

On this day I made Aimori to taste udon and soba at the same time. "Aimori" means both udon and soba.

Aimori Kamojiru 790 yen + topping 120 yen

Kamojiru(Kamonanban) is buckwheat noodles in a hot soup with duck and green onions.

Musashino udon has been served

The amount of this Aimori is 600 grams even at ordinary places. Udon restaurant Jingorou says "We want you to have a full stomach with you."

Kamojiru is a stewed duck meat and long onions with soy sauce based soup stock.

I will try Musashino Udon at once.

What is it like rich texture? In Udon restaurant Jingorou, we also stick to homemade noodles with udon noodles as well as hand-made noodles. The surface of Udon is smooth and throat is wonderful. Kamojiru also dissolves the delicacy of duck's fat and is quite concentrated soup.

Udon restaurant Jingorou was introduced to the street log channel.

3. Summarize

How about Musashino Udon? Why do not you try enjoying sake while having Musashino Udon with strong Koshi too?

I will introduce how to make Udon for Steemians who can not go to Udon restaurant

Restaurant name：Kokubunji Jingorou

Address：3 Chome-12-2 Honcho Kokubunji-shi, Tokyo

TEL：+81-42-325-6916

Operating Hours：11:00～24:00

Shop holidays：No Rest

Remarks：



【Taste】4

【Place】4.5

【Atmosphere】5

【Service】4

【Congestion】4

written by tamito0201

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(※The following is a submitted article in Japanese.
以下は、日本語での投稿記事です。）