池田うどん - Marugame

Probably bought the top recommended udon noodles at the store. Wheat flour tries to imitate noodles, but unfortunately it is long and narrow. It has a soft texture and has been trimmed to the limit. The store smells like everyone and the atmosphere is bad. Comprehensive production that sets it apart from general first-class udon restaurants.

Is delicious. Sixty years ago, this softness was the standard for delicious udon noodles. It has the same softness from the surface to the core and has a good texture. It is different from the wrong "koshi" these days. The soup stock is also nostalgic, and there is a delicious "bone-like taste" of dried sardines, and it is organized as a whole.

The noodles were short and tasteless. The bukkake broth was taken out of the fridge's plastic bottle and caught.

It wasn't delicious. The noodles are dead. Moreover, the soup stock is lentin. I don't want to go again.

Rabbits are horny! The soup stock is lukewarm, and the supermarket bag noodles, which have no waist, are more delicious! LOL

A convenient location with a supermarket next to a convenience store. And the parking lot is incredibly large. … But there was no customer even though it was about 13:45. Because the word-of-mouth evaluation is too bad, I would be wary of ordering "Soy-Yukake Udon Small". Although it was a store like an old country house, it was usually a self-store. The standard topping was lemon only, radish, green onion and ginger were self-topping. At first glance, thin noodles are transparent and the edges are effective, but when you try to eat, you will be surprised that the noodles are not firm or firm. Is the only selling point about the length of the thin noodles?

The thin noodles that have lost the concept of koshi are soaked in the soup stock of plain hot water. Even though it was midday, the shopkeeper's customer service, which turned off all the lights and wiped the floor silently, was also fluffy. Is it also fun to come to Kagawa and eat udon that is not delicious?

For "Ikeda Udon", take Prefectural Road No. 22 "Zentsuji Ayauta Line" from Zentsuji toward Ayauta, and you will see "La Mu Iiyama" on your right along the road. The shop is diagonally across the prefectural road of this "La Mu Iiyama store" on the north side. Arrived today at 11:10, about 10 minutes after the opening time of 11:00. Anyway, the parking lot is large and it is easy to park a car. It is a store entry immediately. The interior is deep, with many table seats for 2 and 4 people, and no counter seats or tatami mat seats. There were two elderly female customers who seemed to be locals. Also, today it was quite cold even in the daytime due to the influence of the cold wave, but the inside of the store was not heated and I felt a little chilly. By the way, I was at a loss when I saw the menu, but this time I had "Kake Udon (Large)" and Tempura "Kakiage" and "Half-boiled egg tempura". This is a prepaid self-service shop, but since it was just after the shop opened, tempura and rice balls were not lined up yet. For the time being, I sat down and waited until the "Kake Udon (Large)" was completed, but at the same time as the udon was completed, "Kakiage" and "Half-boiled egg heaven" came up. Receive the udon, take the "kakiage" and "half-boiled egg heaven", pay the money, and tap the green onions at the condiment corner next to the cash register. In addition, I put "leeks" and "ginger" in the condiment corner, but I didn't put "tenkasu" (a little disappointing !!). I received the "Kake Udon (Large)", but it is obvious that the steam from the bowl is very hot. The noodles are a little fine, white and beautiful. Also, since it is (large), the volume is also normal. The soup stock has a beautiful clear color and smells good. When you first sip the noodles, the koshi is a weak and soft noodle that is very easy to eat and slippery. It feels kind to my stomach. This is a place where people have different tastes, but I think it's a good udon shop for those who like soft noodles with a weak texture. Next, when I take a sip of the soup stock, it is a very tasty soup stock that strongly feels the flavor of kelp, which is my personal impression. This soup stock is quite delicious and goes well with the noodles. This soup stock was delicious and remained in my mouth even after I finished eating and left the restaurant. Anyway, when it comes to udon, it was a delicious udon that had a "homely" feel to it in a good way. The tempura is "kakiage", but when you pick it up with chopsticks, you will feel a squeaky feeling on your fingertips, but when you eat a bite, the squishy feeling of Koromo is stronger than the sizzling feeling, and I think it would have been nice if it had a slightly crispy and crispy feeling. The "half-boiled egg heaven" had a nice yolk and it was delicious. While I was drinking udon, the tempura was fried one after another, and it was a little disappointing that the "chikuwa heaven" I wanted when I finished eating came out !! Udon noodles are generally soft, but the soup stock was delicious, which left an impression on me.