Sudaan

January 2020 I happened to be able to make a reservation because I couldn't make a reservation at any of the popular stores. I enjoyed the miso-style Anko Nabe. It was a treat. ・ The telephone response was very good, and I called many times to change the time and ask questions. Every time I got a polite answer! I was very happy. ・ There is a menu other than the angler fish pot, so I think it is good for those who are not good at angler fish. ・ The parking lot is large and there are about 20 cars. ・ The location is far from the center. ・ The inside of the restaurant is large and you can have a calm meal.

I visited for the purpose of eating an anglerfish hot pot ❗ The anglerfish I ate for the first time was delicious ✨ There were other set meals etc. ..

I visited for the first time. I booked a Sudaan course meal. We had you prepare Okuzashiki in a private room. The lobster, anglerfish pot, etc. were delicious, but the anglerfish pot has a small amount of anglerfish, so which one is the anglerfish? I feel like. Unfortunately, the courtyard and backyard that can be seen from the private room are not well maintained, and the backyard feels like a vacant house. The menu says abalone grilled with oysters, but is it just abalone? There are few sashimi for the price I would have been satisfied if there were a few more items and quantities. Female employee? It was a pity that he didn't have any knowledge about cooking. I'm glad my husband was kind. It was delicious It feels like there is no balance between price and food because it is not enough for the price in many ways. I wasn't satisfied. I wonder if there is next with this feeling.

Even in Oarai, it is an authentic handmade soba and kappou restaurant located in the area from Nakaminato, near Kanpo no Yado. The buckwheat is thin and chewy. A type that has a smooth surface and is smooth and smooth. The soup is sweet and not too salty, and has an elegant taste. We also recommend 100% soba, which was recently added to the menu (around October 2021?). Also, the deep-fried tempura was exquisite, the pumpkin was soggy and sweet, and the shrimp was plentiful and splendid. You'll want to enjoy this with a bowl of tendon. Personally, I mainly use soba noodles quickly, but it is also a full-fledged cooking restaurant, and there are plenty of set meals such as sashimi and boiled fish using locally produced fish. Also, if you make a reservation, you can have a course meal or charter at a banquet. What surprised me was the dessert almond tofu. It's so rich that it seems like it's a panna cotta. It has a cheese-like flavor and is very delicious. It is a gem that you will definitely order when you come. (It seems that you can also take out) There is only a cooking shop in Oarai, and Anko Nabe also appears in winter. There is also an "Anko Nabe set meal" that you can order by yourself, which is very encouraging. This Anko Nabe is also excellent, and the flavor of the liver that has been thoroughly kneaded without being stingy is rich. The sweetness of vegetables such as Chinese cabbage stewed in this rich soup and the deliciousness of Shirataki noodles rubbed with the soup are the best. You can choose porridge or udon noodles, but we also have authentic handmade udon noodles, so I would like you to choose udon noodles. Thick and chewy noodles and ankimo soup with plenty of umami ... Just remembering it made me want to go to eat again. I've eaten Anko Nabe in Oarai, but this is one of the recommended restaurants.

I visited you the other day. I went there several times, but the taste and service were not good. Elderly female clerk does not know the basics of service. I have no knowledge of cooking. The food was also miscellaneous, so I booked the Anko Nabe course with two people, but it was one person Nabe ✖️2. (Previously a large pot.) It remains lukewarm without a gas stove. Itamae may have changed, but the taste is too strong. This content is too expensive compared to other stores. I don't think I'll go anymore.

I visited for the first time. Rubbing alcohol was installed at the entrance, and a partition plate was placed on the table, and infection control was well taken. My husband changed the rice to soba at the seasonal tempura soba, and I changed the rice to soba at Sudaan set meal, and ordered children's dishes for children. There were various toys and books in the back of the tatami room, and I was very grateful that the children could spend time without getting bored. I also rented a chair for children. As for cooking, children's food came first. I've already waited a long time at this point. The menu was warm udon noodles, fried chicken, fried shrimp, lettuce, potatoes with skin, especially bowls and chopsticks, spoons, and forks. The color of the soup had already been transferred to the noodles when the udon came, and as expected, the taste was strong for children, so I diluted it with the hot water I brought. The fried chicken was so strong that even adults thought that the chawanmushi was so strong that I could hardly eat it. .. .. I wish I hadn't asked. After waiting for almost an hour, the food for adults came, but the soba was too boiled and soft, and the noodles stuck together to form a dumpling. I may not have been able to eat immediately after being served because of the care of the children, but my husband who ate immediately had the same impression. It was very, very disappointing that it was hard to loosen so much that I had forgotten to serve it for a while after it was finished, or I thought it was boiled. The simmered dishes in small bowls and the noodle soup were so spicy that the tongue was so spicy that the chopsticks didn't advance. I thought that the noodle soup would erase the flavor of the soba noodles. It's been a while since I've eaten out, so I think I'm used to the light taste. But even so, it's an impression. I brought back the raw soba and boiled it at home and ate it, which was delicious. I can't say anything about the shade of the taste because I think there is a taste, but I think it is better to improve the soba noodles as soon as possible.