旨辛うどん藤原浦和高砂店

Name: 旨辛うどん 藤原 浦和高砂店
Address: Takasago, Urawa Ward, 〒330-0063 Saitama,Japan, Saitama, Japan

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Contact 旨辛うどん藤原浦和高砂店

住所：	Takasago, Urawa Ward, 〒330-0063 Saitama,Japan
電話：	📞 +8878
カテゴリ：	うどんレストラン ,
街：	Saitama

Takasago, Urawa Ward, 〒330-0063 Saitama,Japan

Best Udon noodle restaurant in japan

K	Kaz A on Google ★ ★ ★ ★ ★ 肉汁うどんに唐辛子を入れた旨辛うどんが人気です。辛さも選べるので、ご自分の辛さに対する耐性で選びましょう。家人曰く、北与野の藤原より辛めといっている人が多いとのことなので、気を付けましょう。辛いでも旨いって感じです。夏には冷や汁うどんが味わえます。これは辛くなく、冷たいごまのつけ汁で甘辛い味わいです。 The spicy udon noodles made by adding chili peppers to the gravy udon noodles are popular. You can also choose the spiciness, so choose according to your resistance to spiciness. According to the family, many people say that it is more spicy than Fujiwara in Kitayono, so be careful. It's spicy but delicious. In summer, you can enjoy cold soup udon noodles. This is not spicy and has a sweet and spicy taste with cold sesame juice.
K	Kri Khalas on Google ★ ★ ★ ★ ★ ①旨辛の辛さ5を食す【1,000円】。肉汁と辛さのハーモニーはかなり旨いけど1000円なのでコスパはよくないか。 ②ジョロキア地獄を食す【1,100円】。通常の辛いうどんはレベル5までだが、これはレベル10。更に上のレベル20のうどんもある。CoCo壱番屋のカレーの10辛を超えるくらいの辛さ。食べたあともしばらく口に水を入れてないと舌がヒリヒリハーハーするレベル。辛さ5で良いなと感じた。あと、辛いものはむせる人が多いんでコロナでは良くない。私も一口目は軽くむせた。必ず確実に大げさなくらい口を塞ぐこと！しないなら軽蔑した目で見る。 ① Eat spicy spicy 5 [1,000 yen]. The harmony of gravy and spiciness is pretty good, but it's 1000 yen, so cospa isn't good. ② Eat Jorokia hell [1,100 yen]. Normal spicy udon is up to level 5, but this is level 10. There are also higher level 20 udon noodles. CoCo Ichibanya's curry is more than 10 spicy. If you don't put water in your mouth for a while after eating, your tongue will tingle. I felt that spiciness 5 was good. Also, there are many people who eat spicy foods, so corona is not good. I also took the first bite lightly. Be sure to close your mouth exaggeratedly! If you don't, look with contempt.
k	kenta sakuma on Google ★ ★ ★ ★ ★ 肉の入った濃いめのつけ汁に別盛りでうどんが出てくるので「武蔵野うどん」スタイルなんだけど、ちょっとアレンジされている模様。うどんももうちょっと太めでゴワゴワなやつが好みなのですが、ツルツルしこしこでこれはこれで美味しい！ビールくらいおいてくれると嬉しいけど、客の回転悪くなるから出してないのかな。看板は「武蔵野うどん　藤原」ではなく「旨辛うどん　藤原」なので、別のスタイルを追求している模様。北与野などにもお店はあるので、そっちも行ってみたいなあ。 It's a "Musashino udon" style because udon comes out separately in a thick soup with meat, but it seems that it is arranged a little. I like udon noodles that are a little thicker and stiffer, but they are smooth and chewy, and this is delicious! I'd be happy if you could leave beer, but I wonder if it's not served because the turnover of customers gets worse. The signboard is not "Musashino Udon Fujiwara" but "Spicy Udon Fujiwara", so it seems that he is pursuing a different style. There are shops in Kita-Yono, so I'd like to go there as well.
と	とおるはん on Google ★ ★ ★ ★ ★ 火を通しきらず、芯が残っているので、生の小麦粉の味がします。アルファ化（寝かせて小麦粉がデンプン質になる）していない麺なので、「コシがある」のではなく「硬い」です。塩のカドが取れず、尖った「塩辛さ」を感じます。食べた後も消化に悪く、胃に残ります。前に他県に行った時、全国的に有名なうどんの産地でしたが、その界隈はどちらもアルファ化していない麺で、とても驚きました。しっかり寝かせた麺と、あまり寝かせない麺。うどんにも２種類あるみたいですね。武蔵野うどん系、というのでしょうか。埼玉のうどんはアルファ化していない麺が、多いように思います。 I couldn't cook it Since the core remains, It tastes like raw flour. Pregelatinization (Let it lie down and the flour becomes starchy) It ’s not noodles, so It is not "stiff" but "hard". I couldn't get rid of the salt I feel a sharp "salty". It ’s difficult to digest even after eating, It remains in the stomach. When I went to another prefecture before It was a nationally famous udon producing area, Noodles in that area are not pregelatinized, I was very surprised. Noodles that have been laid down well and Noodles that can't be laid down too much. It seems that there are two types of udon. Musashino udon series, Is that so? Saitama udon noodles are not pregelatinized, I think there are many.
村	村井明光 on Google ★ ★ ★ ★ ★ 激辛は避けて王道の肉汁うどんをいただきました。・麵ヨシ・汁うまし・うどんに練りこまれた塩か、出汁の塩分かわからないがその日は１L以上水を飲んでしまった・ネギとバラ肉地味にいい仕事している。決して派手ではない浦和気質・お値段はコスパ悪し（何でもかんでも安売りしろってことじゃないので、活路を若者の激辛ばやりに見出して付加価値つける作戦は良いと思いますけど。 I avoided the spicy food and had the royal road gravy udon. ・ Yoshi ・ Juice is delicious ・ I don't know if the salt is kneaded into udon or the salt in the soup stock, but I drank more than 1L of water that day. ・ Welsh onions and ribs are a good job. Urawa temperament that is never flashy ・ The price is bad (it doesn't mean that you can sell everything at a bargain price, so I think it's a good strategy to find a way out for young people and add value.
T	Takemasa Sekine on Google ★ ★ ★ ★ ★ ツルツル麺と旨辛の汁を楽しんだ。土曜日の12時台後半に入店。北与野にあるお店は人気店と知っていたので混雑を心配したが、幸いだったのか、それともまだ認知されてないだけか入店時は客二人のみで直ぐ着席できた。着席して程なく、人気の旨辛肉汁うどん到着。武蔵野うどんと謳われてるが、県西部出身の私には馴染みの薄いツルツル系の麺。見た目通りの喉越し、武蔵野うどんとしてはもう少しコシが欲しいが、これはこれでアリです。汁は2倍をチョイス。最初豆板醤の匂いが強かったが、辛味と旨味がしっかりあって麺がよく進む。旨い。メニューが豊富なので、また別のベニューを楽しみに訪問しよう。 I enjoyed the smooth noodles and the spicy soup. Entered the store in the latter half of 12:00 on Saturday. I knew that the store in Kita-Yono was a popular store, so I was worried about the congestion, but fortunately, or because it wasn't recognized yet, I was able to sit down immediately with only two customers when I entered the store. Shortly after I sat down, I arrived at the popular spicy gravy udon noodles. Although it is touted as Musashino udon, it is a slippery noodle that is not familiar to me from the western part of the prefecture. I want a little more stiffness for Musashino udon, as it looks. This is an ant with this. Choose twice as much soup. At first, the smell of doubanjiang was strong, but the spiciness and umami were strong and the noodles went well. delicious. The menu is plentiful, so look forward to another venue.
_	_ syrup on Google ★ ★ ★ ★ ★ 知らない間に営業日が土曜復活してたので久々訪問しました。年単位だけど営業日コロコロ変わってて一貫して欲しい。北与野は開店当初から通ってて高砂店も何度か来てます。立地的にはどちらもさほど差がないので北与野に行きがち。メニューは変わらないので行きやすい方が良いかと。店内BGMがなく、少ない人数で回してる感じですね。北与野の方がやはり本店だし店員さんの活気もある気がします。うどんの美味しさは差はないかと I visited after a long time because the business day was revived on Saturday before I knew it. It's a yearly unit, but I want it to be consistent because the business days change. I've been to Kitayono since the beginning of the store, and I've been to the Takasago store several times. There is not much difference in location, so I tend to go to Kitayono. The menu doesn't change, so it's better to go easily. There is no in-store BGM, and it feels like a small number of people are turning it. Kita-Yono is still the main store, and I feel that the clerk is more lively. I wonder if there is a difference in the deliciousness of udon
K	Ku ma on Google ★ ★ ★ ★ ★ 平日の12時過ぎに入店。行列ができているのを見かけた事があり、覚悟して訪問しましたが直ぐに入れました。カウンターのみ、14席ほどの座席はほぼ満席でした。男性客が多いものの、若い女性もひとりで来店していました。一番人気の旨辛肉汁うどん、辛さは基本でオーダー。ツルツル系の麺で、喉越しが良く、コシもあって、うどんそのものが美味しかったです。辛さについては良い感じの辛さですが、辛いものが苦手な人は、辛さ基本でもちょっと辛すぎるかもしれません。店内、勢いよくすすって、むせてる人がチラホラいました（笑）。店内いろんなところにティッシュの箱と、お水のボトルが置いてあります。辛さを増したらなかなか凄そうです。追い飯もあるとのこと。回転が早いので、行列ができていても直ぐに入れると思います。ごちそうさまでした。 Entered after 12:00 on weekdays. I had seen a line up, so I was prepared to visit, but I immediately entered. Only at the counter, about 14 seats were almost full. Although there were many male customers, young women also came to the store alone. The most popular spicy gravy udon, spiciness is basically ordered. The noodles were smooth and smooth, and the udon itself was delicious. The spiciness is good, but for those who are not good at spicy foods, the basic spiciness may be a little too spicy. Inside the store, there were people who were slurping and slurping (laughs). There are tissue boxes and water bottles in various places inside the store. It seems to be quite amazing if the spiciness is increased. There is also a chasing meal. Since the rotation is fast, I think that even if there is a line, it will be put in immediately. Thank you for the meal.