Sato Yosuke Shoten Flagship Store

This long-established shop has inherited the Inaniwa udon production method established by the first generation Inaniwa (Sato) Kichizaemon in 1665.
From the selection of ingredients to the inspection of products before shipping without cutting corners, and the traditional process of making udon by hand is still followed.
Inaniwa udon is made with simple ingredients such as pure water, salted water made from carefully selected salt, and special flour, and it takes three days, including the ripening period, to complete.
The noodles take three days to mature, and skilled craftsmen fine-tune the texture according to the temperature and humidity of the day to achieve the perfect texture of smoothness.

The most popular dish at the restaurant is the "Futaaji (Two-flavor) Ten Seiro," which offers both soy sauce and sesame miso soup.
The "Ajikurabe Tempura-tsuki" (with tempura)" is also popular, allowing customers to enjoy the difference in texture and throat clearing between cold udon and warm udon.
In addition to standard dishes such as simple bukkake udon and hot udon, there is a wide variety of other dishes such as the "Thai Curry Two Flavor Set," which offers two kinds of curry, green curry and red curry, as well as seasonal specials.