Zangi Udon Ikkyu

This specialty udon restaurant is known for its homemade noodles made from high-quality Hokkaido-grown wheat, "Kitahonami." The dashi broth, a crucial component of the dish, is crafted using premium Hidaka kelp from Hokkaido. By using as many locally sourced ingredients as possible, their udon boasts a firm, chewy texture and a smooth finish that's truly exceptional.

Another signature dish here is the freshly fried, crispy zangi—Hokkaido's iconic fried chicken, marinated in a rich seasoning before being fried to perfection. Since its opening in 2008, this combination of udon and zangi has become a new Hokkaido specialty, steadily gaining a loyal following.

The most popular dish is the "Oyakobukkake," which pairs freshly fried zangi with a soft-boiled egg tempura. The "Chikuzanbukkake," featuring crispy chikuwa tempura alongside zangi, is also highly recommended. All udon dishes can be served in three different styles: "Atsuatsu" (hot noodles in hot broth), "Hiyahiya" (cold noodles in cold broth), or "Hiyaatsu" (cold noodles in hot broth), allowing you to choose based on the weather or your personal preference.