Konpira Udon, Kojo Heisetsu

From the Olympic Club on the top of Qinping Mountain, the original road returned to the tiger house at the entrance of Omotesando Road. The first floor of the tiger house is the Udon noodle restaurant, and the courtyard is the tiger house hotel. The overall wooden building has a history of 300 years, and it is also their protected ancient buildings. The Tiger House Hotel used to provide accommodation and food for the faithful who visited the Biro Palace. Many historical figures use Udon noodles here, and it is said that they still retain old tastes. The store environment is not Showa style, but the more traditional former Showa farmhouse quaint style. We ordered traditional pickled salmon udon and raccoon udon noodles, first small mouth soup, full of salmon pickled seafood soup head and several flavors of soup base, it is indeed mellow and fresh, very good. Chewing the old soup head is also a taste of history. The raccoon Udon is the soup head with light soy sauce at the bottom of the kelp soup, and the taste is light and simple. There is no new process improvement in Udon noodles. It is a soft Udon, and the taste is suitable for the elderly who visit. After all, Xiangchuan is the hometown of Udon noodles. It is said that the birthplace of Udon noodles is in Qinping Biro Palace. After the taste of Udon noodles, there is a Japanese wine museum rebuilt by Jinling Township Old Wine House 20 meters ahead of the meal. You can visit it for consumption. You can understand the classification and brewing process of various sakes in Japan. By the way, you can also buy a little to take away.

Not bad, I prefer to eat white chicken in Guangzhou. The waiter is enthusiastic. There are many small restaurants in the small restaurant, and they will not be embarrassed by the distance.

Konpira Udon, Kojo Heisetsu

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