Fu Fu Tei Chuo-ku Yakusho Uradori Ten
ふぅふー亭 中央区役所裏通り店
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Authentic Sanuki Udon with Chewy Texture and Firmness from the Foot Kneading Method
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Japan User ratings3.26(1 review)Reviews
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Boiled udon noodles are quickly rinsed to remove the sliminess, and then enjoyed with your favorite condiments and special broth. This is a traditional dish that can be enjoyed in 8-10 minutes. Prices: Extra-large...1,700 yen, Large...900 yen, Medium...800 yen, Small...700 yen.
Boiled udon noodles are quickly cooled in ice water, topped with sweet and savory simmered minced tempura, garnished with condiments, and served with special soy sauce. Special soy sauce required time: 8-10 minutes. Large...900 yen, Medium...800 yen, Small...700 yen.
Zaru Udon is a simple udon dish where udon noodles are quickly chilled in ice water, served on a bamboo draining basket, and enjoyed with our special dipping sauce. Estimated time: 10-12 minutes. Large: 900 yen, Medium: 800 yen, Small: 700 yen.
※Please feel free to ask for more broth or condiments※The serving hours may vary depending on how busy it is. Thank you for your understanding.
Boiled udon noodles are quickly rinsed to remove the sliminess, and then served with your choice of condiments and special broth. This is a traditional dish that can be enjoyed in 8-10 minutes. Prices: Extra-large...1,700 yen, Large...900 yen, Medium...800 yen, Small...700 yen
Boiled udon noodles are quickly cooled in ice water, then topped with sweet and savory simmered minced tempura, garnished with condiments, and served with special soy sauce. Special soy sauce required time: 8-10 minutes. Large: 900 yen, Medium: 800 yen, Small: 700 yen.
Zaru Udon is a simple udon dish where udon noodles are quickly chilled in ice water, then served on a bamboo strainer and enjoyed with our special dipping sauce. Estimated time: 10-12 minutes. Large: 900 yen, Medium: 800 yen, Small: 700 yen.
※Please feel free to ask for more soup stock or condiments※The serving hours may vary depending on the congestion. Thank you for your understanding.
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