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Visited

Kuroho Sanso

Name: Kuroho Sanso
Telephone: +81277733777
Price range: JPY 1,500
Rating: 3.78

久路保山荘

3.78

（1 reviews）

JPY 1,500

Udon

Midori-shi, Gunma, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

Hours

Sunday

9:30~17:00

(L.O.16:30)

Accepts reservations

Monday

Closed

Tuesday

Closed

Wednesday

9:30~17:00

(L.O.16:30)

Accepts reservations

Thursday

9:30~17:00

(L.O.16:30)

Accepts reservations

Friday

9:30~17:00

(L.O.16:30)

Accepts reservations

Saturday

9:30~17:00

(L.O.16:30)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.10km from Akagi station0.84km from Higashinikkawa station1.10km from Oomama station

Facilities

No parking

No washlet

No barrier-free

No Wi-Fi

No power

Payment methods

NFC mobile payment, card accepted, debit card, Rakuten Pay

May 31 to June 27, 2026

S	M	T	W	T	F	S
31	6/1	2	3	4	5	6
7	8	9	10	11	12	13
14	15	16	17	18	19	20
21	22	23	24	25	26	27

：Real-time reservation

：Request

：No available seats

：Closed

Offering the Famous Gunma Specialty: Kaiseki Himokawa Udon

Kuzuhoyamanso is a specialty restaurant renowned for its exquisite kaiseki-style preparation of Gunma's traditional noodle, 'himokawa udon.' The wide, glossy semi-raw noodles pair perfectly with the broth and sauce, delivering a refined yet robust umami flavor that fills the mouth. Seasonal variations such as chilled Chinese noodles and dan dan noodles are also available, showcasing meticulous craftsmanship that makes them a delightful gift option. This establishment attracts many fans as a must-visit gem when in Gunma.

Ratings

3.78（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.75(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

atsushi

@atsushi-600424

Japan

Aug 5, 2025

4.1

Upon entering the restaurant, I felt a calm atmosphere, and as a fan of himokawa, I was excited. The signature dish, kaiseki himokawa udon, features wide noodles that are plump and shine every time I lift them with my chopsticks. The dipping sauce is perfectly balanced with dashi and soy sauce, clinging wonderfully to the wavy noodles. The kaiseki chilled Chinese noodles I had on a hot day had a sharp black vinegar sauce, and I finished it effortlessly. The tantan-style himokawa had just the right amount of spiciness, and the contrast with the chewy texture was delightful. It was also convenient to be able to choose dried noodles for souvenirs, and the deliciousness made me want to share it with someone.

1