Hitashiro
直白
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A hidden udon shop in a back alley
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Curry udon is made with a dashi base and a variety of spices and seasonings. Kitsune udon uses deep-fried tofu purchased from a long-established tofu shop. Akakara-niku tsuke-men is made with a dashi base, garlic, and a variety of spicy seasonings, as well as fish powder, and is carefully crafted with various commitments.
We use Koshu Kenmi chicken, which is also used in a Michelin-starred restaurant. We also pay attention to the oil, tempura flour, and various vegetables for tempura.
Curry udon is made with a dashi base and a variety of spices and seasonings. Kitsune udon uses fried tofu purchased from a long-established tofu shop. Akakara-niku tsuke udon is made with a dashi base, garlic, numerous spicy spices, fish powder, and various other ingredients.
We use chicken from Koshu Kenmi Chicken, which is also used in Michelin-starred restaurants. We are particular about our oil, tempura flour, and offer a variety of tempura such as tulip (chicken wing tempura) and vegetable tempura.
Curry udon is made with a broth base and a variety of spices and seasonings. Kitsune udon uses fried tofu sourced from a long-established tofu shop. The red spicy meat dipping sauce is also broth-based and made with garlic, a variety of spicy seasonings, fish powder, and other carefully selected ingredients.
The chicken used is Kōshū Kenmi chicken, which is also used in Michelin-starred restaurants. We are particular about the oil and tempura flour used for vegetable tempura and others.
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