Mugiho

The recommendation at 'Mugiho' is the homemade noodles made with Aichi Prefecture's wheat 'Kinuakari' and a broth using kombu, dried sardines, and bonito flakes. In particular, the 'Bukkake Udon' is popular for its style of serving condiments on a separate plate, allowing you to fully enjoy the flavor of the noodles. The lunch menu is also substantial, known for its generous portions and high cost performance.

The interior of 'Mugiho' has a simple and calm atmosphere based on white. There are table seats and counter seats, making it a space that is easy to use for both individuals and groups. The warm hospitality of the owner and staff also provides a sense of security to the visitors. There is also a parking lot available, making access by car convenient.

"Mugiho" is a restaurant that opened in 2015 in Anjo City, Aichi Prefecture. The owner and his wife continue to provide handmade udon, making it a beloved establishment in the local area. The wheat flour used is 'Kinuakari' from Aichi Prefecture, and the broth is made with natural kombu, iriko, katsuobushi, and urume-bushi, demonstrating a commitment to quality ingredients. As a result, the gentle flavor of the udon is supported by many people.