Seimizuya

Mizusawa udon is made using the "famous water of Mizusawa" nurtured by the nature of the Haruna mountain range, and is produced using the handmade method. The process includes mixing, kneading, letting it rest, stretching, cutting, drying, and boiling, all done by hand to achieve a color and gloss, smooth texture, firmness, and flavor that cannot be achieved by machines. The restaurant also offers udon noodles made with pesticide-free wheat, a gem of a product that shows the restaurant's commitment to its ingredients.

The restaurant has a calm Japanese atmosphere where you can enjoy your meal in a relaxed atmosphere. The warm wooden interior creates a comfortable space where you can relax and enjoy your meal. It is the perfect place for a meal with friends and family, where you can enjoy a peaceful time.

Shimizuya is a long-established udon store with a history of over 400 years. It is known as the birthplace of Mizusawa udon, and has preserved this technique since the Edo period. It became known as "Mizusawa udon" during the Edo period when handmade udon was served to worshippers during "Mizusawa mairi," and Shimizuya has carried on this tradition.

The chefs at Shimizuya have been in the family of artisans for generations, and the 17th generation kept the traditional techniques alive, while the 18th generation, Mr. Okawara, trained in Japanese cuisine, has begun the challenge of adapting to modern tastes while preserving tradition. Shimizuya will continue to preserve the tradition of "Mizusawa Udon" which should be handed down to the next generation.