Hanayama Udon Ikaho Sekidan Ten

This menu was selected by 150,000 customers at a competition to determine the best udon in Japan and has won three consecutive years.

Gunma Prefecture produced Hanabiradake and Shiitake used

Two types of noodles (Oni Himokawa and Himokawa), two types of broth (soy sauce and sesame), both can be enjoyed. This is an original vessel inspired by the stone steps of Ikaho Onsen.

Two types of noodles (Oni Himokawa and Himokawa), two types of dipping sauce (Soy Sauce and Sesame), both can be enjoyed. Uses 'Tempura-Specific Maitake' from Gunma Prefecture.

Two types of noodles (Oni Himokawa and Himokawa), two types of dipping sauce (soy sauce and sesame), both can be enjoyed. The ingredients for the tempura change according to the season.

Gunma Prefecture produced barley pork, you can choose between Oni Himo River or Himo River. (The photo shows Oni Himo River.)

Uses Gunma Prefecture's Hanabiradake and Shiitake mushrooms. You can choose Onihimokawa or Himokawa.

Oni Himo River / Himo River can be chosen. (The photo is of Oni Himo River)

You can enjoy two dishes: 'Golden Sauce Demon Himo River' and 'Silver Sauce Himo River'. This menu is inspired by the two hot springs in Ikaho, Golden Hot Spring and Silver Hot Spring.

You can enjoy two dishes: 'Golden Sauce Oni Himokawa' and 'Silver Sauce Himokawa'. It uses 'tempura-specific maitake' from Gunma Prefecture.

You can enjoy two dishes: 'Golden Sauce Oni Himokawa' and 'Silver Sauce Himokawa'. The ingredients for the tempura change with the seasons.

This dish is made by adding hidden flavors like potato and cheese to flour for udon, then rolling it into bite-sized balls that are round and chewy.

Using 'Tempura-Specific Maitake' from Gunma Prefecture.

This is oshi sushi finished with shrimp tempura and bowl sauce. It is a limited menu item at the Ikaho Stone Steps store, measuring 32 cm in length, with a firm texture and the richness of homemade sauce.