I visited a little before 11:30 on a holiday. Luckily I got a seat, but a queue formed almost immediately. I had りしり昆布うどん. The broth was gentle, and the udon was topped with chopped kombu and tororo kombu. A bowl overflowing with kombu umami. Complimentary kombu and French fries were available. You could add condiments, and I ended up getting seconds. It was a very nice service. The fries had a coating, but they were really tasty. Kombu udon is addictive. I'll definitely be back.

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I stopped by on the way to エスコン. It was Saturday lunchtime, but I got a seat straight away. There was a large table in the middle and ６ seats along the wall, so it didn't feel particularly spacious. You order and pay before eating. The udon was firm and chewy, and the broth was gentle, just as you'd expect from kombu broth. The meat, burdock, and chikuwa tempura version I had (cold) was generous and delicious. I thought the meat would be thin slices, but it was full of big chunks of kakuni.

It seems they recently raised their prices Can't be helped in these times There are no inexpensive basic options like kake udon The only cold options are two types of bukkake udon I ordered 肉肉ぶっかけうどん (cold), 1200円 It's full of chunky pieces of meat, so it's very satisfying I enjoyed it; it was delicious The free fries are sprinkled with aonori and are tasty too

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I went for Sunday lunch. The udon was smooth with flavorful broth; I had the one with fried octopus, and it was really delicious. The portion was just right and filled me up. Complimentary French fries and thinly sliced kombu are available. The fries were seasoned with kombu salt and were tasty. I waited a little before entering, but it was a place I'd want to visit again.

April 2025 Heading along きらら街道 through the countryside from central 南幌 toward 江別, I spotted a huge sign reading “うどんや” on the side panel of a trailer!👀！ · ＿＿＿＿うどんや昆布さん＿＿＿ · This udon shop is apparently run by a company that has been manufacturing and selling 利尻 kombu and seafood delicacies for 40 years on 利尻島 and 20 years in 南幌町. The parking lot is unpaved, but it's absolutely huge and can accommodate a considerable number of cars♪ You choose your menu first and pay in advance, so after carefully considering the menu, 梅四郎 chose…… 【利尻わかめうどん】 Not just 利尻, but 北海道 itself is a major kombu-producing region, so few people probably associate it with wakame. But hold on—wakame is harvested in 北海道 too, in 利尻 and 道南ー♪ What's more, 利尻 wakame is in season from April to May, so it's at its peak right now! It's one of 北海道's rare spring flavors, so I ordered it♪ And then… 【とろろ昆布おむすび】 Most of what's readily available around 札幌 comes from 道南, and the 利尻 variety is rare too, so that settled the side dish♪ My wife chose…… 【りしり昆布うどん】 For some reason, “りしり昆布うどん” writes 利尻 in hiragana, while the “利尻わかめうどん” 梅四郎 ordered writes 利尻 in kanji Why lol While waiting for the udon, we helped ourselves to the complimentary 糠昆布 and French fries provided like an appetizer, and snacked on those… The view through the window is 北海道's magnificent countryside… actually, it's an enormous array of solar panels (sweat) Just as I was musing, “The view would surely be wonderful without those solar panels…,” the udon arrived Let's eaaat🙏 The udon broth, supposedly made exclusively from 利尻 kombu, starts out with a very gentle, clear flavor, but you can tell the broth gradually seeps out of the kombu and the flavor intensifies♪ The udon noodles are average in thickness and firmness—not the no-chewing noodles of Sanuki, nor the soft noodle type of Hakata udon, but somewhere in between. When you bite into them, they're soft near the surface while retaining firmness in the center, carefully calculated noodles like what you'd call al dente in pasta This texture is nice～ Now, let's try the first wakame of the season… It's my first time eating 利尻 wakame, and it's really tender～ Then there's 磯野かおり Wait, that sounds like カツオ from サザエさん married his girlfriend かおりちゃん! I mean the scent of the sea As you chew, the sea aroma gently spreads, and your mouth instantly becomes 礼文水道! And then〜a bite of tororo kombu onigiri♪ The rice is locally grown ななつぼし from 南幌. ななつぼし tends to cook up firm, but here it's cooked softer That helps the tororo kombu blend in, bringing waves of rice and tororo kombu umami evenly throughout! Tororo is always right beside the rice Truly “となりのトロロ”! Then, 【ホッケの燻製】 This is outstanding! Nibble a little of this smoked fish, then take a bite of tororo onigiri♪ And then slurp some kombu broth <⁠(⁠￣⁠︶⁠￣⁠)⁠>Yumm〜 Thanks for the meal～🙏

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