・Sanuki udon (Kagawa Prefecture) ・Inaniwa udon (Akita Prefecture) ・Goto udon (Miyazaki Prefecture) One of Japan's three great udon (opinions vary), a specialty shop for 【Goto udon】, the specialty of Nagasaki's Goto Islands with its strong chewiness and smooth slurp, can be enjoyed in Nakazakicho, Osaka (≧∇≦)b 【Jigoku-daki】 is a dish where a group gathers around the pot the udon was boiled in (medium size 300g 750 yen), and I'm happy you can choose the dipping sauce😄 ・Ago dashi ・Egg ・Wakame I chose these, and the egg was my favorite. Goto udon, thin yet with strong chewiness, can be enjoyed with various flavors. Also, ・Ago dashi champon ・Ago dashi sara udon and even ・Shimabara wakame and myoga namul there's a full lineup of dishes using Nagasaki Prefecture ingredients🍻

Thu, 2019/10/3: a Goto udon specialty shop that opened in the Tengo Nakazaki-dori shopping street. ～Menu～ ○Goto udon ~Jigoku-daki~ ・300g ￥750- ・Dipping sauce: ago dashi, egg, ume oroshi ○Tempura toppings ・Yamaimo ￥50- ・Shrimp tempura ￥200- You can choose from 3 dipping sauces, so you don't get bored. Besides udon, there's also a wide selection of izakaya dishes.

Went on my lunch break. It was past 13:00, so there were 2 customers ahead of me! I tried the regular-size cold one. Thin, but with a springy, popping bite! The ago dashi is refreshing and gentle. Delicious! It's udon, but it's dried noodles, so the boiling time tends to be a bit long… With いぶきうどん and 洛ニ神ラーメン🍜 nearby, it's become a fish🐟 broth street!

I'd long wanted to eat Goto udon from the Goto Islands, and had my eye on this place since 2019/11 when I went to Osaka to hang out. Then I finally got to eat it at lunch on 2019/12/31. It's as thin as hiyamugi, but smooth and chewy despite being thin, and there are 2 kinds of standard broth. There are also various other dipping broths, so I'm looking forward to ordering a different one next time. This time, since it was my first visit, I had it with the ago dashi and egg dipping broths, but my recommendation is the egg dipping broth.

Goto udon, hand-stretched using camellia oil and eaten by dipping in 3 kinds of broth, was delicious! The udon's unique chewiness and the tastiness of the broth are really something!