They have limited staff and also a limited hour to serve. I recommend it if you want to try udon.

This udon shop is on Daimon-dori, very close to Iwamotocho Station. I visited for lunch, and they have gone quite digital: first you get a numbered ticket before entering, then go inside when your number comes up, and order on your phone through a website accessed by scanning a QR code. The staff explained how to order on my phone. I thought their specialty might be the damon udon named after the shop, but this time I ordered hiyashi niku udon. I also ordered a raw egg since they had run out of onsen tamago. A little while after ordering on my phone, the hiyashi niku udon arrived. You pour on as much of the dashi? sauce? from a little bottle as you like. This dashi had a really nice flavor and went deliciously with the very firm, chewy udon. The seasoned belly meat on top was tasty too, and I thought some rice might have been nice with it. Finally, I cracked in the raw egg and ate it suki udon-style, leaving very satisfied. I was lucky to find a good udon shop. Inside there are about 6 counter seats and around 3 tables. It does not really feel like somewhere to linger, and many people ate quietly and left quickly, but the staff were kind, which was nice.

+3

They have introduced DX, but the system is hard to understand. It felt like it took a little while for the food to arrive after ordering。。 The udon was nice and firm, with a satisfying bite ◯ The dashi rice was incredibly delicious! The service was pleasant and they greeted us with smiles,, so only the system bothered me.

+3

A moderately busy udon shop. The kakiage in their signature 駄文 is burnt. Is it supposed to be like this? No matter how many times I eat it, the kakiage is burnt, so I accept that this must be how it is meant to be and eat it. Otherwise, both the dashi and noodles are delicious. The prices are high, though.

+3

(2nd visit) A convenient udon shop near my workplace where I can quickly finish lunch when I am short on time. This was my first visit in a while. Today I ordered “hiyashi damon (\890).” It arrived in only about 2 minutes. I poured on all the Kansai-style sauce served separately in a soy sauce dispenser before eating. The toppings were vegetable kakiage, grated daikon, wakame, and thinly sliced pork belly simmered in their signature special sauce. Any one of them looked substantial enough to be a standalone menu item. As always, the pork belly was infused with savory flavor right through to the center and tasted wonderful. This alone gets a passing grade. The vegetable kakiage was fried until rock-hard and crunchy, to the point where I could no longer tell what had been fried ( ＾ω＾ ). I soaked it in the cold broth and crunched away. Bitter, but somehow tasty. The medium-thick udon had an intensely firm bite, an irresistible treat for Sanuki fans. Unlike the hiyashi niku udon I ordered last time, this portion was ample too. A strong all-round dish whose noodles, broth, and toppings come together in a three-way harmony. (1st visit) Another in my series of places near the office that I had never visited! Today I had lunch at 駄文, a 1-minute walk from my workplace. The storefront looks somewhat cramped, but opening the sliding door reveals a surprisingly deep interior and unexpected capacity. There are also around 10 counter seats, so solo diners can feel at ease. The lunch menu offers plenty of variety, from individual dishes to sets, but I was drawn to “our signature specially seasoned pork” and ordered “hiyashi niku udon.” The bowl arrived piled with so much meat that the udon was hidden. Although the noodles were listed as 250g, the portion did not feel substantial. The guy next to me had ordered a large. Their signature pork belly is simmered in a special sauce, giving it a lovely subtle sweetness and savory flavor. It really is good. Since it is light, it would probably also work nicely over white rice as a meat rice bowl. The udon is medium-thin and handmade-style. It has a firm bite, and the soy-based sauce poured on afterward goes very well with it. They call it Kansai-style, but it was quite strongly flavored. Overall, it certainly is delicious udon, but considering the ¥800 price, I would like a little something extra, such as a small side dish, pickles, or a free large portion.

+3