The udon here is so delicious! Everything is just right.

2026.2.8 I visited for the first time. It is located about a 2-minute walk from Fuda Station. The seats are only 5 counter seats. Order with the tablet at the entrance. I ate burdock tempura udon (1,280 yen). You can add seaweed and tempura scraps for free. Because it is a one-person operation and tempura is fried after ordering, it takes some time, but it was good to be able to eat freshly fried. The price is reasonable, but the burdock tempura was plentiful and I was satisfied. The store manager's service was kind. Thanks for the meal!

[Slurping Ise no Hibiki udon, enjoying pea tempura as an accent] I visited on a Sunday noon (11:20). It is a small udon shop with 5 counter seats, operated by the master alone. I was the person who made the shop full. It is an order with a touch panel, but there are more menus than expected and I am confused. ◆Oroshi bukkake with pea tempura (cold) 1,050 yen Topping: Extra seaweed Tempura is fried after ordering. So, it seems it takes some time until serving. Served in about 10 minutes. There is a sign outside that udon uses 100% "Ise no Hibiki". Anyway, the chewy feeling and the lingering softness are irresistible. As you continue to eat, the broth/tempura scraps/shrimp mix, and the deliciousness gradually increases. Pea tempura is also good as an accent. I wonder if I should eat soba next time. Thanks for the meal.

I sometimes visit when I have business at Fuda Station. Inside the shop there is only a counter with 5 seats? Only 6 seats. Tempura is served freshly fried. Cold udon and hot udon are very delicious. Cold udon is quite chewy. What I ate recently was cold udon with crunchy plum and grated radish with seaweed and ginger topping. Compared to chain udon shops, the price looks expensive, but I think it is reasonable because the taste and the owner's service are very good. There are many restaurants at Chofu Station, but not many at Fuda Station, so I want this shop to last a long time. By the way, tempura scraps, ginger, and seaweed are free toppings, and seaweed can be up to 100g, so personally I give high points there. Added 2024/09 I visited after a long time, and ate hot kitsune udon and egg rice. The broth here is delicious whenever I eat it. I added 30g of seaweed. Tempura scraps on egg rice are probably freshly fried and crispy! Green onions, egg yolk, and broth soy sauce are irresistible.

Udon Sato (Kokuryo-cho, Chofu City, Tokyo / Nearest station: Fuda) ●Pea tempura oroshi bukkake udon 1280 yen ・Large portion of noodles (additional 125g) +150 yen ・3-year aged raw kanzuri 5g +40 yen ●Lumpy squid mince cutlet 180 yen 1 minute walk from Fuda Station on the Keio Line, "Udon Sato" is located at the end of the sidewalk next to the lottery shop at the rotary in front of the station, turn left after exiting the ticket gate. Opened in January 2022, a small shop managed by the owner alone with only 5 counter seats that renovated the 1st floor of a private house. Business hours from 11 am to 4 pm. The owner, Sato-san, was originally a theater actor based in Shibuya and active in the theater group "Rock'n Roll Classic". The shop name "Sato" seems to be the actor name during the theater group days. Inside the shop there is a touch panel type ticket machine on the left of the entrance, and payment is cash only. Not only eating in the shop but also takeout is possible. The menu is kake udon and bukkake udon and various toppings such as tempura. In addition to udon, there are also soba, bowls, and curry rice. I chose "Pea tempura oroshi bukkake udon" (1280 yen). Bukkake udon can be chosen hot or cold, so I chose cold. I ordered additional large portion of udon (+150 yen) and raw kanzuri 4g (+40 yen) topping and lumpy squid mince cutlet (180 yen). For noodles, you can add tempura scraps, grated ginger, and seaweed as free toppings, and you can add them for 0 yen from the sub-menu after choosing the main product at the ticket machine. Udon seems to use 100% medium-strength wheat flour from Mie Prefecture "Ise no Hibiki", and at first glance it looks like medium-thick noodles similar to Sanuki udon, but the texture is unique with a chewy softness. It is a unique udon that is slightly different from Sanuki udon and Ise udon, with flexibility where the noodles stretch when pulled with chopsticks. It seems to use 100% low-amylose wheat, and when the percentage of amylose contained in starch is low, viscosity increases, and udon has the characteristic of a chewy texture with chewy elasticity and smoothness in the throat. The kake dashi of udon has a pale color Kansai-style, taken from dried bonito, bonito flakes, mackerel flakes, sardine flakes, dried sardines, and Rishiri kelp, and after adding kaeshi, it is left to rest overnight to increase richness and mellowness, and wasanbon is added as a secret ingredient to further increase depth. Bukkake dashi is taken from various types of shavings and Rishiri kelp similar to kake dashi, and it seems that dried squid and dried shrimp are added. Using dried squid in udon dashi is not very familiar, but thanks to the umami of squid, it is refreshing but deep. In addition, about 50g of peeled pea tempura, grated radish, and small shrimp for color are added as toppings. Peas have a good aroma, a fluffy texture, and go perfectly with the mellow bukkake dashi. "Kanzuri" is a traditional seasoning of Myoko City, Niigata Prefecture, a fermented spicy seasoning that mixes chili peppers exposed to snow, rice koji, yuzu, and salt. Generally, products that have been heat-treated (fermentation stop) are in circulation, but here they use raw kanzuri that has not been heated. Because it is raw, it is a product that needs to be refrigerated, but you can enjoy a more fragrant and rich taste than the heat-treated one. Next to the ticket machine there is a corner called "Sato Library", a bookshelf where comic books, picture books, and novels recommended by the owner are placed. There is also a handmade newsletter called "Sato Library Communication" that introduces books, and you can enjoy meeting new books during the spare time waiting for udon.

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