行列のできる東京うどん屋のこだわり天ぷらと極上肉うどん丨Best Udon in Tokyo

行列のできる東京うどん屋のこだわり天ぷらと極上肉うどん丨Best Udon in Tokyo

In 2023, “UDON MUGIGAOCA” opened in Chofu, Tokyo. They serve udon with a chewy texture, made using domestic whole grain flour. After gaining experience in a New York udon shop, they’ve become a hot topic for their unique udon and menu. In a clean and calm atmosphere, customers flock here for delicious udon!

A close-up look at this trending udon shop in Tokyo. Tokyo, Japan Just a 6-minute walk from Senkawa Station. A new udon shop in Chofu, “UDON MUGIGAOCA.” 7:00 AM Shop owner, Mr. Hasegawa. The shop just opened on July 12, 2023. “Preparing” The shop interior is clean with an open kitchen. “UDON MUGIGAOCA”

Preparing the broth. Dried sardines from Ibuki. Natural true kelp. Maintaining the temperature at 70 degrees to extract the broth. Removing the dried sardines and kelp. Blending mackerel flakes, auxis flakes, and bonito flakes. Skimming off the foam and simmering carefully. Bonito flakes. Adding bonito flakes to the broth and simmering.

Removing the ingredients and straining the broth. The strained broth. The special soy sauce and mirin blend. Adding the blend to the broth. Filling the water server with ice and water. Preparing the rice. Washing the white rice. Setting up the rice cooker. Preparing the handmade noodles. Salt. Vinegar. Adding water. Mixing.

Domestic whole wheat flour. Using whole wheat flour with distinctive brown specks to enrich the wheat aroma. Now mixing in fine whole wheat flour. Next is flour from Kyushu. It’s chewy, a soft and mochi-like texture. Then, wheat from Saitama. It’s quite firm, a type of flour with strong elasticity. Mixing the flour.

Adding water mixed with salt and vinegar, then mixing it into the flour. Transferring the flour into a bag for fermentation. Fermented dough. Rolling out the udon dough. I believe the noodles are the most important. I’m always thinking about how to make them more delicious. Rolling out the dough with a rolling pin.

Before opening my own shop, I toured udon restaurants in Western Japan Kagawa, Osaka, Kyoto, Fukuoka. Spent about a week doing this udon tour. They were incredibly delicious. I wanted to make udon that good. In Tokyo, it would be boring to use the same kind of flour.

So, I thought of using local Saitama flour. Using Saitama’s flour, Musashino Udon from Saitama tends to be quite firm with strong elasticity. I thought it would be interesting to make a mochi-like udon with a bit of western Japan influence. After much trial and error,

I added whole wheat flour to enhance the wheat aroma. Since it tends to get a bit hard, I mix in some Kyushu flour. This creates a slightly softer, smooth and chewy texture. It’s a softer type of udon, that’s what we are aiming for. Cutting the rolled-out dough with a cutting machine.

Layering the dough. Transferring the cut noodles to a tray. Chikuwa (Japanese fish cake). Green onions. Slicing thinly into rings. Washing carefully with water. Diagonally cut green onions. Preparing ingredients for tempura. Maitake mushrooms. Eggplant. Making incisions in the eggplant. Pumpkin. White turnip. Oil for tempura.

Filling the boiling pot with water and bringing it to a boil. Taking care of the entrance mat. Cleaning the inside of the shop and progressing with opening preparations. Refilling the disposable chopsticks. On the table: dashi soy sauce, salt, shichimi, chili oil. Stir-frying pork and eggplant, preparing the ingredients for meat juice seiro.

Dipping sauce. Condiments for dipping sauce: ginger and green onions. Preparing kakiage tempura. Mitsuba, sweet potato, pumpkin, maitake mushrooms. Water and hand towels are self-service. Boiling the udon. Opens at 11:30 AM. Right after opening, two customers arrive. Business hours: 11:30 AM to 3:00 PM, 5:30 PM to 9:00 PM.

Open for lunch only on Sundays, Closed on Mondays. Toriten Seiro (chicken tempura) for 1000 yen, Nikujiru Seiro (meat juice) for 1250 yen. Shrimp and vegetable tempura udon for 1350 yen, Duck Nanban udon for 1950 yen. Egg on rice for 300 yen, Cold dashi tomato for 650 yen.

Special raw soy sauce udon for 850 yen, Black wagyu sukiyaki soy sauce udon for 1650 yen. Maitake and shrimp kakiage warm udon for 1150 yen, Kujo green onion and kitsune udon for 1200 yen. Spicy radish seiro for 850 yen.

Chicken egg tempura bowl (small) for 650 yen, Shrimp vegetable tempura bowl (small) for 700 yen. Changing the firmness of the noodles seasonally, hot seiro is recommended. Customers continue to arrive. Making tempura batter. Coating chicken in batter and frying in oil. Coating chicken in batter and frying in oil. Shiso (perilla) tempura.

For the Toriten Seiro, the chicken used is a combination of Daisen chicken thigh and breast, four pieces in total. Udon broth. Adding sesame seeds to the condiments for the dipping sauce. Cooling the boiled udon in cold water. Plating the udon on a dish. Toriten Seiro. Maitake mushroom and shrimp kakiage.

Pouring sauce over the udon. Garnishing with green onions and yuzu. Maitake mushroom and shrimp kakiage warm udon. Three customers arrive. They order three servings of Maitake mushroom and shrimp kakiage warm udon. Maitake mushroom and shrimp kakiage warm udon is served. First, tasting the soup. A depth and richness spread in the mouth.

Next, eating the kakiage. The crispy texture and the flavor of the ingredients are irresistible. Then, eating the noodles with firmness and smooth texture. Now adding some shichimi. The spicy kick is a perfect accent. Deliciously finished! A satisfying meal for both heart and body.

Simmering Sangenton pork, eggplant, green onions, and fried tofu in dipping sauce. Thank you very much! Nikujiru Seiro for 1250 yen. Sangenton pork with a rich dipping sauce. Nikujiru Seiro for 1250 yen. Sangenton pork with a rich dipping sauce. Udon noodles with a rich wheat aroma.

The whole wheat flour’s grains are distinctive, firm yet chewy. The aroma of the carefully prepared broth whets the appetite. The dipping sauce is also rich with ingredients. The umami of Sangenton pork and vegetables coats the udon and broth well.

The chewiness of the udon and the rich flavors of the ingredients are a perfect match. Thank you for the meal! Three customers arrive. Ordering sukiyaki soy sauce udon, the warm one. Starting to cook after receiving the order. Broth for black wagyu beef sukiyaki soy sauce udon. Black wagyu beef.

Eggs from Ran-ou in Oita. Shaving bonito flakes on the spot. Simmering black wagyu beef in sukiyaki broth. Generously pouring sauce over the ample black wagyu beef. Shrimp tempura. Placing the black wagyu beef on top. Freshly shaved bonito flakes. Egg. Green onions and ginger. Yuzu. Sukiyaki sauce. Tempura of green onion and crown daisy.

Black wagyu beef sukiyaki soy sauce udon. Let’s eat! First, savoring the flavor of udon as is. Then, adding raw soy sauce… A bite of the udon enriched with deeper flavors. Next, enjoying the black wagyu beef. Crispy textured crown daisy tempura. Mmm! Delicious tempura! Further, mixing the egg with the udon…

Discovering a new taste of sukiyaki udon. And finished eating! Black wagyu beef sukiyaki soy sauce udon (warm) for 1650 yen. A luxurious dish combining sukiyaki and udon. Eating it with raw soy sauce. Fresh and bouncy eggs. The udon gently envelops the egg, creating a smooth and creamy texture.

Luxurious black wagyu beef is a highlight. The blend of melting egg and sukiyaki sauce ensures a mouthful of satisfaction. Thank you for the meal! It was delicious! Shrimp and vegetable tempura udon. Duck breast. The restaurant is fully seated before you know it. Kujo green onions. Thick fried tofu sourced from Kochi.

Kujo green onion and kitsune udon. Egg tempura. Busy, yet meticulous in cleaning up. Chicken egg tempura bowl (small). Shrimp and vegetable tempura seiro. A male customer arrives. Orders nikujiru seiro. Nikujiru seiro is served. Dips the noodles boldly into the dipping sauce… Slurps the udon eagerly. The smooth texture of the udon is irresistible.

Also enjoys the ingredients in the dipping sauce. A satisfying udon meal, both delicious and filling. Toriten seiro for 1000 yen. Four voluminous pieces of chicken combined with refreshing shiso tempura. The cold, crisp noodles highlight the savory aroma of wheat. Toriten includes two pieces each of Daisen chicken thigh and breast.

Pairs perfectly with the crispy shiso tempura. Condiments like green onions, ginger, and sesame can be added to taste. The special broth clings to the udon, enhancing its deep flavor and aroma. The smooth texture and firm bite of the noodles are exquisite. Dipping toriten in salt sharpens the flavor, highly recommended.

A wonderful shop where you can enjoy unique udon in a comfortable atmosphere!

店名　手打ちうどん 麦ヶ丘
地図　https://maps.app.goo.gl/DbpWFMHW9YcXrZBG8
住所　東京都調布市仙川町１−３３−７

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うどんそば 関東 Udonsoba
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