This udon restaurant specializes in curry udon with a wide variety of variations and toppings. The 1,000 yen special Japanese-style cold udon noodles, which were popular among people of all ages due to the gentle broth carefully made from Rishiri kelp and bonito, will return in the summer of 2019 for the first time in 10 years. The noodles, which are handmade by the owner every morning, are smooth and smooth, and the moderate acidity of the Tosa vinegar is refreshing. No wonder there are so many repeat customers, the taste makes you want to eat it on a hot day.