The Ichimonji Udon restaurant has been one of those go-to local restaurants for the past three decades. It is more than just a family business passed down to a second, and one day, a third generation. It represents an entire philosophy centered around bio and organic nutrition as well as a great supporter of local agriculture and small businesses.
The handmade udon have quite a unique taste. The wheat used to make them is not crushed in the usual roll machines, but in stone mills like the good old days. The stone-milled wheat contains a bigger quantity of nutritive elements and gives the udon noodles a puffier and smoother texture.
Number one recommended dish: the ‘wild duck’ udon made with the delicious meat of wild-domestic duck raised in their own organic farm! If you have a bit of time, make sure to have a look around the small shop inside to learn about the local products of Setouchi!
