Goto Tenobe (hand-stretched) udon noodles, which have been made in the Goto islands of Nagasaki Prefecture for generations, are one of Japan's three great udon varieties, and are sometimes known as "Phantom Noodles." Made with camelia oil, a local specialty, and natural salt made in Nagasaki Prefecture, they are known for their firm, smooth texture.
※ 2016 Nagasaki prefecture sanitary superior shop
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Piping hot udon noodles boiled in plenty of hot water are served with soy sauce of a dipping sauce made from ago (flying fish) dashi stock. This dish, called Jigoku-daki, meaning "Hell-cooked," is a popular local dish.
Enjoy it with two different dipping sauces - ago dashi and raw egg.¥810 (with tax)
Kamaboko from the fisheries prefecture of Nagasaki, and typically Nagasaki ingredients such as Kinchaku Kujira(whalemeat moneybags), ryugan (boiled egg encased in fish paste), and deep-fried potato are stewed in an ago dashi stock. Try the unusual flavor of this local oden with yuzu-kosho (yuzu-chili pepper spice blend).One 0 (with tax)