A pork udon specialty restaurant opened in 2001, located about 5 minutes walk from Obihiro Station.
Arrived after 11:00 on a weekday.
Since the restaurant has just opened, there are still plenty of seats available.
The interior of the restaurant has a long, narrow layout. There are counter seats at the front of the kitchen, and tables behind those counters.
As you enter the restaurant, a fragrant aroma of grilled pork fills the air, instantly stimulating your appetite.
The menu only includes pork udon!
Only the differences in the type of meat (roasted, boneless) and quantity.
On this day, I was served 'Half-Rare Pork Dinner'.
約10分間待ちました。
A pork udon dish with an aroma of fragrance, filled with so much meat that it makes it impossible to see the rice!
On top of the meat are yabanogari grown in Hama-machi town and edamame, a specialty of Nakazane-mura village.
Since the color of the pork udon is darker, it might be nice if the green color would shine through.
This is a pork okonomiyaki that allows you to enjoy two types of pork meat, pork loin and pork belly, at the same time.
Lean and tender pork loin with less fat, a well-balanced combination of fat and lean, and rich flavor in pork tenderloin.
This homemade sauce, made with Japanese sake and honey, has a rich texture. It leaves a subtle sweetness in the aftertaste.
This sauce is applied to the meat before it is grilled. Not only does the flavor penetrate the surface of the meat, but it also reaches deep within the meat. The umami of the meat and the sauce blend together to create a delicious taste.
A sauce is placed on the table, so it's possible to add more sauce as well.
It was also drizzled over the delicious, fluffy-cooked Hokkaido rice “Fukkurin-ko” (laughs).
The combination of rice soaked in a strong soy sauce and the fresh, spicy mountain wakame is excellent. It seems to be a favorite flavor that will become a habit.
However, mountain rosemary has a unique pungent taste, so it may require some consideration depending on personal preference.
