Since our establishment in 1927, we have been refining the techniques passed down from our ancestors’ day by day.
The soup, dashi, is mainly based on spring water, kelp seaweeds (kombu), and dried anchovies. We use pure water which springs from Manai shrine in Miyazu, natural wild kombu in Rishiri island which has been aged for at least 3 years, and fresh and carefully selected dried anchovies, niboshi, around 6 centimeters (2.4 inches) and white silver anchovies instead of red to keep the soup clear. In addition, niboshi, shiitake mushrooms, and other ingredients are blended to carefully "build" a soup with a deep, rich flavor. The main noodle, udon, are boiled in hot water for a nice chewy texture. All beef is from wagyu loin parts, using only high-quality domestic beef, and no beef products are imported. We also use koshihikari rice produced in Tango area and made using organic farming methods. The eggs come from pure domestic bloodline hens raised free-range and are from Mitsuno Chicken Farm in Ine town.
We will strive to provide high quality food in the future, and we look forward to serving you.
Udon Dokoro Daimon
うどん処 大門
Please feel free to leave us a review (Google Maps and Tripadvisor) of your experience and we would be glad to hear from you.