Handmade style Ise Udon for restaurant

Restaurants.　Hotels.

eating out

Uses 100% "ayahikari" flour from Mie prefecture - By rolling the noodle dough that has been left to rest sufficiently in the vertical and horizontal direction, it is possible to achieve chewy elasticity like handmade noodles, which cannot be produced by unidirectional rolling with a noodle roll machine - The manufacturing method that reproduces a knife cut creates a natural undulation in the noodles, so it is often entangled. - The softness unique to Ise udon and the chewy texture made using a hand-made manufacturing method are attractive.

JAPAN ： Both direct and indirect transactions are acceptable

KOREA ： Both direct and indirect transactions are acceptable

CHINA ： Both direct and indirect transactions are acceptable

HONG KONG ： Both direct and indirect transactions are acceptable

SINGAPORE ： Both direct and indirect transactions are acceptable

TAIWAN ： Both direct and indirect transactions are acceptable

VIET NAM ： Both direct and indirect transactions are acceptable

THAILAND ： Both direct and indirect transactions are acceptable

INDONESIA ： Both direct and indirect transactions are acceptable

MALAYSIA ： Both direct and indirect transactions are acceptable