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Retaining the Legendary Al Dente of Sanuki Noodle

April 11, 2018

 

 

Tourists who want to enjoy Tomoya’s Udon with ease should avoid the noon time chaos. Located only a block away from the business district, this shop is jam-packed with hungry business men and office ladies. The turnover rate of the restaurant is five times for lunch time, making the kitchen as crazy as a war front.

 

That being the case, it is inexcusable to let the customers wait any extra second. Therefore, the master begins boiling the noodles even before the customers make their orders. When the order is made, almost half of the process of serving is completed, retaining the legendary al dente of Sanuki noodle, and making the customers fulfilled and satisfied. 

お昼時ともなればビジネス街からどっとサラリーマンやOLさん達が流れ込む名物の場所がある。お目当ては「とも也」の肉うどん(讃岐うどん)だ。お昼時の回転率は驚異の5倍以上と言われており、厨房は戦場と化す。外国人観光客の皆さんがとも也のおいしいうどんをゆっくり味わいたければ、お昼の時間帯を少しずらして来店するとよいでしょう。

 

厨房で働くうどん職人さん達はお客様を待たせるわけには行きません。よって、オーダーを聞く前のタイミングで麺を茹ではじめます。それでいて讃岐うどんの歯ごたえがベストの状態で運ばれてくるのは正に職人技です。こうして今日も満腹になったお客は満足して店を後にするのです。

 

 

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