Easy to eat, but delicious! Additive-free, hand made Soba & Udon restaurant

There is a Soba Udon restaurant famous for the additive-free and hand made noodles in Shinjuku station west exit.

KANOYA.

Because it is easy to use as fast food restaurant, this is popular among Soba restaurant.

There are counter seats and table seats.

Compact room.

They care about noodle they make.
Hand made Udon and Gowari-soba(fifty percent buckwheat flour and fifty percent binding agent) are the main product.

Staff boil raw noodle into firm and chewy.

They use special soup for each Soba and Udon.
They take Soba soup from dried bonito and dried mackerel, Udon soup from small dried sardined taken from Setouchi, and Rishiri Konbu(species of kelp), Urume Iwashi(round herring), bonito, mackerel and cooked mild and creamy.

Both are flavorful rich soup.

Deep fried tofu, shredded kombu, seaweed, greens, and other ingredients are arranged on the Kanoya Udon, the popular menu of the restaurant.

I also recommend you Niku Soba, ¥500-!

Meat flavor is melt into sweet soup set off the Soba taste.

After buying the ticket with the ticket machine, your number will be called and go take the dish.

Niku soba is called in about 3mins.

This is what I wanted!
Plenty of pork is on the noodle. It makes my mouth wet.

First, I tasted soup.

Hmm~!
Soft and kind tasted fish soup is so good.

Though Soba is warm, it still firm and chewy, and nice touch and texture.

Without resting my chopsticks, I ate them all!

Meat is soft and thin, and plenty of them are in it.

Sweet soup goes good with

Sichimi Tougarashi(a mixture of red pepper and other species).

Add this spice rightly and have it.

Thanks to this spicy taste, I can finish them all without getting bored with the taste.

So satisfied!

Also, though it is not well-known, they provide glass beer for ¥100!

If you want to have a small beer, it is a good service for you!

Easy to use, but delicious!
Additive-free, hand made Soba restaurant,
KANOYA!

Recommended 

writer：Tanna♡