Interview with the owner of Udon Sankei
I spoke with the owner, 烏谷悦子.
The reason for starting the udon shop
What was the reason for starting the udon shop?
Karasudani
Originally, this udon shop was started by my father.
In fact, at the beginning, we operated not only the udon shop but also an inn at a different location.
For a long time, we managed both the udon shop and the inn, but due to a decrease in accommodation usage during the COVID-19 pandemic, we decided to let go of the inn, and now we only operate the udon shop.
I learned the skills at an udon shop in Kagawa, which is famous for udon, and naturally took over the business while continuing to work together every day.
In 2013, I took over from my father, and I continue to operate with the support of the local community.
Can you tell us about the features of your shop?
Karasudani
The feature of our shop is that it is a lively and energetic udon shop.
When customers come in, we all say "Welcome" together, and we value greeting them warmly.
Also, it is a characteristic that we do not have male staff. From noodle making to cooking and serving, all the staff, including myself as the owner, are women.
When people think of udon shops, they often have the image of male artisans, but it can be done by women as well.
We support our daily operations by cooperating with each other as staff.
Commitment to udon
Can you tell us about your commitment to udon?
Karasudani
What I am particular about is, of course, the flour. Our udon is characterized by its chewy texture and strong elasticity.
Currently, the noodles made with 100% Hokkaido wheat flour do not break easily even after some time.
In fact, in the early days, we used the flour that had been used since my predecessor's time, but after meeting a supplier, we switched to the current flour, resulting in the texture of the noodles we have now.
The noodles are prepared by adjusting the salt and water ratios according to the day's temperature and humidity, and they are carefully rested in a dedicated refrigeration unit. I, as the owner, do all the noodle making by myself, and while I use machines, the final adjustments are made by my own sense of touch.
Including the resting time, it takes about 24 hours from preparation to serving. We finish with a chewy texture and elastic noodles.
Also, the dipping sauce, which is essential for udon, is something we have developed through trial and error. Based on the flavor of my predecessor, I researched and created a slightly sweet sauce typical of Okayama.
What is your signature menu item?
Karasudani
It has to be tempura zaru udon. It has been the most popular item since we opened.
We serve about 320g of noodles per serving, which is a bit more, and when you order a large serving, the noodles are stacked in two layers, which I think adds to the visual impact.
Additionally, set menus like tempura zaru, tempura with meat, tempura kake, and tempura bukkake are also popular.
Originally, many customers ordered items like "tempura zaru and tempura kake" or "tempura zaru and tempura bukkake" separately, which led us to start offering set menus.
When we offered the set as about 200 yen cheaper than ordering separately, we received positive feedback saying, "I can enjoy various flavors and it's a good deal," making it one of our popular menu items with volume and satisfaction.
I hear you have a commitment to tempura as well.
Karasudani
We fry the tempura after receiving the order, and we always serve it fresh.
One of our warm udon menu items, the tempura udon, features a huge sweet potato tempura cut vertically, which is very popular.
We used to serve the sweet potato tempura in a regular size and cut, but one time we tried serving it cut vertically and larger, and it received such great feedback that we continue to serve it that way now.
Since it overhangs from the bowl, it has an impact, and I often hear customers exclaiming "Wow!".
I was surprised to hear from customers that even though it is an udon shop, many come specifically for the tempura and tempura rice bowls, with some saying, "When I want tempura, I come to Sankei."
By the way, in winter, many customers order rice dishes like tempura rice bowls, and there were times when the rice sold out shortly after opening.
Do you have any memorable customers?
Karasudani
One customer who stands out in my memory is a regular who came almost every day.
They would even tell me their plans, saying, "I can't come tomorrow because I have golf," making our shop a part of their daily life. Even during tough times, it motivated me to think, "I will do my best because that person is coming." Although it has become difficult for them to visit now, they are still one of my important customers.
Currently, the prices of raw materials have risen significantly, and it is honestly challenging to balance taste with pricing.
Still, I believe that the reason we have been able to continue the shop this long is due to the support of our long-time regular customers.
Please give us a final word.
Karasudani
For 36 years, I have been supported by many customers to get this far.
There have been many challenges, such as significant price increases for raw materials, but all the female staff are working energetically together.
Of course, the udon, as well as the tempura and other rice dishes, are all menus I can confidently recommend.
Please come visit our shop and enjoy our carefully crafted udon. We look forward to seeing you.
Conclusion
It is a popular udon shop that is always bustling with many cars parked in the lot and many customers.
Upon entering the shop, you can hear the cheerful "Welcome" from the staff in the kitchen. There are many regulars, and you can feel that it is a shop beloved by the local community.
Since it is a well-known udon shop in Mizushima, local people can tell it is "Sankei" just by seeing the chopstick rest in a photo. It may be a shop that is deeply rooted in the community.
If you crave crispy tempura and delicious udon, why not give it a try?
Data on Udon Sankei
| Name | Udon Sankei |
|---|---|
| Address | 7-22 Fukuzaki-cho, Mizushima, Kurashiki City, Okayama Prefecture |
| Contact | 086-448-3000 |
| Parking | Available |
| Business Hours | 11:00 AM - 3:00 PM |
| Regular Holiday | Tuesday |
| Payment Methods |
|
| Reservation | No |
| Toilet | Western-style toilet |
| Barrier-free | Ramp |
