[Closed] Udon Tavern Fuji Heart - A place where passion and dedication for food are conveyed through cuisine.

We spoke with the owner, Fujita Shinji, about his commitment to the restaurant and its dishes

We spoke with Fujita Shinji, the owner of Udon Tavern Fujishin.

Commitment to dashi

I feel a strong commitment to the dishes at Fujishin. What do you focus on the most?

Fujita

Our biggest commitment is to dashi.

The dashi is based on two types of kelp from Rishiri and southern Hokkaido, combined with seven types of dried ingredients.

We create it with careful consideration to ensure a good balance throughout the dashi.

The dashi in the side dishes was also delicious. What kind of efforts do you make?

Fujita

I also pay attention to the dashi in the side dishes.

We have oden made with thick kelp.

The thick kelp releases a lot of flavor even in the second dashi, so we use it in the oden as well.

Commitment to udon noodles

Do you have a commitment to the udon noodles?

Fujita

Our noodles are blended using Hokkaido wheat flour to ensure you can enjoy the aroma of the wheat.

Additionally, we cut and boil the noodles only after receiving an order, which is another point of commitment.

I want customers to enjoy the udon at its best, so we cut and boil the noodles after receiving an order.

Are there any other efforts besides the wheat flour?

Fujita

Besides the wheat flour, water is also important.

Water is the base for all dishes.
Therefore, I was particular about choosing a water purifier.

Commitment to alcohol

Fujishin also offers alcoholic beverages. Are there any unique features in the selection of brands?

Fujita

Since we have alcohol in the shop, we make sure to offer products that customers can enjoy.

We regularly change the selection of alcohol.

Additionally, I regularly attend tasting events for alcohol, and if I find something good there, I procure it.

We also have products that are not commonly seen in other places around here.

The concept of an udon tavern

Fujishin promotes itself as an "udon tavern." Is there a reason for adopting this concept?

Fujita

One reason is that I wanted to take the time to make udon properly.

I want to convey my commitment to cooking, and for that, time for preparation is necessary.

Another reason is that I wanted to interact with customers.
I enjoy talking with customers and find it fun.

About the menu

Was there a process that led to the current lineup of the menu?

Fujita

I created a lineup of udon that can broadly cater to customer preferences.

Currently, the menu is centered around basic dishes, but I would like to increase creative dishes in the future.

Additionally, I am considering putting more effort into izakaya-style dishes and banquet dishes.

Thoughts on Kurashiki

Please share your thoughts on Kurashiki.

Fujita

I am from the Kojima area of Kurashiki, and since Kurashiki is the place where I was born and raised, I have a strong attachment to it.

I want to contribute to Kurashiki by leveraging my overseas experiences to invigorate the community.

I also want to create a place where international tourists can easily come and communicate.
Furthermore, I hope to energize the back alleys of Kurashiki and make them a gathering place for people.

Conclusion

At Udon Tavern Fujishin, you can enjoy dishes filled with the culinary beliefs and commitments of owner Fujita.

There is no compromise in the selection of safe ingredients, the desire to provide enjoyment to customers, and the efforts to create delicious food.

Visit Udon Tavern Fujishin and experience the deep thoughts of owner Fujita through his udon and side dishes that embody his beliefs.

Data on Udon Tavern Fujishin

Name	Udon Tavern Fujishin
Address	1-4-4 Tsurugata, Kurashiki City, Okayama Prefecture
Contact	086-434-2389
Parking	None
Business Hours	Tuesday to Saturday: 6:00 PM to 12:30 AM (Last order at 11:30 PM) Sunday: 6:00 PM to 11:00 PM (Last order at 10:00 PM)
Regular Holidays	Monday 1st and 3rd Sundays are regular holidays
Payment Methods	Cash Credit Card PayPay, Rakuten Pay, Merpay, d Payment, au PAY
Reservations	Accepted
Seating	1st floor: Counter: 3 seats, Tables: 18 seats 2nd floor: Tatami room: up to 20 seats
Smoking	Completely non-smoking
Toilet	Western-style toilet
Website	Udon Tavern Fujishin (Facebook page)

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