Mizusawa-tei

Alongside Inaniwa udon from Akita and Sanuki udon from Kagawa, “Mizusawa udon” is counted as one of Japan’s three great udon styles. Its origins are said to come from noodles served to worshippers visiting Mizusawa Kannon, a temple with about 1,300 years of history. Mizusawa-tei stands in the temple town along “Mizusawa Udon Street.”

Using carefully selected flour and salt, plus pure water, the noodles are made with traditional techniques—thick with a satisfyingly firm bite. Mizusawa udon tossed with the house sesame sauce is outstanding, with a rich wheat aroma and a smooth, clean finish. It’s also great with soy-based dipping sauce to taste. From the classic mori udon to kama-age, there are plenty of ways to enjoy it. One popular staple is the “Ikaho Gozen,” a hearty set with traditional mori udon, kakiage tempura, and sasa okowa (sticky rice steamed in bamboo leaves).

The spacious dining area offers both tables and traditional tatami seating. There’s also an on-site shop stocked with fresh-made house Mizusawa udon, local sweets, and regional specialties—perfect for picking up souvenirs.