Kokuya

About 8 minutes walk from the north exit of Hanno Station on the Seibu Ikebukuro Line. If you are coming by car, if you go from the direction of Hanno Station, go down a slightly narrow road from the Hirokoji intersection and there is a free parking lot (next to the back of the store) with 7 spaces. Please note that the road is quite narrow (two-way traffic is possible). If the parking lot is full, we recommend that you use nearby coin parking. (Around 200 yen/h) *There was a line of cars after 12:00, but I thought it was a nuisance. It's a pretty narrow road, so I thought I'd have good manners. It's a tatami-only restaurant (you need to take off your shoes) with about 20 seats. If there is a line, you can come and pick up the menu, so please order in advance. Payment is by cash only. Many reviews say that the amount of noodles is about 400g for an average size, but I felt that the average size was 300g and the large size was around 450g. The soup can only be served hot, but the udon can be served cold. *When I asked the female staff member, she said she didn't know the amount of noodles, so I just experienced it. Arrived by car at 11:25 on a weekday in November 2023. The parking lot has 3 parking spaces for customers. I was 4th in line out of 3 people waiting. As a result, it was delivered at 11:47. Depending on the timing, you may have to wait a while. This time, Tsure and I ordered ``Meat Tsuyu Udon (medium) 780 yen'', ``Meat Tsuyu Udon (large) 860 yen'', ``Squid Tempura 140 yen'', and ``Kakiage 140 yen''. The soup for Nikutsuyu Udon (large) is flavored with Kanto-style bonito and has a mildly sweet flavor. Although it was a small bowl, the salt was effective, so even a large bowl was more than enough. The ingredients are plentiful, with mushrooms, thickly sliced shiitake mushrooms, pork belly, and green onions. The udon has a smooth texture that is neither Musashino udon nor Sanuki udon. This is fine. The udon also gives the impression of being salty. The kakiage (kakiage) and squid were more like a grandma's dish, which was more crunchy than crunchy, and went well with this soup. You can cut it up and serve it, so even if you cut it in half, there was more than enough for two people. A not-so-spicy side of Asakusa? Shichimi? It comes with yuzu seasoning, so you can use it as you like. Boiled soup is also served together. As mentioned earlier, the salt is quite effective. Somehow, I was imagining the regional Musashino udon, but it was a unique type of udon that I could eat without having to strain my shoulders, which made me feel very warm. The building is over 100 years old and has a wonderful atmosphere, which may be the best thing about this restaurant.

I stopped by when I went for a fall foliage walk in Hanno. It is said to be Kokuya because it used to handle grain in the past. When ordering Nikutsuyu Udon, I asked about the size and was told that the large was 700g and the extra large was 1.3kg.Since I was hungry after walking around, I decided to try the large. The meat soup had plenty of toppings, and eating it with warm noodles was very delicious. I was hungry after walking around Hanno, but I was able to barely finish eating the large portion.

My senior at work said to me, ``If you like udon, you must go!'' (lol) The store is located in an old folk house (?) and has a great atmosphere! However, the inside of the restaurant only has tatami rooms and no counter or table seats, so if you have bad knees like me, it might be a pain (´；ω；`)ｩｩ　You order at the entrance, sit in the designated place and wait. The udon seems to be boiled, so the udon is served early. I wonder if the tempura is also delicious? I like it because it drains oil well♪ The udon is absolutely delicious (^^♪ You can eat it without dipping it with just the right amount of saltiness. It's not too thick or hard for Musashino udon. It's not as hard as cod, but it has a delicious firmness. It's smooth. It goes down your throat, but if you slurp greedily, your mouth will become congested due to chewing, so be careful.The meat juice (dipping sauce) is sweet and thick, so people may like it or dislike it.I found it tolerable, but my wife said, ``I'd like it a little sweeter.'' It's better not to have it.'' I was able to eat all the way through the special portion deliciously, so maybe that's why it's made so thick.If it's sharp, it might be difficult to finish it all. Three high school girls from a nearby high school came to have lunch.They seem to come all the time, and the process of entering, ordering, and eating was very well behaved.They said, ``When you eat at a restaurant like this, you naturally behave well. I wonder if it will turn out?” I thought.

Visited here when I went to Hanno on a trip! My favorite Musashino udon 😘 I arrived around 12:30 on a weekday, I waited for about 10 minutes and went inside! *The parking lot is small, so please be careful when coming by car. Inside the quaint old folk house, I felt very calm 😦 Meat soup udon (average) 780 yen 1 choice! ! ! ! It's also great that the udon is served smoothly after ordering. Even though it's average, it's full of volume and good value for money💯 The most important thing is the udon noodles, which are firm yet firm. The noodles are chewy and not too stiff. It was very easy to eat. I forgot to take a photo. Shichimi and Yuzu Shichimi served with udon. When you put this on, the atmosphere changes again and it's delicious! As mentioned in other reviews, the dipping sauce container is Although it is small, there is no problem if you think that you can enjoy the udon for a longer time ✌️ I definitely want to go again!

Hanno/Kokuyan udon kakiage is also delicious♪ From Higashihanno Station Walking along Hanno Ginza Street... When going by car I parked my car in a parking lot near Hanno Station on the Seibu Line. When I ride the Hachiko Line, I realize how easy it is to travel by train. Hanno is an old town with several historic sites. The shopping street is deserted. Same everywhere... After passing through the shopping street and going down Hirokoji to Iidaka Street (the road that goes to Hanno High School) picture? where? That's what it feels like There is Kokuya on the right side A plain old folk house There's a chair so... Understand the degree of popularity There's a line but It happened that the line had stopped. inside the shop I'm waiting for a vacant seat after that There was a line outside A commoner's udon restaurant It's old anyway The person at the shop first He showed me his manners. Because it's crowded order first The staff are efficient. I don't look at the menu often Tanuki udon! If you say The staff said...that's hot. That's right... well Mori udon noodles in line ♪ Tempura Ordered squid and kakiage There is only a tatami room We are seated together at a long low table. It will give you space Udon came out♪ Whoa! Udon is not that thick Hello...Fujiyoshida udon has become the basic form. It will be a comparison. The stiffness is not that great though Smooth and delicious udon noodles Green onions too There's plenty of soup stock as well. The udon noodles were also delicious. Tempura is delicious Squid tempura is normal though Kakiage is delicious! Tempura is easy to eat It's already cut and takes a little time♪ Kakiage is I liked it because it looked like okonomiyaki. Shichimi too Comes with regular shichimi and yuzu shichimi. It also comes with udon soup. was delicious

Meat soup udon size (600g) 860 yen The gravy has a slightly strong seasoning, but it's delicious and has plenty of ingredients. However, since the bowl is small, I felt it was a little less than a large serving. The noodles are medium thick and chewy, giving the impression that it will appeal to everyone. The atmosphere of the store was also nice, with an old-fashioned feel. There are 7 parking spaces right next to the store.

7 minutes walk from Hanno Station on the Seibu Ikebukuro Line. At first glance, it looks like just an old folk house, but it's so popular that there are lines of people waiting for lunch on weekdays. Arrived on Tuesday at 12:15pm. Approximately 15 people are waiting. You can already smell the nice smell of mentsuyu from inside. While you're in line, a staff member comes out, hands you a menu, and asks how many people are there. If you have decided, you can order on the spot. It's the same style as Muteki-ya. After waiting for about 30 minutes, I was guided into the store. The inside has a Meiji or Taisho atmosphere. All rooms are tatami and there are no table seats. For those who are not good at sitting seiza or sitting cross-legged, this will be a period of penance. I ordered meat soup udon (medium). About the taste. The udon noodles are of standard thickness, but are quite chewy. It's not as good as Yoshida's udon, but it's still a good exercise for your jaw. The flavor of the dipping sauce is quite strong. There are a lot of toppings, such as green onions, shiitake mushrooms, and pork, so if you don't eat some of the toppings first, there won't be enough space to sink the udon noodles. Let's eat creatively. The only seasonings on the table are shichimi chili pepper and dried yuzu. Well, if it's udon, these two will be enough. Although the portion was quite large, it was easy to eat and only one serving was enough. This is cheap at 780 yen.