Udon no Ten Jike branch

This is a B-class gourmet thin udon restaurant. Hoso udon, a local dish of Kure City, Hiroshima Prefecture, is said to have originated in Kure, which was a military port, where the noodles were made thinner and the cooking time was shortened so that busy marines and factory workers could eat them quickly. In the Meiji era, udon noodles, which were normal in size, were cut into thin pieces, quickly boiled, and coated with plenty of soup stock, making it possible to make ``quick and delicious'' noodles in a limited amount of time. Since then, Kure's udon has become popular as today's thin udon, which is ``classy and quick to eat with lots of soup.''