Kazo Udon: Where to Eat, Prices & Hours (Saitama)

Spreading along the banks of the Tone River, the city of Kazo boasts one of the larger wheat planting areas in the prefecture, and a culture of handmade udon has long taken root here. The custom of kneading udon at home for festivals and to welcome guests still lives on as the taste of the town. A firm chew and a smooth, slippery finish are what Kazo udon prizes above all.

Highlights

Noodle thickness and broth flavor differ by shop, making comparison a pleasure. Cold udon on a tray lets you savor the full spring of the noodles, while a warm bowl brings out the depth of a clear broth. Locals also enjoy dipping the noodles in a sauce enriched with duck or regional vegetables. The city has a great many udon shops, each competing in the craft of hand kneading.

Enjoying the Seasons

In summer cold udon offers a crisp refreshment, while in winter a warm bowl heats the body, so the dish suits every season. Kazo has set June 25th as Udon Day, and around this time events tied to udon are held, drawing lively crowds.

Access and Basic Information

Kazo Station on the Tobu Isesaki Line is the base. Traditional udon shops dot the city, and a stamp rally touring several of them is sometimes held. Stopping by while touring the surrounding area is recommended.

Practical Travel Notes

Udon shops center on lunchtime, so an earlier visit is safer if you want to avoid lines or a sold out sign. Prices start from the several hundred yen range for a tray of zaru udon as a guide. To seek out the chew that only hand kneading gives, start with the cold noodles to test the natural texture of the dough. Hours and closing days differ by shop and change easily, so checking ahead is the surest approach.

A Quick Tip

Start with the cold noodles to test the natural firmness of the dough. Adding chopped green onion or tempura crumbs brings extra depth to the flavor.

Practical Information for Your Visit

• A commemorative day: Kazo City has enacted an ordinance, rare anywhere in Japan, designating June 25 as "Kazo City Udon Day," and the day is also registered with the Japan Anniversary Association. The date comes from a letter of thanks from the lord of Tatebayashi Castle that survives at Fudogaoka Fudoson Soganji Temple (official Kazo City information).
• Public facility where you can try it: "Sakura Shokudo" dining hall at the Michi-no-Eki Kazo Watarase roadside station (1745-1 Onobukuro, Kazo City) / 10:30-15:00 (L.O. 14:30), closed every Thursday and on January 1 and 2. It serves Kazo udon. The farm produce market "Kazo Ichiba" is open 8:00-17:00. Tel. 0280-62-5555.
• How to eat it: The Kazo Handmade Udon Association explains that the basic way is to eat cold mori udon with a light dipping broth.

* Opening hours and prices differ from one establishment to another.

(Sources: the official Kazo City website, "June 25 is 'Kazo City Udon Day'" and "Michi-no-Eki Kazo Watarase"; the official Michi-no-Eki Kazo Watarase website; and the official website of the Kazo Handmade Udon Association)

Information Sources

This article is compiled from Saitama Prefecture's tourism information and from information published by the individual establishments. Prices, menus and seasons can change, so please check each establishment's official information for details.

Sightseeing Checklist

• Budget guide: A few hundred yen to around a thousand yen a bowl
• Where to eat it: Udon restaurants and noodle makers in Kazo City
• Recommended time of day: Mainly at lunchtime, for an udon-hopping tour
• Avoiding the crowds: Popular restaurants are busy at lunchtime, so shift your timing
• Enjoy it together with: Hiyajiru udon and nikujiru udon, Fudogaoka Fudoson Temple, and the koinobori carp streamers of Kazo