Suginoya
cost estimate: lunch 1000 yen
closed: Friday (changes if Friday is a holiday)
Paying respects to Sanuki Udon at this Udon Utopia
Suginoya is a restaurant specializing in Sanuki-style udon, located on the northern end of the Amanohashidate land bridge (not the side with Amanohashidate Station). Masato Yamazaki, the 4th generation owner of Suginoya’s Souvenir Shop, opened his restaurant (with the same name) right next door in 2012 after training at a famous Sanuki udon restaurant in Kagawa Prefecture (Kagawa is an udon mecca famous for Sanuki udon) for 8 years. The cooking methods, taste, and hospitality are the most important aspects of udon shops. So, of course, are the ingredients and seasonings, and chef Yamazaki uses a variety of ingredients found right here in Miyazu. Yamazaki stands by local ingredients, saying, "When I returned from training in Kagawa, I felt the chikuwa and jako here were the most delicious."
Miyazu has quite a few shops specializing in chikuwa, none more well-respected than Kanehiro when talking about the fish cake delicacy “Kanehiro’s Miyazu Chikuwa" (330 yen) is sold at souvenir shops. Shimajo Suisan's jako, which refers to small sardine like fish often used in broth (200g for 650 yen), is also used at Suginoya, and is sold canned as well as preserved in soy sauce and mirin at souvenir shops as well. Nabeyaki Zenzai, which is udon served in a pot with broth and red beans (700 yen) and Tamba black bean Panna Cotta (200 yen, which can be ordered after meals) are sweet creations that outdo even shops specializing in desserts.
* All prices include tax
from the chef:
As a result of eating at over a thousand restaurants, I realized that the most important thing for an udon shop is to have noodles that are freshly boiled. We don’t start cooking the noodles until customers order to ensure everyone has the freshest experience possible. I’m always thinking, "How can I keeping making (and eating) more delicious udon?" This is how I’ve come up with dishes like our black chikuwa zaru udon. I also pay attention to the sides accompanying the udon. Tempura is always crispy and served separately, and the dashi is just the right amount to thoroughly cover the noodles. We also have a new creation, Yuzupon Udon. It is simple, but I think it is a great addition that showcases local ingredients and our udon ability. Please give it a try.
Yuzupon (yuzu ponzu udon served cold)
A new dish that was added to the menu in June 2020. Drizzle "Fuji Yuzu Ponzu" sauce from the world-class Iio Jozo Vinegar Brewery in Miyazu over the freshly cooked noodles. Recommended when you want to eat light.
600 yen (tax included)
Kuro Zaru (black chikuwa zaru udon)
This dish packs all of chef Yamazaki’s experience into it. Enjoy cold udon noodles with freshly fried tempura such as black chikuwa, mochi, maitake mushrooms, and chicken.
1,100 yen (tax included)
Kurochiku (black chikuwa udon hot)
Miyazu's specialty black chikuwa tempura, mochi tempura, and chicken tempura are served on separate plates to keep them crispy. The dashi stock is rich in flavor.
900 yen (tax included)
access: About 10 minutes by car from Amanohashidate Station. Suginoya is located just on the far side of Amanohashidate’s natural land bridge (3.6km from Amanohashidate Station)
Street address: 71 Ejiri, Miyazu City, Kyoto Prefecture
TEL: 0772-27-0040 no reservations
hours: 11: 30-16: 00 (LO / 15: 30)
closed: Friday (irregular if it is a holiday)
Facility information: 22 seats
Parking: 3 spots
Read even more about Suginoya in our Kyoto by the Sea Times article, “From the Inlets.”
