Osawaya

Founded in 1970, Osawaya is a restaurant group that specializes in Mizusawa udon, a Gunma specialty with a history of over 400 years. Udon may look like a simple dish, but Osawaya is committed to perfecting every detail, from the broth and noodles to its toppings. The group operates multiple restaurants around Ikaho, including its main First Shop (Daiichi Tenpo), a nearby Second Shop, and additional locations along the Ikaho Stone Steps.

Mizusawa udon noodles are one of Japan’s three great udon varieties, characterized by their chewy texture and translucency. At Osawaya, great care is taken in their preparation, with the noodle dough proofed and kneaded over two days, using precise timing to transform simple flour and salt into a flavorful experience. Absolutely no additives are added.

Osawaya serves zaru udon, chilled udon noodles served with one or more dipping sauces. The soup base and seasoning are freshly prepared every morning, using carefully selected ingredients. Maitake mushroom is the side dish of choice for most of Osawaya’s udon sets, usually in tempura form. Some Osawaya stores also offer pickled maitake.

Osawaya keeps its restaurants well-heated in the winter, so customers can comfortably enjoy the chilled Mizusawa udon all year round.