I tried Mita Seimenjo "Mita style curry tsukemen". A cup of dashi and curry that goes well with udon, reminiscent of high-class curry udon that you can taste at a udon specialty store. If you add the set rice "warihan", it becomes Japanese-style curry rice itself.


Mita style curry tsukemen is 930 yen (tax included, same below), and split rice is 90 yen.


The spicy and mellow special curry soup, which is made by adding a special curry sauce to the pork bone seafood soup stock, is combined with the thick, chewy noodles with a fragrant wheat. It also contains ingredients such as onions and spinach.


At Mita Noodle Factory, it says "harmony that goes beyond curry udon", but rather, it is seasoned so that it is as close as possible to curry udon while retaining its individuality as tsukemen.


The high-class curry udon that comes out at udon specialty stores is made so that the Japanese-style dashi and curry go well together, but the Mita-style curry tsukemen is also good.

Even the roasted pork and the crispy raw onion are naturally familiar with the curry soup, and I felt that it was quite ingenious to eat it without feeling any discomfort.

When you finish eating the noodles, add the split rice. The split rice at Mita Noodle Factory is "Mugimeshi", which contains a large amount of fluffy wheat to match the thick soup.


Soak this in curry soup, scoop it up with a ranger, and the taste is completely curry rice. Even the rich soup stock of pork bones and seafood, which is made to go well with tsukemen, complements the curry. This was a good match that made me think that I could enjoy the curry soup directly on rice without noodles from the beginning.