Tecchan.

A teahouse on a historic pass that was founded in the Edo period and is about 200-odd years old. You can taste the selected potaren finished with a selection of Amakusa on the banks of Yajuba's Reisui.

It is an inevitable udon shop that boasts the shortest opening time in the prefecture, which is open only one hour a day. The rotation of the guests is fast, with about 300 people on weekdays and as many as 700 on holidays. Boil the freshly prepared noodles in a cauldron and simply taste them with green onions and ginger and soy sauce. The menu consists of four types: hot, cold, lukewarm, and kamatama. The freshly beaten, shiny udon noodles are smooth to the touch, and the flavor of wheat prevails when bitten. Reasonable prices such as udon small 120 yen and toppings Chikuwa 90 yen are also nice.

Udon, which is boiled over a cauldron with a firewood fire, is shiny, plump and likely to smell because it looks. It is characterized by a solid texture and moderate cosiness that looks like Sanuki udon, and iriko's crisp and gentle-tasting dashi enhances the taste of the noodles. It is also a great dish with plenty of 20 kinds of tempura and local shrimp.