Fujiyoshida City became known as a hub for textiles in the early Showa era, with many families working in the fiber and weaving industries. To ease the workload for women at the time, the use of weaving machinery became essential, and men often took on the task of preparing lunch. With their strength and efficiency, they could quickly whip up a hearty meal, leading to the creation of Yoshida Udon.

Today, udon remains a popular lunch choice in and around Fujiyoshida City. The city alone is home to nearly 60 Yoshida Udon shops, each offering its unique take on this beloved dish.

Yoshida Udon features thick, chewy noodles paired with toppings like horse meat and cabbage, all served in a broth that perfectly blends soy sauce and miso. Many shops also offer their signature suridane sauce—a mix of chili peppers, sansho pepper, and sesame seeds—which adds a bold, herbal kick for those who enjoy a touch of spice. Without further ado, let’s dive into three must-visit Yoshida Udon shops, highly recommended by locals!

Just a 3-minute drive from Kawaguchiko IC on the Chuo Expressway, the first spot to introduce is Menkyokaiden—a Yoshida Udon shop near the Fujiyoshida City Government Complex. Locals affectionately call it “Menkai,” and it’s one of the most famous and popular udon spots in the area. Despite arriving before its 11 AM opening, the parking lot was already full, and a long line of eager customers had formed in front of the shop!

The restaurant features five counter seats and 10 tatami table seating areas. It attracts a diverse crowd, from office workers and families with children to elderly patrons.

The menu offers 10 types of hot udon, 8 cold udon options, and 8 udon varieties served cold with a warm dipping broth. Toppings include over 10 choices, such as mixed tempura and crispy burdock root. Prices are incredibly budget-friendly, with kake udon starting at just 340 yen and tsuke udon (dipping-style) at 390 yen, all tax-inclusive.

“Cold udon is popular in the summer, but during the chilly winter months, hot udon is the clear favorite. Among the top sellers are the ‘Yokubari Udon,’ loaded with a variety of toppings, and the ‘Tempura Udon,’ topped with mixed tempura,” shares owner Yasuo Miura.

Naturally, I decided to try the famed Yokubari Udon!

In just five minutes, the steaming hot Yokubari Udon was served. Wisps of steam rose from the bowl, with an oversized tempura chikuwa dramatically extending beyond the rim—a true showstopper. Beneath it were five delicious toppings, including cabbage, seaweed, tofu skin, and tender stewed beef (not the usual horse meat). This luxurious lineup truly lives up to its reputation as the top favorite!

Lifting the noodles from the bowl, the texture was everything you’d expect—chewy and satisfying. A single bite revealed their smooth, tender consistency, instantly winning over the taste buds! The rich, hearty broth, made with a perfect blend of miso and soy sauce, made it impossible to stop reaching for another bite.

“Yoshida Udon is often known for its firm texture, but our noodles are smooth and springy. This dish is our best-seller! We start handmaking our udon as early as 4 AM every day,” shares Mr. Miura, highlighting his dedication to quality.

Having grown up watching his father run a noodle-making business, Mr. Miura was determined to share the deliciousness of Yoshida Udon with more people. In 1993, he opened *Menkyokaiden*. The handmade noodles, prepared before sunrise, are crafted using the pristine water from the foothills of Mt. Fuji. The result is exceptionally refined noodles with a smooth texture that’s second to none. Their unique chewy bite and flavorful finish break the traditional expectations of Yoshida Udon, offering an innovative twist on a classic.

One of Menkyokaiden's standout features is its unique toppings, especially the stewed beef—a rarity in the Fujiyoshida area. Simmered in soy sauce and sugar, the beef is tender with a natural sweetness and absolutely no unpleasant odor.

Another must-mention is the suridane seasoning found on every table. This unique house-made blend, crafted from various ingredients, adds a spicy, sweet aroma that enhances the broth’s richness.

Locals often refer to it as “karami” (spice), and since it packs a kick, it’s best to start with a small amount and adjust the flavor as you eat.

The rich toppings and layers of flavor from the suridane made every bite delightful—it wasn’t long before the bowl was completely empty!

The day of our visit, the shop was as busy as ever, with a long line of eager customers. Despite the hustle and bustle, the staff’s energetic and cheerful voices filled the air. With its perfectly textured noodles, flavorful stewed beef, and crispy tempura, Menkyokaiden has won the hearts of locals. While it’s part of the Yoshida Udon tradition, calling it “Menkyokaiden Udon” feels even more fitting. Popular with both locals and tourists, this must-visit spot is worth the wait—experience the unforgettable flavors for yourself!

The second shop, Fujiya, is located near Lake Kawaguchi, one of the Fuji Five Lakes, and just behind Fuji-Q Highland. With a spacious parking lot that can accommodate over 30 vehicles, it’s an excellent spot to visit during a road trip with friends!

Opened in 2009, Fujiya is a star among Yoshida Udon shops. Owner Take Horiuchi, a passionate udon enthusiast, has sampled udon from all over Japan. He brought that dedication back to his hometown, where he established his own udon shop in Fujiyoshida City.

The most popular item on the menu is the Fujiya Udon. However, this time, I opted for the second most popular dish, the Kuro Fujiya Udon. A bowl of jet-black udon noodles was served, striking and unique!

Owner Horiuchi shared, “This dish was created in collaboration with the local high school’s Udon Research Club. They developed the concept of ‘charcoal-infused black noodles,’ which perfectly complement our shop’s broth. The Kuro Fujiya Udon, combining taste with beauty and health benefits, quickly became a topic of conversation and is especially popular among female customers.”

The toppings include cabbage, crispy tempura flakes, fried shrimp, tempura chikuwa, green onions, and stewed horse tripe—a hearty and generous serving!

Start by savoring the broth. Made from a blend of kombu, dried sardines, bonito, and shiitake mushrooms, it’s a light yet flavorful dashi base combined with soy sauce and miso. This refreshing Japanese-style broth pairs perfectly with the chewy noodles and generous toppings, creating an ideal harmony.

Despite being made with charcoal, the noodles have no unusual taste. Their springy, chewy texture is complemented by a rich aroma that fills your senses with every bite. The refreshing flavor, which doesn’t feel heavy even after finishing the bowl, is one of its standout qualities.

“Our shop puts great effort into all types of noodles we serve,” says Horiuchi. “The noodles aren’t the usual pure white because we use aromatic, nutrient-rich wheat. This results in exceptional firmness and fragrance. Preserving the traditional flavor of udon is what we strive for.”

Don’t forget the essential suridane! Fujiya’s original blend includes ichimi pepper, white sesame, black sesame, and chili oil. Adding it to the broth brings a spicy aroma that elevates the flavor, adding depth to the entire bowl.

The side dish Renkon no Suridane Ae (lotus root with suridane seasoning) is a delightful addition and offered as a free, all-you-can-eat option. The crisp texture of the lotus root combined with the mildly spicy kick of the suridane is a flavor-packed treat highly recommended by the owner.

Fujiya also offers a variety of side dishes that pair perfectly with udon. Try their rice balls, fried chicken, or stewed horse tripe for a more complete dining experience.

In recent years, Fujiya has been featured in numerous TV shows, newspapers, and magazines. While preserving the traditional characteristics of Yoshida Udon, the shop has made significant efforts in innovation, drawing food enthusiasts from far and wide. Its extensive side dish menu is a rare find among Yoshida Udon shops, adding to its unique appeal. With evening and Sunday hours, it’s a convenient option for travelers looking to enjoy a delicious meal during their visit.

The final spot, Watanabe Udon, is located in Oshino Village, just a 20-minute drive from Fujiya. Like Fujiyoshida City, Oshino Village is deeply rooted in the culture of Yoshida Udon. A long-established udon shop, Watanabe Udon has even been featured in a popular gourmet manga, making it a well-known name among locals.

Stepping inside, you’re immediately hit by the warmth in the air—coming from the large pot of broth simmering in the kitchen near the entrance. Without hesitation, I decided to order the shop’s most popular dish, the Nikutama Udon, which nearly every customer seems to choose!

The bowl, topped with cabbage, horse meat, crispy tempura flakes, seaweed, and green onions, features an egg nestled in the center—mouthwatering at first glance. The freshly handmade and boiled noodles have a beautiful sheen, and their chewy texture releases a delightful aroma with every bite. The broth, made from dashi stock, is light and fragrant, offering a universally appealing flavor that’s loved by both male and female customers alike!

Watanabe Udon was founded in 1982 by the current owner, Tetsuo Watanabe. While his two sons handle the udon-making in the kitchen, Tetsuo himself still comes to the shop daily to personally serve customers.

“Our noodles are our pride and joy, and the kneading process is key,” says Tetsuo Watanabe. “Making udon is physically demanding, even for strong, young men, which is why I leave this task to my two sons. Careful kneading is essential to bring out the perfect chewy texture in the noodles.”

In the kitchen, one person focuses on hand-kneading the udon dough, while the other handles boiling the noodles. During busy days, they’ve kneaded up to 16 batches of dough in a single day!

Crafting a delicious bowl of udon with care and dedication is the core of Watanabe Udon’s philosophy. Yoshida Udon was originally created as a hearty dish suitable for men, and this shop truly embodies that essence. It’s no surprise that food enthusiasts travel from afar to savor the perfectly chewy and refined noodles here—proof of its well-deserved reputation!

Are these three Yoshida Udon spots in Fujiyoshida City tempting you to book a flight right away? For those experiencing the deeply rooted “Yoshida Udon” culture for the first time, it’s sure to be a refreshing and exciting discovery. Known for its thick, chewy noodles, Yoshida Udon is a must-try when visiting the Mt. Fuji area. Why not sample each of these shops and see if you find a bowl of udon so unforgettable, it stays with you forever?

Written by: Asami Horiuchi
Originally published on Gurutabi