Musashi Murayama is the birthplace of the udon that has spread through Tokyo's Tama region. The Murayama Udon Association promotes "Murayama kate udon," which has been eaten since long ago, including on important ceremonial occasions. The association works to cultivate the charm of Musashimurayama. It conducts activities including udon-related events, udon making classes, and projects to increase wheat production.
"Ikyu" operates as an udon restaurant in the afternoon and an izakaya (Japanese tapas bar) at night. The thin noodles made from a carefully selected, flavorful wheat-flour blend produced in the Kanto region are a distinctive feature. With many varieties of alcohol and side dishes available, the udon could also be a great way to finish off your meal. You can enjoy udon made like the olden days.
1-48-1 Honmachi, Musashimurayama City, Tokyo 208-0004
The Ome Center for Animal Husbandry improves （又はmaintains) the pedigree of Tokyo brands "Tokyo X," "Tokyo Game Fowl," and "Tokyo Silky Fowl" born in Ome, and distributes breeding stock to producers. The residents of Tokyo are extremely delighted by the producers' animal products.
6-7-1 Shinmachi, Ome City, Tokyo 198-0024
The first restaurant that used "Tokyo X" pork in niku (meat) udon. The fatty meat in niku udon mixes with the noodles and melts in your mouth. It's so delicious that you'll drain the broth before you realize it. Furthermore, dishes like Tokyo X niku nanban (noodles with boiled pork and green onions) and soba made up of 80% buckwheat-kernels have earned a good reputation as local Ome dishes.
5-45-2 Shinmachi, Ome City, Tokyo 198-0024