“All-You-Can-Eat Hand-Pulled Udon” Event at Aji no Mingei! Exciting 3-Day Event

The Japanese noodle restaurant “Aji no Mingei” will hold its annual popular event, “All-You-Can-Eat Hand-Pulled Udon,” for three days starting May 31, 2024. This year, the event will be even more attractive with the addition of “All-You-Can-Eat Udon with Giant Shrimp Tempura and Hon Maguro Sashimi.”

Highlights of the All-You-Can-Eat Hand-Pulled Udon

The hand-pulled udon offered at Aji no Mingei is known for its smooth texture and chewy consistency, captivating many fans. The udon is made with great time and effort, showcasing the craftsmanship of the artisans. The dough, made by mixing flour with water and salt, is gradually stretched over more than 30 hours. This meticulous process results in udon noodles with a smooth surface and elastic texture.

Event Dates and Times

The event will be held for three days from Friday, May 31 to Sunday, June 2, 2024. The event starts at 11:00 and is limited to 90 minutes per session. The last entry is one hour before each restaurant’s last order time, so it is advisable to visit with plenty of time to spare.

Special Menu and Prices

This year’s “All-You-Can-Eat Hand-Pulled Udon” features the following two menus:

• All-You-Can-Eat Hand-Pulled Udon with Giant Shrimp Tempura: 1,980 yen (including tax)
• All-You-Can-Eat Hand-Pulled Udon with Giant Shrimp Tempura and Hon Maguro Sashimi: 2,580 yen (including tax)

Please note that tempura and Hon Maguro sashimi are not included in the all-you-can-eat offer.

Special Offer: “Free Udon Large Serving Passport”

All customers who order the “All-You-Can-Eat Hand-Pulled Udon” will receive a “Free Udon Large Serving Passport” for use on their next visit. This passport allows one free large serving of udon per order when presented at the register on the next visit. The passport is valid until Friday, July 12.

All-You-Can-Eat Record

The record for the “All-You-Can-Eat Hand-Pulled Udon” at Aji no Mingei is 52 trays, weighing approximately 12.4 kg. Those who want to challenge themselves are encouraged to aim for this record.

Aji no Mingei’s Commitment

At Aji no Mingei, white dashi is made daily at each restaurant using Rishiri kelp from Hokkaido and bonito flakes from Makurazaki, Kagoshima, and Yaizu, Shizuoka. This white dashi is used to create dipping sauces that pair perfectly with the hand-pulled udon. With 50 locations nationwide, from the Kanto region to Okayama in the west, Aji no Mingei is loved by many as a Japanese noodle restaurant.

Don’t miss this opportunity to enjoy hand-pulled udon at Aji no Mingei!

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