Sato Yosuke

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Sato Yosuke opened in 1860 and is famous for Akita prefecture's specialty "Inaniwa hoshi udon (Inaniwa thick, dried Japanese wheat noodles)." You can taste Sato Yosuke's flavor in Ginza, Tokyo. Thinner than normal udon, these smooth noodles go well with dashi stock made from kelp, shiitake mushrooms, and bonito flakes. You can also try over 15 kinds of prime sake from Akita, a prefecture well-known for sake production. A wide variety of dishes that go well with sake are also served. The restaurant was introduced and praised in English magazines. Pamper yourself with the exquisite food and sake here.

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Enjoy One of Japan's Top Three Udon

Inaniwa hoshi udon is produced in the southern part of Akita prefecture. It is known as one of Japan's top three types of udon. The unique features of this udon is that it is thin, silky and has a firm, chewy texture. You can purchases some dried noodles to make your own udon at home.

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Seiro Udon With Two Kinds of Dipping Sauce

Ten seiro futa-aji (lunch: 2,100 yen, dinner: 2,200 yen) is one of the restaurant's signature dishes. It is a combination of tempura and cold udon on a bamboo mat. Two kinds of sauce, soy-based and sesame miso, are served with this udon.

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A La Carte Menu to Pair With Sake

Hinai-jidori ichimai yaki moriawase (3,000 yen, served during dinner only) is grilled chicken thigh and breast seasoned with a special salt. Akita's famous Hinai-jidori (regional free-range chicken) and a salt from the Oga peninsula in Akita are used to cook this dish. The chicken is juicy and has a robust flavor.