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Buckwheat from our rice field, May 20th (Friday)
We are changing from a specialty store to a udon specialty store.
Our store is an electric barley store with 115 years of history since its founding in 1940 in Meiji.
My family suffers from buckwheat allergy.
Keeping the buckwheat store open is to protect the life and health of your family.
I decided it was difficult.
4th generation store owner Takayuki Omori This place will be reborn as a udon restaurant in April 2022
I declare.
115 years of family business can keep the business going, and it’s all about the family.
This is proof that everyone worked hard.
A brighter future ahead than the history and glory of the past.
The enemy’s most precious foundation for living is the health of his family.
Even though it’s only 10,000 hands away, U-Hall is great, the happiness and smile rate of two old friends
My goal is to work hard and practice.
We would like to express our gratitude to our customers who have loved our dried sashimi noodle soup for a long time.
‘I can’t even find the words;
Chapter 2 of Sojinam begins now.
[It’s definitely not good for everyone] Please keep an eye on everything.
Please.
Also, soba will be served on May 15th (the last day of the sunrise).
We are open.
I’ll do my best until the end
Please take good care of me.
store owner
The son who will inherit the buckwheat noodle business
Diagnosed with buckwheat allergy
Menu change from buckwheat to udon
Oyomori Takayuki
!