I tried "Kurosushi Yuzu Udon" which can taste the sushi sticking to Kurasushi over 35 years to complete

Rotary sushi chain store's Kura sushi, ramen is eatenI can drink coffeeAlthough I am going to see the fullness of the side menu called "Side Menu", I heard that there are particular attitudes in the soup stock, and seven seafood dishes used are taking 35 years to complete. Since "Satsuma-made red chicken yuzu noodle" began selling on January 23 (Fri), this menu will serve as a menu to fully enjoy the flavor of this soup stock, so we will go eat to taste the soup stock I have done it.

Red chicken Yuzu Udon | Kurasushi homepage
http://www.kura-corpo.co.jp/fair/1501udon_akadoriyuzu.html

"Satsuma produced red chicken yuzu noodles" Start selling at stores across the country from January 23 (Fri) | Kyodo News PR Wire
http://prw.kyodonews.jp/opn/release/201501217058/

Arrived at Kura Sushi.


Appeal new products even at stores.


When I got past the lunch peak, I arrived and I was able to sit down as soon as I had a vacant seat.


The poster of red chicken Yuzu udon (388 yen including tax) is pasted in the store, and three features are listed.


Since I went to a shop alone this time, I decided to sit at the counter seat.


I will order red chicken Yuzu udon at once.


Wait 5 minutes before the udon arrives in the order lane, not the turning lane.


Udon appeared in the state that the jaws were made so that the tuyu would not spill.


When you open the lid, the fragrance of soup and yuzu will spread.


Satsuma produced red chicken Yuzu udon has about 5 chicken pieces cut out in large size.


There are also blue onions and yuzu, coloring is beautiful.


Udon is standard in thickness, seems to have a little chicken fat floating in the soup, but there is a sense of transparency. "Seven kinds of seafoods" is kelp, bonito, mackerel, sardine scrubber, sewing horn scallops, scallopsMouthIt is said that you are using.


First of all I tried eating before extending from udon, and Kosi was solid to some extent and the texture was also good. Udon specialty shop is not exempted indeed, but if this comes out in the side menu it is a level to nod.


Noteworthy is soup than udon. The taste of the seafood dish and the umami coming out of the chicken are mixed with an exquisite balance, making it more expensive than the poor udon and ramen shops. It is not condensed dashi, there are only dashes made at shops, and the smell of soup stock and citron is also outstanding.


The chicken also has a taste firmly, and a umami comes out cheaply. The amount is about 2 to 3/2 of the ordinary shop so that it can be eaten with sushi etc, but at this price this taste was quality that I can not complain.


If you put chicken on soup for a while, it will bloom. Because the salt is not strong so far, it seemed that I was going to drink all over with reason.


The combination of "Udon and Sushi" was a bit difficult to attach an image, but I will eat 100 yen of aged tuna as well because it is a big deal.


Tuna itself has a taste firmly, it is a very good value as one that can be eaten at 100 yen softly. In red chicken udon, in terms of a combination of seafood and chicken, the taste is close to the egg custard and salt is not too strong, so even if we eat it with sushi, it was eaten without discomfort.


Kudosushi noodles are available for noon at noon on weekdays at 130 yen and udon with 2 shrimp tops at 280 yen so you can stop by for a little udon to eat udon when your hungry is empty It is recommended.