Owner Kabashima Yasutaka
An udon-making machine
imported from Kagawa, Japan.
Dosan Kanroku Sanuki Udon:
Serving Taiwan's best, and cheapest, udon noodles
By Josie Wu Translated by Ann Lee
6, Lane 126, FuXing S Rd, Sec 1
Hours: Mon-Fri 11:30 am-2:30 pm, 5-9 pm; 11:30 am-9 pm
(open all afternoon weekends)
Credit cards not accepted. No service charge.
ZhongXiao/FuXing Station, Exit 1
If a restaurant named itself "Lin's Tamsui Fish Ball Soup", one might question whether or not it could register "Tamsui" as a trademark or not, or be required to change its name.
When I first arrived at this popular noodle shop, I couldn't find its sign. Usually, I look for outside signs and not street addresses. Meeting the owner, Mr. Kabashima Yasutaka, I complained about the lack of an obvious sign. He explained that the name "Kanroku Sanuki" had already been registered by another restaurant. However, he did add, with some feeling and modesty, that he had officially become the best-known man in his hometown Kagawa, thanks to this international promotion of the home-grown delicacy sold at his restaurant.
Mr. Yasutaka came to Taiwan a decade ago to study Chinese. He then returned to Japan and started learning about the making udon noodles and managing a shop. The ambitious owner believes that you must be innovative when creating a business, so that you are not sell what everybody else is. Udon noodles are as common in Japan as beef noodles are in Taiwan, so ubiquitous that people can usually order up a bowl wherever they go. However, they are especially popular in Kagawa prefecture on Shikoku, the smallest Japanese island. There are up to 800 udon noodle shops throughout this small area. Kagawa was once known as "Sanuki", the name attached to Yasutaka's noodles.
"I hope that Sanuki udon can be as widely known and liked by the Taiwanese customers, just like they love a bowl of beef noodle soup," says Yasutaka, noting that his flavors and textures are authentic and his Japanese noodles are the cheapest in Taiwan. "Spend as little as NT$30 and you can savor some of the tastiest udon noodles in town.....Not everything is as expensive as you think in Japan!"
The reason this authentic eatery can offer such delectable, affordable fare is the fact that noodles are all made from 100% Australian buckwheat flour imported from Dosan, giving them a tanginess and chewy texture. The accompanying soup is cooked for many hours with dried fish slices, seaweed and bonito fish. You can also enjoy noodles without the soup, chilled, or with a unique dipping sauce. When brought to the table, the signature udon dish is served with seaweed pieces, a raw egg yolk and Chinese yam for a hearty, satisfying meal. Because the owner understands the Taiwanese fondness for meat, the signature udon noodles also come with either beef, pork or chicken (NT$150, NT$180, NT$210). The Mount Fuji Udon variety (with egg, NT$90, NT$120, NT$150) are Japanese signature udon dishes.
In Japan, Mr. Kabashima Yasutaka is known as the "Taiwan Sanuki Udon Ambassador of Kagawa". Thus, he hopes to serve the higher cause of promoting his hometown specialty via his electable udon dishes.
To read more about Dosan Kanroku, you may visit NHK (via YouTube) at http://www.youtube.com/watch?v=R0GxQ2SZih0
United Daily News