Tamaruya

Established in 1582, Tamaruya remains a cornerstone of Gunma’s Mizusawa udon tradition. Their craft is built on three simple ingredients: salt, local flour, and crystal-clear water. These are combined to make noodles with the perfect harmony of aroma, elasticity, and natural sweetness.

Tamaruya’s production process is a testament to patience and precision. The dough is meticulously kneaded, rested, and cured before being rolled into ribbons and boiled fresh for every guest. Because the restaurant sits at an elevation of 600 meters, the cool mountain air provides a stable environment for noodle production; however, noodle masters must still adapt their techniques—from the initial kneading stage all the way to the final boiling process—to account for seasonal shifts in temperature and humidity. In addition to classic udon, Tamaruya serves kirimugi, a whole-wheat precursor of udon, and shikaku shimen, udon served in square sheets, that are rolled out flat to enhance the rich flavor of the wheat.

Visitors looking for diverse dining options will find that Tamaruya honors both tradition and dietary preferences. The restaurant has a vegetarian set featuring veggie dishes and the restaurant’s signature udon. Instead of bonito broth or fish-based sauces, the vegetarian set uses broth made from mushrooms and sauces made from vegetables. For those seeking an authentic taste of Gunma’s culinary history, a visit to Tamaruya offers an unforgettable encounter with centuries of artisanal expertise.