ことり

Kotori is a long-established shop famous for Matsuyama’s local specialty “”nabeyaki udon”” (hot pot udon). It opened in 1949. From Iyotetsu “”Matsuyama-shi Station”” it is about a 10-minute walk; it is tucked away down an alley off the Gintengai area, but because it is very popular there can be lines even before opening, and it may sell out before closing. Nationwide, nabeyaki udon is often associated with cold winter days, but in Matsuyama it is eaten year-round. Also, while nabeyaki udon is commonly cooked in earthenware pots, in Matsuyama it is cooked in aluminum pots. Aluminum is lightweight, durable, and highly conductive, which helps shorten cooking time. Kotori’s key flavors come from a sweet broth made with autumn-caught iriko (dried sardines) from the Iyo Sea, Rishiri kombu from Hokkaido, and Kotori’s original soy sauce. The udon noodles are custom-made to absorb the broth more easily. The menu has only two items: nabeyaki udon and inari sushi. If you feel you want a bit more, hopping to other nearby alleyway shops can be part of the fun.