Kondoya Udon —ゲソ天丼與山菜うどん

The best Japanese octopus is come from the Seto Inland Sea, serving as a waterway between the Pacific Ocean & the Sea of Japan. In Okayama in the night of September, 2008, I was planning to find takoyaki but could not make it. I therefore went to this Kondoya Udon for my late snack.

章魚若生長在泥質或砂質的海中,無法像在礁岩地區成長的般,鍛鍊出優秀的足部肌理;瀨戶內海的洋流湍急,此地捕獲的章魚,肉質想當然爾,兼具韌性與彈性。08年九月的深夜,A-Mao在瀨戶內海邊的岡山虛晃,本想找章魚燒解饞,不過久久未果。索性,進來火車站前的這家「Kondoya Udon」宵夜。

From the menu, each donburi looked so delicious, but only geso-tendon is marked as a local specialty. Why not go for it? Costing 660 yen only, this set included a smaller donburi and a bowl of sansai udon. (Note: geso means legs of octopus or squid, while sansai means edible wild plants.)


I love Japanese fried shrimp so much that one was ordered additionally. The donburi in which rice is flavored with sweet-salty sauce, topped with juicy, fried octopus and dressed with fresh spring onion is luscious, whereas the Sanuki-style udon, including fiddlehead fern & arrowhead bamboo shoot, tasted so delightful. This set was reminding me of a Chinese idiom: delicacies from land and sea.

伴隨著加點的炸蝦,「ゲソ天丼」以及「山菜うどん」亮相了!那當下,真的是不知從何下箸。外皮香脆的炸章魚腿,果真厚肉好嚼又多汁,搭配新鮮的蔥花、與鹹甜的醬汁,讓人狠狠扒了幾口飯;山菜烏龍也不遜色,昆布柴魚的湯頭清爽、讃岐風格的麵條彈牙、脆脆的蕨菜與箭筍各自表述不同的山林風味。左右開弓地吃著,A-Mao突然體悟到,啥叫「山珍海味」。 【日本冈山】


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