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.)攤開菜單，每一種丼看起來都絕頂好吃。不過，唯獨「ゲソ天丼」被標上「名物」的紅色標記。哈！豈有不吃的道理？點了只要660日鋃的プチ丼セット（小碗的丼、搭配以下其中一種烏龍麵：わかめ、山菜、とろろ昆布、月見）；A-Mao挑的是纖維素最多的山菜うどん。注：ゲソ，在日本料理中，意指烏賊或章魚的足部。
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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