If You Visit Gunma, Try Mizusawa Udon with Maitake Tempura

If someone asks me, “What should I eat when I visit Gunma?”, one of my recommendations is Mizusawa Udon.

In the Mizusawa area of Shibukawa City, Gunma Prefecture, there is a street lined with restaurants serving this local specialty.

I live in Gunma, so I pass this area by car quite often.

But honestly, I usually just drive past.

I think this happens to a lot of people who live near tourist attractions. When something is nearby, you don’t always feel the need to visit it.

Still, every once in a while, I think:

“Today, let’s have Mizusawa Udon.”

One restaurant I often visit is Osawaya (大澤屋).

And there is one thing I almost always order with my udon:

Maitake tempura.

The combination is excellent.

What Is Mizusawa Udon?

Mizusawa Udon is a traditional type of udon from the Mizusawa area of Shibukawa City in Gunma.

The noodles are white, smooth, and chewy.

Mizusawa Udon is sometimes considered one of Japan’s three great regional udon varieties, along with Sanuki Udon from Kagawa and Inaniwa Udon from Akita.

Around Mizusawa Kannon, a well-known Buddhist temple in the area, you can find several restaurants specializing in Mizusawa Udon.

The area is also close to Ikaho Onsen, one of Gunma’s famous hot spring towns.

So if you are visiting Ikaho Onsen or traveling toward the Haruna area, stopping for Mizusawa Udon is a great option for lunch.

If you are coming to Gunma from Tokyo, you could also include Mizusawa Udon as part of a day trip or road trip around Ikaho and Haruna.

Don’t Just Order the Udon

Of course, Mizusawa Udon is delicious on its own.

But my favorite combination is:

Mizusawa Udon + Maitake Tempura

Maitake (hen-of-the-woods) is a type of Japanese mushroom with a rich aroma and a pleasant texture.

When it is made into tempura, it becomes crispy on the outside while keeping its distinctive mushroom flavor.

The combination works really well.

The udon is smooth and chewy.

The maitake tempura is crispy and fragrant.

You get completely different textures with each bite, so the meal never feels boring.

There is no special way to eat it.

I simply eat some udon, then some maitake tempura.

Then more udon.

Then more tempura.

That’s it.

But somehow, it works really well.

For me, Mizusawa Udon and maitake tempura are a classic combination.

I Usually Go to Osawaya (大澤屋)

There are several Mizusawa Udon restaurants in the area.

When I want to eat Mizusawa Udon, I often choose Osawaya (大澤屋).

However, I want to be honest about one thing.

Osawaya is a famous restaurant, so it can be quite popular with tourists.

As someone who lives locally, I sometimes feel that it is a little expensive.

That said, I wouldn’t say Osawaya is unusually expensive compared with the other Mizusawa Udon restaurants.

In my experience, Mizusawa Udon restaurants tend to be more expensive than an ordinary udon restaurant in Japan.

So if you visit the Mizusawa area specifically to eat Mizusawa Udon, you should expect to spend a little more than you would at a typical local udon shop.

I don’t think you should necessarily avoid Osawaya because of the price.

Instead, I would think of it as part of the experience of trying one of Gunma’s regional specialties.

Of course, Osawaya isn’t the only option.

Each restaurant has its own atmosphere and style, so trying different restaurants could also be fun if you have time.

I’ve visited the area several times, and Osawaya is one of the places I often end up choosing.

And yes, I usually order the maitake tempura too.

Osawaya (大澤屋) — First Restaurant

Address: 125-1 Mizusawa, Ikaho, Shibukawa, Gunma, Japan

The first Osawaya restaurant is in the Mizusawa area, where several Mizusawa Udon restaurants are located.

If you are exploring the Mizusawa Udon area by car, this is a convenient place to stop.

Payment: Cash and credit cards are accepted. Electronic money and barcode/QR-code payments are not accepted at the first restaurant.

Because payment options can change, it is a good idea to bring some cash just in case.

Opening hours and holidays also change depending on the season, so check the restaurant’s latest information before visiting.

Even as a Local, I Still Think It’s Delicious

When you live somewhere, you sometimes stop visiting the places that tourists love.

Mizusawa Udon was like that for me.

I had driven past the Mizusawa Udon area many times without stopping.

But when I occasionally decide to eat there, I always think:

“This really is good.”

Whether Mizusawa Udon is worth traveling all the way to Gunma for is, of course, a matter of personal preference.

But if you are already planning to visit Ikaho Onsen or the Haruna area, I think it is definitely worth considering for lunch.

When you visit Gunma, don’t just focus on famous tourist attractions.

Trying foods that have been enjoyed locally for a long time can also be a great way to experience the region.

Bonus: Another Gunma Udon Shop with Great Maitake Tempura

While writing about Mizusawa Udon and maitake tempura, I thought of another restaurant I wanted to introduce.

It’s called Oshimaya (おおしまや), located in Maebashi.

The udon here is quite different from Mizusawa Udon.

Mizusawa Udon has smooth, white noodles.

Oshimaya serves thick, flat noodles with a very firm texture.

They have a much stronger bite than Mizusawa Udon.

By the time I finish a meal there, I’m usually very full.

I Always Order Mori Udon

At Oshimaya, I almost always order Mori Udon.

“Mori Udon” is cold udon served separately from the dipping sauce.

You pick up the noodles with your chopsticks and dip them into the sauce before eating.

Because the noodles are served cold and without a heavy sauce covering them, you can really appreciate their texture.

One of the popular choices is Nikujiru Udon, which is udon served with a dipping broth that has plenty of meat in it.

Even the regular serving is quite large, at around 400 grams.

If you are very hungry, that might be the better choice.

Personally, I prefer the simple Mori Udon because I like being able to focus on the noodles themselves.

Choose Your Own Tempura

One of the fun things about Oshimaya is that you can choose your tempura yourself.

The tempura is displayed so customers can pick what they want and add it to their udon.

And once again, I usually choose:

Maitake tempura.

And this one is inexpensive.

I remember it being around 160 yen per piece, although prices can change.

Getting a piece of maitake tempura at that price is pretty satisfying.

The experience is also different from eating maitake tempura at a Mizusawa Udon restaurant.

At Oshimaya, it feels more like an inexpensive, everyday local meal.

A Surprisingly Interesting Connection to Mizusawa Udon

There is one interesting story about Oshimaya.

Oshimaya originally opened in 1983 and became a long-loved udon restaurant in Maebashi.

The restaurant eventually closed, but it reopened in January 2023.

According to a January 2023 article by Maebashi Shimbun, the restaurant and its recipes were taken over when it reopened by Suikouen, a Mizusawa Udon restaurant.

I find this interesting because the two restaurants serve very different styles of udon.

Mizusawa Udon is known for its smooth noodles.

Oshimaya serves thick, chewy, flat noodles.

Yet there is a connection between them through the restaurant’s revival.

When you explore local food in Gunma, you sometimes discover these unexpected connections.

That’s one of the things I enjoy about eating local food.

Oshimaya (おおしまや) — Restaurant Information

Address: 495-4 Aramaki-machi, Maebashi, Gunma, Japan

Access by bus: Get off at the Maebashi Driving School-mae bus stop. The restaurant is about a 2-minute walk from the bus stop.

Opening hours:
Monday–Friday: 10:30–15:00, 16:30–20:00
Saturday–Sunday: 10:30–20:00

Closed: Irregular holidays

Parking: Available

Payment: QR-code payments are available, but credit cards are not accepted.

If you are visiting from overseas, bring some cash to be safe, especially because payment methods can change.

Opening hours, holidays, prices, and payment methods may change. Please check the latest information before visiting.

Mizusawa Udon and Oshimaya: Two Different Kinds of Gunma Udon

The two restaurants I introduced here serve very different types of udon.

Mizusawa Udon

• White, smooth noodles
• Chewy texture
• A famous regional specialty of Gunma
• A great choice when visiting Gunma as a tourist
• Especially convenient if you are visiting Ikaho Onsen or the Haruna area
• My recommendation: Mizusawa Udon + maitake tempura

Oshimaya

• Thick, firm, flat noodles
• A more casual, everyday style of udon
• Large portions
• Tempura that you can choose yourself
• My usual order: Mori Udon + maitake tempura

Gunma is actually a region where people eat a lot of udon.

There are famous regional specialties like Mizusawa Udon, which is well known among tourists.

But there are also many kinds of udon that local people eat as part of their everyday lives.

Trying both can be a fun way to discover another side of Gunma’s food culture.

Final Thoughts

If you are visiting Gunma, I recommend putting Mizusawa Udon on your food list.

The noodles are white, smooth, and chewy.

The Mizusawa area has several restaurants where you can try it.

It is also easy to combine with a visit to Ikaho Onsen or the Haruna area.

I often choose Osawaya when I want Mizusawa Udon.

It can feel a little expensive from a local’s perspective, but I think it is worth considering as part of the experience of trying a famous Gunma specialty.

And most importantly:

Don’t forget the maitake tempura.

There is something really satisfying about the combination of smooth, chewy udon and crispy maitake mushrooms.

If you have time, I also recommend trying Oshimaya in Maebashi.

The noodles are completely different, but I still order maitake tempura there too.

If you live in Gunma, it is easy to drive past the Mizusawa Udon area without stopping.

But if you are visiting Gunma from another part of Japan—or from another country—why not stop and give it a try?

And when you order Mizusawa Udon…

Get the maitake tempura, too.

I highly recommend the combination.