Every morning, trodden with care. Because we want to get better, one step at a time For a bowl that moves you. 谷 和幸
Sixteen years, a fool for udon.
At nineteen, he left university. There was one reason, and it was udon.
── He was a high-school student in Kagawa.
An udon shop opened nearby. He took a job there — after school only, he told himself.
Soon he was there in the mornings too. Class ended, and he went straight back.
The university his parents wanted — he had the credits done in two years. Still, something deep down would not agree.
He quit, and went to train. Nineteen years old.
── Three years later, his master said: “Go somewhere you don’t know.”
At twenty-two, he was running the Hamamatsu branch. Two years went by with no idea which way was up.
One remark from a customer there sent him to Tokyo.
── 2010, Ningyocho.
Not Monzen-nakacho, not Kagurazaka. He chose the middle of the old downtown.
It was before the neighborhood drew the attention it draws now.
In 2016, another shop in Hamacho — 谷や 和.
In 2017, an udon school. Because teaching, he thought, is how a thing is kept.
── And in September 2026, Yaesu.
What has not changed: the dough is trodden first thing in the morning. That is all.
THE CRAFT
Every morning: trodden,
rested, then cut.
Aromatic dashi drawn from iriko, kombu and katsuo. Chew that answers back, born of treading and rest.
Trodden, rested and cut by hand — every morning.
That bowl, in Yaesu — by Tokyo Station.
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