About 100 meters east from the back gate of the tourist facility "Gosho Inaba Honke". The store, located in a quiet corner of Kumihama-cho, Kyotango City, Kyoto Prefecture, looks just like one of the rows of private houses, with the exception of a round electric sign made from a small vase, and it blends into its surroundings so well that you can't help but walk past it. When I entered the store, I felt nostalgic as I saw the old wood paneled walls with a retro Showa era feel, reminiscent of when the store first opened.

A daily set meal that includes cooked rice, side dishes, pickles and eggs. In addition to ``udon'' with grated konbu kelp and green onions, you can also choose from menus such as ''meat udon'' and ''curry udon.''

The udon shop was founded in 1929 by the third-generation owner Toshiaki Seino's (76-year-old) grandfather, who took over the shop about 40 years ago, while also working in the oat manufacturing and sales business. The signboard originates from the occupation at the time.

"My grandfather studied udon restaurants in Osaka and Banshu (southwestern part of Hyogo Prefecture) and researched them.The basic taste was created through trial and error,'' says Toshiaki. The dough is carefully kneaded by hand and then made into noodles using a noodle machine, which is then aged for three hours to ensure that the moisture is thoroughly distributed. By doing this, ''the udon noodles are made with a moderate amount of softness and elasticity.'' The soup stock is made with kelp from Hidaka, Hokkaido, and shaved bonito flakes from horse mackerel, mackerel, and bonito, and has a light, mild flavor.

The store has a retro Showa-era feel, and is decorated with items related to the frog that was sent by customers.

The restaurant's name, "attari, nakattari" (to exist or not to exist), comes from the fact that a large number of customers working in heavy labor such as agriculture and forestry came and ate up to 5 bowls per person, and the udon ran out. It is said that these words were murmured and before they knew it, they had taken hold.

A popular menu item is the daily set meal of takikomi rice that comes with a variety of udon noodles. Toshiaki Seino's wife, Michiko (70 years old), comes with side dishes and pickles made from vegetables grown in Kumihama, boiled eggs (or boiled eggs), and homemade salted kelp. She says, ''I try to create a flavor that complements the udon.''

The store is decorated with clocks, ornaments, fans, and other frog items donated by customers, showing that the frog is beloved by the locals.

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Attari Nakattari Seino Udon　3014 Kumihama-cho, Kyotango City, Kyoto Prefecture. 10am - 7pm (Daily set starts at 11am. Last order at 6:40pm). Closed every Tuesday and the last Monday of the week. 0772(82)0902.