Udon & Local Cuisine Nanakoshi Chaya has been making Ise udon in Toba for more than fifty years: thick, chewy noodles coated in a rich tamari soy sauce broth. It also serves kamaage udon, the dough cut by knife and boiled straight in the pot. Other local dishes fill out the menu, among them Ise-imo yam tororo, oyster dishes in autumn and winter, and tekone-zushi sets.