For travelers interested in Yamanashi food, these two noodles are a great way to experience the region beyond Mt. Fuji views.
One is hoto (also written as houtou or hōtō), a warm dish often served in a steaming pot.
The other is Yoshida udon(also called Yoshida no udon), a firm and chewy local udon loved around the Fujiyoshida area.
Both are often introduced as “local noodles from Yamanashi,” but they feel quite different once you actually try them. Hoto is a dish to enjoy slowly, with steam rising from the pot in front of you. Yoshida udon is more casual and local, often eaten at small neighborhood restaurants where the noodles have a strong, satisfying bite.
Yamanashi is easy to visit from Tokyo, whether you are heading toward Kofu, Lake Kawaguchiko, Lake Yamanakako, or the Fujiyoshida area. In this guide, we will compare hoto and Yoshida udon, explain where to eat them, how to fit them into your trip, and what international travelers should know before visiting.
Lake Kawaguchiko, the Fuji Five Lakes, and Oshino Hakkai are often mentioned together, but their differences can be confusing at first. If you are deciding where to go in Yamanashi, this guide will help you compare the areas.
First, What Is the Difference Between Hoto and Yoshida Udon?
Hoto and Yoshida udon are both local noodle dishes from Yamanashi, but they are very different in style.
Hoto is closer to a hot pot dish. Flat noodles are simmered in a miso-based broth with kabocha squash and vegetables. Yoshida udon, on the other hand, is a local udon from the Fujiyoshida area, known for its thick, firm noodles and rustic flavor.
Here is a simple comparison.
- Taste
Hoto → Mellow and comforting, with miso, kabocha squash, and vegetables creating a gentle sweetness.
Yoshida udon → Simple and hearty, with miso or soy sauce-based broth, firm noodles, sweet-simmered horse meat, and boiled cabbage. - Texture
Hoto → The flat noodles absorb the broth and become soft and easy to eat.
Yoshida udon → The noodles are thick and firm, so you really need to chew them. - How to enjoy it
Hoto → A dish to eat slowly while enjoying the hot pot-style presentation. Some restaurants prepare it after you order, so it may take longer to arrive.
Yoshida udon → A quick, local lunch dish. It is fun to compare different shops, as each one has slightly different noodles, broth, and toppings.
Hoto: A Warm Hot Pot-Style Dish with Miso and Vegetables
The charm of hoto is not only in its taste, but also in how it arrives at the table. At many restaurants, each portion is simmered in a small individual pot and served piping hot in that same pot.
When it is placed in front of you, steam rises from the broth, and the aroma of miso fills the table. It immediately feels like a Yamanashi-style meal.
The classic ingredient is kabocha squash, a sweet Japanese pumpkin. Its natural sweetness melts into the salty miso broth, giving hoto its gentle, comforting flavor. Other ingredients often include mushrooms, carrots, Chinese cabbage, green onions, and taro. Some restaurants also serve versions with meat or spicy kimchi.
Mushroom hoto is especially nice if you want to feel the mountain atmosphere of Yamanashi through food. It has an earthy flavor that matches the region’s landscape.
Because hoto is often simmered after ordering, it may take a little longer to be served. It is a filling dish, so it works well for lunch or an early dinner. However, many restaurants close earlier than international travelers might expect, especially around the Fuji Five Lakes area. Popular restaurants may also have lines, so it is best to visit with some extra time.
Yoshida Udon: Firm Noodles and a Strong Local Feel
If you are used to soft udon noodles, Yoshida udon may surprise you. The noodles are thick, firm, and chewy. Rather than sliding smoothly down your throat, this is a type of udon you really bite into.
Yoshida udon is not exactly the same at every shop. Many restaurants are small, locally run businesses, and each place has its own style. The broth, noodle thickness, and firmness can vary. Some shops serve handmade noodles, so trying more than one place can be part of the fun.
The broth is often miso-based, or a mix of miso and soy sauce. It is simple, but has a strong, rustic flavor. Common toppings include boiled cabbage, sweet-simmered horse meat, thinly sliced carrots, deep-fried tofu, and green onions. Depending on the shop, you may also be able to add egg, tempura, or wakame seaweed.
This is a dish where the character of each restaurant comes through clearly. The noodle texture, broth, and toppings all make a difference.
Many Yoshida udon shops feel more like local lunch spots than tourist restaurants. That casual, everyday atmosphere is part of the appeal. If you have time, try one shop first, then visit another on a different day or trip. You may start to notice how deep this simple local food culture really is.
Try Suridane, Yamanashi’s Local Spicy Seasoning
When eating hoto or Yoshida udon in Yamanashi, you may see a small container of suridane on the table.
Suridane is a spicy seasoning especially associated with eastern Yamanashi, including the Fujiyoshida and Lake Kawaguchiko areas. It is usually made with chili pepper, sesame, sansho pepper, oil, and other ingredients.
It may remind some travelers of shichimi togarashi, Japan’s common seven-spice chili mix, but suridane is a little different. Shichimi is usually sprinkled on top of food for aroma and spice. Suridane is often softer or more paste-like, and it is closer to something you mix into the broth to change the flavor.
Another interesting point is that each restaurant or household may have its own blend. Some versions are very spicy, while others have more sesame, oil, or sansho aroma. The flavor can change depending on where you try it.
With Yoshida udon, suridane adds heat and aroma to the miso or soy sauce-based broth. With hoto, it gives a spicy accent to the gentle sweetness of miso and kabocha, making the second half of the meal more interesting.
Start without it first, then add just a small amount halfway through. If you do not like spicy food, try only a tiny bit.
Suridane can also make a good souvenir. Small jars or packs are sometimes sold in local shops, and it works well not only with udon and hot pot, but also with ramen, gyoza, tofu, and even rice with egg.
Where to Eat Them: Best Areas for Hoto and Yoshida Udon
Where to Eat Hoto: Kofu, Lake Kawaguchiko, and Lake Yamanakako
Hoto can be found in many parts of Yamanashi. For travelers, the easiest areas are usually Kofu, Lake Kawaguchiko, and Lake Yamanakako.
In Kofu, hoto pairs well with historical spots, wineries, and trips to places like Shosenkyo Gorge. Around Lake Kawaguchiko and Lake Yamanakako, it is easy to enjoy hoto together with views of Mt. Fuji, lakeside walks, and museum visits.
On a cold day, or after walking around the windy Fuji Five Lakes area, a hot pot of hoto feels especially satisfying.
Popular restaurants in tourist areas can get crowded, so it is better to avoid the peak lunch hour if possible. If you plan to eat hoto for dinner, check the closing time and last order in advance.
If you are exploring the Mt. Fuji area by car, a one-day drive including Oshino Hakkai and Lake Yamanakako is a great option. This guide introduces an easy route for enjoying the Fuji area efficiently.
Where to Eat Yoshida Udon: Fujiyoshida and Mt. Fuji Station Area
For Yoshida udon, the main area is Fujiyoshida. You can find shops around Mt. Fuji Station and across the city.
It is easy to combine Yoshida udon with nearby places such as Kitaguchi Hongu Fuji Sengen Shrine, Fuji-Q Highland, or Lake Kawaguchiko. Since many shops are small and local, the experience can feel quite different from eating at a tourist restaurant.
English menus and cashless payment are not always available, so it is a good idea to bring cash and visit during lunch hours.
If you are visiting Fujiyoshida, Arakurayama Sengen Park is another popular stop where you can see Mt. Fuji with the famous five-story pagoda. This guide explains how to get there and what to expect.
Access from Tokyo and Suggested Food Plans
For a Day Trip, Choose Either Kofu or Fujiyoshida
If you are visiting Yamanashi as a day trip from Tokyo, it is usually better to choose either the Kofu area or the Fujiyoshida/Lake Kawaguchiko area.
For Kofu, you can take a limited express train from Shinjuku. It is a good area for hoto, history, wineries, and nature spots such as Shosenkyo Gorge.
For Fujiyoshida, highway buses from Shinjuku to Mt. Fuji Station or Lake Kawaguchiko are often convenient. A natural plan is to eat Yoshida udon for lunch, then visit Kitaguchi Hongu Fuji Sengen Shrine, Mt. Fuji Station area, or Lake Kawaguchiko.
Trying to eat both hoto and Yoshida udon on the same day can make the schedule rushed. For a day trip, choosing one main food goal often makes the experience more enjoyable.
With One Night, Try Both Around Fujiyoshida and Lake Kawaguchiko
If you stay overnight, it becomes much easier to try both.
One possible plan is to visit Fujiyoshida first and have Yoshida udon for lunch. In the afternoon, explore Fujiyoshida or Lake Kawaguchiko, then stay overnight in the area. On the same evening or the next day, enjoy hoto around Lake Kawaguchiko or Lake Yamanakako.
The fun of comparing the two is not about deciding which is “better.” It is about noticing how different local food can be within the same prefecture. Kofu, the Fuji Five Lakes, and Fujiyoshida each have a slightly different atmosphere, and the food reflects that.
Check Transport, Opening Hours, and Last Orders
Yamanashi is easy to reach from Tokyo, but the routes differ depending on whether you are going to Kofu or the Fujiyoshida/Lake Kawaguchiko area. Moving between the two areas can take longer than expected, especially on a day trip.
Also, many Yoshida udon shops are mainly open for lunch. Some close in the afternoon, so do not plan to eat it too late in the day.
Hoto restaurants may be open for dinner, but some places around Lake Kawaguchiko and nearby areas close around 7–8 p.m., and last orders may be earlier. If you are used to eating dinner after 8 p.m., your options may be limited.
Before you go, check the latest opening hours and last order times on Google Maps or official websites. This is especially important on weekends, holidays, and busy travel seasons around Mt. Fuji.
Practical Tips for International Travelers
English Menus Are Not Always Available
In tourist areas such as Kofu or Lake Kawaguchiko, some restaurants may have English menus. Smaller Yoshida udon shops, however, may only have Japanese menus.
If you are worried, choose a place with photos on the menu, or check Google Maps photos before visiting. It also helps to decide what you want to order in advance.
Here are some useful words to remember.
- ほうとう（Hōtō / Houtou）：Hoto flat noodles in miso-based broth
- 吉田のうどん（Yoshida no udon）：Yoshida Udon
- すりだね（Suridane）：Yamanashi-style spicy seasoning
- 肉うどん（Niku udon）：Udon with meat
- 天ぷら（Tempura）：Tempura
- きのこ（Kinoko）：Mushrooms
- かぼちゃ（Kabocha）：Japanese pumpkin / squash
- 馬肉（Baniku）：Horse meat
- キャベツ（Kyabetsu）：Cabbage
- ねぎ（Negi）：Green onion / Welsh onion
- 油揚げ（Aburaage）：Deep-fried tofu
- 卵（Tamago）：Egg
- 大盛り（Ōmori / Oomori）：Large portion
- 普通（Futsū / Futsuu）：Regular size
Yoshida udon can be quite filling, so if it is your first time, a regular size is usually a safe choice.
Bring Cash and Be Ready for Ticket Machines
Cashless payment is becoming more common in Japan, but small local restaurants may still accept cash only. For those shops, it is a good idea to bring 1,000-yen bills and coins.
Many Yoshida udon shops use a ticket machine system. When you enter, first look for the ticket machine or ordering counter. Choose your main dish, then add toppings such as egg, tempura, or wakame if available.
The flow is usually simple: choose the menu, add toppings if needed, buy the ticket, and hand it to the staff. If you are unsure, watch what the people in front of you do.
Small local restaurants can get busy at lunchtime. After finishing your meal, it is polite not to stay too long, especially if people are waiting.
Which One Should You Choose?
Choose Hoto If You Want a Comforting Local Dish
Hoto is a good choice if you want a warm, filling local dish that feels different from regular udon. The pot-style presentation, the sweetness of kabocha, and the gentle miso flavor leave a strong impression.
It is especially good for first-time visitors to Yamanashi, couples, families, and travelers visiting on a cold or windy day.
Choose Yoshida Udon If You Want a More Local Experience
Yoshida udon is better for travelers who enjoy local restaurants and simple, everyday food culture. The firm noodles, different broths, toppings, and ticket machine style all make it feel more local than polished.
If you have already visited Japan before and want to try something beyond the usual tourist food, Yoshida udon is a great choice.
Summary
Hoto and Yoshida udon are both local foods from Yamanashi, but they offer very different experiences.
Hoto is ideal if you want to sit down and enjoy a warm, comforting dish served in a hot pot-style presentation.
Yoshida udon is perfect if you want to experience a casual local lunch in Fujiyoshida, with firm noodles and shop-by-shop differences.
For a day trip, choose the dish that matches your destination. For an overnight trip around Fujiyoshida and Lake Kawaguchiko, trying both can make your Yamanashi trip even more memorable.
Yamanashi is not only about Mt. Fuji and beautiful lakes. Its local food culture is also part of what makes the area worth exploring.
