Ayabe is located in the Shiga-go area, which has many immigrants. This shop is located on the east side of the blinking signal south of the Shiga-go Post Office, beyond a small bridge. There are about 15 parking spaces to the north of the shop, which are easy to use due to the dividers. In front of the shop, there are 4 terrace tables, and upon entering the shop, there are 2 four-person table seats to the left, 2-3 table seats and a small counter to the left rear, with a significantly increased number of seats compared to before. It seems to have become a very popular shop. Ten years ago when I first visited, the basic noodles were 300 yen, but now they have been raised to 500 yen. I visited the shop on this day after seeing their Facebook page. I ordered the limited cold soup udon dipping noodles, which are only available until the end of July. The ordering system is to go to the counter first and place your order. There was an option to choose the amount of noodles, with large, medium, and small sizes available, so I chose medium and asked the staff, "I'm not sure about the amount, what do you recommend?" to which they replied, "Well... I think there is enough in the medium size, but some customers order a small amount of noodles and put a rice ball (120 yen) in the leftover cold soup to eat." So I ordered that option without hesitation. I also spotted a sign for "Oyster Tempura" (600 yen) and ordered that as well. You receive a number tag and can sit wherever you like. After about 15 minutes, my number was called over the speaker. I went to the counter to pick up my order. The cold soup udon dipping noodles were delicious as expected. The udon noodles were still chewy, and even dipped in the cold soup, you could taste the good flavor of wheat. The scent of myoga and cucumber paired perfectly with the miso flavor. It was so delicious! I quickly finished the noodles. Next, I added a rice ball to the remaining cold soup and mixed it well. It was so delicious and satisfying. Oh, I completely forgot about the oyster tempura. I dipped it in the cold soup and enjoyed the creamy yet refreshing taste. The plump oyster was cooked perfectly. It was incredibly delicious! I could have eaten another one... That was the oyster tempura. I finished it in a daze. Surprisingly, even though I ate all that, I felt only half full. After finishing, I felt even more hungry than before. It was my first visit to this shop in 10 years. I usually prefer ramen, then soba, then udon. There is also Ajikido nearby, so I usually end up going there. However, this cold soup udon dipping noodles surpassed my usual preferences in terms of deliciousness. Unfortunately, it is only available as a limited item until the end of July. Please, please make it a regular menu item during the hot season! I sincerely hope for it. It was delicious. Thank you for the meal.

I arrived 10 minutes before the 11:00 a.m. opening on Sunday and was the first in line. Soon after, customers started arriving one after another, and the restaurant was full as soon as it opened. Despite being in a location that is not easily accessible by public transportation, it is truly a popular restaurant. I ordered the small size Kamatama (hot) for 500 yen and the small size Seseri Udon (cold) for 750 yen, and enjoyed them both deliciously. The charcoal-grilled Seseri was especially good.

This udon restaurant feels like it could be straight out of a Ghibli movie! As someone who loves nature, I sometimes feel the urge to soak up the natural surroundings. When I visited Kyoto in the northern part, where you can enjoy both the sea and the mountains, I came across this udon restaurant. It's a place where you can do a bit of sightseeing just by going there, the udon is incredibly delicious, and you can eat in a garden-like setting while soaking up all the negative ions. It's a great place to uplift your mood and leave feeling refreshed. The customers there also seem calm and peaceful, so just be careful not to get too relaxed! ⚠️

I ordered the Hiyakake and Okami set. I chose vegetable tempura for the tempura. The noodles were authentic Sanuki udon, with a chewy and smooth texture that was very pleasant. The broth seemed to be carefully prepared. On the other hand, the set menu seemed a bit pricey. Everything was small, and the Sunny lettuce salad was really just a bite. It might be better to order the tempura as a single item. However, overall, I was satisfied and would like to come back again. It's surprising to see so many people coming in steadily even on a weekday. Good restaurants really don't care about the location, huh.

Boiled udon noodles for 550 yen, extra noodles (2 servings) for 200 yen, and sardine tempura for 200 yen. The noodles are made with plenty of wheat and have a rich flavor even when eaten without any toppings. The noodles are generally thick and uneven, with some being flat and thin while others are square and thick. The texture is slightly rough overall, with not much chewiness and a bit of stickiness. The broth for dipping is sweet and flavorful. The sardine tempura is tasty with a good amount of fat, but it was disappointing that it wasn't freshly fried despite the wait. My companion's regular udon had a delicious broth that was so good they finished it all before the noodles. Overall, the focus is on the udon at this place, and there is room for improvement. The nearby area has a bazaar atmosphere, and the restaurant has a cozy and welcoming feel. You order at the counter, choose your seat, wait, and then pick up your food. The kitchen is small relative to the number of customers, so you may have to wait around an hour during lunchtime.

The call that echoes throughout the town ensures you won't miss your order. It was very crowded during Golden Week, with a 40-minute wait in the car. But the wait didn't feel long as you could explore outside. It seems like many locals also visit. The Kamatama and Seseri were delicious, with a strong broth and charcoal aroma that whets your appetite. I had two small bowls this time, but I think two medium bowls would be enough. If you want to eat a lot, definitely try it out.

This is a famous udon restaurant located in a remote and picturesque area in Ayabe. It's a perfect place to stop by for a drive date as it will warm both your body and soul. The nostalgic, retro, and cozy atmosphere will make you feel at ease. The udon noodles are thick and chewy, adding an intense texture to the dish. The broth is gentle and comforting. A luxurious dining experience awaits you, so be sure to visit this place.

I visited Take Matsudon, a countryside udon restaurant in Ayabe, Kyoto! I ordered kitsune udon and lotus root tempura! It's a self-service style restaurant! The noodles and broth were very delicious, and the best part was eating udon surrounded by nature!

I stopped by for lunch on my way back home on December 30, 2022. Last time, the restaurant was unexpectedly closed, but this time it was open. They have renovated an old traditional house into a restaurant. I placed my order inside and received a number tag (it was full so I had to wait outside for about 15 minutes). When my turn came, I was seated at a table in a renovated storehouse next to the main house. I poured myself some tea and waited. After about 15 minutes, I was called as customer number 8 to pick up my order. I had the regular size (1.5 servings) of udon noodles with chikuwa tempura and egg tempura. The udon noodles were thick with a flavorful broth, not like the Sanuki style, and the noodles were slightly firm with a chewy texture that reminded me of the udon I used to eat at local diners as a child. The regular size was enough to make me full, so I'm glad I didn't order the large size. Thank you for the meal!

In the mountains of northern Kyoto, there is delicious udon. At Takematsu Udon Shop in Ayabe City, they offer a variety of udon dishes such as Seseri Udon, Coriander Udon, and a set with rice ball, side dish, and tempura (half-boiled egg tempura). They also serve tempura (chikuwa tempura, vegetable tempura) and a raw egg on the side. Seseri Udon is the most popular dish, and Coriander Udon is available only in November. Although there is no long line at 11:45, there are always customers coming in. Considering the location and the fact that it's a weekday, the popularity of the restaurant is evident.

Located in Ayabe City, Kyoto Prefecture, this udon specialty restaurant has a peaceful countryside cabin-like appearance. It may be difficult to spot from the road due to the surrounding trees, but once inside the premises, you will find a cozy interior with traditional wooden tables and tatami seating. There is also an outdoor terrace area resembling a veranda with tables, perfect for enjoying the nice weather. Today unfortunately it was raining. The udon noodles here are thick and firm, providing a satisfying chewy texture that I personally enjoy. The soup has a slightly light color but is rich in flavor, complementing the thick noodles perfectly.

Saturday 10:40 AM visit, 6 people in line, many customers waiting. Soy sauce udon (small) ¥350, Kama-tama udon (small) ¥400, Cold seiro udon (small) ¥600, Duck and eggplant tempura ¥120, Burdock tempura ¥120. While visiting my hometown, my wife and I went for a drive to Aya and decided to have lunch at a restaurant I had been wanting to try. Arrived 20 minutes before opening time and found a line forming for udon in the mountains of Aya. Felt like I was in the real Sanuki udon region. They even had bike racks, perfect for cycling. We ordered multiple small sizes to share. After ordering, we received our food in 20 minutes. Soy sauce udon: for cold udon, add soy sauce to your liking. The taste varies depending on how light or strong you prefer it. Kama-tama udon: for hot udon, add soy sauce from the table. It's like pouring raw egg over udon. The egg was slightly undercooked, which was a bit disappointing for me since I like it well-cooked. It was delicious. Seiro udon (cold): grilled seiro meat adds a delicious smoky flavor. The broth for the cold udon was light and the color was rich, but not too spicy. Delicious as always. Duck and eggplant tempura: freshly fried and juicy. A bit pricey for its size at ¥120, but worth it. Burdock tempura: stick-type burdock with a satisfying crunch. Would have been perfect with salt on the table. A popular restaurant indeed, and the food was delicious. Will definitely come back. Thank you for the meal.

The monthly udon special for August was a Burmese-style soup curry. The dish was inspired by the flavors the writer experienced in Burma (now Myanmar) during World War II, and was made with ingredients readily available in Japan. The writer ordered the dish, which is a specialty of Mashiko, Tochigi Prefecture and Moji, Kitakyushu. When asked whether the hot or cold version was recommended, the writer was advised to try the hot version despite the 38-degree weather. The writer enjoyed the dish outside, along with delicious tempura made with Kamo eggplant, Manjūji pepper, and Spanish mackerel. The soup curry, filled with summer vegetables, wasn't too spicy but still made the writer sweat. Overall, the writer was very satisfied with the meal.

When I visited Aya Town for work for the first time, I searched and found this place. Following the navigation, I arrived at a seemingly deserted area with no shops in sight. It took me a moment to realize I had arrived, but the parking lot was full of cars with a sign saying "Popular No. 1 - Seseri Udon (cold/regular) 700 yen, Vegetable Tempura 120 yen". I was given a number ticket and waited for my hand-made udon to be called. Many restaurants offer seseri, a rare cut of chicken, at a high price, but this place generously loaded it on top of the udon. The chewy texture, the savory flavor of the chicken, and the crispy tempura added to the delicious broth made the meal satisfying. The udon noodles were hand-made by the owner, so it took a bit of time, but it was worth the wait. The irregular, firm, and chewy texture of the noodles gave them a unique taste. I had imagined the vegetable tempura to be larger, but it was small and made with delicious vegetables. The ambiance of the restaurant and its surroundings made the flavors feel 20% better. I would like to try other dishes and visit this place again if I have the chance. The background music was the sound of cicadas, birds, and a fan. There were outdoor seats with turf and sunshades made from old-fashioned houses. The restaurant had tatami seating, outdoor seating, and all seats were for customers. I don't think this place ever gets fully booked.

I visited a delicious udon restaurant in a rural town in Aya Town. I used navi to find the place, turned the steering wheel here and there, and finally arrived at the restaurant. It was just before lunchtime, so the garage was empty and there were seats available. I sat down and looked at the menu, thinking about trying various dishes like daily udon and regular menu items. I asked the staff if I could have two small portions, and they said that many people order small portions. Luckily, I ordered a small soy sauce udon, a small chicken gizzard udon, and a side of sardine tempura. I received a number and waited at my seat. When my number was called, I went to pick up my order. First, I poured soy sauce over the udon three times and mixed it. The udon was chewy and had a nice texture. I quickly finished the soy sauce udon and moved on to the chicken gizzard udon. The broth from the grilled chicken gizzard added a rich flavor to the udon, which was chewy and delicious. The chicken gizzard was fragrant and had a nice texture. I wanted some rice towards the end of the meal. As I neared the end of my meal, the combination of udon and broth was perfect. It was a great dining experience.

I visited Takematsu Udon after going to the rose garden in Ayabe. It was located in the middle of a very rural landscape, with some narrow roads making it a bit difficult to find. The parking lot had many cars with license plates from outside the Kinki region, indicating that they had customers from far away. We sat at a table in the garden to eat. This outdoor seating style is common in Kagawa, but it was my first time experiencing it outside of Kagawa. We ordered the most popular dish, Seseri Udon, along with Tempura Egg and Tempura Chikuwa. The broth was made with sardines, bonito, and kelp, slightly sweet, and combined with the chicken broth from the Seseri to create a perfect balance. It was delicious! The noodles were hand-cut, uneven but easy to soak up the broth with their slightly curly texture. The tempura had a homemade feel, nothing particularly outstanding but still good. The owner had trained in udon making in Kagawa, so the outdoor seating style and the overall experience felt authentic to Kagawa.

Takenoko (bamboo shoot) udon noodles have started to be served *\(^o^)/* I can't wait~ I can eat it at home, but for some reason, I feel like going to this restaurant! A bit far though, about an hour and a half away in Ayabe. The weather is nice, but still a bit chilly. I'll bring a down jacket, a scarf, and a sun hat just in case. Even if I arrive right after they open, there are already a few people waiting. I ordered the Takenoko udon noodles with oyster tempura and rice with beans. The bamboo shoots here are incredibly delicious, so I bought some to take home! The oysters are big, so I usually only fry them at home. The tempura wasn't piping hot, which was a bit disappointing, but still delicious! The noodles are chewy and firm, and the broth is natural and tasty. Everyone uses high-quality ingredients, resulting in a strong and delicious udon. As soon as I got home, I blanched the bamboo shoots in rice bran, soaked them in water, and the next day, I had a solo meal of bamboo shoot shabu-shabu with thick fried tofu and bracken fern. It was so delicious! I've bought and eaten many bamboo shoots this year, but this was the best one. I recommend the Takenoko udon at Takematsu Udon. Next time, I'll go there to try the Seseri udon! *\(^o^)/* It's far, but worth it!

Actually, on this day, after leaving "SakaEi" in Sonobe-cho, I headed to "Jozan Seimen" in Miyama-cho, only to find out that they were closed for the winter season. This was a big time loss, but there was nothing I could do about it. I regained my composure and headed to "Takematsu Udon" in Ayabe City. It was my second visit in about 10 years. The first time I visited 10 years ago was during the Golden Week holiday in May, and I had to wait outside for about an hour. However, this time I was able to enter easily. Although the restaurant was quite busy with customers. This time, I ordered the "seseri udon" and my companion ordered the "kake udon", both served warm. Due to the season, we wanted something warm to eat. After ordering, we received handmade felt number tags. This kind of homemade touch added to the overall charm of the place. The "kake udon" had noticeably thicker noodles compared to 10 years ago, when they were uneven. They were still hand-cut, I wonder? The noodles were quite thick, not quite 1 centimeter square, but about 7-8 millimeters square. The "seseri udon" had a smoky and oily flavor coming from the charcoal-grilled chicken neck meat. It truly felt like a barbecue. The noodles had a crunchy texture, completely different from the chewy or gummy textures, which remained a unique feature of this restaurant. The tempura was crispy and light, a perfect accompaniment to the udon. On this day, the snow that had fallen a few days earlier was still lingering, creating a serene atmosphere rather than a picturesque one, reminding me that I was indeed in the northern part of Kyoto Prefecture. The peaceful setting of wooden houses surrounded by trees added to the charm. I would definitely want to visit this place again in the future.

Udon restaurant in Ayabe City, Kyoto Prefecture. It's a bit far from the station and has irregular closing days, but the udon is delicious so I keep going back. I usually go for the warm udon with bonito broth, but since it's snowing and cold, I decided to try the monthly special, Oyster Tofu Kimchi Udon for 1300 yen. I also ordered a side of Sawara and burdock tempura for 150 yen each. The udon has just the right amount of spiciness and the plump oysters are delicious. The sweetness of the Sawara and burdock tempura balances out the heat. However, I couldn't help but notice how delicious the Seseri Udon that the person next to me was eating looked. Next time, I'll go for the bonito broth. Thank you for the meal! (っ˘ڡ˘ς)

Head to "Takematsu Udon Shop" in Ayabe City, Kyoto Prefecture. Located in a residential area with narrow 1.5 lane roads, it may seem worrisome to find an udon shop in such a place, but you will eventually find it. The shop can only be accessed by car, so there is parking space for around 10 cars. The old house has been renovated minimally to create the shop. The udon menu includes 7 types such as "shoyu," "kake," "kamatama," "moromi," "kamaage," "kitsune," and "seseri," as well as seasonal limited edition items. The tempura, priced at 120 yen each, includes "chikuwa," "konnyaku," "kombu," "gobo," "vegetable kakiage," "soft-boiled egg," and "seasonal tempura." Konnyaku and kombu tempura are quite unique. Order the "kake (cold)" for 400 yen at the counter, receive a number tag, and wait to be called. The udon you receive already has green onions and grated ginger on top. Tempura toppings can be added at the self-service corner. You can enjoy your meal inside the adjacent storehouse or at the simple outdoor table seating. The udon noodles are a mix of square and flat-cut shapes, creating a unique texture with a strong chewiness. The soy sauce-based broth has a prominent flavor of dried bonito. Eating udon in an old house, self-service style, or at the outdoor table gives you a feeling as if you have been transported to Kagawa. Bon appétit! (^^)

I visited a restaurant in a mountainous area after seeing on Instagram that the season for fried oysters is ending soon. I ordered kitsune udon, onigiri, fried oysters, fried mackerel, and fried konjac. The kitsune udon with sweet tofu was delicious, the udon noodles were chewy, and the broth was to my liking. The fried oysters, which I had high hopes for, were a bit lacking in juiciness and were a bit fluffy. I was pleasantly surprised by the fried konjac, which was unexpectedly tasty.