When winter comes, I always crave for a hearty bowl of udon with plenty of toppings...! So, I decided to visit Yamabiko-san after a long time. It was Saturday at 12 o'clock, and although there were plenty of parking spaces, there was a line forming in the parking lot. We went to write our names and waited. However, as expected from an udon restaurant, the turnover was quick, and after about 5 minutes waiting in the car, we were seated in about 10 more minutes. The menu prices are a bit higher, but since they were originally reasonable, it's still easy to visit. When you smell the aroma of the curry, it's easy to get carried away and order curry udon, but no! Stay true to yourself!! I ordered the suji udon for ¥750 with an extra noodle for ¥100, and the tanuki udon for ¥500 with an extra half noodle for ¥50. This time, I had to wait a bit for the udon to arrive, but the staff moved efficiently and I didn't mind at all. When the udon arrived, I thought, "Ah, looks delicious." A hot bowl like this on a cold winter day is so comforting. I love the slightly sparse thickness of the hand-kneaded udon, with a balance of softness and slight chewiness. The delicious broth matched well with the sweet suji udon broth, and the generous amount of broth coating the udon was amazing. This time, the table seating was comfortable and easy to eat. There's nothing to complain about the deliciousness, cost performance, etc. Yamabiko-san, the people's ally, I want to go again soon.

After returning from Genji's hot spring, I found a delicious-looking udon restaurant on Google and decided to visit. I was worried about parking in the residential area, but there was a spacious parking lot along the railway where about 10 cars could park. I went on a Saturday around 7 pm, but by around 7:30 pm, they had sold out of noodles. The atmosphere of the restaurant, or rather the relationship between the female staff and the female owner, was really good and welcoming! The two girls were very cheerful and worked efficiently, making the place very comfortable. If I ever own a restaurant, I would want such girls to work for me. The curry udon was delicious, with thin noodles that stretch. Next time, I want to try the tendon curry udon and sake kasu udon. It was a restaurant that I would want to visit again, even coming from Osaka.

Hmm, I wonder if they're open during the Obon period? If they're closed for Obon, let's consider it as our next option. There are no signs in the parking lot, so my wife is waiting in the car while I go check out the restaurant. As I approach the restaurant, I can smell the delicious dashi broth. There are 8 people in line. I message my wife to come over. The restaurant opens on time and we are seated at a table in the back. My wife wants tempura udon, but they inform us that tempura can only be served with warm udon. In the end, she orders tempura udon for 600 yen, and I go for the cold chicken sudachi udon in a large portion. I remember being told at Yamabiko's Aotani branch that meat cannot be served with cold udon, so it seems to be a specialty of the restaurant. Our dishes arrive - the shrimp tempura in the tempura udon looks great, and my chicken sudachi udon is truly a large portion. The aroma of the sudachi is delightful. The chicken is also quite generous in portion. We are full in no time. The restaurant quickly fills up, and there is a small line forming as we leave. It's always a delicious meal. Only 1550 yen for the two of us - so cheap! The udon noodles are thin with a good texture. The kitchen staff, including the chef, and the three waitstaff work efficiently. Next time, we'll have to decide between pork cutlet or sukiyaki. Looking forward to it!

I went to a local popular udon restaurant called "Yamabiko" located in a residential area. There was a long line even from the early morning. The delicious smell of broth coming from the restaurant made me hungry. The turnover is fast, so even though you wait in line, you are seated relatively quickly. The seating options include counter, table, and tatami. You are guided to a seat based on the number of people. The popular menu item at Yamabiko is the often sold-out "Beef tendon curry udon," so I decided to try it since I had never had it before. The service was quick from ordering to serving. The hot udon quickly raised my body temperature (laughs). The spicy kick of the curry soup also added to the heat. The udon noodles were thin and had a firm texture. The beef tendon was incredibly tender and melted in my mouth! I personally felt that the broth at Yamabiko was so delicious that I might have preferred the "tendon udon" over the curry udon. For those who like curry udon, go for that, and for those who want to savor the broth, the tendon udon is recommended. The menu changes with the seasons, and other udon dishes are also delicious. There was even a signature of a famous soccer player who participated in the 2022 World Cup inside the restaurant!

Handmade udon noodles Yamabiko, Sake lees udon #HandmadeUdonYamabiko #Yamabiko #TeradaStation #Joyo #Kyoto #JoyoGourmet #KyotoGourmet #JoyoLunch #KyotoLunch #SakeLeesUdon #SakeLees #Udon #SakeSoup #udon #udonnoodles #sakecake #sakelees #sake #JapaneseFood #PTGinKyoto Visited on July 22, 2023

This is my third visit. Today, there was a sudden rain shower like a summer squall over a wide area, but by the time I arrived here, it had just stopped raining. Furthermore, it seemed like it was the start of the second rotation as about four cars were leaving the full parking lot. I was quickly guided to a table in the back room, and everything seemed to be perfectly timed. I had already decided on the beef tendon curry udon, so I ordered it with ginger rice. Even though the air conditioning was on, I couldn't stop sweating after adding plenty of shichimi togarashi to the curry udon and eating the ginger rice. Lately, this has been my way of eating during the day. But, it really captures the essence of summer. The beef tendon was ordered for the first time today, and it goes perfectly with beer. If this place were closer, I would probably end up coming here often. Once again, thank you for the delicious meal.

On a regular day in Joyo City, I searched for a restaurant using Tabelog and Google Maps for a solo lunch. I found many new restaurants that I didn't know about yet. I wanted to eat suji curry udon, so I arrived 20 minutes before the opening. It was my first visit to the restaurant, and I easily got a seat with some time to spare. The parking lot had space for four cars in front of the store and a large gravel parking lot along the road next to the railway tracks. While waiting for the opening, I took photos of the exterior, which looked like an old fortress with overgrown plants, almost like a ruin. It was so charming. I was excited and nervous. Three minutes before the opening, the curtain was put out, and the five people who were waiting in line entered one by one. The staff welcomed me to the counter seat. Inside, there were counter seats right at the entrance, table seats in the back on the right, and a tatami seating area where you take off your shoes and sit down in the back in the middle. There were also seats on the second floor. Surprisingly, it was quite spacious. The sound of the master rhythmically cutting udon echoed in the air. Two female staff members were by his side. Although the kitchen was not spacious, the staff moved smoothly and efficiently as if they were professional athletes. They knew each other's movements and remembered the customers' orders. It was impressive. Speaking of athletes, there were many autographs of Sanfrecce Hiroshima players all around the restaurant. In hot weather, cold noodles were popular, but there were also some who were strong with hot pot udon. However, I stuck to my original plan and ordered the suji curry udon. The glossy thin noodles had a smooth and chewy texture, and there were plenty of green onions and suji meat in it. Yes, this one bowl filled me up. I'll definitely come back again!

A local udon restaurant beloved by the community. The miso stew had a delicious broth and was tasty. The cold udon had a good texture and was delicious. You have to wait in line outside, and there's no convenience store nearby, so it can be tough in the heat of summer. Be careful of heatstroke. But it's so tasty that I want to go back again.

Is Kyoto udon really different? I visited "Yamabiko Honten" near Terada Station on the Kintetsu Kyoto Line. It was located in a residential area that would surprise anyone who arrived by car. According to my research, the "Gyusuji Curry Udon" is popular, but since it's hot out, I tried the "Torikitsune" cold udon. It came with sweet fried tofu and sliced chicken topping. The uneven hand-made udon was firm, and the refined dashi soup was delicious. The menu is extensive, and the locals must be envious. They have menu items like "Gyusuji Curry," "Hiyajiru," and "Sakekasu." They must be delicious for sure. I wish I lived nearby so I could visit regularly... I wonder when I can come back next time... The biggest surprise was the head chef, Ohtani, who handles everything from boiling, firming, and serving to managing the entire restaurant. He even chats with the customers. It's amazing how he handles everything alone. Note: It seems like the restaurant has been around for about 40 years. The current rating is 3.55, but the actual quality is much higher.

On a hot day, this is the best! Warm egg cold chicken sudachi corona. Before the pandemic, I used to visit "Yamabiko" often. Due to the pandemic, I haven't been able to visit as much, and a few times I tried, I had to give up due to long lines, so it had been about 3 years since I last entered. Since it had been a while, I wanted to go for the "Sujikare Udon" but it was sold out... ◆The refreshing cold udon had a strong dashi flavor and was delicious. ◆The amount of chicken in the dish was plentiful! ◆In addition to grated daikon, squeezing sudachi made it even more refreshing. The taste of the restaurant, which is still thriving as always, was delicious as ever.

I visited the store around 4 o'clock. They allow half-size orders, which is great for those on a low-carb diet. I always order two kinds: meat udon and tempura udon. I love slurping the two different soups after finishing the noodles. I know it's not good, but... it's delicious.

Summer new menu "Grilled Eggplant Udon (cold)" and two other cold dishes were added to the menu in handwritten form. The Grilled Eggplant Udon had a firm and thin texture with a satisfying chewiness. The broth was just the right amount of richness that you could drink it all up. The whole grilled eggplant was served without cutting, allowing the broth to soak in, giving a refreshing sensation as you chew. The grated daikon radish, ginger, shiso leaves, and bonito flakes added a refreshing touch. I finished the dish without leaving anything behind. Since the Grilled Eggplant Udon was limited in quantity, I recommend ordering it as soon as the restaurant opens.

Today's lunch was at "Handmade Udon Yamabiko Teratohon Ten", a popular udon restaurant located a little up from Kintetsu Terato Station in Joyo City. There is a large parking lot along the Kintetsu railway line. As you walk from the parking lot onto a street in a residential area, you will see a large building surrounded by dense greenery. When I visited during business hours, I was able to enter easily. Despite the late hour, the restaurant was full of customers. There are table seats and tatami seats at the back. It seems like there are also seats on the 2nd floor. The menu includes various creatively designed dishes such as pork cartilage and sake lees. The prices are overall reasonable, with a simple udon starting at 300 yen. They also have a good selection of cold udon. The children's menu would surely be appreciated by families. Regular customers seem to add toppings like sake lees butter udon. I was intrigued by the pork cartilage, but unfortunately, there was a sign at the entrance indicating that it was sold out. The tendon was also sold out, so I opted for the "Meat Curry Udon" for 600 yen. Chopsticks and a seasoning mix similar to shiso powder were set on the table. It took quite a while for the udon to arrive, as it seemed to be freshly boiled. When the udon was served, the aroma of curry and dashi filled the air. The udon noodles were slightly thick with visible edges, and the thickness was inconsistent. The noodles were soft but had a good chewiness. The broth was not very viscous, more on the watery side, with the taste of dashi upfront and a strong spiciness lingering in the background. The meat was plentiful and flavorful. This udon, which attracts people, is indeed from a popular restaurant. By the way, there are signs for the parking lot in various places. I could see the parking lot along the railway line, but I didn't notice a parking lot in front of the restaurant. Upon checking on my way out, it seemed like you were supposed to park under the eaves of a regular house. If you don't know, it takes courage to park there.

I visited the restaurant hoping to try their Beef Tendon Curry Udon, but by 5 pm on a weekday, they were already sold out! So, I ended up having the Pork Cartilage Curry Udon (750 yen including tax), which was the last serving available. Luckily! The broth was rich and flavorful with a hint of sweetness, but not too spicy. It was piping hot. The noodles were thin and chewy, perfect for soaking up the curry sauce. And the pork cartilage... it was incredibly tender and melted in my mouth. It started off slightly chewy like a soft gummy candy, then turned into a melt-in-your-mouth texture. It blended perfectly with the rich broth. There were plenty of pork cartilage pieces in the bowl. I was extremely satisfied. Next time, I'll definitely try the Beef Tendon Curry Udon. Thank you for the delicious meal.

I came to try the curry udon that reviewers highly praise. It's quite busy during meal times, but I'm glad there are plenty of parking spaces available (around 8 spots). The curry udon here is amazing! The richness, balance, volume of beef tendons, and melt-in-your-mouth texture are all perfect. It's been a while since I gave a dish a perfect score of 100, especially at only 600 yen, which is unbelievable. The curry was so delicious that I couldn't fully appreciate the udon, so I ended up ordering zaru udon as well. I was able to enjoy the noodles with this, and was surprised at how cheap the zaru udon was too! Well, if you come here, definitely go for the beef tendon curry udon - it's a must-try!

I had lunch at Yamabiko in Terada, recommended by an acquaintance. There is a parking lot, so it's convenient to go by car. The restaurant was almost full, but we were able to get in without waiting as some customers were leaving. There were counter seats in the front, table seats, and tatami seats in the back where you take off your shoes. They have regular menu items and seasonal specials, all reasonably priced. Since it was cold, I ordered miso stewed udon and ginger rice. My partner ordered the large serving of tempura udon. The miso stewed udon arrived in a hot pot, simmering. It wasn't as rich as the ones in Nagoya, but had a refreshing taste with plenty of fried tofu, chicken, fish cake, and green onions. The ginger rice had a nice kick from the ginger and was delicious.

Located in a residential area, this restaurant has over 10 parking spaces. However, there may be a chance of cars lining up depending on the time, so be cautious. The "Sujicurry Udon" costs 750 yen and the udon noodles are soft and chewy, not the firm type. The curry has a sweet flavor rather than being spicy, making it suitable for those who don't like spicy food. The dish is packed with plenty of tendon (beef sinew), making it a great deal. The richness is just right, not too heavy, with a pleasant sweetness that can become addictive. Highly recommended! Next time, I definitely want to try the Pork Cartilage Curry!

On January 12, 2023 at 11:40, I visited a popular hand-made udon shop known for its "Sujikare Udon." Many people were taking it home as souvenirs. Yesterday, I had the "Kaigun Curry," while my companion opted for the "Sujikare Udon." The dishes were served in about 10 minutes. The pork slices were plentiful on my dish. Let's try the broth. Normally, I lift the bowl to drink it, but this time I used a spoon. The broth was excellent. Sometimes, meat udon can be too sweet, but this one had a refined sweetness, not overly sugary like kitsune udon. The freshly made udon had a perfect thickness and chewiness, making it a delight to eat. Even though I have a small appetite, I managed to finish the whole bowl. Thank you for the meal. I wonder if I should come back here in July too???

Limited to this year, the pre-work Thursday night meal series for the stomach. I headed to Marugame Seimen Castle Hill store for the half-price sale of kettle-cooked udon, but the parking lot was almost full and the inside of the store was in a terrible state. I decided it wouldn't make it in time for my night shift, so I hurriedly went to Yamabiko Honten instead. The popular "Pork Bone Curry" menu for cold weather was already sold out. In that case, should I go for the hot pot, miso stew, or maybe the "Sake Kasu" udon? Yes, that's it. That's what I'll have. So I ordered 1.5 servings (with an extra 50 yen). The back of the menu had winter seasonal limited edition items. Should I have chosen something from there instead? Soon, the "Sake Kasu Udon" in 1.5 servings arrived. Even though it's udon, it comes with a ladle. At first glance, it looks like ramen. The broth is not like miso or soy sauce, but a pure udon broth combined with sake kasu. There were fried tofu, chicken, and plenty of other ingredients, along with leeks, finely chopped daikon, and carrots as garnish. And the long, slippery, chewy udon noodles that keep coming as you slurp. Maybe I should have paired it with "ginger rice" as well? Anyway, this is a wonderful restaurant that always leaves you satisfied when you visit. Thanks to the leftovers, I had plenty of time for my night shift afterwards.

The thin noodles in the udon here are delicious in a different way from the popular Sanuki udon chains. It's a well-established shop. I went for lunch on a holiday and arrived after 12 pm to find 2 groups ahead of me. There was always a line waiting to get in. The turnover is fast, so the wait time isn't long. Next time, I want to try the curry udon or cold udon. The meat udon is 600 yen, kitsune udon (half portion for kids) is 180 yen, and ginger rice is 150 yen. Additionally, a large serving (2 portions) is an extra 100 yen, 1.5 portions is an extra 50 yen, and a half portion is 50 yen off.

Autumn equinox, visiting the family grave. Conveniently scheduled around lunchtime, we were able to enjoy a meal after taking care of the grave. Thanks to a contracted service for weeding the grave, the work on site was made easier. After discussing with my wife, we decided to go to the main store of Yamabiko in Aotani for udon. Upon arrival, we had trouble finding the parking lot, but a female staff member came out and directed us to a parking lot along the train tracks. We parked safely and took our seats at a table towards the back of the restaurant. We arrived just before the lunch rush at 11:40, which was lucky. My wife ordered the Sudachi Oroshi Tamago Bukkake, while I chose the Sukiyaki Curry with 1.5 servings of udon. The curry udon arrived first, and even though it was a large portion, the Sukiyaki was delicious with the tender meat. It was a bit of a challenge to find all the Sukiyaki pieces in the dish, but it was enjoyable until the last bite. My wife's Sudachi Oroshi Bukkake also looked delicious. Next time, we'll try the cold udon. Thank you for the meal!