On a cloudy Saturday, I met up with my wife at Kuchikake. It was cherry blossom season, but surprisingly there wasn't a long line. We arrived at 11:30 when they opened and sat comfortably at a table in the back with four seats. We ordered a Kirin Lager beer (medium size for 600 yen) and were served three slices of white takuan as a complimentary appetizer. We decided on the Tempura Udon (1,580 yen) and the Mushroom and Vegetable Tempura Udon (1,380 yen). The udon noodles were delicate and glossy, served in a light broth with condiments like green onions, ginger, and myoga. There was also a mortar with ground sesame seeds on the side. The tempura included lotus root, kogomi fern, asparagus, taro sprouts, shimeji mushrooms, large prawns, and vegetable tempura. Everything was crispy and delicious, perfect with the beer. We enjoyed the meal at a leisurely pace, savoring the udon and broth between bites of tempura. The restaurant had a relaxed atmosphere, and we ended up ordering another round of beer. Overall, it was a delightful dining experience.

A small and cozy restaurant with a nice atmosphere. As mentioned in reviews, it's recommended to visit when you have plenty of time. The udon noodles are surprisingly thin, but have a nice firm texture and are delicious. They are carefully made with a Kansai-style broth. However, the price of around 1000 yen for a bowl of udon may be a bit high for those from outside the region.

Handmade thin noodles. Smooth and easy to swallow. It couldn't be anything but delicious. I had the Tempura Zaru Udon in large size for 1480 yen. The restaurant has about 15 seats. They cook the noodles and fry the tempura after you order, so there is quite a wait. It's worth it though. So delicious!

So, my elderly mother had a difficult experience. There was only warm udon on the menu outside, so we went in to ask if they had cold udon. We ordered the cold udon and were told it would take some time. We paid with PayPay. The atmosphere was nice and the food was delicious.

Tempura udon for 980 yen. When I arrived, there were about 3 groups ahead of me. I thought, like at a ramen shop, maybe it won't take too long? After a while, other waiting customers said, "1 hour wait," and left. I hesitated, but with no energy to walk around in the pouring rain looking for another place to eat. And eating convenience store bento or chain restaurant food would be boring during my Kyoto sightseeing trip, so I made up my mind. This decision ended up squeezing my schedule (sweat). It took 40 minutes to be seated, and then 20 minutes after ordering. It really was a total 1-hour wait. The restaurant is small. The service was very polite. The noodles were thin, soft, with a good chewiness and a smooth, pleasant texture. The broth was gentle, not monotonous, and didn't get boring. The fragrance of yuzu was very nice. The leaves were probably shiso? The aroma that spread in my mouth when I chewed was good. The slightly large tempura was also delicious! I thought it was just shrimp, but there was also bamboo shoots and tenkasu (^^). During a time-sensitive trip, whether I would wait an hour knowing it next time is a bit uncertain. Anyway, I was satisfied to enjoy udon in Kyoto!

On a spring day in Kasugai, I tried the Kyoto-style sliced udon. The most impressive thing was the skillful paintings on the walls! The broth was delicious but the taste of ginger was too strong for my liking. Even though you can't see minced ginger in the clear soup, its flavor overpowers the delicate composition of the broth. The noodles were a good match for the dish. They were thin like Sanuki udon, soft in texture, not too chewy but still had a pleasant mochi-like texture, smooth and easy to eat. The tempura wasn't too crispy that it falls apart as soon as it gets wet, which was a plus. However, it wasn't substantial enough to coexist with the soup. It easily falls apart even if left for a while. (By the way, I usually save the pumpkin tempura for last as a dessert-like treat, but it was a mistake this time. It wasn't sweet and had a deep flavor. Next time, I'll save it for a colder season and pair it with kitsune udon.)

I ordered the udon with minced green onion and thickened sauce. The udon was really hot, so I wouldn't recommend it for those with sensitive tongues. The spiciness of the ginger and the sweetness of the sauce were just right and delicious. It seemed popular among tourists, as most of the customers were from outside the prefecture.

It is usually crowded, but I was lucky to get in easily this time! The zaru udon looked delicious, but it was freezing cold that day, so I tried the half-cooked egg curry udon with onigiri, which was also delicious. I want to know the recipe. Next time, I will try the zaru udon!

I visited in the still cold month of February. The restaurant was full so I had to wait a bit, but I got in after 10-15 minutes. You can see the kitchen through the glass, where they boil the udon noodles. The noodles were slightly thin and had a smooth texture, making them easy to swallow. The broth had a Kyoto-style taste and was very delicious. I would like to go again.

This restaurant is known for its delicious dipping sauce and hand-made udon noodles, which often results in long lines during lunchtime. Today, I ordered the shrimp tempura curry udon. The tempura here is crispy on the outside and juicy on the inside, making it delicious even on its own. The udon noodles are soft, which I personally enjoy. The curry udon has a creamy texture with a nice level of spiciness, although it's not very thick so you don't have to worry about it splattering as you eat. I visited last month as well, and was surprised to find that the prices had increased this month. For example, the cold tempura udon went from 950 yen to 1280 yen. Additionally, it seems that the popular lunch menu item, simmered udon, has been moved to the dinner menu.

This is a popular udon restaurant in Kyoto where there is often a line. There is no dedicated parking lot, but there is a coin parking nearby so you can still come by car. I visited around 1:30 pm on a Sunday and there was a family of four waiting outside. However, it took about 30 minutes to get inside the restaurant, possibly due to slow turnover. I ordered curry udon, my wife had sliced fried tofu udon, and we also ordered cold udon for two, which arrived in about 15 minutes. The noodles were thinner than expected and lacked the desired firmness, but the broth was flavorful. It might be a bit lacking for those who prefer firmer noodles. The restaurant has two 4-person tables, two 2-person tables, and a counter seat for 3. The broth was delicious with a strong flavor, but for me who prefers firmer noodles, it was slightly underwhelming. I don't think it's worth waiting in line for. My wife shared the same opinion.

I visited the restaurant on the evening of Tuesday, September 20, 2022, around 7 o'clock. It was crowded, but the staff asked me to wait for a bit and I was seated after about 10 minutes. The staff had a gentle and welcoming approach, which I found wonderful. I ordered the Keiran Udon, and it took a bit of time before it was served. The taste was like traditional udon from Kyoto, satisfying both locals and tourists. Overall, I thought it was excellent in two aspects.

Today, I visited a popular udon restaurant in Gojo-Ōmiya called "Handmade Udon Kasugai". This place is known for closing once they sell out of their handmade udon. I've tried to visit for lunch before, but there was always a long line or they were sold out, so I never had the chance. Today, I went around 6:30 pm and there was no line, so I decided to go in. Inside, there were tables lined up, and they mentioned there would be a 30-minute wait. I ordered and decided to wait. They had separate menus for "cold udon" and "hot udon" priced around 1,000 yen each. I ordered the "Kashiwa Tempura Zaru Udon", which came with separate plates for the tempura and the udon. First, I tried the udon. It had a good amount of volume, and the thin noodles had a chewy texture with a nice elasticity. I dipped it in the broth and enjoyed it. The uneven texture from being handmade added to the experience. The kashiwa tempura was small bite-sized pieces, about 10 in total. The batter was crispy and the chicken was tender. The portion size was generous, and I left feeling full. Both the udon and tempura were delicious. Despite the wait, I would definitely like to visit this udon shop again.

A few days ago for lunch, I went to Handmade Udon Kasugai in Omiya Gojo. Recently, there have been a lot of Sanuki udon places in Kyoto with thick, chewy noodles, but this place had thin, chewy noodles that were smooth and delicious. I had the curry udon, and the broth was incredibly tasty with the spices adding a nice kick to the flavor. The chewy texture of the udon and the wheat flavor were perfectly balanced, making it a high-quality bowl. Next time, I want to try the cold udon. Thank you for the meal.

The street was a bit windy but slightly humid, and I felt like eating something refreshing. I peeked inside a restaurant and there was an empty seat. Last time, I had to wait a few minutes outside and even longer inside, but today I felt like having something cold. So, I ordered "cold tempura udon + 1 onigiri". After waiting for about 10-15 minutes, the glossy udon arrived. The tempura was placed on top of the udon, just like in tempura udon. Now, let's see how the cold udon tastes. Hmm! It has a different texture and aroma compared to the warm one. The broth is served with both udon soup and tempura broth, both of which are refreshing. I slurped it all up in one go and finished the meal! Thank you for the delicious meal!

It's a relaxed and leisurely shop with a laid-back atmosphere. I visited for lunch and the udon noodles were served quickly and warm. The tempura with lotus root, shiso leaf, shiitake mushroom, enoki mushroom, and shrimp was fresh and crispy, not too greasy, and paired well with the udon. The udon noodles were thinner compared to Sanuki udon, more like medium thickness ramen noodles. They had a good texture and were cooked just right. The broth had a slightly stronger saltiness for Kyoto style, with a bit less depth. Thank you for the meal!

I finally managed to visit for the third time! This restaurant is located a little away from the tourist spots and seems to be popular among locals. It's always crowded during lunchtime! The smooth and chewy thin noodles with delicious broth were exquisite! The cold tempura udon costs 950 yen.

Omiya Gojo's popular udon restaurant "Teuchi Udon Kasugai" is a must-visit spot with long lines! I visited around 1:30 PM to avoid the rush and was seated without waiting, but there were 4 groups waiting behind me due to its popularity. I ordered the Tempura Udon and the Kashiwa Tempura Udon with Ume topping! Personally, this is one of my top 5 favorite noodles in Kyoto! The tempura is also incredibly delicious! The prices are more affordable compared to other udon restaurants. Many regular customers visit, and the staff even remember their names. They close once the noodles run out, so be careful not to arrive too late!

[Visit date: Mid-November 2021] Visited around 1:00 PM on a holiday with a rating of 3.54 at the time of the visit. Visited during lunchtime. The shop is located between two stations, about a 10-minute walk from the nearest station. It is recommended to visit while taking a walk. When I arrived, there were about 6 people waiting outside and 2 people waiting inside. It took about 50 minutes until I was called to the waiting area inside, so it's a good idea to have something to pass the time. The first floor of the shop has seating for about 5-6 groups and is surprisingly small. The background music in the shop is jazz. Below are the items I ordered. ◇ Tempura Udon (¥1280 including tax) I asked for warm udon with tempura, and was told there are two options: Tempura Udon with one shrimp tempura (¥780) and Tempura Udon with 5 types of tempura including shrimp. I wanted to try a variety, so I ordered the Tempura Udon with a variety of tempura. Since the menu doesn't have pictures, it's best to confirm with the staff. Ordering seems to be best done when the staff brings tea. The staff is busy handling the floor, serving, and cash register all by themselves, so it's important not to rush them. The order was served in about 10 minutes. The udon and tempura were served separately. The tempura included 2 shrimp, shrimp heads, lotus root, shiitake mushrooms, enoki mushrooms, and shiso leaves. It would have been nice to have salt on the table, but I enjoyed dipping the tempura in shichimi pepper or dipping it in the broth. The main udon had a deep, flavorful yuzu-based broth. The yuzu flavor was a hit. The udon was soft yet had a good chewy texture. I left about 15 minutes after finishing my meal. I paid in cash. Since the waiting time before entering was long, this is a recommended place for those who can wait patiently. The staff is kind. Thank you for the meal.

Hidden gem popular restaurant. Often located in Omiya Gojo. Without skill, it's impossible. Thank you. However, a 30-minute wait outside, and 20 minutes after ordering. Timing can be the worst. Boiled with love after the customer is seated. Homemade noodles make you feel the love in each one. Tempura is crispy. The finishing touch of the craftsman. It was delicious. Thank you for the meal.