I went to Kinshicho Market and tried the food there, and I must say it was delicious! As a person from Nagoya, I am used to firmer noodles, so the softer noodles in the hot pot udon felt a bit strange to me. The broth was gentle and easy to eat. Since it is a tourist spot, there were staff members who could speak foreign languages. We went with children, and the service was excellent. It was a really great restaurant!

I entered a restaurant thinking of having udon, but when I looked at the menu, I saw kitsune soba. Come to think of it, I haven't had soba in a while... so I ordered soba. I don't eat soba often at other restaurants, so I can't compare, but it was delicious. When I bit into the fried tofu, the broth overflowed and it was really delicious. Two pieces were not enough (laughs).

Today, my partner and I went to Kyoto. For lunch, we decided to eat here. I knew about this place, but I had previously talked with my partner about not wanting to try their mixed ingredients hot pot udon that we saw on the TV show "Magical Restaurant". Finally, we visited. We arrived 15 minutes before opening, but there was already a line of several people (!) Opened the door and entered right away, and we were seated on the second floor. We ordered the Tomika Nabe (hot pot udon) for 792 yen. After a while, our udon arrived. It had shrimp tempura, grilled mochi x2, egg, shiitake mushrooms, fish cake, gluten, and lots of green onions. The udon had a chewy texture, not as firm as Sanuki udon, nor as soft as Osaka udon, but it was pleasantly chewy. The broth had a mild saltiness, but it was very fragrant and delicious with bonito, kombu, and mirin. With so many ingredients and such delicious flavors, it's no wonder there was a line. It was delicious! Thank you for the meal.

When asking where to find delicious udon in Kyoto, the name that always comes up is Tomioka. They offer takeout as well, but eating in the restaurant is definitely the best experience. Their nabe-yaki udon, which includes shrimp tempura, rice cakes, eggs, shiitake mushrooms, fish cakes, and fu (wheat gluten), is only 720 yen and a great value compared to other places. Their curry udon is also highly recommended for those who enjoy spicy food.

When I come to Kyoto, I always end up drinking too much, so the next morning after staying over, my stomach and liver feel tired. So, I decided to have brunch at Tomiya for some udon. They open at 11 am, which was perfect. I went right after they opened and was able to get a table right away. The lady working there was polite, well-organized, and lovely. I had a hard time deciding what to order, but since it was a bit hot, I opted for the Kujo Negi Udon. It was a unique udon that was gentle on my tired organs. Next time, I'll try to have the curry udon after getting my condition in better shape (lol). Thank you for the meal!

After spending about 30 minutes at a standing bar in Nishiki Market, I started to feel a bit hungry and decided to look for a nearby udon restaurant. I found this place and there were 3 groups of customers ahead of me, but I was able to get a seat at the counter closest to the road after waiting for about 5 minutes. I ordered the famous Tomiya hot pot, which is essentially a hot pot udon dish. The hot pot arrived piping hot in about 10 minutes, and the staff opened the lid for me. Inside, there were shrimp tempura, sweet simmered dried shiitake mushrooms, fish cake, gluten cake, rice cake, raw egg, and green onions. The broth was lightly seasoned at first, which left me wanting more, but I could sense the aroma of the dashi broth and realized that this was the Kyoto style. I noticed the sansho pepper halfway through, which added a new dimension to the Kyoto-style hot pot udon, making it even more refined. I finished by eating the noodles, drinking the remaining broth, and enjoying the green onions and tempura batter as a final, satisfying bite. The total bill came to 720 yen including tax. I was grateful for the elegant hot pot udon experience.

I realized that I forgot to take a photo after eating the "Tanuki Udon" (referred to as Ankake Udon at this restaurant). When it's cold, I crave the "Nabe Yaki Udon" and "Tanuki Udon" at Fumiya. I mentioned this to my boss before, and they said they went there for two days in a row with their spouse.

Established in 1946 as a confectionery shop in Nishiki Market, this long-established store started serving hot pot udon in 1963. The clear broth made from Rishiri kombu, urume, mackerel flakes, and Munakata bonito has a sweet and gentle flavor that complements the soft udon noodles well. The ingredients that soak up the delicious broth include shrimp tempura, grilled rice cakes, simmered shiitake mushrooms, fish cakes, wheat gluten, and eggs. In short, the highlight of this hot pot udon is its delicious broth.

In the winter morning, we decided to go to Tomiya for breakfast while shopping at Daimaru Kyoto. We arrived a little after 11 am and the seats were already filling up. My wife ordered the Tomiya hot pot, while I opted for the chicken hot pot. Both were priced at a fantastic 720 yen each. The hot udon noodles served in a steaming hot pot were delicious, with a smooth texture and flavorful ingredients. It was a comforting meal that warmed us up on a cold day. Thank you for the feast!

I had been curious about this place for a while and finally got to visit. Since I could only go for lunch, it was hard to find the time. The hot pot udon here is said to be excellent, so I was excited and arrived early. Unfortunately, the main store I wanted to visit was closed, so I went to the tourist-oriented Nishiki branch. They have a counter, making it easy for solo diners to enter. I quickly ordered the hot pot udon and mixed rice set and looked around the restaurant. I heard they also have a second floor, so the capacity seems decent. First, the hot pot udon arrived with a light-colored broth, typical of Kansai style. The flavor was subtle, but the umami from the kombu and shiitake mushrooms spread in my mouth, truly comforting. It was clear that the chef was quite skilled. The udon noodles were soft and smooth, with a good balance with the broth, very delicious. The shrimp tempura (shrimp were small) was mostly batter, but when it softened and mixed with the broth on the udon noodles, it tasted really good. Additionally, grilled mochi, shiitake mushrooms, and a soft-boiled egg were placed in the center, adding a nice touch. The grilled mochi added volume, and the shiitake mushrooms (probably the highlight) were exceptionally tasty. The hot pot udon was so outstanding that the mixed rice seemed plain in comparison, but it was also quite impressive. There were various other items on the menu, so what should I try next? I will probably end up ordering the hot pot udon again. I definitely want to visit the main store next time.

I wanted to visit Kanazawa, but I moved to Kyoto. I stayed near Shijo Karasuma and went to Tomiya for lunch. It was already past lunchtime and Nishiki-ten was crowded, so I went to the main store. Due to drinking too much the past few days, I opted for a gentle on the stomach ojiya udon. The slightly sweet and flavorful broth was perfect. The soft udon noodles were just right. After finishing the udon, I slurped the broth and rice. Ah, it warmed me up. There are so many other dishes I want to try, so I'll come back again. Thank you for the meal.

I passed by and saw no line, so I decided to quickly grab lunch/dinner before boarding the Shinkansen. I ordered the curry udon with Kyoto leeks and chopped fried tofu. The curry soup was thick and flavorful, with plenty of leeks and fried tofu which made it very delicious. The udon was softer than I expected, similar to the udon in Gion but still within my acceptable range. It's a good option for a quick meal when you want something tasty and easy.

I visited this place recommended by a friend near Nishiki Market. It's known for its unique dish, hot pot udon. When I visited around 1:30 pm on Sunday, the branch closest to the market had a long line, but the main shop a few hundred meters away was empty! The branch was more noticeable at first, but the main shop was tucked away. I ordered the regular hot pot udon. It arrived in about 5 minutes, and I was surprised by how quick it was served! The udon stayed piping hot until the last bite, thanks to the clay pot. The broth was rich and sweet, very delicious. I couldn't help but gulp it down. I bet it'll be even more satisfying in the winter.

I visited around 13:30 during Golden Week and there were about 10 people waiting in line. The turnover was fast, so I only had to wait for about 10 minutes before being seated. I ordered the Fumika nabe and Kujou negi udon. The Fumika nabe had rice cakes, shrimp tempura, shiitake mushrooms, fu (wheat gluten), and a raw egg, with the seasoned shiitake mushrooms being particularly delicious. Unfortunately, the shrimp tempura was mostly batter and the shrimp itself was very small. The Kujou negi udon had a generous amount of Kujou green onions and a tasty broth, making it refreshing. However, considering the reasonable price of around 700 yen, the delicious taste, and the generous portions, it's no wonder this place is popular. They also offer desserts like matcha parfait, which I would like to try next time.

When you come to Nishiki Market, be sure to stop by the udon restaurant called Tomiya. They serve Kyoto-style udon with a sweet broth. The shiitake mushrooms are also cooked sweetly, adding a nice touch. The sweet fried tofu is also a Kyoto specialty. Occasionally, trying the udon without much firmness is also recommended!