Located near Marutamachi Station in Kyoto, in the Reisencho area, this udon restaurant is a favorite among locals. The specialty dish is the "Keeshima," which combines udon broth with Chinese noodles. Established in 1930, the restaurant is just a 3-minute walk from Marutamachi Station Exit 6 or a 7-minute walk from Karasuma Oike Station. The atmosphere is cozy and traditional, with a variety of seating options. The menu offers a wide selection of udon and soba dishes, all made with homemade noodles. I ordered the Keeshima, a delicious combination of udon broth and Chinese noodles topped with chopped green onions. The broth was light and slightly sweet, with a fragrant aroma, while the Chinese noodles were thin and smooth with a good texture. The dish was simple yet incredibly tasty, and I finished it in no time. The portion size was just right, but you can also add a mini bowl if you're still hungry. Overall, the restaurant has a great atmosphere, reasonable prices, and delicious food, making it a place I would definitely visit again when in the area.

First visit 202302 (No.4244) 1. Purpose of visit - To visit a restaurant that I couldn't go to during my previous trip to Kyoto 2. Restaurant information - Genre on Tabelog: Udon, Soba - Established in 1930 - Specialty dish is "Kishima," which combines udon broth with Chinese noodles - Business hours: [Mon-Fri] 11:30-19:00, [Sat] 11:30-14:30 - Closed on Sundays, holidays, and New Year's - Seating capacity: 40 seats 3. Crowdedness and atmosphere on the day of visit - Visited around 11:30 on a weekday, no customers when arrived, 7 customers arrived later - Atmosphere reminiscent of a traditional soba restaurant 4. Service - Attentive service, even when refilling tea, at a good level 5. Orders - Kishima: 480 yen - Mini bowl (Yukata bowl): 500 yen - Enjoyed the simple yet delicious Kishima with a subtly sweet broth and smooth Chinese noodles, as well as the hot and tasty Yukata bowl with scrambled eggs on top.

I wanted to visit a restaurant that was featured on a TV show because Kimura Fumino recommended it. I love Kyoto's tanuki udon (udon noodles with sweet bean sauce and ginger), so I decided to try the recommended menu item, "Kishima and Irogasa Don (small)." - Kishima: A Chinese-style ramen in a Japanese broth. It reminded me of the "ekisoba" from Himeji and the "Chinese ramen (Japanese broth)" from Takamatsu, but it was completely different. It's a thin Chinese-style ramen in Kyoto's unique sweet broth. It looks like somen noodles but has a perfect chewiness and a smooth texture. This could become quite addictive! - Irogasa Don: Another dish with a sweet broth. The beaten egg and sweet fried tofu help soothe a tired soul. This is also delicious! A local soba shop that is deeply rooted in the community. I will continue to explore more places.

Visited the restaurant around 2 PM and it was not crowded, but there were already 3 groups of customers. I ordered a mini fried rice for 520 yen and a kake udon for 480 yen, totaling 1,000 yen. The mini fried rice was delicious, but felt like the portion was a bit small for the price. The udon noodles were soft, almost too soft. I overheard the owner explaining to other customers that "Kyoto udon is known for its soft noodles." I see. Thank you for the meal!

I wanted to visit a restaurant that I saw on a TV drama. The restaurant is located about 2 minutes from exit 6 of Marutamachi subway station. I arrived a little after 11:30 AM and was the first customer. Soon after, more customers arrived, mostly older people. "Kiishima" refers to thin Chinese noodles, served in udon broth. The mini rice bowl is called "Kasuga-don"! I ordered the Kasuga-don with sweet fried tofu. It was a bowl with fried tofu in it. It cost 500 yen. The Kiishima had udon broth, tempura crumbs, and fried tofu, and cost 580 yen. After a while, the Kasuga-don arrived, and the softness of the egg was excellent. It was sweet and delicious. The Kiishima was tasty too, with the udon broth making it easy to eat and delicious. The noodles were very thin. Both dishes were really delicious. They also serve curry, "Ten-toji-don," and Chinese soba, among other dishes that I still want to try.

Around 11:30, I entered the restaurant all sweaty with my belongings. Since it was still early and there were empty seats, I was guided to one. They placed a cup of tea on the table for me and also brought a glass of water. They even adjusted the nearby fan towards my direction. Both the Keyshima and the Kimo-gasane donburi were truly delicious.

I saw something called "Kishima," which is udon broth with Chinese noodles mixed in, online and I just had to try it, so I made a trip all the way to Kyoto! The restaurant had a laid-back atmosphere, which I really liked. I ordered the Kishima with karaage and tenkasu, as well as the yakimeshi. After a short wait, the dishes arrived. The combination of udon broth and Chinese noodles was surprisingly good. It wasn't too out there, just really delicious.

Arrived in Kyoto after a night shift on a holiday to watch a soccer game at night. I visited this long-established diner to try the "Keyshima" that I saw in a magazine before. As expected of a Kyoto old-fashioned restaurant, the exterior and interior have a nostalgic atmosphere. I had the Keyshima for 420 yen and the Oyakodon for 790 yen. Keyshima is a type of Chinese noodles mixed with udon broth, a kind of soupless Chinese noodles. The yellow Chinese noodles are called "Key" and the soupless soba is called "Shima," hence the name "Keyshima" (according to the magazine information). First, I tried a sip of the broth. Oh, it's so comforting. It's a light yet rich Kansai-style broth that warms you up inside. Delicious! The noodles are delicate and elegant with a fine straight texture. It's like somen noodles but with a firmness of Chinese noodles. So tasty! Most people apparently enjoy having the light Keyshima and a rice dish together, so I had it with the Oyakodon. This delicious Oyakodon and Keyshima were a perfect match!

Yakko in Marutamachi, Nakagyo-ku, Kyoto. ♡ Key curry udon with a curry soup made with Japanese dashi, strong dashi-flavored ankake sauce, and soft straight noodles. ♡ Yaki-meshi with a moist and occasionally fragrant nostalgic taste. #Yakko #Marutamachi #Muromachi-dori #Isegawa-dori #Udon #Soba #Keyshima #Key curry #Yellow soba #Curry #Curry Chinese noodles #Yaki-meshi Chinese soba #Ramen #Kyoto food tour #Kyoto ramen #Kyoto gourmet #Ramen photo #Ramen Instagrammer #Aiuo. ↓ Aiuo Ramen Summary ↓ #Aiuo Ramen ↓ Aiuo Kyoto Ramen Summary ↓ #Aiuo Kyoto Ramen ↓ Aiuo Kyoto Gourmet Summary ↓ #Aiuo Kyoto Gourmet

I stayed in Kyoto until Monday and came back for a meeting on Friday. I felt like eating something light, so I headed to Marutamachi for lunch. Just a few minutes' walk from Marutamachi subway station is Yakko-san! I came here to try something called Kiishima, which was also featured in Kei Shumai's Chinese cuisine in Kyoto! I ordered the Kiishima and a mini yakimeshi. The Kiishima is a simple dish with udon noodles in a udon broth. The noodles were thin and smooth, easy to slurp. The broth was slightly sweet, with a hint of Chinese noodle soup flavor. The mini yakimeshi was also delicious. The restaurant had a charming exterior and a cozy interior, giving off a nostalgic atmosphere. It was a delightful meal. Thank you for the food!

I visited an old-established diner that I was interested in. It's called Yakko. This soba restaurant was founded in 1930. They have a specialty dish called "Keyshima". What is Keyshima? It consists of thin Chinese noodles with udon broth. Key (yellow) represents the Chinese noodles, and Shima is for "kakesoba" (soba noodles in broth). They also have variations like Keyshima curry, Keyshima kitsune, and Keyshima iikara. There are quite a few regular menu items that I want to try. I ordered the Keyiikara, which has a sweet dashi broth and chewy thin straight noodles. The tempura bits and fried tofu go well with this broth. It's really delicious. I have visited several ramen restaurants in Gifu, but there seem to be various options in Kyoto, so I look forward to exploring more in the future.

I'm torn between getting a mini bowl and kishima curry *\(^o^)/* I'm wearing white today, so I'll definitely skip the curry. When I wear black, I'll have the curry kishima. I feel lonely with just kishima. I don't know much about it, but is the mini bowl kishima made with thin Chinese noodles like somen? The smooth texture is like soba, a mysterious Chinese noodle. The mini bowl has a slightly sweet fox-shaped topping and the egg is deliciously runny. It's a small portion but there's a lot of rice. I want you to try it at a noodle shop in Kyoto. It ranks No.3. The toilet is in the back of the kitchen, and it's narrow. You have to pass by the cooks working, so sorry about that. (^◇^;)

Visited on the evening of Tuesday, December 8, 2020, a little after 6 pm. There were no other customers when I arrived. However, by the time I finished eating, a family of four also arrived. They seemed like regulars from the local area, just like me. Today, I ordered the "kiishima" ramen. I was torn between curry and normal, but decided to go with the normal option! The noodles were thin and slightly soft, which was a distinctive feature. The soup had a great Kansai-style broth flavor! I added plenty of shichimi (seven-spice blend) and sansho (Japanese pepper) and finished every last bit. I thought this type of ramen was really good!

Today's lunch was at a soba restaurant near Marutamachi subway station. The restaurant, called "Nama Soba Yakko," had a nostalgic atmosphere with a history dating back to 1930. Located near the Kyoto Imperial Palace, the place was bustling with school trip students. I remembered having their delicious "Nishin Soba" before, so I ordered it again this time. The soba was served with chopped green onions and a sweet simmered half of a herring. The presentation of the soba with the herring in the middle was quite photogenic. Sprinkling the chopped green onions added more color. The soba had a rich flavor, and the herring's sweet simmered taste was delightful. I later found out that their specialty is a dish called "Kishima," which is a Chinese noodle udon served with dipping sauce. I definitely want to try that next time.

We visited the restaurant for the first time as a couple on a rainy weekday morning. We arrived before opening time and were the first customers. We ordered the highly anticipated Kishima, as well as the curry rice bowl with meat and tempura rice bowl. The dishes arrived promptly, each with a subtly delicious aroma of broth. We were excited to try them! And finally, the moment of truth - the dishes were absolutely delicious! The broth was flavorful and perfect! The restaurant had counter seats, table seats, and even a raised platform seating area at the back. Surprisingly, it could accommodate quite a few customers. By the time we left, a few office workers from the neighborhood had started coming in. It's a cozy and welcoming place loved by everyone. The staff were also friendly and provided great service. Thank you for the wonderful meal!

I have always wanted to visit "Yakko" and finally made my way there. The nearest station is Marutamachi Station on the municipal subway, but I had to transfer from the Tozai Line, so I decided to walk from Karasuma Oike instead. It was only a few minutes away, a distance that wouldn't be considered much in Tokyo. Upon arriving at the restaurant, I was immediately struck by the nostalgic atmosphere of the Showa era that permeated the place. My companion ordered the "mini bowl and kishima," while I opted for the "kii haikara and mini yakimeshi." But first, we enjoyed a cold beer each. The refreshing beer was especially satisfying after walking in the slightly hot sun. The kishima was delicious, with a flavorful broth that made any type of noodle taste good, be it soba, udon, or kii (Chinese noodles). As long as the foundation is solid, everything else will fall into place. Kyoto is known for its broth culture, and I experienced a glimpse of that in this everyday restaurant. It felt like a Japanese version of the classic "half fried rice and ramen" you find in local Chinese restaurants. It was delicious and a place that should be preserved for future generations. (Visit rating: 3.42)

I rate this restaurant as follows: Food 4.1 | Service 4.0 | Atmosphere 4.3 | Value for money 4.0 | Drinks - It has been 17 years since my last visit, but this popular restaurant has been in business for almost a century. It is a quiet and longstanding establishment. While their Keyshima dish is famous, this time I decided to try their curry rice bowl with meat. Back in the day, I wasn't interested in curry rice bowls and would usually order Keyshima or fried rice instead. But now I was curious to see what their curry rice bowl was like. I arrived shortly after opening, but the place was already bustling with customers. The floor staff, full of energy and smiles, hasn't changed a bit. When my curry rice bowl arrived, it looked great. As I dug my spoon into it, the aroma of the curry hit my face. I took a bite of the pickled radish and then dove in. The beef pieces and tendons had a lovely charm to them. They had a strong presence. I added shichimi pepper in the middle and sansho pepper towards the end, each adding a different flavor which made it interesting. This is my usual way of eating curry rice bowls, but it seemed to work particularly well here. The broth here seems to complement the curry rice bowl perfectly. It was a high-quality dish that I thoroughly enjoyed. The price was 790 yen, which I found reasonable. Thank you for the delicious meal. Overall rating: 4 Likelihood to revisit: 4

I visited the restaurant on Thursday at 7:00 PM. There was one customer already there. I wanted to try the Chinese noodles with udon broth, so I came to this retro Showa era restaurant. The taste was exactly as I expected. It really feels like eating ramen with udon broth, but it made me want to eat it again even after some time. Maybe it's because of its simplicity. I heard that the Curry Keishima is delicious, so I want to try that next time.

I visited in the evening after skipping lunch. I usually go for the kishimen, but this time I tried the udon for the first time. The aroma of the broth and the soft thin udon noodles had a gentle flavor. The katsudon was as delicious as ever.

A clean shop with traditional dishes. The simple yet delicious wooden leaf bowl is impressive. The rice is cooked perfectly. And it's reasonably priced.