A trip to Kyoto with my wife in autumn. The main event was at Ikazuchi Udon. 11:45 Enter, seat, and order 12:00 Food arrives [Summary] Pork Spicy Tsukemen [cold] (+ Amanohashidate sea bream and fish cake tempura) Thick udon noodles with spicy dipping sauce. The smooth texture and chewiness of the noodles are really delicious. The base udon is delicious first and foremost. The dipping sauce and toppings are equally delicious. Weekday lunch set with kake udon, tempura, and cooked rice. The robust yet delicate broth and fluffy udon are both delicious. The eggplant and quail tempura and cooked rice were also excellent. [Details] Pork Spicy Tsukemen [cold] 900 yen (+ Amanohashidate sea bream and fish cake tempura 240 yen) Noodles Thick udon noodles with a thickness of about 4-5mm. The texture is smooth and chewy, similar to white rice cakes, with a great chewiness. A slight saltiness gives way to sweetness. Dipping sauce Initially grated ginger, ground sesame, followed by broth and spiciness. The base is regular udon, making it easy to eat. Ingredients (pork, fried tofu, fish cake tempura) Pork Chewy pork belly. Delicious. Fried tofu Sweet and delicious. Fish cake tempura Crispy and fluffy, with a fragrant and savory taste overflowing with the sweetness of fish. Weekday lunch set 880 yen Kake udon with tempura, and cooked rice. Kake udon Udon with wakame seaweed and sliced green onions. The delicate yet robust broth is delicious. Although it softens slightly, it is delicious with the combined effect of the broth. Tempura (eggplant, quail) Eggplant Juicy with a thin, crispy coating bursting with umami. Quail Juicy and flavorful quail is seriously delicious. The light marinating of ginger and sake is a high point. Cooked rice Ginger-flavored cooked rice with shiso leaves and bonito flakes. The refreshing combination of shiso leaves and ginger is irresistible.

The udon is very delicious, with a strong texture and generous portion. It's worth waiting in line for. It's so filling that even one bowl makes it hard to eat anything else. It's so tasty that I don't mind waiting in line to eat it. Many foreigners also come to eat here.

Kashiwa Tempura Udon Half Size 980 yen, Large Size (550g) 100 yen. The noodles are medium thickness and slightly square-shaped. They have a great chewy texture, stickiness, and firmness. When you first try them without anything, they may seem a bit lukewarm. It makes you wonder if they weren't properly cooled with cold water. However, once you pour the broth over them, they reach a nice refreshing temperature. As you continue eating, you'll understand why. The noodles' elasticity will make your jaw muscles work (lol). If they were colder, the firmness would increase even more. It would lose its chewiness, so if they aimed for this temperature, the owner is amazing! Also, squeezing some lemon over them makes them taste fresh and delicious! The noodle portion is generous, but those with big appetites might find it a bit lacking. The kashiwa tempura is large and juicy, probably made with chicken thigh meat. However, the batter is soft and fluffy, while I prefer it crispy. This is the second udon restaurant in Kyoto that I recommend. I'd love to visit again. It can get crowded during lunchtime, so it's better to go with some extra time. They offer sun umbrellas for borrowing, which is a thoughtful gesture.

When I visited Ginkaku-ji, I found a cozy udon restaurant. The appearance is cute with egg shaped like a lightning bolt ⚡️ The noodles are slightly thick with a good chewiness, providing a satisfying texture. The Sanuki udon is smooth and chewy. I tried the dipping udon this time, but I also want to try the hot udon next time. It seems to be selected as a Bib Gourmand by Michelin. I will visit this udon restaurant again when I go to Ginkaku-ji.

Kimura-kun's udon was delicious for 990 yen. The noodles were firm and slippery, just the way I like them. The pork was seasoned well and had a unique flavor that set it apart from other udon dishes. The combination of kimchi, chili oil, and pork was amazing! I definitely want to go back.

Hello! I finally got in after waiting for 30 minutes in line. I also got a free car sticker. I ordered the chicken tempura udon. It was a hearty portion and I enjoyed it. The udon was full of volume. Thank you for the meal. See you later!

A udon restaurant located along Imadegawa Street, north of Yoshida Mountain in Sakyo Ward, Kyoto City. There is always a line no matter when you go, so I was curious about it. I searched and found out that it is a Michelin Bib Gourmand restaurant. The rating on Tabelog is 3.42...why? Did they put a curse on it or something? Anyway, when I happened to pass by, there were only two people waiting outside. If I miss this opportunity, who knows when I'll get another chance. Let's go in. The turnover is not fast. Actually, it's slow. It seems like there is only one person in the dining area and one person in the kitchen running the place. They seem to be particular about serving freshly made udon, boiling it after taking orders. I ordered the special menu item "Kimura," a mixed udon topped with kimchi, pork, chili oil, etc. I also added a hot spring egg as a topping. It cost 1,000 yen plus 120 yen. It took about 20 minutes from seating to serving. You need to have some time to spare. I poured the broth, mixed it thoroughly, and took a sip. The udon has a great texture and chewiness. The cross-section is soft and smooth. When you chew, there is a resilient texture. It's delicious until the last bite. I had udon from a famous udon restaurant the other day...maybe it was Shioan in Osaka. Yeah, it's a close match. If anything, the broth here might be a little better. The deliciousness that makes you want to slurp it all up. This restaurant, 3.42? Is that true? Will it go up from here?

Arrived before 12 o'clock but had to wait in line for about 40 minutes before entering. The restaurant had a counter with 4 spacious seats, a 4-person table, and two 2-person tables. We were seated at a 2-person table, feeling a bit sorry for taking up the space. They don't allow sharing tables even when busy, which is nice for privacy but might be the reason for the long line. They also cook the noodles after taking orders, so it takes some time for the food to be served. However, the taste is guaranteed. We ordered the meat and fried tofu udon for 1,200 yen and a half-cooked egg tempura bowl for 260 yen. The noodles were thick and chewy, with a generous portion even for a regular size. The beef was sweet and savory, and the fried tofu was plump and sweet. The combination of meat, fried tofu, and noodles was excellent, leaving us feeling warm and satisfied when we left the restaurant.

For lunch today, I went to Ikazuchi Udon at Ginkaku-ji. In recent years, when I go to udon restaurants, I always look for places that serve delicious curry udon, and today's curry at Ikazuchi Udon was fantastic. The udon noodles were medium thickness and had a firm texture, while the curry was a European-style curry mixed with dashi broth. The balance of flavors was amazing and the beef and green onion curry udon for 1500 yen with extra noodles and tempura was a satisfying meal. I even turned the remaining broth into a curry rice bowl with a soft-boiled egg on top. It was a delightful experience.

I went to Kendokobayashi's irresistible restaurant for lunch on Sunday at 12 o'clock and there was a wait for 2 people. When I left, there were more than 10 people waiting in line (photo). It is recommended to go early. They had daily specials and a changing menu (photo). I ordered the meat kitsune udon and ginger-infused rice (1460 yen), and my companion ordered the squid ink udon and chikuwa tempura (960 yen). The menu featuring Kujyo green onions, which are listed in the Michelin guide, was sold out. The roast pork cutlet curry udon and dipping noodles also looked delicious, but since it was my first visit, I wanted to savor the flavor of the broth. The noodles were firm and chewy, and the broth was exquisite. The addition of shichimi pepper and black pepper for flavor variation was also good.

"Ikazuchi Udon" in Kyoto is a favorite udon restaurant of mine. I visited after a long time. I ordered the delicious pork and egg dipping noodles (¥980). Even though I avoided the peak hours on a weekday, there was still a line. They take their time to prepare the food, and you can feel the care put into it. The dipping sauce tastes like miso soup, and the option to add yuzu pepper for flavor variation is nice. I personally didn't need the warm egg. As for the noodles, they were thinner and softer than I remembered. I used to prefer thicker and chewier noodles, but maybe my taste has changed from eating too much thick noodles. It's tasty, but I do wish for more robustness.

This is a highly popular udon restaurant in Kitashirakawa that always has a long line. I've been in this area for work many times, but every time I come, there's always a line. I never had time to wait before, but this day I had some extra time before my appointment, so I decided to line up. After about a 20-minute wait, I entered the restaurant, which had a simple, white-themed decor that felt refreshing like a cafe. I really wanted to try the udon with Kujo green onions that caught my eye in the photos, but unfortunately, it was sold out right before my turn! What a disappointment. I decided to go with the next option I had in mind, the meat and fried tofu udon. By the way, you can get a large serving of noodles for an additional 100 yen. The meat and fried tofu udon with a large serving of noodles cost a total of 1,200 yen + 100 yen tax included. Although it wasn't Kujo green onions, the vibrant green mizuna leaves were spread generously, creating a beautiful visual. The meat cooked in sweet and savory sauce was piled on top of the fried tofu. I pulled out a strand of the slightly thick noodles and slurped it up. The noodles had a good chewiness and a pleasant slippery texture, and the firmness was just right. The smoothness on the lips was also great, and the texture was delightful. The broth had a gentle Kyoto-style flavor, so sipping the broth after slurping the noodles was delicious. The broth was so gentle that I could drink as much as I wanted. The fried tofu was not very sweet, so I could enjoy the texture and the savory broth that oozed out. The meat had a delicious sweet and savory flavor, but once it soaked in the broth, the flavor faded, and the broth became slightly sweet. This change in flavor due to the broth was also delicious. The mizuna had a subtle aroma that didn't overpower the taste, but I still wished I could have enjoyed the aroma of Kujo green onions. Nevertheless, it was delicious. I ordered a large serving, so the portion was generous, and I left feeling satisfied. Next time, I'll come a bit earlier to make sure I can try the Kujo green onion menu. Thank you for the meal!

I visited the restaurant for lunch on a weekday in November 2022. When I arrived at 11:34, the place was already full, so I had to wait for 22 minutes before getting a table. It was a bit cold waiting in the shade. I was told that the food would be made after ordering, so I waited for about 20 minutes. It can be challenging when you are short on time. I was torn between ordering the Umatoro Tsukemen (with warm egg and domestic pork) for 960 yen and the Udon with Kuzuan sauce, Kyoto leeks, and fried tofu, but I decided to go with the cold noodles as I thought it would be a better way to enjoy the udon. The noodles were different from those in Tokyo, and the broth had a unique taste. It was also different from Musashino Udon, but the addition of the egg made the udon slide down smoothly. The pork didn't leave much of an impression. I'm not sure why the wait was so long, but when they thanked me for waiting, I wondered if it was worth it. Overall, it was an interesting day.

The noodles were chewy and firm, and they were long and delicious! I had the cold plum udon and the curry udon with crispy fried tofu. The cold noodles were refreshing and had a strong texture. The plum flavor was just right, not too sour. The curry was spicy with a nice level of heat. It was great that there were plenty of fried tofu pieces. Thank you for the meal.

Visited before 2 PM. Many items were sold out by this time. The meat udon, curry udon, and pork tsukemen were sold out. I ordered the Ikazuchi udon with two pieces of kashiwa tempura on top. The udon noodles had a good texture and were delicious. The broth was also good. The fact that many items were sold out made the experience simple and enjoyable. The kashiwa tempura with a hint of pickled ginger in the batter added a nice touch. The tempura chicken was served with salt and was delicious. I think it's tastier than the famous restaurant with long lines.

I arrived at the restaurant around 11:40 AM and there were 2 groups waiting outside. I waited for about 25 minutes before being seated, and then waited another 25 minutes after placing my order. The interior of the restaurant is stylish but the tables are a bit small, giving a cramped feeling. I ordered bukkake udon, tempura chicken, tempura chicken skewers, and chopped fried udon. The udon had a slightly chewy texture, and I recommend the cold version as the warm broth didn't suit my taste. The tempura chicken was a great value with two large pieces for around 200 yen. The tempura chicken skewers were delicious and I recommend them. The broth for the bukkake udon was lighter in flavor compared to what I've had in Kagawa. Overall, the food was tasty but I wouldn't go out of my way to eat here again. It's worth a visit if you're in the area. Thank you for the meal.

I often pass by this restaurant on the way, but there is always a long line that caught my attention! It's called Ikazuchi Udon. ・Shop Instagram: https://www.instagram.com/ikazuchiudon/ There were about 15 people lining up on this day, and I waited for about 30 minutes in the cold. The menu is special during the event period, using Kyoto wheat instead of regular wheat. I ordered the Ikazuchi Udon. The thick noodles were firm and had a great texture, and the broth was rich and flavorful. I also ordered separate dishes of kashiwa tempura and agemochi, which were delicious. It's a great restaurant, and I would like to come back when they use regular wheat again.

The rating on Tabelog is so-so, but this place has super high ratings on Google and SNS. It's a Bib Gourmand selected restaurant and always seems to be crowded. I occasionally come back when it's less busy, and this time I went at an off-peak hour. The presentation of the Kuzu-an with plenty of Kujo negi and fried tofu is beautiful. The fresh Kujo negi around the bowl is vibrant and fresh. The ample fried tofu is fluffy and soaked in a flavorful dashi broth, which is not sweet like in Sanuki udon. The noodles are slightly flat and smooth and chewy. They are soft and the portion is quite generous. The dashi is seafood-based with a strong kelp flavor. I chose the an-kake style on a day with light snow, which enhanced the wheat flavor. The seating is limited, so even on weekdays, it's often full. It's a bit better at night, but they may close for lunch if they run out of noodles, so be aware of that. While udon is not the main focus here, it's currently my favorite place in the city. By the way, the pizzeria next door is also a regular Bib Gourmand spot. It's a surprisingly high-level area.

At the same time as the store opened, the tonkatsu curry udon that I was looking forward to was not available as it is a spontaneous menu item. So, I decided to try the meat kitsune udon instead. The kitsune udon had a large portion of fried tofu and a generous amount of beef. The beef was seasoned gently and the overall dish had a gentle, flavorful broth. The half-cooked egg tempura bowl had a subtle flavor in the egg, with the rice being soaked in broth, so it's best to mix it well before eating. The restroom is located on the second floor. The parking lot was full, so I parked about a 5-minute walk away along Shirakawa Street where there is a coin parking lot.

I visited before 2 PM. There was one seat available at the counter and one table for 4 people. Even though it was outside of lunchtime, there were quite a few customers. The ginger rice was sold out, so I ordered the last weekday lunch set which came with udon and a rice bowl. I ordered the specialty udon called "Ikazuchi Udon" from the restaurant's name. It was served in about 10 minutes. The udon had bonito flakes, seaweed, green onions, and an egg shaped like a thunderbolt (Ikazuchi). The clear broth was refreshing and exactly the type I like. The portion of udon was about 1.3 times larger than usual, so I didn't need to order a rice bowl. However, I could have done without the bonito flakes as they didn't add much flavor to the broth. Next time, I'll try the dipping udon, meat udon, or curry udon.

On this day, my son who lives in Osaka also joined us, and it was a rare opportunity for the three of us to explore Kyoto together. We planned to visit Nanzenji, the beautiful autumn foliage at Eikando, and have lunch around Ginkakuji after walking along the Philosopher's Path. Yesterday, as we passed by this place, we were intrigued and decided to wait in the line with four people ahead of us. It took about 30 minutes to finally enter. I don't like lines myself, but my husband, who hates waiting even more, was getting quite irritated (^^;). While waiting in line, we placed our order. I assumed that ordering the same dish for all three of us would be served faster, so I ordered three servings of Beef and Kujo Negi Curry Udon for 1,450 yen each. When our turn came, we were guided to a table on the second floor, which felt like an attic room. It was like a regular dining table in someone's home, and it was quite cozy. The weather was extremely cold that day, with the sun shining and rain falling intermittently, so the relaxed atmosphere here was quite welcoming. We waited for about another 20 minutes after entering (my husband's irritation was building up (￣▽￣;)ﾄﾞｳﾄﾞｳ). And then, the Curry Udon arrived. The udon was visibly generous in portion. Let's dig in~ Starting with the soup, or rather the thick and almost curry-like sauce... it was very spicy with a hint of heat, a curry udon with an adult taste. It was delicious, but the starchy thickness filled up the stomach. The Kujo Negi, which didn't lose to the rich broth, had a strong aroma and was delicious. Under the Kujo Negi, there was plenty of finely chopped fried tofu, which was also tasty. There was plenty of beef as well, but personally, I could have done without it... By the way, the yellow decoration shaped like "lightning" was a rolled omelet. The udon was also from the Sanuki region, with a firm texture that didn't lose to the rich broth. There was also a considerable amount of udon... it felt like it wouldn't decrease no matter how much we ate... In the end, I left about a third of it uneaten. Only my son finished his meal. He was very satisfied and said, "It was delicious~!" Thank you for the meal~ The udon we had the day before was completely different, so it was a good experience. ^^v