I had the Vinegar Citrus Udon (850 yen) with Kashiwa and Squid Tempura. In the midst of the hot summer, the cold udon with vinegar citrus, grated daikon radish, and myoga gives a refreshing sensation when you take a bite, making it feel like a healing experience. The broth has a nice bonito flavor, and while the noodles are not as firm as Sanuki udon, they have a bit of chewiness compared to the softer noodles found in Kansai udon. Overall, the noodles are smooth, have a good texture, and provide a satisfying bite.

Located right near Shichijo Station, "Kamogawa Seimenjo" is a udon restaurant where you can watch the noodle-making process from the entrance while deciding on your order. You can choose from various tempura, onigiri, inari, and line up at the register with your plate. I ordered the popular "isshokenmen," a hearty bukkake udon with a variety of tempura, wakame, kamaboko, and rolled omelette on top. The restaurant's signature matcha udon, made with Kyoto matcha, is kneaded in-house and has a slightly thin and smooth texture with a good chewiness. I had it cold, but you can also choose to have it warm. The restaurant was bustling with many customers, including tourists visiting nearby attractions like Sanjusangendo.

Located just next to Nijo Station along the Kamo River, this udon restaurant stands right by the river. Despite being right next to the river, it is actually an udon restaurant. What sets it apart is the greenish color of the noodles. You can see a man making the noodles near the entrance, and you can enjoy freshly made noodles. The broth is not the dark brown Kanto style or the light-colored bonito broth typical of Sanuki udon, but a unique flavor that I, born in Kyushu and raised in Kanto, have never tasted before. The tempura is self-service, where you pick up items on a tray and pay at the end. The total came to 880 yen.

I was curious about the homemade "matcha udon" they use, so I decided to try it. I opted for a simple "kitsune udon" with various toppings available in a self-serve style. The noodles were soft Kyoto-style udon, not the chewy type, with a slight green color but no distinct matcha flavor. The broth and fried topping were both lightly seasoned, not particularly flavorful. It was not bad, but it felt a bit lacking. The price was higher than what was listed on the restaurant's website, which was disappointing. With the recent trend of price increases, unfortunately, this meal did not feel like a good value.

I visited a noodle shop for lunch... they seem to be using homemade noodles, maybe incorporating matcha. Lately, there are a lot of noodle shops using homemade noodles, but the menu is so extensive that it's hard to decide. I ordered the "yamakake udon." The shop seems more focused on locals than tourists, with some regulars in the back. After receiving my udon, I proceeded to the counter to pay. I noticed some tempura flakes on the side, so I took a few. The udon had a smooth and pleasant texture, with slightly greenish noodles, although I couldn't really taste the matcha. The broth was a refined Kyoto-style dashi, not too strong in bonito flavor. The mountain yam and egg added an extra level of smoothness to the already smooth noodles. Delicious udon! Thank you for the meal.

Kamogawa Seimenjo is a udon restaurant located at the east entrance of Kawaramachi-dori. It used to be called Banzan, but has been renovated and reopened as a Sanuki-style udon restaurant. Customers order their udon at the entrance, choose toppings and side dishes, pay at the counter, and then find a seat. The udon noodles are green because they are mixed with matcha. The curry udon is recommended for those who want to taste the sweetness of matcha. The tempura and onigiri are generously sized and reasonably priced, making it easy to get full!

Suu Udon for ¥500, Squid Tempura for ¥100, and Raw Egg for ¥60. The light green noodles are homemade with added matcha. Toppings are cheap, so it's recommended to customize with various options. The noodles weren't to my liking, but they had a soft yet chewy texture with potential. It might taste different when freshly boiled. Thank you for the meal.

I entered this restaurant that seemed to be doing some sort of yakiniku business, although it was unclear. I ordered the Kodanuki set, which came with wakame udon, takikomi gohan, and karaage. The total was 770 yen including tax. It was a self-service system similar to Tousoba. The udon had a green tea color, and the broth was delicious. The noodles seemed a bit soft, maybe they were overcooked. It was quite crowded from around 11:30, probably due to the consecutive holidays.

Before heading to Sanjusangendo, I had scouted out Kamogawa Seimenjo, which makes matcha udon in their shop. The menu and prices displayed outside the shop caught my attention, and I just had to investigate further. I imagined a simple udon with a Kansai-style light dashi broth and plenty of Kujo negi (a type of green onion), and my mouth started watering. I thought about going for the value lunch menu, but out of respect for Kamogawa Seimenjo's matcha udon, I decided to go for the Kujo negi and beef tendon udon instead. I also added extra noodles for 110 yen and a soft-boiled egg for 80 yen, bringing the total to 900 yen including tax. The ordering system is similar to Marugame Udon, where you take a tray and order at the counter, but the cost performance of side dishes like tempura is excellent here. For example, vegetable tempura starts at 50 yen, and options like bamboo ring tempura, quail egg tempura, and onigiri start at 80 yen. I slightly regret not getting the onigiri and lotus root tempura instead of the extra noodles, but the beef tendon udon was refreshing with no greasiness and a balanced flavor of Kyoto-style dashi. The matcha udon had a slightly green color but didn't taste bitter like matcha. Overall, I found Kamogawa Seimenjo to be a udon shop that caters to the common people with its cost and side menu offerings, making it a new favorite spot for me.

Inheriting the taste of the "homemade udon" that the previous generation had been serving for nearly 40 years, this restaurant opened a udon specialty shop in the same area. Customers order at the counter, pick up tempura and onigiri, and then pay at the end in a self-service style. I ordered the famous menu item from the izakaya days, "isshoukenme" (regular size 880 yen), which is a five-ingredient udon dish with shrimp tempura, pumpkin tempura, shiitake mushroom tempura, dashimaki tamago, and sweet fried tofu toppings. The noodles, which have a hint of Uji matcha, retain a wheat flavor while offering a firm texture similar to Sanuki udon, with a smooth katsuobushi broth. The restaurant operates continuously, making it very convenient.

I visited the restaurant and ordered tempura and onigiri, but they were sold out of chicken tempura. So, I ended up getting the meat udon instead. It was warm and delicious, with a homemade green tea flavor. The udon was soft and the broth had a gentle taste. The meat was well-balanced between sweet and savory. I also noticed they had tempura bowls, which I would like to try next time!

On a regular Monday at 15:10, the customer who entered the restaurant found it to be empty. They ordered the "Small Tanuki Set" for ¥770 including tax, which included "High Collar Udon," "Chicken Tempura," and "Mixed Rice." The Kyoto-style udon had a hint of matcha in it, giving it a unique flavor. Although the homemade matcha udon seemed to be the specialty, the udon itself was not to the customer's taste. Thank you for the meal.

Arrived at Kyoto National Museum with my mother at 1:40 PM. We hadn't eaten anything since morning and were feeling hungry. We didn't have much time, so we decided to eat quickly at this place nearby. It seems like this place is still new as the interior is very clean and has a sense of cleanliness. We ordered the Donburi Set (880 yen including tax). The donburi we chose was the "Shinano Don" and for the udon, we chose the hot "Su Udon" over the cold "Bukkake Udon". - Su Udon: The homemade matcha udon didn't have a strong matcha flavor (which was actually a relief). The noodles were soft and easy to eat. The broth was light in flavor but lacked a bit of depth, so we added some tempura flakes and shichimi pepper to enhance the taste. - Shinano Don: Similar to the Kitsune Don in Osaka, but without the egg topping, so maybe it's more like the "Yogorekasa Don"? Not sure about the exact name. The broth was gentle and almost like a tea-soaked dish. It was light in flavor, but we found it to be good. The crispy leeks and well-soaked fried tofu were delicious. Both the udon and donburi had a decent portion size, and we left the restaurant feeling satisfied. Thank you for the meal. * I noticed that they also serve Chuka Soba on the menu while sitting at the table. I didn't realize it until then. That might have been a good choice as well.

I had a little errand to run near Shichijo Keihan station, so I decided to stop by this newly opened restaurant! It's conveniently located near the station and has a casual atmosphere that makes it easy to pop in. You first choose your udon, then help yourself to your favorite side dishes before paying at the counter. Since it was my first time, the staff kindly explained the system to me. I decided to try their famous Isshoukenmen udon set, which came with shrimp, sweet potato, and carrot tempura on top of the udon, along with cherry tomatoes, fried tofu, and rolled omelette. It was packed with delicious toppings and all for only 880 yen, such a great deal! The udon noodles were chewy and slightly thin, and surprisingly, they were green tea udon! I didn't notice until later, but they were delicious nonetheless. The ingredients were all tasty, but my personal favorite was the rolled omelette, which had a rich dashi flavor. I finished everything in no time, it was so good! The portion size is satisfying even for men. The atmosphere of the restaurant was bright, and the staff were all polite and attentive, making the dining experience enjoyable. I would definitely visit again if I have another errand near Shichijo. Thank you for the delicious meal!

Finally visited the udon restaurant I used to see while going up and down the Seven Slopes! The Kyogoku Negi Curry Udon for ¥1,130 is amazing. The rich curry soup with the strong spiciness and sweetness of Kyogoku Negi (a type of green onion) is a perfect match. They also have udon made with Kyoto specialties like duck meat and matcha, making it a great place for both tourists and locals to enjoy. Just a short walk from Keihan Shichijo Station!

The tempura was cold. It might be a matter of preference, but I wish it had a stronger dashi flavor.

Located right after getting off at Shichijo Station on the Keihan Main Line. Facing Shichijo Ohashi Street, with matcha udon signage. The entrance is narrow, but the interior is spacious. The kitchen is on the left side, and there are tempura side dishes and rice dishes lined up. It is a self-service style restaurant similar to Marugame Seimen. The recommended menu items are the Kitsune Set for 800 yen and the Kotanuki Set. When you order Kitsune, you get a small Kitsune udon, yakigohan, and dashimaki tamago set. You can also add eggplant and pumpkin tempura. The Kitsune udon has one piece of fried tofu, thin matcha udon, and a gentle flavor of dashi. The rice is chestnut rice with a mild taste, and the dashimaki comes with two large pieces. It is a convenient dining place where you can easily enjoy noodles in the city of Kyoto. I would like to use it again when I come to this area. Thank you for the meal.

This restaurant opened in the midst of the coronavirus pandemic. It was originally a traditional Japanese restaurant serving udon, and it has been renovated with a harmonious Japanese wooden interior. Despite being only the second day of opening, there were no customers due to the impact of the pandemic. The ordering style is similar to Marugame Seimen, where you first order the udon and then choose toppings. I decided to try their specialty, the "isshokenmen" udon, which is a matcha-flavored udon topped with tempura and Kyoto-style yuba. However, the matcha flavor was not noticeable in the udon, and the broth was a bit sharp, lacking the sweetness of green tea. The noodles lost their firmness quickly and became soft, and the broth overpowered the dish. The toppings, on the other hand, were delicious, especially the vegetable tempura. Despite the price of 880 yen, I would consider trying a regular bukkake udon with tempura toppings on my next visit.