In Marutamachi Nanahonmatsu Higashiiri, I found a black shop with a fried chicken curtain and a red sign with the words "Nabe-yaki". The shop's name is ROCKY in English letters, which seems interesting. When I asked for recommendations, I was told to try the Nabe-yaki Udon and Karaage. The portions were generous, and even though it was a hot day, I felt cooler after eating the hot pot dish.

There is a shop located on Marutamachi Street, this is the second store and I went there to eat delicious nabeyaki udon. They have tables for two people, so we sat there and placed our order. We ordered the nabeyaki udon with suji inari sushi, which is a great combination. The interior of the shop is clean and pleasant. They also have izakaya menu items available at night. The udon arrived with a lid covered in ginger, which added a nice touch when mixed into the soup. The broth was flavorful and the udon noodles were thin enough to eat even when hot. The inari sushi complemented the meal well with its slight sweetness. The tempura and soup combined nicely, with the suji adding a unique flavor. Breaking the egg into the udon towards the end and mixing it in was a great finish to the meal. I made sure not to burn my mouth with the hot food.

I arrived around 11:30 am on Sunday and the restaurant was already open. There were two customers already there. I had decided to order curry ramen. I heard that they had ramen at this restaurant, so I decided to visit all the ramen shops in the city. This shop specializes in nabe-yaki udon, and when I mentioned ordering curry ramen, they asked if I wanted udon instead. The noodles they use are called yellow soba, similar to the noodles used in set meal restaurants. I chose the beef tendon option. The taste was more like nabe-yaki udon than traditional ramen, but it was still delicious.

After visiting Nijo Castle, on the way back, I thought about having some hot pot udon. It was served generously topped with grated ginger on a ladle, and I used all of it! The thin udon noodles were easy to eat, with plenty of meat and green onions. It was delicious, and the ginger warmed me up nicely.

When it comes to nabeyaki udon, for me, a fun and important part is deciding when to break the egg. But this time, the egg was so overcooked that it turned into a hard lump at the bottom. What a disappointment! I was so frustrated that I almost cried.