I'm already addicted to the yakisoba at Yakisoba Nokuchi. It's dangerously addictive. The yakisoba with wagyu beef tendon and chashu piled so high you can't see the noodles, and the garlic rice with roast beef piled so high you can't see the rice, were both amazing. The visual presentation alone is a winner. The chef serves up incredible dishes with a smile on their face. What's their secret? I was left speechless! Yakisoba Nokuchi is affiliated with Nikuzakaya Wakka, so you know the meat dishes are top-notch. The menu is full of delicious options. #food #beef #beer #beerstagram #Kyoto #KyotoGourmet #teppanyaki #homemade noodles #yakisoba #chashu #roastbeef #garlicrice #meatdishes

I was drawn to the unique name of the new yakisoba restaurant, Menjo Nikusuke, that opened in the east entrance. Sitting at the counter surrounding the teppan, my expectations were high! I ordered yakisoba and garlic rice with steak on top, along with some karaage. While waiting for the yakisoba being made in front of me, the garlic rice with rare steak arrived from the kitchen, but it was surprisingly cold and not enjoyable to eat. I had assumed it would be cooked in front of me, so I was quite disappointed. The karaage was overcooked and had a bitter taste. The yakisoba was decently tasty, but the negatives outweighed the positives... Next time, I'll just go for the yakisoba alone.

A yakisoba restaurant in Imadegawa Street popular among students! I visited around 1 o'clock and ordered the Nikusuke Hormone yakisoba (1100 yen) at the counter seat right away (there is also a second-floor seat). The noodles were medium-thick straight noodles, with a normal portion and sauce flavor. The yakisoba came with a fried egg on top. The yakisoba sauce coated the noodles well, and the texture of the noodles was great. The flavor of the hormone meat was delicious, and the red pickled ginger and tempura bits added a nice touch. I want to go back to try their garlic rice and other dishes as well. It's so delicious here, I want to keep coming back...

I was intrigued by the name "Kuchi?" and felt like eating yakisoba, so I decided to visit. They boil their homemade fresh noodles right in front of you and then stir-fry them, which is great. I ordered the recommended flat noodles from the chef, and it was the right choice - very satisfying and delicious. I wasn't sure what "Indian Karaage" was, but I decided to try it and it turned out to be curry-flavored fried chicken, which goes really well with beer. They have a variety of great dishes to pair with alcohol, which made me very happy. Lastly, I tried the chef's recommended garlic rice topped with thinly sliced rare steak, and it was amazing. We ate and drank a lot, so for normal people, it probably won't cost more than 3000 yen (laughs).