This is a unique udon restaurant where you can enjoy a fusion of spices from around the world with dashi broth. While there are many udon shops in Kyoto that are particular about their dashi broth, this restaurant's idea of combining it with spices from overseas is probably quite original. The noodles are thin like hiyamugi and can be slurped up smoothly. The ingredients and spices used in the udon are written on the menu along with photos, so you can order with confidence. I ordered the "Spicy Garlic Kyoto Fried Udon" which was full of stamina with fried tofu topped with garlic chili oil and shredded red chili peppers. The slight sweetness of the dashi broth and the spicy kick of the garlic chili oil complemented each other perfectly, creating a synergistic umami effect. It was the perfect dish to have after drinking a lot of alcohol at another shop. The dish was delicious even without alcohol. My friend ordered the "Pepper Smoked Mackerel Udon" which had smoked mackerel with fresh black pepper, topped with wakame seaweed, kujo green onions, and lemon. I tried a bite and the combination of dashi and spices created a wonderful umami effect. The side menu also had delicious options, so I added the "Garlic Chive Dumplings" to my order. Ramen and dumplings are a classic combination, but pairing udon with dumplings is quite rare. The rich flavor of the udon pairs well with the dumplings. The dumplings came with a unique sauce of Sichuan pepper vinegar soy sauce and Yannin soy sauce. They also serve beer, so enjoying that with your meal would be a great idea. I would like to challenge other udon dishes on my next visit.

I ordered the popular Tonkotsu ramen and gyoza. The thick slices of pork belly and fragrant pink pepper went really well together, and the udon noodles and broth were delicious. However, the noodles were thin and not very chewy. They also had craft beer available, which paired perfectly with the gyoza served with two different sauces. The atmosphere of the restaurant was nice, so I would like to come back again if I have the chance.

I was looking for something delicious and came across a place that serves creative udon nearby. The interior of the restaurant was stylish, with a feel of an old Japanese house that has been renovated. It seems like udon and gyoza are the main dishes here, and I particularly enjoyed the gyoza. They pay attention to their sauce, and they serve Asahi Red Star beer and Tap Marche beer on tap. Overall, I was impressed by the attention to detail and sense of style in this restaurant. Thank you for the meal.

When you open the door, there is a disinfection area and a place to take off your shoes. The restaurant, renovated from a private house, gives off a feeling of "excuse me for intruding". There were no other customers. I sat at the counter in the back, which was a sunken kotatsu table making it comfortable to sit. Upbeat Western music was playing. I ordered the Smoked Mackerel Udon (hot) for 1,100 yen and Udon Shop's Authentic Gyoza (6 pieces) for 550 yen. The Green Curry, limited to 5 servings a day, was sold out. When I was given a wet towel, I could choose between cold or hot houjicha tea. Normally, I would choose houjicha tea, but since the udon was hot, I asked for cold tea. The udon arrived at 18:31, followed by the gyoza at 18:32. The udon was made using Himi Udon from Toyama Prefecture. I didn't know much about it, but according to a udon website, Himi Udon is similar to Inaniwa Udon in appearance, delicate and glossy. The broth was very delicious. What sets this place apart is the Asian twist and spices added to the udon. The udon and gyoza were slightly more expensive, catering to tourists, but the taste of the udon was delicious. I enjoyed the unique twist. They also offer craft beer and other drinks, which I was tempted to try, but I didn't order any as I came by bike. I would like to come back to try other dishes. Thank you for the meal.

Mapo tofu udon, limited to 5 servings per day, costs 1,100 yen. Rice is an additional 200 yen. There is a coin parking lot on the west side street. I love Mapo tofu that is not too spicy. I occasionally search for it, but there are few restaurants in Kyoto that offer Mapo tofu ramen. This was my first time trying Mapo tofu udon. The noodles are thin, so they mix well with the Mapo tofu. It was delicious. It faces a street with a Kyoto-like townscape in Gion. The interior is also beautiful. I thought it was "Udon main," but it was actually "Udon maein." According to the "Foreign Words Spelling Standards" set by the National Language Council, "maein" is the registered spelling. I didn't know that.

Later, I had plans so I was looking for a place where I could have a light lunch and was exploring the area. I happened to come across this shop and thought maybe I could have some udon noodles lightly. My companion and I agreed, so we decided to go in. The shop is located in an old town area, giving it a traditional look from the outside, but inside, there were bicycles displayed, giving it a casual and modern atmosphere. The menu mostly consisted of creative udon dishes, with only the usual negi udon being a standard option. It felt like they were offering more than just udon, like a modern twist on the traditional dish. We ordered the popular "Tonpolor Udon," which featured lightly flavored udon noodles with sweet pork belly as the main ingredient in the broth and sauce. The dumplings were also recommended, but we were too full to try them. The place seemed to attract mainly foreign tourists, and it was not very crowded at the time we visited. This allowed us to enjoy the ambiance of the shop and have a leisurely time there. We were able to discover a great restaurant. Thank you very much.

This is a shop located on the north side of Gion. I used to visit this area often to take photos, but I never noticed this shop before. The entrance is small and traditional Kyoto-style, but the shop's modern pop art made me hesitate a bit as it was not what I expected for my age group. Nevertheless, I decided to go in for lunch. When I peeked inside from the entrance, I saw the kitchen and the register. Upon entering, I took off my shoes, and on the left side, there were table seats and counter seats. The counter seats faced a wall, so the kitchen was not visible from there. The impression from the outside was that it might be a bit noisy, but the inside had a calm atmosphere, with a small garden in the back. I sat at the counter seat on the first floor. There was only one other group of customers, who sat at a table. It seemed like a small shop, but there also seemed to be a second floor. Looking at the menu again, the udon was not the traditional Japanese style but had some Asian influences and a multicultural feel. The side dishes mainly consisted of dumplings with and without garlic. The dipping sauce varied depending on whether the dumplings had garlic or not. I hesitated a bit on which udon to order but decided on the "zaru udon" for 1200 yen and dumplings without garlic. The dumplings without garlic came with two types of dipping sauces, vinegar and coriander miso. If you choose dumplings with garlic, you get two different sauces: Sichuan pepper vinegar and Yannin soy sauce. The dumplings were generously filled and slightly larger in size. I tried them first with the vinegar sauce. It was refreshing with a hint of spiciness from the pepper, and it matched well. Next, I tried the coriander miso sauce, which had a stronger and more unique flavor. I am not a big fan of coriander, but this sauce was quite interesting. The zaru udon came with three condiments to add to the dipping sauce in the order you like. The udon noodles were thin and not too chewy, which I personally prefer. The first condiment was wasabi, which was a classic and delicious addition. Next was Sichuan radish, which I usually avoid due to the spiciness of Sichuan pepper, but I placed a little on top of the udon, and it mellowed out the flavor, making it easier to eat. Lastly, I added the Yannin soy sauce, which transformed the flavor into something more Asian. It was unique but enjoyable. I had a morning plate before lunch, so I ordered a smaller size of udon, but it was so delicious that I thought I could have enjoyed a regular or large size. Although there is an additional charge, you can also customize your udon with various toppings to suit your taste, which might make the experience even more enjoyable. However, the prices are a bit on the higher side for udon in general. Personally, I would consider coming back again. I enjoyed the meal. Thank you for the feast!

On Saturday at 11:00, I entered the shop and was guided to the counter after taking off my shoes. There are also rooms on the second floor, where they can accommodate around 20 people for a party. The menu looked delicious, and I had a hard time choosing. When I asked the staff, they recommended the most popular dish, "Tonpou Udon." I ordered the Tonpou Udon for ¥1000, with an extra large portion of noodles for an additional ¥200, totaling ¥1200. It arrived in 8 minutes! I took a sip of the soup and tasted the unique flavor of Tonpou Udon. The noodles seemed to be dry noodles, but they were smooth and delicious. Thank you for the meal.

The desired restaurant was closed, so I stumbled upon this place while looking for an alternative. I was hesitant to enter as I had to take off my shoes at the entrance, which was a bit inconvenient and uncomfortable for women. I could peek inside from the road and it seemed a bit shady with the sound of flowing water and eel beds far from the entrance. However, when I finally entered, I was surprised to find a beautifully renovated traditional Kyoto townhouse. They served a choice of hot or cold tea, which was delicious and even turned out to be the same brand I drink at home. The tonkotsu ramen had a strong flavor of star anise, which I usually don't like, but it was really tasty. The sauce came in two types - one with vinegar soy sauce and Sichuan pepper, and the other was Korean-style (I forgot the name). I ended up eating 4.5 pieces, but I actually wanted 6.

A shop that exudes attention to detail in every aspect. The base is deliciously solid, with experimental elements that hit the spot perfectly.

The timing of my visit must have been bad, as the udon shop was full of family members. The taste was honestly nothing special. I prefer frozen udon.

In the early morning, I had rice porridge and udon noodles. The side dishes of pickles and rolled omelette were delicious, and I even had seconds of the rice porridge. Next time, I will try the udon noodles with grated yam and spices. Thank you for the meal.