I had bukkake udon. It was served simply with cold broth, tempura flakes, and garnishes. The slightly sweet and rich broth coated the udon noodles well, enhancing the natural flavor of the wheat. On top of the noodles were tempura flakes, grated ginger, and green onions, adding a crunchy texture and flavor to the dish. It was delicious.

When I visited Toei Kyoto Studio Park in July, I went shopping at Ion and had udon at Kineya. I usually order the classic kake, tempura, kitsune, etc., but this time I ordered curry udon. I also added cheese mochi tempura and a soft-boiled egg as toppings. It was really delicious. I rediscovered it.

The hand-made udon noodles had a perfect chewy texture. The cold beef udon dish (I forgot the name) was delicious with its sweet and savory simmered beef topping. Mixing it with a half-cooked egg gave it a flavor similar to sukiyaki. I have visited this place three times, and this beef udon dish was excellent. This branch of the national chain restaurant Kineya had a subtle and elegant Kyoto-style taste. I would love to visit again.

I ordered the Assorted Zaru (cold noodles) and Curry Udon. The Assorted Zaru was around 800 yen and included both zaru udon and soba noodles. I thought it would be half portions of each, but the serving seemed quite large. My second-grade child gave up after eating about half. The udon had a nice firm texture and was delicious. The soba was average. The Curry Udon was around 700 yen and had the same udon noodles as the zaru. The thick noodles provided a satisfying bite. The curry broth was also tasty. You can get a free half portion extra if you want more volume, although I found the regular portion filling enough. I would like to go back again.