🍜 Handmade Udon Noodles Kendonya House

Located near the Keihan "Fushimi Inari" Station, the handmade udon shop "Kendonya (けんどん屋)" has been a beloved udon restaurant for 25 years since its establishment in 1995 by the owner, who trained for 10 years before opening the shop. The name of the restaurant reflects the philosophy of "humbly dedicating oneself to making handmade udon." The udon noodles are made daily by the owner using a specially blended flour. The noodles are blanched in a pressure cooker to achieve a unique chewy and smooth texture. The broth, made from ingredients such as Rishiri kombu, katsuobushi, mackerel flakes, and sardines, offers a distinctly rich flavor within the light taste characteristic of the Kansai region. The menu is quite diverse, featuring dishes like udon with sweet soy sauce-marinated tofu skin, egg drop udon, curry, and sauced udon, among others. The combination meals of udon paired with signature dishes like tamago don and oyakodon are also very popular. Due to its proximity to the popular tourist attraction "Fushimi Inari Taisha," the restaurant attracts many locals and tourists alike. With only 25 seats available at the counter and tables, there is often a long line during lunch hours. The shop closes once the ingredients are used up, so it is recommended to arrive early.

A popular udon shop near Fushimi Inari Taisha. Handmade noodles are made every morning using a special blend of flour. The broth is rich and flavorful, simmered with five ingredients including Rishiri kelp and bonito flakes. In addition to single udon orders, there are various options such as rice bowl combo meals. The shop closes once they run out of stock, so it's recommended to arrive early.