🍜 Kyoto Udon, Fresh Soba Noodles, Okayama

Opened in 1940 near Heian Shrine, "Okakita" specializes in udon noodles and rice bowls, with a traditional flavor passed down through four generations by its founding owner. Located close to the famous tourist attraction Heian Shrine, it always has long lines at any time of day, making it a very popular dining spot. Following Kyoto's tradition of valuing dashi (broth), it only uses natural Rishiri konbu to make the stock. To avoid affecting the flavor of the broth, they specially select thin udon noodles. The noodles are blanched in hot water for 10 to 15 minutes, allowing them to retain moisture and have a chewy texture. In addition to classic udon dishes like bean curd skin, fried batter, and curry, the fried shrimp and egg drop udon, topped with a silky egg broth over soft udon noodles, is a gourmet dish that cannot be found elsewhere. Besides the noodles, the soft egg rice bowl is also highly recommended. Similar to the fried shrimp and egg drop udon, this dish features a half-cooked egg mixed with Kyoto-style dashi poured over white rice, creating an excellent flavor. Pairing it with sansho (Japanese pepper) complements the taste perfectly, making this dish a sure winner.

A restaurant that opened near Heian Shrine in 1940. It is a popular establishment that always has long lines, regardless of the time of day. It follows Kyoto's tradition of valuing dashi (broth) flavors. The smooth egg dishes like tamago kake gohan (egg over rice) paired with sansho (Japanese pepper) are also very delicious. The fresh soba noodles made from buckwheat flour sourced from the foot of Mount Hakusan in Ishikawa Prefecture are exceptionally tasty.