This is a personal story, but one of the restaurants that sparked my interest in "food exploration." Located in Higashiyama, Kyoto. In the past, I was brought here by someone I admire, and I was surprised to see a line forming an hour before opening on a weekday. It was a good memory where I learned about the "difficulty," "depth," and "enjoyment" of seeking food. In December, I came to winter Kyoto with a friend who loves coffee, and we decided to visit on their suggestion. I was prepared to wait in line based on past experiences, but upon checking the restaurant's information again, it seemed that they had changed to a system of "9:00 am on the day - simultaneous reservations." It was already past 11 o'clock. Thinking it might be difficult, I called on a whim, and to my surprise, they had a cancellation and said it was okay for an evening reservation. "Well, since we're here," I made a reservation. We arrived at the front of the restaurant 10 minutes before the reserved time. There was no line, just a few people waiting near the store around the same reservation time as us. It's different now. But this way, there's no need to wait outside for a long time, and it's comfortable as long as you can make a reservation. Just about the reserved time, the staff came out and called out the reservation holders. Then we were handed the menu to consider our orders. Each item was introduced with a photo in detail, making it hard to choose. I hesitated a lot, but my eyes stopped at the "Zaru Udon with Burdock" (1,050 yen). Looking back, this was the menu that I ordered and was impressed by when I first came here. Yes, let's go with this. A little over 10 minutes from the reserved time. Finally, we were guided into the restaurant. We were invited to a corner of the counter seats. The interior that impressed my friend as "stylish." A tasteful Japanese-style decor. The familiar male staff member (probably the manager?) was energetically cooking as before. It felt nostalgic. A little over 5 minutes after being seated, it was served on a wooden tray with character. The first thing we tried was, of course, the "udon"! Look at that shine! It looked divine to my eyes. Each one was long, so they were cut into easy-to-eat lengths with what looked like tongs. Dip it into the broth with condiments and slurp. ...Mmm, amazing! The chewy outer layer. Not just the texture, but as you get closer to the center, the surprising "firmness"! It's not just that the "boiling" is sweet. The udon itself has this "strength"! I've had udon in various places over the years since I first tried it, but the more I eat, the more I keenly feel the greatness of the udon here. Truly impressive. Next, the "Burdock" was served tempura-style. This was also amazing. A moist texture, packed with juiciness and umami. This meaty feeling is practically meat. At this moment, it's almost like it deserves the nickname "meat of the field" instead of soybeans. I felt like I was witnessing the "breath of the earth." When I tried it with a bit of "curry salt" on the side, this spice enhanced various flavors. The seasoning was just right. Delicious!! My friend ordered the "Pork Udon with Aromatic Oil" (1,200 yen). The scent of oil from next to me constantly teased my nostrils. My friend also said, "It was delicious." For dessert, almond jelly. It was a complimentary service from the manager. Come to think of it, I remember having it before. A refreshing sweetness, perfect for the end. Finished every bit. When leaving, the same staff member (probably the manager?) bid farewell to each customer. Courteous. I am thoroughly satisfied. This is undoubtedly a top-notch restaurant! The firmness of the udon here is unparalleled in the udon world. With the same-day reservation system, the threshold seems to have become lower, making it easier to recommend to everyone, and I definitely want to come back again.

They accept same-day phone reservations starting at 9:00. I called about 50 times starting at 9:00 and finally got through around 9:40. Despite the constant incoming calls, the service was very polite. I ordered the Zaru Udon with Tororo (¥1,200-). They mentioned that due to the long noodles, you can cut them to your liking with scissors. The noodles had a very strong texture which I liked. However, not only the udon but also the Tororo was exceptionally delicious. Lastly, I also had almond jelly which was also tasty. At the end of the meal, someone from the kitchen came out specifically to thank us, providing exceptional service. Overall, it was the best udon experience I've had, including the service.

Yamamoto Menkurou. When I visited for lunch 8 years ago, I lined up with little interest and got incredibly frustrated waiting for udon. Since then, I heard they started accepting phone reservations and became more accessible, so I tried calling right at 9 am when reservations opened, but couldn't get through, like a telekura. Still, I persisted, calling relentlessly with two phones, and on the 34th attempt, one call miraculously got through, and I managed to secure a reservation for 1:30 pm. When I arrived at the reserved time, I could enter without waiting. Despite the weather making me hesitate between hot and cold, I ordered the "Red Menkurou Special." The noodles had a strong chewiness that tired my jaw, providing a satisfying bite. The tempura of burdock root and fried rice cake were also delicious. It seems the prices have gone up slightly, but at 1400 yen, it's still a bargain. I also thought the attentive service was excellent. I've been to various udon shops and become a udon enthusiast since my last visit, but... this might be my favorite udon place. "Red Menkurou Special" 1400 yen.

My favorite udon restaurant in Japan. It's summer, so I usually have cold zaru udon, but I really wanted to eat the red Menkura Special here, so I ate hot udon sweating profusely. Still delicious as always. The staff are all friendly. They've raised the prices a bit.

I called for a reservation from 9 am, but it took a while to get through. Finally, I was able to make a reservation for 11:20 am. While waiting in front of the restaurant, they served tea and lent me a parasol, which was a nice touch. I ordered the vegetable tempura udon. The udon came with a variety of vegetable tempura. The noodles were thick and chewy, with a firm yet slightly chewy texture, and each piece was long and there was a substantial amount. The broth was a rich soy sauce-based bonito flavor, which was delicious. I thought it would be Kansai-style broth since it's in Kyoto, but it was different. I felt a bit surprised (laughs). The vegetable tempura included shiso leaves, carrots, onions, shiitake mushrooms, eggplant, pumpkin, sweet potato, and enoki mushrooms, I think. The tempura wasn't surprisingly unique, but it was crispy. I might prefer it a bit closer to simple fried. The owner paid attention to all the customers and frequently engaged in conversation. The service was excellent.

◆Food: Zaru Udon ◆Price: 800 yen ◆Reservation: Made a phone reservation starting from 9 AM on the day of the visit. It took 80 attempts to get through. ◆Duration of Stay: 30 minutes ◆Impression: The noodles had a firm and chewy texture, allowing me to fully enjoy the natural deliciousness of the noodles. Since the noodles are long, you have to cut them with scissors before eating.

I ordered the Gohoten Tempura Set and Kashiwa Tempura Donburi (1750 yen). Noodles: incredibly firm and sweet. Burdock: incredibly delicious, with an elegant aroma. Kashiwa Tempura: unbelievably delicious, didn't feel like chicken tempura at all. This restaurant is one of the most prestigious I've ever been to. The atmosphere was great, exuding a sense of luxury. The manager or someone like that personally came to the tables to greet us, which was very surprising. I felt sorry for not dressing appropriately for such a high-class place. The udon I had was extremely delicious. I had kake udon at Sushiro later that night, but it was not even close. It was so delicious that it could disrupt my daily life. Despite being fried food, the tempura was light and seemed endlessly enjoyable. Based on my values, I give it a 5.0-star rating.

Well, it's Kyoto. This time for lunch, I went to Yamamoto Menzo, which is said to be the number one popular restaurant in Kyoto. It's ranked as one of the top 100 on Tabelog and the number one in the udon category in Kyoto prefecture. A local friend went there in the morning to make a reservation for us. We had a reservation for 10:50 am and arrived a little early, but they said people without reservations would have to wait for 7 hours. We had the beef hormone tsukemen, chicken breast tempura, burdock tempura, and the beef and burdock tsukemen with aromatic oil. The price was around 1200 yen. The udon was incredibly delicious. It was so chewy that my jaw got tired. Despite its popularity, the prices are similar to a regular udon restaurant. If I had to choose a winner for today, it would be the beef hormone tsukemen. The service was also exceptional. I can see why it's considered the number one popular restaurant in Kyoto. Thank you for the meal.

I was finally able to get through on the phone a little after 10 a.m. on the day of the reservation, and I was able to speak with the staff at the restaurant. I requested a lunch reservation for 1 person at 12:50, and they were able to accommodate me at any time. Visiting a popular restaurant can be quite challenging, but here they even serve barley tea to customers waiting outside, and the head chef makes sure to greet and talk to each group politely from the moment they enter until they leave. The food is delicious too, so I definitely want to visit again!

[Featured in the Top 100 Restaurants in 2022] Could this be the best udon restaurant in Kyoto, or even in the Kansai region? I won the reservation phone battle starting at 9 a.m. and visited for the first time. I recommend the udon with burdock tempura set, along with a side of chicken tempura. This udon has a firm and chewy texture unlike any other I've had before. Dip it in the simple dipping sauce to savor the full flavor of the ingredients. The burdock tempura is made from thick and strong burdock, perfectly fried to perfection. Truly exceptional.

I ordered the Red Menjo Special with the option to choose spiciness level, and since it was my first time, I played it safe and ordered the normal spiciness. The humble owner exuded hospitality, making it a very cozy and welcoming place ⭐︎ The Red Menjo Special wasn't as spicy as expected, so I tried the spiciest one and it was still manageable. The broth was rich and flavorful, and surprisingly, it paired well with yuzu pepper. The shichimi spice is super hot and highly recommended as a condiment. The noodles were thick and robust, with a strong chewiness yet still easy to eat due to its springy texture. The tempura burdock had a crispy batter and the inside was firm, providing a delightful contrast. We shared the tempura among several people, which I highly recommend.

First visit. Made a reservation by phone from 9:00 on the same day. It was a Sunday during the Bon festival, so it was quite difficult to get through, but managed to make a reservation for 11:40. Arrived at the restaurant at 11:40. Waited for about 10 minutes while looking at the menu, then took a seat. There was a partition hanging down from above, so I didn't mind the eyes and splashes around me (maybe they've been doing this since before Corona?). Ordered beef hormone dipping noodles and burdock tempura. Chose the cold udon from the hot and cold options. The udon was very chewy, long, and varied in thickness. It was satisfying to eat. The dipping sauce was hot, so be careful not to burn yourself. The beef hormone had great flavor and texture. The combination of cold udon and hot dipping sauce was excellent. The dipping sauce comes with hot water for dilution, but it was flavorful enough as it is. The burdock tempura was surprisingly large. You can sprinkle curry powder on it according to your preference. Enjoyed the texture of the burdock. I was very satisfied!

A famous udon restaurant near Heian Shrine in Kyoto. I called about 150 times from 9 a.m. on the day and finally managed to make a reservation! When making a reservation, they confirmed the desired time, and we were able to enter at that time. Despite the phone lines being busy and difficult to get through due to the high volume of calls, the staff member on the phone was very nice and pleasant! When we arrived, we were seated in about 5 minutes. The staff lent us a sun umbrella. The restaurant was quiet and calm, even though it should have been busy. This time, because it was hot, I had the cold beef and burdock udon. The noodles were very long and you cut them with scissors to eat. The noodles were firm, and when dipped in the broth, they softened slightly, offering a different texture from zaru udon. The dipping sauce had a base of bonito dashi with ground burdock and beef, which was very delicious. We were also able to drink the broth at the end! The crispy chicken tempura was also irresistible. We enjoyed very delicious udon, and above all, the customer service was excellent. It's a udon restaurant worth making the effort to call and reserve again. Thank you for the meal.

I visited for lunch. I made a reservation by visiting the restaurant directly as they start accepting reservations from 9 am. It was a long-awaited visit for me. I ordered the Chicken Breast Tempura Zaru Udon. The appearance of the udon when it arrived was already beautiful. First, dipping the noodles in the broth, I was amazed by the strong and supple texture of the noodles, unlike anything I've experienced before. The more you chew, the more you taste the deliciousness of the wheat, and when combined with the carefully crafted dipping sauce (broth), it's just amazing. (Since the noodles are long and have a strong texture, it's recommended to cut them with scissors as you eat.) Adding condiments and tasting it again made me almost groan with how delicious it was. Eating the freshly fried chicken tempura while it's hot, the flavor is rich and juicy, truly exquisite. Pairing it with the udon is a moment of bliss. The passion for udon-making was evident in the dishes. The overall service was very pleasant, and the owner even personally saw us off as we left. It was a comfortable experience from start to finish. Thank you for the meal.

Currently open from 10 am. Made a reservation for 10:30 am. Before they switched to reservation-only system, it was common to wait for over an hour, so it's convenient now that unnecessary waiting time is eliminated. Arrived at 10:20 am and entered the restaurant a little earlier than the reservation time. Ordered a large serving of zaru udon (about 600g) and almond jelly (a gesture from the owner). Since I had dinner planned for 4 pm, I refrained from ordering fried food and ended up ordering a large serving, which surprised me with the amount of noodles.

I made a reservation on-site from 9:00 and booked a slot for 10:00. I ordered Vegetable Tempura Udon. The udon noodles had a firm texture and a gentle broth, which was delicious. The tempura was incredibly crispy and tasty. It's easily accessible by taking one bus from Kyoto Station, and if you want to eat at an early hour, it might be better to make a reservation in person at the restaurant.

Vegetable tempura udon for 1,250 yen. The udon was delicious as always, with a firm and chewy texture. However, the tempura was not good, as it was too crispy. All the tempura was too crispy. The tempura was disappointing. The service was still excellent.

The night before, I asked my friend who I had drinks with, "Where should I go for sightseeing in Kyoto?" They recommended a route of Heian Shrine -> Lake Biwa Canal -> Nanzenji Temple -> Philosopher's Path -> Ginkakuji Temple. Even though it was my first time in Kyoto, I thought it was a rather sophisticated route, not including Kiyomizu Temple or Arashiyama. Nevertheless, I followed their recommendation. I bought a pass for unlimited bus and subway rides and set off, but I got the starting point wrong and ended up visiting Lake Biwa Canal -> Heian Shrine -> Nanzenji Temple instead. By the time I finished seeing Heian Shrine, I was exhausted from the heat. While walking from Heian Shrine to Nanzenji Temple relying on Google Maps in that state, I saw the words "Yamamoto Menjo" on the map. As I got closer and saw a line forming, I thought, "Is this a popular ramen shop?" and approached. The line was for the neighboring shop, and there was no line at "Yamamoto Menjo," so I thought I could walk in right away. Unaware of the popularity of the shop, I stood in front of it thinking that way. Outside the shop, the staff and a lady in front of me were talking about something. "There are four of us, but do we need a reservation to enter?" "If you don't have a reservation, you can't come in. We do have takeout though." "In that case, we'll go there," they said. As someone who didn't know about the popularity of the shop, I thought about giving up and going to another place, but at that moment, I was approached and asked, "Are you dining alone? If you're dining alone, we can prepare a seat for you at the counter." Of course, I replied, "Thank you," and it was incredibly lucky to be able to enter the popular shop with just a 1-2 minute wait for preparation. The interior of the restaurant had a calm atmosphere, but the staff were lively. I remember distinctly when I sat down, they noticed my sweaty polo shirt and immediately brought out a cold, refreshing towel. I ordered the [Vegetable Tempura Udon]. The udon served was beautifully arranged with a clean noodle line, crispy tempura, plenty of dipping sauce, and garnished with ginger and Kujo green onions. The noodles came with scissors, maybe because they were long. It was a first-time experience for me. With the first bite, I thought, "The texture is amazing!" It felt even better than Sanuki udon. I usually enjoy "Yoshida Udon" from Yamanashi, so there was no issue for me. However, there was another problem. I am currently undergoing orthodontic treatment, and my bite is not ideal, so I couldn't chew with my teeth... This is where the scissors came in handy. The tempura, made from Kyoto vegetables perhaps? The carrot was incredibly sweet and delicious. They served almond jelly for dessert, which was a thoughtful gesture from the restaurant. Regarding the cost performance, I later realized from their website that they had raised their prices the day before my visit. At the time, I enjoyed the delicious meal without any concerns, so I felt this way.

Ordered beef hormone tsukemen and chicken tender tempura! The broth for dipping the hormone was excellent, with a smooth texture that paired well with the noodles. There were condiments (ichimi, shichimi, sansho, yuzu pepper) on the table, which was nice for customizing the flavor. I called several times starting at 9 a.m. and finally got a reservation for 9:30 a.m. The staff provided a parasol and tea while I waited outside for about 20 minutes, showing great care for the heat. Inside the restaurant, you could see the cooking process from your seat, creating a theatrical atmosphere. The dividers between tables were roll curtains hanging from the ceiling, allowing for a private dining experience. The owner and staff were friendly and provided excellent service. The dessert at the end was a delightful surprise and delicious. It was a thoroughly satisfying meal! Thank you!

The customer service from the restaurant staff was very polite and left a good impression, starting from the phone reservation. I had zaru udon and tsukemen. The udon had a firm texture like I've never had before, and it was very delicious. Both the burdock tempura and the chicken tempura were excellent.