Mid-October, on the 10th day of my business trip. I had visited a client in Kyoto in the evening, and my business trip was almost over. I sent my staff back to Osaka and checked into my hotel. Tonight, I had a dinner meeting with an old acquaintance at a tea house. The person I met was a former executive of a well-known kimono store in Kyoto. Despite being older, he was eager to meet up after the state of emergency was lifted. We dined at a renowned restaurant known for its delicious food. Geisha were also present, and we were warmly welcomed by the proprietress. The food was exquisite, the drinks flowed freely, and everyone was in high spirits. After a pleasant time, I met another friend at a private tea house's bar counter. He was the current head of a textile trading company in Kyoto, with whom I had dealings during my time in Osaka. We shared many interests and used to enjoy spending time together. As you may know, establishments like these in Kyoto have a certain exclusivity. They are not just places where anyone can walk in; there is a depth to their selectiveness. The relationship between the customers and the establishment is akin to a country club in England. The customers have a say in the running of the establishment, but the establishment also has the right to refuse service. Customers who are accepted by the establishment can be quite demanding, but if other customers or the establishment find them unsuitable, they may be asked to leave. It is an interesting dynamic. One aspect that intrigued me was the existence of the "JC Rate." JC stands for Junior Chamber, a group of young leaders and future executives under the age of 40. They often engage in various activities and events. In the past, there have been scandals involving JC members, but there are also many serious and dedicated individuals in the organization. When I was younger, I learned about many different establishments through my interactions with JC members. In Kyoto, these establishments have a special rate for JC members, allowing them access to exclusive venues at a discounted price. This arrangement serves as a way for the establishment and the customers to get to know each other, socialize, and build connections. It is an investment in future leaders. Therefore, both the customers and the establishment must maintain good relationships, or they risk being ostracized by the community.

I went on a trip to Kyoto with my son for the first time. I had been wanting to try curry udon before we even arrived, and I found a place called Okaru on Hanakoji Street. I was excited as we entered the restaurant, which had a very elegant atmosphere with lots of celebrity autographs. I ordered the meat curry udon, while my son chose the chicken curry udon. When I took the first bite, I was amazed by the taste of the broth. It was different from the curry udon in Tokyo, with a unique and delicious broth flavor. Thank you very much. I am very satisfied.

On the wall, there are autographed photos of famous celebrities and entertainers. Looking at the menu, the recommended dish seems to be curry udon. If my memory serves me right, people from Kyoto love udon, especially with a kudzu soy sauce topping. In Kyoto, when you order Tianjin rice at Gyoza no Ohsho, it is served with this kudzu soy sauce topping, so I understand the preference. Now, I remember that in Kyoto, when you order "Tanuki Udon," you get served with "Ankake Udon." There are various theories as to why "Ankake Udon" is called "Tanuki Udon," but if I recall correctly, it has something to do with transforming into a tanuki by pouring sauce over fried tofu, which is called "kitsune." Since then, ankake udon has been referred to as tanuki udon in Kyoto. My order for the night is the famous "Cheese Meat Curry Udon" for 1220 yen (tax included). Of course, it comes with curry topped with kudzu soy sauce. This is the next-generation evolution of ankake udon, now known as "Tanuki Udon." I always wanted to ask someone from Kyoto about the history of kudzu, which is the basis for the thickening agent in the sauce. If I remember correctly, it originated from Kumagawa-juku, the only post town along the mackerel highway, where it was transported to Kyoto along with mackerel. Regardless, I will now enjoy this piping hot dish. The melted cheese stretches and clings to the inside of my mouth, providing a delightful sensation. The thick ankake sauce guards the hot and never-cooling broth. The udon has a firm texture and a satisfying chewiness. The condiment on the table is the famous "Gen Ryoukaku" blend, I think. It has been passed down through generations since 1703 (during the Genroku era), a secret blend of spices. I generously sprinkle it on top. This is the Umeeya brand. Just like how pouring sauce over fried tofu turns it into a tanuki, I wonder what happens when you sprinkle this condiment on a tanuki. Tanuki Kitsune, maybe? Enjoy your meal!

I went back to a famous soba restaurant in Kyoto with a colleague for a late lunch. I ordered the same herring soba as last time, forgetting to try something new. The broth was delicious and the herring was well-seasoned. I enjoyed the meal, but next time I should try their hand-made soba for a more luxurious experience.

I visited the restaurant on a regular afternoon, and about 70% of the 15 seats were occupied. I ordered cold curry udon and mayoi tsutsu, as well as kitsune cheese curry udon. The fried tofu was thick and delicious. The udon was decent, maybe a bit plain, but still tasty even on a hot day.

I arrived at the famous restaurant Okaru in Gion around 7pm and was surprised to find it not very crowded. There was only one other customer. I ordered the main dish, cheese meat curry udon for 1220 yen, and added a draft beer. I also ordered eggplant stew and pickles. The curry udon had a gentle flavor with a rich broth, not too spicy, and the noodles were soft. The curry flavor was not overpowering, with a mild taste and the cheese and tender meat added a nice touch. It was delicious! The draft beer was a nice addition too. As a main dish, it was slightly lacking, but I would come back for a nice ending to a meal.

I used it for lunch this time. I was unsure what to order, but I decided to go with the shop's signature dish, Cheese Meat Curry Udon. Order details: Cheese Meat Curry Udon for 1,220 yen and Shin Soba for 1,260 yen. The Cheese Meat Curry Udon had soft udon noodles with a spicy curry broth. The ingredients included cheese, pork, and green onions. I sprinkled some shichimi pepper on top and enjoyed it. The restaurant had a nostalgic Showa-era atmosphere with many celebrity autographs displayed. The staff's customer service was polite. This udon restaurant is located near Gion-Shijo station.

I arrived at the restaurant around 1 pm on a holiday without having to wait and was promptly seated. I ordered the Meat Curry Udon (1,040 yen) and Zaru Udon (880 yen). The meat curry was quite spicy, with simple ingredients of meat and green onions, making it light and not too heavy. The noodles were on the softer side.

The curry udon at this restaurant is delicious. When I walked in, I was surprised to see walls covered with autographs of celebrities. It was my first time here, so I ordered the popular cheese meat curry udon. The restaurant was well air-conditioned, which was great on a hot day, and the curry udon was not too spicy and had a smooth taste thanks to the cheese. It was really delicious.

I had a meal, went to two drinking spots, and then came here for a nightcap. I think it was probably past midnight when I arrived, so it's open late! It seemed like a famous place with lots of celebrity autographs displayed. I decided to try the cold curry udon (which the restaurant seemed to recommend) because I was feeling hot, but it was a mistake. When I mentioned to my acquaintance that I didn't really like the cold curry udon, they calmly replied, "Well, cold curry rice is probably not tasty either. It's common sense if you think about it." I was told. It was just a menu choice mistake on my part, so please don't blame the restaurant for that.

Everyone knows about Okaru. I've never been there during busy hours, but it seems to get crowded at lunchtime. The walls are filled with signatures of various celebrities, with notes indicating who wrote them. Very kind. When I visited this time, it was extremely hot, so I immediately drank water and had the Ebi-Ten Oroshi Bukkake, which was amazing. The cold soba had a great texture and was very satisfying. The shrimp was not the squishy kind I dislike, but a proper one. It's also conveniently close to the station and easy to visit. Apparently, their curry udon is famous, but I didn't try it this time because it was too hot. How am I supposed to eat that and not sweat even more?

It is located a little off the main street. The hustle and bustle of the main road disappears, and there are fewer people. It was great that we didn't have to wait in line. They seem to serve both soba and udon, but the curry udon is famous, so I ordered the chicken curry udon. It arrived shortly. The broth was thick, and the heat didn't escape easily, so I struggled to eat it on a hot summer day. The taste was spicy, the chicken was juicy, and the noodles had a good texture. It was delicious.

Taste 4.5: The soup is rich but easy to drink, with a good mix with the noodles. If I had to say something, the noodles could have a bit more firmness. Price 4: It may be a bit over 1000 yen, but considering the location and the fact that they are open at night, it seems reasonable. Service 4: Not exceptional, but they handle customers from locals to tourists in a straightforward manner. Atmosphere 4: The decor is tasteful and clean. Overall rating 4.2: Likely to revisit.

Located in Gion, Kyoto, "Okaru" is a popular udon restaurant known for its signature dish, Curry Udon. Established in 1925, the restaurant has a long history and is a favorite among those looking for a late-night meal. The curry udon, with its flavorful broth, cheese, and meat toppings, is a must-try and has become a favorite among customers. The soft Kyoto-style noodles complement the curry sauce perfectly. "Okaru" is a great choice for those craving delicious curry udon late at night.

While having dinner and drinking, I drank a lot of alcohol and had a good time! After that, many people visit even late at night seeking the perfect last drink at "Okaru." The spicy curry with thick udon noodles somehow goes surprisingly well after drinking.

Visited the popular udon restaurant "Okaru" in Gion. Established in 1925, this long-standing store is loved by both tourists and locals alike. It has also been selected as a Michelin Bib Gourmand. I have tried their delivery before, but this is my first time visiting the actual store. The signature dish here is the Beef Curry Udon (¥1040). The curry udon has a thick consistency, which keeps it piping hot for a long time. As someone with a sensitive tongue, it was a bit too hot for me, haha. The curry has a Kyoto-style flavor with a strong Japanese dashi base, but it is not overly spicy. The udon itself is soft and lacks the chewiness that I personally prefer in udon. It's not significantly different from the frozen udon you can buy at the supermarket. While I appreciate not having to worry about it getting soggy since it's too hot to eat quickly, I can't say it's particularly delicious. It's nice that it has a Kyoto touch, but I don't find it very tasty.

I wanted to have dinner in Gion, but the restaurants I wanted to go to were closed, so I ended up at "Okaru." I tried their signature dish, the "Cheese Curry Udon." It was delicious, even though I felt a bit guilty eating it. It's perfect for a late-night meal. Thank you for the meal.

I visited around 2 pm on Sunday and ordered the Mixed Curry Udon. The fried tofu and beef had a delicious marinade, which paired well with the curry and flavorful broth. It was the best curry udon I've had. Next time, I want to try the Cheese Curry Udon. Thank you for the meal! It's conveniently located near Gion-Shijo Station.

This is a restaurant recommended by a friend who lives in Kyoto for the perfect finish after drinking in Kyoto! The dashi in Kyoto is truly delicious and satisfying. Even though I was already full from eating and drinking at the first place, I finished everything here. I want to try the curry udon or soba next time. I want to try all the menu items at this restaurant. I can't think of a restaurant like this in Tokyo that's as good as Kyoto's dashi and water. It was delicious.

The curry was light but still packed with flavor from the dashi broth and spices. It was thick and hot, not too spicy but just right. There was shichimi available for added heat, but I used ichimi instead. It should be easy to get a table without waiting from afternoon to dinner time.