I saw an udon dish from Kyoto being introduced on a TV show and I really wanted to try it. My dream came true at Nishiki Market with their Ankake Udon! The ordered dish, Noppe Udon, was topped with various ingredients like fresh yuba, fresh fu, simmered shiitake mushrooms, kamaboko, thick grilled egg, mitsuba, and ankake. Each individual ingredient came together with the katsuobushi broth ankake to create a harmonious blend with the udon. The udon itself was soft and delicious, and all the toppings were tasty and to my liking. You can also enjoy flavor variations with sansho pepper, black shichimi, and red shichimi halfway through, but the ankake itself was already delicious enough that I hesitated to add them. However, adding them was the right choice! It was very Kyoto-style! The fragrant aroma of sansho pepper and the spicy kick of black shichimi were amazing! I want to eat it again! I might come back to Kyoto in July. Thank you for the delicious meal!

Changed plans from USJ to Kyoto on a whim. On the way, couldn't decide between ramen or udon for lunch, but ultimately decided on this udon place that I've been curious about for a while. Every time I passed by, I hesitated due to the long line, but finally decided to give it a try. Upon arrival, I found that there were mostly foreign tourists in line. While waiting, the staff announced that they had sold out of "kayaku rice," which was a bit disappointing. After about 30 minutes of waiting, we were seated at the counter. My wife ordered curry udon, and I struggled to choose between the classic options before settling on the Fumika Nabe, which is essentially a hot pot with kitsune topping. The staff calling the kitsune topping "oage-san" was heartwarming. While waiting, I checked out the condiments in front of me - red and black shichimi pepper and sansho pepper. The aroma was lovely, raising my expectations. The udon finally arrived - with two mochi and a shrimp tempura that was heavily coated in batter! Is this not heavy? The broth was slightly sweet with a gentle dashi flavor. The noodles were soft udon. The oage-san was delicious, just as I had hoped. And the shrimp tempura - what is this? The batter soaked up the broth and was incredibly delicious! I loved it. The shichimi pepper and broth were a perfect match, and it was a taste of a long-established restaurant. I would definitely want to come back again. What should I try next time? It was delicious, thank you for the meal.

Whenever I come to Kyoto, I always eat the Nabeyaki Udon at Tomiya. The reasonable pricing is also a plus. The tempura shrimp inside is cute, so be sure to take a look before eating. The broth is gentle and satisfying, even in the summer. Thank you for the meal.

During lunchtime near Nishiki Market, we went to an udon restaurant. The children chose kashiwa-nabe, kitsune soba, and zaru soba, while the adults had the restaurant's signature Tomiya-nabe. I had the ojiya nabe, which is udon with rice inside, a dish I had tried before in Osaka. The broth was flavorful, and the dish was filled with plenty of ingredients. It was delicious and satisfying.

For lunch on Shinkyogoku Shopping Street, I went to "Tomiya Nishiki Store" and arrived about 10 minutes before they opened. As soon as they opened, they seated me on the second floor. I wanted to have soba, but it seems they don't serve soba at this location. I ended up ordering Tomiya's Nabeyaki Udon with added kitsune. The broth was delicious, with a gentle flavor. #Kyoto #lunch #broth #udon #Tomiya #NabeyakiUdon #kitsuneUdon #Kujonegi

I ordered the following three items: 1) Beef curry udon 2) Pork and mushroom Kyoto white miso udon 3) Nabeyaki udon. I added "seasonal vegetable rice" to item 1, and "chicken tempura bowl" to item 2. I had the beef curry udon, which had a decent level of spiciness in the curry broth. The udon noodles were a bit softer than I prefer, but since this is a Kyoto-style udon shop and not a Sanuki-style one, it's understandable.

On my day off, I waited for about 30 minutes before trying curry udon at this restaurant for the first time. I didn't expect it to be this delicious! The collaboration of Kyoto's unique Kujo green onions and fried tofu, along with the flavorful curry broth, was amazing. I wished there was rice to go with it. I even finished all the soup!

Yes, let's go to Kyoto! In Vol.20, at Ninnaji Temple, you can see late-blooming cherry blossoms. I was hoping to catch them at their peak, but they were already turning into green leaves. Still, it was quite impressive to see. For lunch, I headed to Shijo Kawaramachi. I've become quite familiar with the area, so I can navigate without a map now. This restaurant is located on the corner as you head from Shijo towards Nishiki Market, so it's easy to find. I'm used to waiting in line a bit. I quickly got inside and ordered the "Curry Udon with Kujyo Negi and Chopped Fried Tofu for 832 yen." I really like the ankake sauce. The strong broth complements the curry flavor nicely. The thin udon noodles are a great match and very delicious. I enjoyed my meal today as well. Thank you for the delicious food.

I ordered kitsune udon. There was usually a long line, but today there were only 3 groups ahead of me, so I decided to wait. I was seated at a small individual table with a partition. There were many menu options, but since I like kitsune udon, I ordered the sweet kitsune udon. The soup was incredibly delicious, and I even finished all of it. I don't have a preference for Kansai-style or Kanto-style, but I really liked this soup. I tried sprinkling some shichimi (seven spice) on it, and it was amazing. Of course, the kitsune (fried tofu) was also delicious. The noodles may not have been firm enough for those who prefer a chewier texture, but I think they paired well with the kitsune udon. I noticed that many people were ordering extra green onions.

"Kyoto Walking Tour Without Much Sightseeing, Focusing on Eating Best-Condition Tour #1" In February, I visited Kyoto for the first time. This time, my travel companion is a friend who loves eating, so we were determined to try as many delicious foods as possible. Usually when I visit Kyoto, my senior mother is my companion and we have to consider her stomach condition, so we often miss out on trying certain restaurants. Kyoto is known for its delicious udon noodles, but despite visiting many times, I have only had a few bites of udon, such as when I tried a couple of bites of my mother's ankake udon. I'm not a big fan of ankake udon, but the one I tried in Kyoto was surprisingly delicious. For this trip, we decided to start off by attacking the udon noodles. We walked a lot to build up our appetite, but because we spent a lot of time eating, it was difficult to always have the best condition for eating. Looking back, the best condition might have been when we tried the Tomiya Nabe and Toriten at Tomiya, a restaurant in Kyoto. When we arrived in Kyoto, we headed straight to the main branch of Tomiya for lunch, but unfortunately, it was temporarily closed. Luckily, there was a notice directing us to the nearby Nishiki branch, so we quickly headed there. The Tomiya Nabe was what I had my heart set on, so even though I hesitated when looking at the menu, I ultimately stuck to my original choice. My friend ordered the Kujyo Negi Udon and Toriten. The Tomiya Nabe arrived piping hot and was bubbling. It was a challenge not to burn ourselves. The udon noodles were soft from being cooked in the broth. The egg was almost raw, so you had to pour some of the broth over it to your liking. The Tomiya Nabe contained shrimp tempura, rice cake, simmered shiitake mushrooms, fish cake, fu (wheat gluten), egg, and green onions. The Toriten was also delicious, with tender chicken and a crispy coating. The only disappointment was the shrimp tempura, which was a bit thin and the batter fell off easily. However, the broth was slightly sweet and well-cooked, making the udon and ingredients very tasty. The restaurant had a nice atmosphere with a traditional feel. We had to wait for about 15-20 minutes before being seated, but it was worth it. The prices were reasonable, but the quality of the food was excellent. I recommend visiting during less busy times, as it can get crowded during peak seasons like cherry blossom or autumn foliage. Overall, it was a great dining experience in Kyoto."

I hurried to Kyoto because the snow had piled up. At Daigoji Temple, there were lots of photographers, old men, and old ladies capturing the snowy scenery. It was mystical in the early morning with few people around. For lunch, I went to Shijo and had the "Tanuki Udon for 792 yen". Kyoto's Tanuki Udon comes with block-shaped sweet and savory fried tofu, Kujo green onions, and a thick sauce, not the fox version. The aroma of shichimi pepper is really good. The broth was as delicious as always. I finished every drop of it. When I left the restaurant, there was the usual line. Another delicious meal today. Thank you for the feast.

Around noon on a regular day, there were 3 groups waiting outside the restaurant. (Waited for about 5 minutes before being seated) I ordered the "Tomiya Nabe" (hot pot udon) and the "Chicken Tempura Don" that I had been curious about from a certain manga. It warmed both my body and soul...! I would like to try the Ojya Udon or takeout next time.

■ Order Content Kyoto Tanuki Udon 792 yen ■ Impression A udon shop located at the edge of Kyoto's Nishiki Market. I arrived just at the right time for lunch, so I was able to quickly find a seat at the small counter. They didn't have basic options like "kake" or "zaru" udon, but instead offered creative dishes typical of Kyoto, such as the "Tomiya Nabe" with ingredients like Kujo Negi. The "Kyoto Tanuki Udon" I ordered was a noodle dish with a rich bonito-flavored broth poured over it. The dashi broth was flavorful and kept the dish hot. In the center of the dish, there was plenty of grated ginger. I started by enjoying the broth without mixing in the ginger, and gradually let the flavors blend as I ate. I visited on a cold day in January, and the udon warmed me up from the inside out. The noodles were slightly thin and had a smooth texture. While they lacked the strong firmness of Kansai udon, they were soft and slid down the throat easily. The finely chopped and thickly sliced tempura, along with Kujo Negi, were simple but satisfying toppings. Overall, it was a very enjoyable bowl of udon. ■ Location and Access 3-4 minutes walk from Hankyu Line Karasuma Station ■ Menu 12-13 varieties including Kujo Negi, Chicken and Egg Ankake, and seasonal limited udon. Rice dishes such as Chicken Tempura Donburi and Yakigohan (available as a set with udon) are also available. ■ Interior Counter seating and tables ■ Store Information Location: 493 Nakauoyamachi, Nishiki Koji-dori Sakaimachi Nishi-iru, Nakagyo-ku, Kyoto Phone: 075-221-0354 Business Hours: 11:00-17:30 (Last Order) Closed: Mondays to Wednesdays, New Year's holidays Thank you for reading until the end. Your "likes" and saving the restaurant would be greatly appreciated.

I visited a popular udon restaurant! There was always a long line of customers, so I was curious and finally got to visit. It was past lunchtime, so I waited for about 15 minutes. This time, I ordered the Noppei Udon, Kujyo Negi Udon, and Tomiya Nabe (udon hot pot). I had the Kujyo Negi Udon. It had a lot of green onions, which made me happy as I love green onions (lol). The udon broth was gentle and delicious. Eating warm udon in the cold season makes me feel really happy. I would like to visit again!

With a history of 400 years, "Tomiya" is located in Nishiki Market, known as the kitchen of Kyoto. Established in 1946, this udon restaurant is a popular spot in Kyoto, always crowded during lunchtime and holidays. Their signature dish is the "Tomiya Nabe," a hot pot udon filled with grilled rice cake, raw egg, shrimp tempura, wheat gluten, simmered shiitake mushrooms, fish cake, and green onions. This hot pot udon, a winter tradition in Kyoto, was delicious. Initially a confectionery shop, "Tomiya" started selling affordable hot pot udon to allow people to easily enjoy the dish, and it became a beloved udon restaurant among the locals. The current prices are quite reasonable for a hot pot udon. Thank you for the meal.

We used it with our family during the day. We ordered ① minced green onion udon with seasonal vegetable rice set ② pork and mushroom Kyoto white miso udon with chicken tempura mini donburi set. The white miso udon had a nice sweetness to it and was quite delicious.

I went to Nishiki-ten and tried their udon. As expected, the udon here is reasonably priced, yet delicious and satisfying! The staff members are also friendly and wonderful. I was torn between ordering the hot pot dish and the white miso udon, but I was intrigued by the ◆ Pork and Mushroom White Miso Udon (¥1,070). When I think of Kyoto, I think of white miso, so I decided to try it. The sweetness of the white miso was delicious, and when I added white sesame seeds, the sweetness and aroma were enhanced, making it a double delight. I also tried adding black shichimi pepper, which added a spicy kick and made it even more delicious!

Let's go to Kyoto! For lunch at Vol.11, we visited this restaurant facing Nishiki Market. Initially, we tried to visit the main store, but it was closed on Wednesdays, Thursdays, and Fridays. Instead, we went to this Nishiki store, which is closed on Mondays, Tuesdays, and Wednesdays. After waiting in line for 40 minutes, we finally got in. We were seated on the second floor, which was quite spacious. The menu had a variety of options, but I decided to go with the Kansai classic, "Shippoku Udon for 792 yen." It's essentially a udon dish with a five-ingredient sauce. When it was served, the sauce covered the ingredients, but inside there were yuba, fish cake, datemaki, wheat gluten, mitsuba, and shiitake mushrooms. The broth was the best I've ever had in Kansai udon, with a rich and delicious flavor. It was incredibly tasty. The amount of sauce was just right, and it paired well with the thin udon noodles. Choosing this dish was definitely the right decision. I enjoyed my meal today. Thank you for the delicious food.

Udon restaurant in Kyoto. It's been a while since I've been to Japan, and even longer since I've been to Kyoto, so I was craving the taste of dashi broth. I chose this place for that reason. When I went, the effects of COVID-19 were still evident, and there were fewer foreign tourists in Gion. Now, I imagine there are many more visitors. It's a popular spot. The food was delicious.

It is so familiar that we usually forget about its existence. But if it were to disappear, we wouldn't be able to sit still. Tomiya Nabe. A soul food that everyone in Kyoto must have tried at least once. Tomiya's udon and soba sets are always available in department store basements and supermarkets in Kyoto, especially their flagship product "Tomiya Nabe". It is highly unlikely that anyone from Kyoto has not tried it (at least, Yoshino has never met a Kyoto resident who hasn't tried Tomiya Nabe). However, Yoshino had the misconception that Tomiya Nabe is something to be eaten at home, and had not visited Tomiya's actual store for a long time. Among them, Tomiya Nishiki-ten in Nishiki Market, where tourists are expected to flock, had never been visited by Yoshino (there is a main store). This time, I mustered up the courage to visit for a YouTube video! In March, I arrived at Tomiya Nishiki-ten on Nishiki Koji Street, which surprisingly was not too crowded. As expected, there was a line forming in front of the store. After waiting for 20 minutes, I entered the store which had been renovated a few years ago, with a classical atmosphere and clean interior. There are seating areas on the first and second floors, with the kitchen located at the back of the first floor. Of course, I ordered Tomiya Nabe. Tomiya, originally founded as a confectionery in 1946, developed Tomiya Nabe in 1963 (you can still enjoy sweets at the main store, Nishiki store serves only udon). It became a huge hit, and now Tomiya is known as a popular udon restaurant. I wanted to find out how different the Tomiya Nabe eaten at home is from the authentic Tomiya Nabe at the restaurant! Tomiya Nabe (792 yen) Firstly, I am grateful that you can enjoy a hot pot udon in Kyoto for 792 yen. The lightly sweet, non-angular broth with shrimp tempura, 2 pieces of mochi, egg, simmered shiitake mushrooms, fu, grilled kamaboko, and green onions with plenty of ingredients is delightful. The grilled mochi with a crispy surface is especially delicious! Made from mochi rice from Shiga Prefecture, the soft mochi skin soaked in broth is amazing (*≧∀≦*) The light taste allows your chopsticks to keep moving, and by the time you finish eating, you are enveloped in a sense of satisfaction and fullness, feeling "Ah, happiness♡". In conclusion, while Tomiya Nabe eaten at home is also incredibly delicious, the authentic Tomiya Nabe at the restaurant was truly exceptional ＼(^o^)／! For those who love Sanuki udon, the softness of the noodles may feel lacking. However, true Kyoto udon is not primarily about enjoying the noodles, but about savoring the broth. Soft udon that fully absorbs the broth is the essence of Kyoto udon, in my opinion. It was delicious! I will definitely visit again (*^人^*) Thank you for the meal♪ ※This restaurant is also featured in a YouTube video. Please check it out if you'd like (*^人^*) ↓ [Kyoto/Food Walk/Udon/Soba] Local food blogger's recommended udon and soba shops in Kyoto❗️ Nishiki Market's traditional Kyoto-style udon, hand-made udon near Ginkaku-ji, hidden gem ten-wheat soba in Gion, and red shiso soba in nature-filled Ohara✨ https://youtu.be/rOLaEDXm9Pw

I really started to feel how close Osaka and Kyoto are when I came to Osaka. When I was in Tokyo (Kanto), I knew it in my head but couldn't really grasp it. So, this weekend, I decided to casually stop by Nishiki Market in Kyoto. 1. The exterior of the shop, atmosphere, and interior I wanted to go to the main store, but unfortunately, it was closed. So, I hurriedly went to this nearby branch. As expected of a popular shop, there was a long line. There are easy-to-understand menu samples lined up outside, creating a casual atmosphere. The interior (1st floor) has a few table seats as soon as you enter and counter seats lined up next to each other. There is a kitchen at the back. It seems like it hasn't been open for long because everything looks brand new. It is bright and clean, so it seems like it can accommodate various customers, including solo customers and families. It is a 2-story building, but we were seated on the 1st floor, so I don't know what the 2nd floor looks like. 2. About the food According to my research, the "Tomiya Nabe" is famous. It is a type of hot pot dish, specifically hot pot udon. It was a very cold day, so I ordered it without hesitation. After a while, a bubbling hot clay pot was served. When you open the lid, a good dashi aroma rises with the hot steam. First of all, the appearance is luxurious and enjoyable. Tempura shrimp, mochi, simmered shiitake mushrooms, fish cakes, fu (wheat gluten), green onions, and an egg gently dropped in. The dashi is made from kombu, bonito flakes, and shiitake mushrooms, with a slightly sweet taste that suits the hot pot udon well. The udon has a good chewiness and elasticity that doesn't lose to the hot broth. Among the ingredients, I liked the mochi. It had a fragrant brown color and paired well with the broth. I was happy that there were two pieces. On the other hand, the shrimp in the tempura shrimp was thin and sad-looking. The batter was plentiful. However, overall, it was a well-balanced dish with a sufficient volume. My stomach was pleasantly full, and my body felt warm. 3. About the staff's service The hall was handled by two veteran women. Their greetings, seating guidance, and overall service were brisk and cheerful. The speed of serving the dishes was appropriate, and there were no particular issues that stood out. 4. About the cost-performance I was able to enjoy a hot and hearty "Tomiya Nabe" with various ingredients. It had more volume than I expected, and most importantly, the dashi was delicious and to my liking. The atmosphere of the restaurant and the staff's service were pleasant, so I think the cost-performance is good. 5. Other things noticed Next time, I would like to try the "Curry Udon".