The signature dish at Fumiya Nishiki, located in Nishiki Market, is Fumiya nabe. It is a nabeyaki udon filled with various ingredients, rice cakes made from glutinous rice produced in Shiga Prefecture, tempura with ingredients wrapped in a thick batter, and boiled shiitake mushrooms made from logs, all handmade by craftspeople. Enjoy a cup of sake, a favorite in Kyoto for more than 50 years, in a modern restaurant filled with the warmth of wood.

Mimatsu Noodle Shop is run by Kimitaka Nagae, the third generation of an udon store established in Imabari City, Ehime Prefecture in 1950. He learned the homemade noodles and broth from his grandfather. He cooks iriko (dried sardines) out of water for about 12 hours at a temperature of less than 70 degrees Celsius, and adds dried bonito flakes and other ingredients. The noodles are made with flour from Kagawa Prefecture and have a good firmness. Taste the Imabari udon, which was handed down from his grandfather, recreated in Kyoto, along with shrimp tempura and a refreshing lemon flavor.

［Kendon-ya is located near Fushimi Inari Station, which is crowded with visitors to the Fushimi Inari Taisha shrine. The winter special is the Kitsune Ankake Udon (udon noodles with starchy sauce) topped with a large piece of deep-fried tofu. The fried tofu comes from a tofu store in Kyoto that the owner fell in love with at first sight. The homemade noodles, made from a blend of Australian and Mie Prefecture flour, are boiled in a pressure cooker and steamed for a long time, giving them a chewy texture. The owner himself uses carefully selected ingredients to make the broth every morning.

Minehachi is popular for its curry udon noodles with a refined aroma of Japanese soup stock. The Curry Udon with Beef Sueji Stew is made by boiling carefully selected Japanese beef sinew three times and simmering it in a Japanese-style curry broth made with Rishiri kelp and an original blend of shavings. You can enjoy the melt-in-your-mouth texture of the beef tendon, the deep flavor of the curry broth, and the moderate firmness and smoothness of the thin udon noodles. The wide selection of toppings is another great point.