Echigoya, a dried bonito flakes store in Fushimi Ward, opened Kyo Curry Udon ECHIGOYA in 2023 to share Kyoto's traditional dashi culture. As an udon store born from a dried bonito flakes store, ECHIGOYA's dashi, which is made from freshly shaved bonito flakes and natural kelp, is a special taste that cannot be found at any other udon store. Enjoy the next generation of curry udon, where the dashi and curry spices are in perfect balance, in the stylish white walls of the restaurant.

［Despite having just opened in July 2024, Teuchi Udon Kamojiki is already attracting attention as one of Kyoto's most popular udon restaurants. The reason for this is the handmade noodles, which is also in the name of the restaurant. The owner, who has trained at numerous udon restaurants, kneads the noodles by hand every morning. Children's tableware is available, so families with small children can feel at ease. Families can enjoy seasonal ingredients and firm noodles.

Kyoto Shijo Kuon is located in a machiya that was once a kimono store. Enjoy the harmony of the authentic and deep curry with over 20 spices and thin udon noodles made from a blend of Japanese wheat and roasted germ. The dish can be enjoyed in a variety of ways, such as adding otsuyu (soy sauce) to the udon or topping the keema curry with barley rice topped with an egg yolk.

Authentic handmade udon Okawa offers a menu full of hearty toppings, so you should come hungry. The dreamy udon topped with shrimp, bamboo rings, and chicken is the Okawamori bukkake, a popular menu item at this restaurant. The owner, who honed his skills at a popular Sanuki udon restaurant in Takamatsu City, Kagawa Prefecture, handmade the soft udon and serves it with gorgeous tempura.

San-Shiki Udon Noodles was opened by the owner, who hails from Kagawa Prefecture. The noodles are made by letting the dough rest overnight at a low temperature, which makes them smooth and pleasant to the palate. Kashiwa-ten bukkake is a dish of large chicken tempura topped with ume plum paste and a dashi broth with a small amount of iriko (dried sardines) to suit Kyotoites' tastes. Kagawa soy sauce is used as the secret ingredient, allowing customers to enjoy the fusion of the culinary cultures of Kagawa, the prefecture of udon, and Kyoto.