I want to convey Kyoto's traditional dashi culture through curry udon," says the owner, Mr. Ito. The broth chosen to go with the curry is made from mackerel and Uru-me-bushi, both of which have a strong flavor. ［The dashi is freshly shaved in the Echigoya workshop and combined with richly flavored Rishiri kelp.

The homemade roux, which is made in consideration of the balance with the broth, has an exquisite spice flavor that enhances the deliciousness of the broth. The restaurant plans to sell dried bonito flakes and other products as well, so be sure to pick some up as souvenirs.