Kyoto, Japan｜Ichibaku Nanasai

Kelp plum udon, fresh and refreshing taste Udon with sea urchin sauce, very fresh and sweet Both portions of udon were far more delicious than expected. The freshly made udon has a firm and smooth texture, which is far inferior to what you can get from other places (including street fast food chains in Japan). There are not many types of desserts, but the warabi mochi I chose is very unique, and the arrowroot powder version of donkey rolling The total of the three dishes is only 2,000 yen, a great value experience

This definitely ranks in my top 3 favorite udon places. We had the seasonal special of wasabi kizami udon (cold) and nanasai udon (cold) with an additional topping of a single massive kitsune. Everything was perfect. The wasabi kizami udon had a bit of a sour kick, and the wasabi really was like the upper parts of the wasabi plant. It was so delicious, refreshing, and different. It was a hot day and this just hit the spot. The nanasai udon was also great, felt great to have a bunch of veggies, everything was fresh and the grilled daikon was so juicy and sweet. The kitsune topping I got for 300yen was massive and really meaty. To wrap up, I ordered a single portion of warabi mochi and it was definitely one of the better warabi mochis I’ve had. Came with a nice little hot cup of tea as well. For 150jpy. I rarely comment on value because good food is good food, but this was just ridiculously affordable. Especially for the quality and execution. It’s just a bit of a ways out from central Kyoto, but I’ll definitely try to be back on my next trip.

Fantastic udon restaurant. We showed up at 5pm on a sunday evening just as they were opening. The lady working the front was very friendly to us tourists and she even tried to speak a bit of English with us as well. They also have an English menu. We had the duck, pork, stew (all with excellent broths and udon texture) and the amazing cold creamy uni udon (it was a hit with our family as we've never had anything like it in North America before).