After reading the reviews of this place, we decided to give it a try as we were in the area. The cold tofu and chicken udon was amazing. The udon was chewy and satisfying. The cold broth after a 41 degree day was full bodied, flavoursome and most refreshing. The staff was very patient with us and was able to understand what we were after. For those driving there, they have free parking for diners just around the corner. Definitely five nom noms as a visitor from abroad and definitely worth a second visit to try the rest of the menu.

+1

chanced upon this gem of an udon place - we visited 2 days in a row because it was WAY too good. there is no english menu and all of the patrons were locals so you’ll have to whip out your translation app. my favourite was the sake lees udon that’s served in a claypot. 10/10 will come back everyday for breakfast if i could!

+2

This was the best udon my partner and I had eaten in Japan so far. Handmade noodles with a broth to die for - never had anything like this here. We had 2 ‘sake lees udon’ - one seasonal (served in a claypot) and one regular (served in a bowl). Definitely coming back for round 2 before we leave Kyoto. We reached at 12pm on a Saturday and were lucky to gets seats without waiting. No English menu so you gotta use google translate. Alternatively you can ask the staff for what’s popular - they were able to communicate in basic English.

Best udon ever. Everything is wonderful: the noodle, soup, chicken... Absolutely 100% worth it to travel there JUST for the food :p

This is the best restaurant I've ever been to, and I've been to 4 star restaurants in France, award-winning US restaurants, restaurants in Canada and Germany... This is the best. A restaurant needs to be more than just good food; it also needs to be a good environment and good service. This place is a flawless balance between wonderful, kind, joyful staff, cozy, relaxed, simple atmosphere, and rich, complex, hearty food. I felt at home when I was here. It created a new home for me to come to. I went there every day while staying in Joyo. I miss the man who made udon just behind the bar while talking to customers. Sometimes I get a little teary thinking about him, I miss him so much.