If Warren Buffett opened a noodle shop in a dusty side alley and then handed it off to his in-laws, you’d get this place...a no-nonsense, cash-only temple to thick curry sauce and family-run hospitality that could give Michelin a midlife crisis. We came for the Ojiya Curry Udon: a ¥1200 bowl of molten joy that does not mess around. The udon is clearly handmade—thick, chewy ropes of starchy excellence that slap you in the face with their authenticity. This is not convenience store curry; this is the deep, simmered-down soul of someone’s grandparent’s secret recipe—likely guarded with knives. But the real magic? It’s layered like an onion. First layer: noodles and curry. Great. Second layer: tororo (grated yam) sneaks in. It’s like nature’s wasabi but gentler. Then (surprise!) rice is hiding underneath. That’s right. This is a two-phase meal. Like a Marvel movie, but with carbs instead of CGI. And let’s talk about the quail egg options: you choose either three or twenty. There is no in-between. This isn’t a democracy; it’s a yolky ultimatum. We chose the rational adult portion of three, but I respect anyone who goes full protein chaos. Interior? Think “Showa-era nostalgia meets your grandma’s secret Mahjong den.” Every square inch is covered in decades of posters, handwritten menus, faded sumo clippings, and the faint scent of deep-fried something. It’s glorious. And they give you complimentary iced oolong tea, which is a class move and also absolutely necessary because the curry is THICC. Bonus: The owners speak a bit of English and have that calm, unshakable energy that says, “We’ve been making this for 40 years and it’s going to rock your face off.” And they’re right. Pro tip from the wall sign: DO NOT STIR IT RIGHT AWAY. Apparently mixing it prematurely is the culinary equivalent of skipping foreplay. Follow the stages. Respect the process. Final thoughts? This place should be a UNESCO site. Eat here. Then come back. Bring friends. Get the 20 quail eggs. Make mistakes. Learn from them.

+3

This was one of our favorite places during our stay (and the only place we went to twice)! We had the soba and the special Ojiya curry. We thought the soba was spot on, and the curry is not only really unique but also very tasty! Also, the place is very cozy and the owner is so nice - we hope to come back!!

Good food and retro style interior. Nice staff.

It is an old-fashioned buckwheat restaurant, but the taste is not good.

Excellent local eatery.