Omi-ya

At Omi-ya, handmade noodles can be enjoyed either cold with dipping sauce or served hot in a thickened broth or a simmering hot pot. One diner describes the tempura zaru noodles as slightly soft, yet with a pleasing bite. Another visit left a lasting impression for the crisp texture of the tempura. Tempura zaru is an option when you want cold udon alongside fried food; one diner paired it with bottled beer.

The same diner next chose ebi-an, a dish of udon in a thickened sauce topped with tempura shrimp. It is listed at ¥1,000 and offers a warming alternative to tempura zaru.

Nabeyaki udon is another option for a more substantial meal. One diner ordered nabeyaki, topped with tempura shrimp, grilled mochi, egg and vegetables, and enjoyed it with a bowl of white rice. The menu describes nabeyaki as ten-nabe with meat added. Other hot pots with plenty of toppings include kitsune-nabe and niku-tori-ten-nabe.

There are plenty of choices beyond these dishes, too. One longtime customer says they order the meat curry udon whenever they return to their hometown, while another diner describes the keiran udon as satisfying. The menu also offers tori-ten curry, with chicken tempura that can be eaten with salt or dipped into the curry sauce.

Udon is boiled to order, and some diners say this can mean a wait. It may suit a relaxed lunch better than a meal when you are in a hurry. Omi-ya is in Takano-Kamitakeyacho, Sakyo Ward, Kyoto, and accepts cash only.