If you are lost in the abundance of dishes on the menu, we recommend ordering three or five kinds of "obanzai" (side dishes) to start with. The contents change daily, and dishes using seasonal Kyoto vegetables such as Manganji peppercorns and Kujo leeks are available. The dishes are prepared with Udeno's additive-free, high-quality broth, which is a special order of Rishiri kelp and Makurazaki-grown dried bonito flakes in the restaurant's proprietary blend. You can feel the flavor of the broth, which is indispensable for obanzai.

Other dishes include the Tamamaru Mapo (fried bean curd with whole onions), the Kyotanba Kogen Pork Grilled Shabu Yukke, and the dashi chazuke, a dish made from freshly shaved bonito flakes that is full of flavor. The lineup of locally brewed sake from Fushimi to Tango is also excellent. The restaurant, housed in an atmospheric 100-year-old machiya (Kyoto townhouse), offers counter seats, private rooms, and spacious tatami room seating, making it a delightful and user-friendly place to eat.