In Kyoto, where the tradition of Kyoto cuisine is still alive and well, the quality of the noodles alone is not enough, even for udon. The importance of the dashi, which is the essence of each restaurant's beliefs, is immediately apparent when you try it. The combination of the deep flavor of the broth, noodles that match the broth, and original ingredients such as the addictively delicious curry roux and a variety of condiments makes the taste of a famous restaurant "worth waiting in line to try" and "worth going even if it is far away. Please enjoy the luxury of ordering the famous udon noodles selected by our editorial department, which are well known to all Kyotoites, and enjoy them at home whenever you like, in a relaxed atmosphere.

Assortment set of four kinds of instant noodles from Ajika, a long-time favorite udon noodle store in Kyoto. The broth is made from a unique blend of kelp, Soda-bushi, mackerel-bushi, Uru-me-bushi, and sardine-bushi, and has a strong bottom flavor. Curry Udon, the signature dish, and Curry Ramen, whose package design was chosen for a TV program, use carefully selected spices to create an excellent match with the broth. For Kyo-no-Oudon, we recommend adding other ingredients such as fried bean curd and vegetables to create a cup to your liking. The new Kyo-no-Ou Udon noodles with matcha green tea dashi is a new taste sensation that combines the restaurant's signature dashi and mellow Uji matcha green tea. The included Ichimi, a Japanese spice, and domestic hontaka Ichimi from the famous Japanese spice store Yamatsu Tsujita, are added for an even richer flavor. ［Try the noodles with a more-than-instant finish that makes the most of the characteristics of Ajimi-Ajika.

In 1967, the first owner, Mr. and Mrs. Yoji Shinagawa and his wife Tomi, founded Meidai Omen in front of Ginkakuji Temple. Tsukemen udon is a popular menu item at a famous udon restaurant in Kyoto. In order to deliver noodles and soup stock with the same quality as the restaurant's taste, the craftsmen created each process through trial and error, and succeeded in achieving the restaurant's taste even in frozen udon. The homemade noodles are made with a blend of wheat from Joshu, Hokkaido, and Kyoto premium wheat, and have an irresistible smooth and chewy texture. In addition, the noodles are made using Ito no Shio, which contains Akamoku from Itoshima, Fukuoka Prefecture, resulting in noodles with a mellow flavor. You can enjoy the store-bought flavor at home by dipping it in a strong soup stock, kinpira burdock root, plenty of sesame seeds, and your favorite seasoning vegetables.

Yamamoto Menzo is a famous udon restaurant known to all udon lovers. The owner, Katsuyuki Yamamoto, opened the store in 2006 in the same location where his grandmother once ran an udon shop. Yamamoto Menzou is proud to present a set of three types of udon: kake udon, kitsune udon, and meat miso udon. The kake udon is simple, so you can really taste the flavor of the carefully prepared broth. The Kitsune Udon, with its large fries soaked in broth, is a popular menu item that you must try at least once. The meat miso udon, with its spicy miso paste accenting the flavor of the broth, is a mouthwatering dish. The noodles are thin and smooth. The resilient noodles and the strong flavor of the broth create a perfect harmony.