A five-minute walk south from the Hachijo Exit of Kyoto Station is the restaurant Tonoda Shokudo, which was established in 1963 and mainly serves udon noodles. The restaurant is currently run by Kinuyo Tenra, the third generation, her sister and her husband, and Kinuyo's daughter.
I've been working at the restaurant since 1970, when I became a bride. I get up at 3:30 a.m. every day and boil soup stock in a big pot. It is important to use plenty of dried bonito and kelp to make sure it swims inside. Using plenty of good dried bonito flakes gives the soup a golden color, which is proof that the soup stock is good," says Kinuyo, who is particular about her soup stock.