Kyobashi Udon

One diner who ordered mountain-vegetable soba remembered how well the dashi complemented the vegetables. The menu describes its mountain-vegetable udon as a combination of crisp mountain vegetables and gently sweet dashi. You can choose udon, thin udon noodles or soba, making it easy to find a texture that suits you while keeping the same toppings and broth.

For a simple bowl that puts the dashi first, try kake udon. Kombu udon adds the savoury depth and aroma of shredded kelp, while yuzu-kosho udon brings a fragrant, peppery kick. A diner stopping by between meals enjoyed the contrast of abura-kasu udon, where the richness of abura-kasu meets a touch of yuzu. The menu says the abura-kasu is sourced from a butcher in Habikino; it is a good option if you want a broth with extra depth.

For something fried, there is kakiage udon, with the fritter fried one at a time in the shop. The menu highlights the sweetness of onion and the shrimp, and one visitor remarked that the shrimp in the kakiage added savouriness to the dashi. Other choices include meat-and-ginger udon, with sweet-and-savoury simmered meat, and kizami udon, topped generously with chopped fried tofu that has soaked up the broth. There are bowls with lighter toppings as well as options that make the toppings a feature.

The ordering process is straightforward: buy a meal ticket, hand it to the kitchen and wait at the collection counter. One customer report mentions standing places as well as table seating. With breakfast and lunch service, the shop can also suit a quick meal or a solo stop.