Kitsune-Udon loaded with juicy fried tofu and Kujo-negi (leeks from Kujo)
A large, red paper lantern marks the location of this udon and soba shop in Gion. We recommend their Kitsune-Udon, udon noodles topped with large cuts of fried tofu that soak up the broth to become very juicy. The dish is also topped with a generous portion of Kujo-negi, a Kyoto local specialty, adding a delightfully crispy texture. The shop also serves many varieties of udon, soba, and donburi dishes. They also provide menus in six different languages, including English and Korean.
We highly recommend eating the udon and fried tofu together with Kujo-negi.
The broth has a somewhat strong flavor, with effective use of its dashi base and soy sauce. It is not too rich, though, and goes down with a light touch.
This sumptuous donburi combines gently boiled runny eggs with tender chicken.
Its base is a light, refined dashi, a flavor we could never get too much of. Tsukemono (Japanese pickles) are also included.
The fried tofu in Kitsune-Udon is a little bit sweeter than usual, but the cook can leave out the sweet seasoning for those with an aversion to sweetness.
The fried tofu will come finely chopped when you order it this way.
We recommend it for kids since it is cut into easy-to-eat sizes.
*You can say "Kitsune no kizami wo kudasai" to order it in this fashion.
Cayenne pepper powder
Cayenne pepper will be available in a white ceramic cup or wooden cylinder on your table. Add a little bit if you feel like spicing up your udon or donburi.
*To get your cayenne pepper powder from the wooden cylinder (shown on the right), remove the narrow wooden stopper from its hole, and gently shake the cylinder with the hole facing down.