Kelp and Bonito Broth Makes This Curry Udon Irresistable
This restaurant, always bustling with tourists, is located near the Yasaka shrine in Gion. They’re famous for their curry udon. The soup is mix of broth from kelp and bonito, and originally blended curry spices. You can choose from medium thick or thin noodles, but we recommend the medium thick. The firmness goes well with the curry soup. Also, because they don’t use any animal oils, your stomach feels light after the meal. Any tourist can feel at home, thanks to the thoroughly translated English menu and Chinese-speaking staff.
Kakuni Curry Udon
Kakuni is Japanese for Seasoned stewed pork. It’s the number 1 most popular menu at the restaurant. The richness of Kakuni matches the curry beautifully.
Tori-Ten Curry Udon
/ ¥972＋Special-Cheese / ¥162
Tori-Ten means Fried-chicken. You should try waiting for the curry to seep into the chicken before eating it. The cheese gives the curry a milder taste.
/ ¥180＋Egg / ¥80
A dish where an Egg is placed on Shiro,gohan, and plenty of curry soup is poured on top. Remember to mix the yolk of the Eggy well, so the flavor spreads throughout the entire bowl.
Mimiko is a noodle place, but they also have rice on the menu too. The thick and creamy egg on the oyakodon chicken rice bowl tastes great if you add some Japanese pepper or red Japanese pepper to it! There are
also other rice bowls on the menu besides oyakodon, so I recommend you try some!