Yakko

Key-shima, Chinese-style noodles served in udon broth, is a distinctive choice at Yakko. One diner suggested enjoying it with chopped spring onion in the mildly sweet broth, then adding shichimi chilli or Japanese pepper for a change of flavour. There is also Key-curry, made with Chinese-style noodles in a curry broth, for a different take on the same style of noodles.

For a more substantial meal, try the tempura nabeyaki udon, a hot-pot-style noodle dish. One diner praised the broth-soaked tempura, springy noodles and generous portion, and mentioned enjoying it with Japanese pepper. Some people make a point of coming for the nabeyaki udon; another diner noted that the Kujo spring onion had been cooked just enough.

If you would like rice as well as noodles, Kyoto-style Kinugasa-don and Haikara-don are options. A diner who paired Key-shima with a mini Kinugasa-don said the soft, egg-topped rice bowl complemented the noodles and made a satisfying meal. On a hot day, another visitor chose zaru soba and found that the chilled noodles revived their appetite—a different pleasure from a hot noodle dish.

This udon shop is in Nakagyo Ward, Kyoto, on Ebisugawa-dori, east of Muromachi-dori, and is described as suitable for solo dining. The listed payment method is cash only, so bring cash when you visit.