Cuisine: Kyu-udon (Kyoto-style udon). Also serves dishes made from local Kyoto ingredients, such as don-mono (rice bowl dishes), tamago toji (egg drop soup), nama-yuba (boiled soy milk) and Kyoto vegetables.
Address: 34 Okazaki Minamigoshocho, Sakyo-ku, Kyoto City, Kyoto Prefecture
Business hours: 11:00 – 20:00 (last order); closed on Tuesdays
Quotient Tip: Be sure to ask for the English menu when ordering. Make sure to slurp as loud as you can when consuming your udon. It certainly isn’t considered rude here, and it definitely makes the meal more delicious.
I’ve always preferred ramen to udon, finding the latter bland and not as exciting. All this changed earlier this year, when I was in Kyoto for a trade show. My friend, Shin, owner of the luxurious Kifu No Sato ryokan in Okayama, brought me to Okakita for udon. I’m no expert on Udon, but the fragrant dashi fish stock is definitely a selling point of the restaurant. If you like a thicker soup stock, try the Ankake udon, for a very different take on the traditional udon soup. Food aside, the ambience and quiet location certainly adds to the charm of an authentic local dining experience.