MICHELIN Guide Japan
Udonten Yokoyama
- 281-1 Ogicho, Kamigyo-ku, Kyoto, 602-0848, Japan
- 1,000 - 1,500 JPY • Udon
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MICHELIN Guide Japan
Udonten Yokoyama
- 281-1 Ogicho, Kamigyo-ku, Kyoto, 602-0848, Japan
- 1,000 - 1,500 JPY • Udon
MICHELIN Guide’s Point Of View
The Kagawa-trained owner-chef's idea of the perfect noodle is one with both body and stretch. The dough is left to sit all night to ensure a complete union of the flour and water. He follows Sanuki udon tradition by making the dashi using small dried sardines, with kombu and katuso-bushi for extra flavour. The ‘Goboten Zaru’ has a somewhat sweet dipping sauce and the burdock root tempura so near and dear to the Kyushu palate.
- = Bib Gourmand: good quality, good value cooking
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