The story
Tucked away in Kyoto’s Teramachi district, Udon Place is a no-frills shop run by a “lovely old lady” who keeps things refreshingly simple. The space feels like a genuine neighborhood hole-in-the-wall, serving classic udon to a steady stream of locals. It’s the kind of spot where the charm comes as much from the warm, unfussy hospitality as from the bowl itself.
Creator “Cosa mangiamo oggi?” found the broth “good” but noted the noodles “could be more al dente.” The toppings—natto and herring—were described as “acquired tastes,” making this a place for adventurous eaters rather than a universal crowd-pleaser. If you’re exploring Kyoto’s casual side and want a bowl with character (and a side of character from its owner), this humble udon stop delivers an honest, memorable meal.
Synthesised by AI from every creator’s review. First reviewed 2026.
Most-loved dishes
AI summary of what 2 dish mentions say about the food
Reviewers praise the house-made udon with natto for its silky, slurp-worthy texture and earthy depth. The overall vibe is a cozy, no-frills sanctuary for authentic Japanese comfort food.
“I ordered udon topped with natto, which are fermented beans. They should have a very strong, cheese-like taste. They're a bit bitter — to be honest, I'm not crazy about them. They almost have an alcoholic taste, that's what I'm not crazy about. They could be more al dente. The lady said to mix it because there's also a sort of broth at the bottom. Mixing it all together makes sense, it works.”
What creators say
1 creator has covered Udon Place (Teramachi). Most active: Cosa mangiamo oggi?
A super simple, authentic udon place in Teramachi run by a lovely old lady — the broth is good, but the noodles could be more al dente and some toppings like natto and herring are acquired tastes.
Dishes mentioned
Udon with Natto
I ordered udon topped with natto, which are fermented beans. They should have a very strong, cheese-like taste. They're a bit bitter — to be honest, I'm not crazy about them. They almost have an alcoholic taste, that's what I'm not crazy about. They could be more al dente. The lady said to mix it because there's also a sort of broth at the bottom. Mixing it all together makes sense, it works.
Udon with Herring
I ordered an udon dish that I saw in a photo on Google Maps — super simple: broth and a herring fillet. The broth is good, very good. It tastes like fish, but not too strongly. It's hot, it's tasty. The herring is marinated, a lot, and a bit smoky too. The flavor is quite strong, not exactly super mild. The noodles could be more al dente — if you get them in hot broth, they keep cooking a little bit, which makes that issue even worse. Mine have a smoky note from the herring, but they're good.
