|Kamachiku (using an old Japanese storehouse)|
|Inner garden of Kamachiku|
|Inside (storehouse area)|
|Grilled cod fish in Western Kyoto style|
|Seasonings for udon|
I understand the long queues. We can enjoy the thick and moderately chewy texture in the mouth. Hot udon soup made of bonito bouillon is sophisticated. Not salty and drinkable. The udon portion is big, but we can continue eating adding various seasoning such as chopped leak, ginger, crunchy tempura, etc. Self-adjustment is enjoyable:) My rating is 4 out of 5. Gochiso-samadeshita!
Kamachiku (釜竹) http://www.kamachiku.com/