Kyodaiya 교다이야

From the table you can watch dough, kneaded underfoot, being cut by knife in the kitchen. This is Sanuki-style udon with a strong chewy bounce, though the strands are a little thinner than many expect. Cold bukkake udon shows the noodle best: tsuyu (dashi-soy sauce), sesame, scallion and grated radish come separately, letting the noodles be tasted with plain tsuyu before the garnishes go in. A set adds tempura of carrot, sweet potato, perilla leaf and shrimp plus one piece of inari sushi, and a hongcho vinegar drink follows the meal. Waiting runs on numbered tickets, and with no solo counter, single diners may share a table.