Kyodaiya 교다이야

Kyodaiya is a Sanuki udon restaurant on the first floor at 39 Seongji-gil near Hapjeong Station in Mapo-gu, Seoul. The noodle dough begins with flour and salted water, passes through a traditional foot-kneading stage, and is cut with a knife in the kitchen. The resulting Sanuki-style noodle has firm elasticity and resistance under the teeth, although its width can appear slightly thinner than some diners expect from this regional style. Chilled zaru-bukkake and cold bukkake present that resilience without a bowl of hot broth. Kama-bukkake uses warm noodles mixed with tsuyu and can be combined with tempura crumbs, scallion, sesame, and grated radish. A lightly cooked egg topping is cracked over the noodles. Mixing all garnishes immediately gives every strand the same seasoning, while beginning with noodles and tsuyu and adding sesame, scallion, and radish later separates the sequence of aroma and texture. Kake udon and oden udon center on clear broth. Curry udon uses the same broad noodle format with a curry base, introducing a thicker sauce than kake. A set adds one piece of inari sushi and a plate of tempura. Identified tempura ingredients include carrot, sweet potato, perilla leaf, and shrimp. They remain separate from the noodles and can be alternated with tsuyu-coated bites rather than softening inside the bowl. Inari sushi places seasoned rice inside fried tofu and supplies a small rice component alongside the wheat noodles. Some set meals conclude with a hongcho vinegar drink. The menu divides along three practical lines: chilled or warm noodles, broth or bukkake seasoning, and a single bowl or a set with fried items and rice. Chilled bukkake places the noodle texture first, kake places the clear soup first, and the set broadens the meal through vegetables, shrimp, tofu skin, and rice without changing the udon itself.