Yukino

A large fritter of root vegetables and small shrimp sits on cold udon, with plenty of grated daikon: kakiage-oroshi is a dish to look out for at Yukino. Diners have remarked on the thick, flat noodles’ chewy texture and satisfying bite, as well as the fritter’s light crunch. One visitor said the burdock and shrimp in the kakiage worked particularly well with the slightly sweet broth poured over the noodles. The refreshing daikon helps balance the fried topping, making this a good choice if you want a cold bowl that feels light and fresh.

For a meal centred on tempura, consider ten-oroshi or ten-zaru. Diners who tried the ten-oroshi praised the combination of shrimp and vegetable tempura with grated daikon, along with the noodles’ pleasantly chewy texture. Among the hot udon options are age-curry, with thin fried tofu, and ten-curry, with beef and shrimp tempura. There are also familiar choices such as kitsune, ume-toji and niku-toji—good options when you’re in the mood for something different from cold noodles.

If you’d like rice with your udon, set meals that include seasoned rice are another option. The menu notes that these are available in limited quantities and end when the rice runs out. Some visitors have enjoyed its gentle flavour alongside their udon. Yukino is open for lunch on weekdays only and is closed at weekends. There may be a wait around lunchtime, so allow extra time. Payment is cash only.