Inaseya

At Inaseya, choosing the temperature of your udon is part of the experience. Kake udon comes in three styles: atsu-atsu, with hot noodles and hot broth; hiya-atsu, with chilled noodles in hot broth; and hiya-hiya, with both noodles and broth cold. The broth is made with iriko from Ibuki. Some diners have found it so full of umami that they wanted to drink every last drop, making hot kake udon a lunch to savour down to the broth.

For a heartier noodle texture, try yudame udon: noodles chilled in cold water, then placed in hot water and served with dipping broth. You can choose the dipping broth, and diners have praised the noodles' firm bite and found even the regular serving substantial. If you would rather keep things simple, shoyu udon is served with just soy sauce, letting the flavour of the wheat come through.

Kashiwa-ten, or chicken tempura, is available as a topping or on its own. Diners who ordered it with udon have commented on the noodles' firm texture and smooth feel, as well as the tempura's thin coating and tender meat. Takikomi gohan, seasoned mixed rice, costs ¥150 and makes an easy addition if you'd like rice with your noodles. One diner described its gentle flavour, with kombu as an accent. It offers a quieter pairing than a meal with chicken tempura.

Open on Fridays and Saturdays from 11 to 15. Cash only.