“Kamakiri Udon” is an “Udon Izakaya” where people of all age groups can enjoy udon, rice bowls, and small dishes with drinks. It’s the second addition to “Nikawaya Chosuke", a shop in Yakuin that’s known for pairing izakaya cuisine with hand kneaded udon.

Itoshima flour is used for the noodles to create a chewy texture, and are made in-house. The dough is mixed, kneaded, stretched, then cut by a noodle master in a space designated for noodle making, then is taken to the kitchen. Fresh noodles is one of the reasons for its popularity.

The “Kamatama” is the go-to if you want to enjoy the glutinous noodles. Simply swirl in some dashi-soy and mix in an egg for pure bliss. Add some toasty tempura flakes with dried shrimp (which is placed at every table) mid-meal for twice the deliciousness. Between the soft Hakata style noodles and the chewy Sanuki style, this is the best of both worlds. Hot and cold noodles are prepared accordingly to bring the best out of them.

As for the small dishes, there are many items that pair well with the curated sake list, like the “Ham Katsu" and the “Shrimp and Scallop Tempura”. They’re available from lunch time, so you can get an early start. From lunch to day drinking, from after-work drinks to post-drinking noodles, Kamakiri’s got you covered.