![]() Sometimes, curry noodles can feel a bit busy as they fire off so many taste receptors all at once, but somehow the Toriten Keiran Curry Udon manages to feel simple and straightforward, in the best possible sense of those words.Īfter eating a bit more of the noodles, Masami found that beneath the eggy surface broth and noodles, there’s a third stratum at the bottom, where you’ll find curry broth with stronger spice sensations. Once again, the egg makes a big difference, since it allows the broth to cling to the udon, making every bite full of flavor. Searching with her chopsticks, Masami found the noodles hanging out below the surface. The egg does an excellent job of smoothing out any sharp edges to the flavor the curry of niboshi stock might have had on their own, and also provides a satisfying texture as it slides down your throat. When the wait staff placed Masami’s bowl in front of her, the extreme egginess meant she couldn’t even see the noodles! She started by tasting a spoonful of broth, and was rewarded with a delicious harmony between the egg, curry, and niboshi (sardine) stock that forms the base of Tsukumo’s udon broth (niboshi stock is a popular and traditional noodle broth base in Kyoto). Keiran is a fancy word for “chicken egg,” and Tsuumo Udon adds enough egg to the curry broth to give it a golden color and creamy/fluffy consistency. They’re especially proud of their toriten udon, udon with slices of tempura chicken, and they’re proudest of what they call the Toriten Keiran Curry Udon. Tsukumo Udon, as you might guess, serves udon noodles. We say it was hiding in plain sight because the restaurant itself has a pretty big sign by the entrance telling passersby about the dish, but it was unlike anything Masami had eaten before. Masami recently found an amazing dish waiting at a restaurant hiding in plain sight at Tsukumo Udon, a restaurant inside Kyoto Station. This isn’t a bad thing at all, though, because our Japanese-language reporter K. That makes it easy to fill up a morning itinerary with visits to sights of tranquil beauty and cultural importance, even if you’re going to be leaving Kyoto later that day, which then means you end up needing to grab a quick bite to eat just before hopping on your train out of town. The city is full of amazing temples, shrines, and gardens, most of which open relatively early in the day. ![]() Pretty much every major train station in Japan has a few restaurants inside the building, but your chances of eating at the station are particularly high in Kyoto. Extremely eggy curry udon is just one reason why this restaurant is perfect for a pre-departure meal on your last day in Kyoto.
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