01 / ABOUT THE PLACE
About this place
The curry udon at Udon Wada stands out. Diners say it brings back the flavour of Shimizu in Shimogamo. One visitor chose the thick noodles, recalling how their chewy texture worked well with the dashi broth—and with rice on the side. Another described the revived curry as sweet and rich at first, with heat building afterwards, and enjoyed it with yellow noodles.
You can choose thick or thin noodles for the curry udon, switch to soba or yellow noodles, or order a larger serving. The choice lets you match the bowl to your preference: thick noodles for more chew, or thin for a lighter mouthfeel. The menu also offers variations with different toppings, including curry with meat and kitsune, chicken curry, and curry with tendon; there is also a version with egg.
If you would rather skip the curry, chicken nanban udon is another option. One diner who ordered it with thick noodles noted the texture of the generously sized pieces of chicken and the hint of yuzu alongside the dashi. You can add rice or order inari sushi with your udon. Lunch sets include mini bowls such as egg rice and kitsune rice, offering an easy way to add another dish to a noodle-centred meal.
The restaurant is described as suitable for solo dining and offers both dine-in and takeaway. Whether you want to take your time choosing a curry udon at lunch or keep things simple with a dashi-based bowl and inari sushi, there are several ways to put together a meal to suit your mood.
