Samujo Kyoto

A flavor that soothes on a tough morning. You will surely think this is what you want tomorrow as well. Wagyu tail and knuckle bones have been simmered for over 8 hours. This bowl leaves a deep richness and lingering aftertaste within a refreshing mouthfeel. One sip will make you involuntarily exclaim how delicious it is. This soup reaches straight to your body in the morning.

This is a Korean udon made with a combination of flavors that creates a deliciousness that lingers. It features the umami of chicken white soup, the inosinate from wagyu broth, the glutamate from kombu broth, the guanylate from winter shiitake mushrooms, and the succinate from clams, with these four types of umami overlapping and gently spreading in your mouth, leaving a soft aftertaste. The aroma, texture, and temperature are meticulously designed to create a delicious balance that becomes more enjoyable as you eat without getting tired of it. The chewy noodles are layered with umami, making it a bowl that you can't help but get lost in.