UDON MAIN
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An innovative spice udon specialty shop
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Japan Valutazioni degli utenti3.11(1risultati)Recensioni
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You can drink craft beer fresh! Please choose from 4 types (SNOW BALANCE, Setouchi Weizen, Yuzu Lager, Indian Blue Demon). *The types may change.
This is a set that is more economical than ordering each glass individually.
It is said that Suntory is actually the most recommended for drinking as a highball with Kaku.
Dewar's is a world-renowned whiskey brand founded in Scotland in 1846. Its smooth flavor is perfect for highballs.
This is a highball made with umeshu from Kyoto Joyo Shuzo and Japanese whiskey mixed with soda.
Talisker is originally a fragrant single malt Scotch whisky that is often enjoyed straight or on the rocks. To enhance the sea breeze-like aroma and spicy flavor of Talisker 10 Years, add a sprinkle of black pepper on top. The spiciness of the black pepper stimulates the appetite, making it an ideal highball not only as an aperitif but also as a drink during meals.
This plum wine has a good balance of the mellow flavor from long-term aging and refreshing sweetness, making it a crisp drink that can be enjoyed during meals.
A cocktail made by mixing the sweet fruit wine 'Stones' with ginger ale.
A cocktail made by mixing craft beer with ginger ale.
An original cocktail made with homemade syrup using the yellow herbal liqueur 'Suze' from France and yuzu juice from Mizuho, Kyoto.
A standard barley shochu from Oita.
Features the naturally roasted and sweet flavor of barley, making it easy to drink. It is recommended to mix it with water.
Koto no Kirameki is a purple sweet potato shochu made from the purple sweet potato 'Purple Sweet Road' grown in Kameoka, Kyoto, and pure water. It features a rich aroma reminiscent of brandy, a subtle sweetness, and a clean finish that doesn't linger. This shochu transcends the traditional boundaries of sweet potato shochu, offering a refreshing and crisp taste that can be enjoyed in various ways, such as on the rocks, with water, or with hot water.
A traditional sake vessel used for drinking shochu, which is a specialty of Kagoshima, served warm. The shochu is prepared in advance with 'water dilution' the day before drinking. It allows for a smoother taste and enhances the enjoyment of the drink.
A classic sake from Kinshi Masamune that has been loved for a long time. Its soft flavor enhances the dishes, making it a sake that you won't get tired of drinking.
This sake, crafted by Haneda Sake Brewery, established in the 26th year of the Meiji era, uses 100% of the sake rice 'Kyo no Kagayaki,' which is limited to Kyoto Prefecture. It is a refreshing and crisp dry sake with a perfect balance of the rice's umami and acidity. Its quality makes it ideal as a food pairing sake that you won't tire of.
This sake was created by Shiraki Sake Brewery in Kyotango with the desire to make a sake that is like the rice used in sushi. Aiming to be 'indispensable' for cuisine. It has a sharp mouthfeel and a mild flavor. The aftertaste enhances the deliciousness of the dishes. It is recommended to try it both chilled and warm. Please give it a try!
Kinjari is the luxurious version of Ginjari! The rice polishing ratio is lower at 50% compared to Ginjari's 60%, resulting in a softer taste compared to the sharp flavor of Ginjari, with a more vibrant aroma. We create delicious sake from delicious rice! This passion shines brightly in the sake Kinjari, so please give it a try!
Aozora is a representative brand of sake produced by Fujioka Sake Brewery in Kyoto, characterized by its refreshing taste and gentle flavor, reminiscent of a clear blue sky. It is named 'Aozora' to evoke a sense of calm and refreshment, allowing those who drink it to feel at ease, just like looking up at a vast blue sky.
We have several types of white wine that pair well with Japanese cuisine. Bottles are also available for service.
A casual course of 5 dishes including a small portion of our signature spice udon, featuring seasonal ingredients and spices or herbs. Please enjoy a drink that pairs well with the dishes (one drink per person).
An 8-dish UDON MAIN course featuring seasonal ingredients along with spices and herbs, including a small portion of our signature spice udon. Please enjoy a drink that pairs well with the dishes (one drink system).
【Pork Shabu (9 types + Himi Udon)】Kyoto pork, clams, Kyoto sesame tofu, fresh yuba, shiitake mushrooms, enoki mushrooms, napa cabbage, mizuna, Kujo green onions, and 4 types of homemade spices (garlic chili oil, herb mix plum, cilantro miso, yuzu pepper) can be enjoyed with different flavors. *Please make a reservation by noon 5 days before your visit. (On Wednesdays and Sundays, the market is closed, so please contact us one day earlier.) We will go to the market to procure fresh seafood after your reservation.
Udon Suki (11 types + Himi Udon) includes Kyoto red chicken, clams, live shrimp, scallops, Kyoto sesame tofu, fresh wheat gluten, fresh yuba, shiitake mushrooms, Chinese cabbage, mizuna, Kujo green onions, and 4 types of homemade spices (garlic chili oil, herb mix plum, cilantro miso, yuzu pepper) to enjoy changing the flavor of the broth. Please make a reservation by noon 5 days before your visit. (Please contact us one day earlier on Wednesdays and Sundays as the market is closed.) After your reservation, we will go to the market to procure fresh seafood and red chicken.
Main meat udon. Domestic pork belly with skin is simmered for 2 hours in a secret sauce and left to rest overnight for a melt-in-your-mouth tender tonkotsu. The secret sauce, passed down from my grandfather who ran a Chinese restaurant, includes star anise and cinnamon, which are expected to improve coldness and swelling. Moreover, the pork belly with skin is rich in high-quality protein and collagen, which are the precursors to female hormones! Enjoy delicious food while staying healthy and beautiful♪
Udon recommended by the owner featuring smoked mackerel and seaweed. The highlight is the green pepper, which is pickled and made from the world's most delicious fresh pepper from Cambodia, known since the Middle Ages until the 1960s. The pepper helps detoxify the body by promoting sweating. Mackerel is rich in nutrients such as protein, vitamin D, and DHA, which are essential for the body! Enjoy the fruity spiciness of the green pepper and the umami of the smoked mackerel blended into the broth.
Udon developed by a shop owner who dislikes coriander. The homemade coriander miso uses red koji, which has effects such as lowering blood pressure, preventing cancer, and suppressing cholesterol biosynthesis. The spices include coriander with a sweet and fragrant citrus aroma and cumin, which is the source of curry's scent. It is also excellent for lowering blood sugar, diabetes prevention, and has rich health and beauty benefits. Enjoy the compatibility of coriander, which pairs well with chicken, and the broth after dissolving the coriander miso.
This udon features Sichuan-style mapo tofu made with Kyoto tofu crafted by Yamakoya, established in the 30th year of the Meiji era. It is the spiciest udon on the menu. The heat from cayenne pepper and the numbing spiciness of Sichuan pepper create an addictive flavor! Combined with garnishes like green onions, cayenne pepper, and doubanjiang, it warms the body, improves blood circulation, and helps recover stamina. It is also recommended to add rice, cooked with carefully selected rice each year, into the leftover soup.
The hand-stretched udon, characterized by its unique strong chewiness and stickiness, with a texture and flavor reminiscent of mochi, is best enjoyed as zaru udon. You can change the flavor with three types of homemade spices (wasabi, Sichuan radish, and Yangning soy sauce) for added enjoyment. At the end, you can dilute the udon dipping sauce with broth. The amount of noodles is 1.4 times that of a regular warm udon (small - 110 yen, large + 220 yen). Additionally, we offer toppings such as smoked mackerel + 220 yen, grated yam + 330 yen, and grilled pork shabu (brand livestock Kyoto pork) + 390 yen.
A spicy udon that combines Thai green curry with dashi, matched by thickening it in a Kyoto style. By adding a whole red shrimp, the rich flavor of shrimp miso is concentrated. The antibacterial and sterilizing effects of lemongrass in the green curry paste are also effective for detox, and the kaffir lime leaves are rich in vitamins and calcium, enhancing appetite with their refreshing aroma. Of course, you can enjoy rice added to the leftover soup.
A refreshing udon made with homemade pickled plums and grated nagaimo. The pickled plums are the highest quality plums from Aoyama, Kyoto (Jojyu Shiro), seasoned with salt from Kyotango and shiso from Ohara, making it completely Kyoto-made! It is uniquely blended with several herbs, including Middle Eastern spice sumac and thyme. Thyme is known for its strong antibacterial and antiviral properties, often regarded as the number one herb. It also includes superfood hemp seed nuts and white chia seeds, making it a nutritious bowl that is popular among women.
Udon with fried tofu made by Toyouke-ya Yamamoto and garlic chili oil. The garlic chili oil features a unique flavor created by MAIN, combining over 15 types of spices, herbs, and umami components. Dried garlic is effective for fatigue recovery and stamina enhancement by improving carbohydrate energy metabolism, and its antibacterial properties have been confirmed in numerous studies, preventing over 70 types of bacteria. Additionally, it incorporates many ingredients that promote blood circulation and activate metabolism.
A healthy udon dish featuring dashi-maki flavored with the broth from the udon shop, layered with paprika and baby leaf, and garnished with shiso and myoga. It is accented with homemade yuzu pepper made from yuzu from Mizuo! Yuzu pepper contains vitamins C, E, B6, potassium, and sodium, and is said to be effective in preventing arteriosclerosis and anti-aging. Furthermore, the aroma of yuzu is expected to have a relaxing effect, and combined with the capsaicin from chili peppers, it enhances appetite.
A hearty bowl filled with Kinshi Masamune Pure Rice Daiginjo 'Matsuya Kyubei' sake lees, red chicken meatballs, carrots, daikon radish, and freshly made fried tofu from Toyouke-ya Yamamoto. It is richly finished by blending the refreshing ginjo aroma and the elegant, clean flavor of the sake lees into the broth without any off-flavors. Black pepper and Sichuan pepper add a spicy accent. Sichuan pepper, also used in herbal medicine, is said to help with indigestion and improve gastrointestinal health, as well as reduce swelling.
Udon with Kyoto vegetables, fresh yuba made by Toyouke-ya Yamamoto, and deep-fried tofu in a thick sauce. This bowl incorporates delicious Kyoto vegetables that are in season during winter, such as Shogoin daikon, Kintoki carrot, Ebiimo, and Kujo green onions. One of the spices used is ginger, which has a long history of being cultivated in tropical regions for over 3000 years. Ginger improves blood circulation and warms the hands and feet, which can help alleviate shoulder stiffness and headaches, boost immunity, and improve gastrointestinal health as well as prevent colds. Feel free to add homemade shichimi to warm yourself up.
The spice mix from North Africa, Ras El Hanout, pairs well with the soup. Ras El Hanout means 'top of the shop' in Arabic. The main blend consists of over 10 different spices. Additionally, the grated daikon radish has antibacterial properties and antioxidant effects that prevent aging. It's a two-for-one deal, allowing you to enjoy the compatibility with the broth while also preventing colds!
The spice mix 'Shichimi Togarashi' originated in Japan. It is expected to activate metabolism due to the capsaicin contained in red chili peppers, and it also has the effect of lowering body temperature, making it recommended during hot periods! Let's deliciously replenish nutrients such as potassium and vitamins, which tend to be lacking in summer, with colorful summer vegetables, and prevent summer fatigue and heatstroke.
The rice is from Oharahyakui in Kyoto. It is sticky and sweet silver rice! Please enjoy it with the popular gyoza, as well as with the Mapo Kyoto Tofu Udon and Shrimp Green Curry Udon.
Authentic gyoza that reproduces and evolves the taste of the Chinese restaurant my grandfather ran for nearly 30 years. Using brand livestock, Kyoto pork, the gyoza with garlic contains chives, while the gyoza without garlic features Kujo green onions, with different ingredients aside from the meat. Additionally, there are two types of spice blends prepared for each. Ordering is a must at UDON MAIN!
Whole eggplant steamed in its own moisture, served with original spiced sesame sauce. The natural sweetness of the vegetable stands out.
Cold tofu from Toyouke-ya Yamamoto, served with myoga, Kujo green onions, and bonito flakes. Accompanied by salted green pepper sourced from Cambodia.
Slices of tomato and tofu, topped generously with myoga and shiso, served with original wasabi dressing.
The spiciness of green chili pairs perfectly with craft beer. Recommended as a snack with alcohol.
Okra and nagaimo tossed in MAIN's special yuzu pepper sauce. It has a fragrant and crunchy texture.
For those who want to eat more of the pork belly braised with skin, directly instructed from my grandfather's Chinese restaurant 'Sanki Restaurant'! It has become the most popular dish among the udon.
You can enjoy spicy Kyoto Akachidori.
Spring rolls filled with a variety of ingredients such as Kyoto pork, peeled shrimp, glass noodles, shiitake mushrooms, and carrots. A hidden popular dish.
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