Udon Bistro Kunitoraya

I love udons, I took nature cold udons (10€ because it was hot and we were strait and with the lunch menu it is 7€ more for tuna rice in a leaf of nori and pane pork

The restaurant is popular and regularly quoted for the specialties of 'Udons. We tasted a hot udon (udon kunitoraya pork), a cold udon with chicken karaage (Japanese pasta). The udons are ultra fresh it feels tasteful. The hot version is in a good broth without it being heavy and fat. I would have enjoyed more food to decorate the dish but with the fried chicken flavored karaage it was very well. The soak udon with the cold broth is excellent as well. The wait can be long but it was very reasonable for me (20 min). Forget the intimist side, one is attacked next to the other but without being too tight. Prefer the restaurant on 5 rue Villedo if you want to have a private table (the dishes are more worked but the quality of the dough remains the same)

It's a little strait but it's worth it!This restaurant offers authentic dishes that change what you can see everywhere else. The team is welcoming, fast and efficient.Despite a little wait, this restaurant is really worth a visit.

I was swore to never put my feet back into the kunitoraya that was formerly holy street, having several times tasted udon or oyakodon to the cockroaches there. I did not question the hygiene of the employees (all was done under our nose) but that of the building. Passing in the neighborhood last night with family, I inspect the new premises: clean, airy and healthy walls, I decide to resound my chance. It is 22h, the waitress kindly tells us that the kitchen closes in 10mn, but that the room is still available for an hour. seen the time, nothing surprising and we had already chosen until a place was released. The restaurant has large tables, which we share with other guests, in the canteen mode of our childhood. space is just, but enough. He also made counters throughout the restaurant's glass windows, which remain open during the beautiful season. the result is a rather pleasant room, decorated with a fairly kitsch noren but of circumstances. We ordered hot udons, in soup, accompanied by tempura of legumes, karaage (frosted chicken) and a beer pressure (asahi.) tempura extra fresh composed of pepper, green beans, broccoli, potiron and a spider's leg. Japanese-style rosé cooked karaage is normal, with a small salted lemon sauce, melting, fresh breading: efficient and appetizing. The novelty compared to the old milling is on the broth: before the noodles were served in the broth, it is no longer the case. They are brought in a bowl of hot water with some nori leaf and are accompanied by another bowl, smaller containing the broth, a small saucer with chives, fresh ginger grated and an egg of raw caille.The egg, chives and ginger is poured into the broth, a few noodles are taken in the bowl of noodles, less soaked The result is good, effective, nourishing and full of flavors of the japon.Bref, no high gastronomy, but it is simple and effective.

It is always with pleasure that I dine in this restaurant the dishes are all delicious especially the doughnuts run there