Gonbei

(Source : 食べログ)

Founded in 1927, this long-standing restaurant Gonbei is located in the Gion district which is Kyoto's famous business district. It has an extensive menu of soba, udon and rice bowls and has been a popular restaurant for a long time with local customers including maiko (apprentice geisha). It is famous for its dashi stock that is used for all their dishes. They carefully make the dashi with dried bonito and dried kelp. The multipurpose dashi complements both noodles and rice. The udon has Kyoto-style soft texture and a mild flavor.

(Source: 食べログ)

Multipurpose Secret Stock

They use carefully chosen dried bonito and dried kelp to craft their dashi. These quality ingredients give the dashi a deep savory flavor. The dashi forms a base for all of the dishes they serve at the restaurant.

(Source: 食べログ)

Tori Nanban Udon Brings Out the Flavor of the Chicken and the Dashi

A highly recommended dish is the popular Tori nanban udon (1,050 yen). The succulent chicken, crunchy Japanese leek and mild dashi make a perfect harmony. They use pure well water to craft this tender noodle, making the dish very delicate.

(Source: 食べログ)

Oyakodon is Said to be the Best in Japan

Their oyakodon (simmered chicken and egg over rice - 1,500 yen) is one of the popular dishes on the menu. Perfectly cooked tender chicken and soft egg curds are on a bed of rice. Their secret dashi brings out all the good flavors. Sprinkle some pungent sansho pepper to taste. You might be hooked on this exquisite combination.